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Matcha Strawberry Cake

This cake features a light and fluffy crumb infused with the earthy aroma of matcha green tea, contrasted by a vibrant layer of fresh strawberries. The batter is mixed gently to incorporate the vibrant green matcha powder and folded with sliced strawberries before baking, resulting in a moist and tender final texture with a speckled appearance. Once baked, it showcases a delicate green hue with juicy strawberry bursts in each bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons matcha powder preferably ceremonial grade
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil or neutral oil
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup fresh strawberries sliced

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch cake pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and set aside. In a large mixing bowl, sift together the flour, baking powder, salt, and matcha powder to ensure a smooth, bright green mixture.
  2. In a separate bowl, whisk together the sugar and eggs until the mixture becomes pale and slightly thickened, about 2-3 minutes. Add the vegetable oil and whisk until well combined, along with the milk, creating a smooth, shiny batter.
  3. Gradually pour the wet mixture into the bowl with the dry ingredients, folding gently with a spatula to combine without deflating the batter. The batter should be smooth and slightly thick with a vibrant green hue.
  4. Add the sliced strawberries to the batter and gently fold them in, distributing evenly. This step introduces bright red pops of fruit throughout the cake.
  5. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles and ensure an even surface.
  6. Bake in the preheated oven for about 35 minutes, or until the top is set and a toothpick inserted into the center comes out clean. The cake will develop a slight crack and a fragrant green aroma as it bakes.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, allowing the flavors to settle and the texture to set.
  8. Once cooled, slice the cake to reveal the vibrant green crumb speckled with red strawberry bits. Serve as is or with a dusting of powdered sugar for an elegant finish.

Notes

For a more intense matcha flavor, increase the matcha powder by half. Use ripe strawberries for the best flavor and color contrast. Store leftovers in an airtight container at room temperature for up to 2 days.