Matcha Cake with Strawberry Frosting

The moist and buttery matcha cake is a gorgeous green color with a subtle green tea flavor. I topped it off with a creamy strawberry icing! This is the perfect cake for spring!

Be sure to try my Matcha Shortbread Cookies too!

This post is in partnership with my friends at Imperial Sugar. CLICK HERE for the full recipe.

Matcha Green Tea Cake with Strawberry Frosting

This gorgeous cake is perfect for spring! Matcha green tea cake paired with pale pink strawberry buttercream would be perfect on any table or Easter brunch. OR if you are a matcha lover, any time of the year!

What to expect:

1. A beautifully green sheet cake, flavored with green tea with a subtle sweetness.
2. Easy to make in a 9×13 pan OR as a layer cake in 2 8-inch round cake pans.
3. Wet texture.
4. Makes quickly and can be served on a cake plate or straight into your 9×13 pan!

What is Matcha?

The literal translation of Matcha is “powdered tea”. When you make green tea, you steep the leaves in hot water and remove the tea bag (or leaves) from the water and enjoy! With matcha green tea, the leaves are pulverized and whipped into water or milk so that you actually drink the leaves. You can add matcha powder directly into cake batter which naturally colors the cake or baked product a beautiful green color while giving it the subtle flavor of green tea!

Choosing the right frosting for this cake

I love matcha paired with strawberry frosting, but you can absolutely mix it up and use something different! Here are some ideas:

• Butter cream. A simple vanilla buttercream frosting would go wonderfully with this cake! And I happen to have the best recipe out there!
• White chocolate buttercream. White chocolate would be an amazing duo with matcha! I’ve linked my recipe for my white chocolate which also includes a recipe for white chocolate frosting!
• Chocolate icing. My creamy chocolate frosting is amazing, and it would be a delicious topping for this matcha cake!
• Heritage Frosting. This baked glaze is an old-fashioned treat! My mom always used to frost her red velvet cake with Heritage Frosting

Ingredients you will need:

For the full ingredient list and recipe CLICK HERE.

Cake:

• Butter at room temperature
• Granulated sugar
• large eggs
• Vanilla extract
• baking powder
• Kosher salt
• Matcha powder
• All purpose flour
• Milk

Icing:

• Butter at room temperature
• Canned strawberries. You can also use strawberry jam or strawberry jelly. Preserves contain pieces of fruit, so if you don’t like that, you can use jam which will have seeds, or jelly which will not!
• Granulated sugar

How to make a matcha cake:

For the full recipe and instructions CLICK HERE.

1. Cake: Preheat oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray. Put aside. You can also line your pan with parchment paper, spray and set aside or grease your pan with butter.
2. Place the butter and sugar in the large bowl of your stand mixer fitted with the paddle attachment. Blend for 2 minutes until light and fluffy. Add the eggs, one at a time, beating until smooth, scraping the sides and bottom of the bowl if necessary.
3. With the mixer still on medium heat, add the vanilla, baking powder, salt and matcha powder. Mix for 1 minute until combined.
4. Lower the mixer to low heat and add the flour and milk alternately, starting and ending with the flour. Mix until just combined.
5. Spread the cake batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Transfer the pan to a wire rack to cool completely.
7. Frosting: In the clean bowl of your stand mixer or hand mixer fitted with the paddle or whisk attachment, mix the butter and jam on medium speed until combined. Turn mixer to low and slowly add powdered sugar until combined. Turn up the mixer to medium and mix for 2 minutes until smooth and creamy.
8. Spread the frosting over the cooled cake with an angled spatula or rubber spatula.
9. Store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days if you prefer. Simply cover the baking dish tightly with plastic wrap!

ADVICE:

• Be sure to store it tightly. Matcha can oxidize if left out, causing the green color to dull, leaving you with a more brownish-green color. The cake will still taste absolutely good, but it won’t be as vibrant and pretty!
• I love the strawberry frosting on this cake and never have more, but if you like light hands, just store the leftover frosting in the freezer for up to 30 days! Or you can refrigerate it for up to 5 days.
• If you want, you can also use cake flour in this cake. Simply increase the amount by 2 tbsp.
• I use culinary grade matcha powder in the baking, but you can use ceremonial grade matcha if you prefer. It really isn’t necessary in baking, as the subtle nuances of flavor aren’t detectable in cakes and cookies. In addition it costs a little more and there is no need!

CLICK HERE FOR THE FULL RECIPE!