There’s something magical about the moment vibrant green matcha meets the soft blush of strawberries. This Strawberry Matcha Cake recipe has become a quiet obsession in my kitchen not just because of its stunning, spring-ready look, but because it delivers an unexpected balance: earthy, floral matcha layered with a sweet, tart strawberry buttercream that feels like sunshine in every bite.
What makes this cake stand out isn’t just the flavor. It’s the lightness. This cake skips the heavy, overly sweet frostings and instead uses whipped egg whites and freeze-dried strawberry powder to create a silky-smooth buttercream that’s both indulgent and airy.
It’s the kind of dessert that feels luxurious, yet doesn’t weigh you down ideal for anyone craving a lighter treat without compromising flavor. Plus, matcha is rich in antioxidants and supports metabolism, which is one reason it’s trending hard right now.
The first time I made this, it was for my cousin’s Holi brunch everyone wanted seconds before the plates were cleared. It’s equal parts festive and comforting. And if you’re looking for a drink pairing, try it with this Honey Almond Milk or a cooling bowl of Yogurt With Honey both add a mellow contrast that lets the cake shine.
With a soft, pillowy crumb from sour cream and oil, and an optional pop of food coloring for drama, this cake feels like something you’d find at a Tokyo patisserie but you made it in your own oven. Whether you’re baking for a party, celebrating spring, or just need an edible mood booster, this recipe delivers flavor, color, and good vibes.
Have your own twist on this recipe? I’d love to hear how it turned out or how you made it your own. Drop a comment below!
What Makes This Cake a Personal Favorite?
- It’s a Showstopper at Gatherings: The first time I served this at a colorful family brunch, it was gone before I could blink. Everyone wanted the recipe before dessert plates were cleared.
- Effortlessly Elegant for Weekend Baking: This has become one of my go-to weekend bakes. It’s simple to make, yet looks and tastes like something straight out of a boutique bakery.
- I Love Playing with Flavors: I’ve tried adding lime zest to the buttercream and even swapped the jam for raspberry. Little tweaks like these bring new life to the recipe every time.
- Lighter Than It Looks: Despite its luxurious look, the cake is surprisingly light thanks to sour cream and whipped egg whites that create a fluffy, moist crumb.
- A Mindful Treat with Benefits: Matcha brings antioxidants and a gentle energy boost, and I love that the frosting can be adjusted for less sugar. It’s my kind of balance indulgent, but smart.
Strawberry Matcha Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Fine-Mesh Sieve
- Rubber Spatula
- 3 (8-inch) cake pans
- Cooling rack
- Offset spatula (for frosting)
- Cake stand or serving plate
Ingredients
Matcha Cake Recipe:
- 2 3/4 cups cake flour 330g
- 2 1/2 cups granulated sugar 500g
- 3 Tbsp matcha powder 18g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 1 cup 2 sticks unsalted butter, room temperature 226g
- 1 cup carton egg whites or 7 large egg whites room temperature 240g
- 1 1/2 cups full-fat sour cream room temperature 370g
- 2 Tbsp vegetable or canola oil 28g
- 1 tsp vanilla extract or vanilla bean paste 4g
- electric green gel food coloring – optional
Strawberry Buttercream Frosting:
- 8 large egg whites room temperature 240g
- 2 1/2 cups granulated sugar 500g
- 2 cups 4 sticks unsalted butter, room temperature 454g
- 1/2 cup strawberry jam 150g
- 1 Tbsp freshly squeezed lemon juice – about 1/2 small lemon 15g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 1/2 cup freeze-dried strawberry powder 55g
- Red gel food coloring – optional
Cake Filling:
- 1 1/2 cups strawberry jam 450g
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans.
- Sift cake flour, sugar, matcha, baking powder, and salt in a bowl.
- Add softened butter and mix until crumbly.
- Add egg whites, sour cream, oil, and vanilla. Mix until smooth.
- Add a drop of green food coloring if desired.
- Pour batter evenly into pans and bake for 30–35 mins.
- Let cakes cool completely before layering with frosting and jam.
- Spread strawberry buttercream over each layer and decorate.
Nutrition Info:
| Nutrition | Value |
| Calories | 526kcal |
| Carbohydrates | 90g |
| Protein | 9g |
| Fat | 16g |
| Sugar | 70g |
| Sodium | 380mg |
My Secret Variations For Maximum Flavor!
- Swap the Jam Layers with Macerated Berries:
Instead of using strawberry jam as filling, try a layer of lightly macerated fresh strawberries with a splash of lemon juice. It gives a fresher bite and a juicy contrast to the dense crumb. - Matcha Gradient Layers:
Divide your batter and mix different intensities of matcha into each layer for a subtle ombré effect visually striking and a fun surprise when sliced. - Add Texture with Sesame or Pistachio Dusting:
A fine sprinkle of roasted black sesame seeds or crushed pistachios over the frosting adds crunch and a flavor twist that pairs beautifully with both matcha and strawberry. - Swap the Buttercream Base:
For a silkier finish, replace Swiss meringue buttercream with mascarpone frosting. It’s less sweet, incredibly smooth, and balances the tartness of the strawberry components. - Infuse the Jam with Rose or Basil:
Stir a touch of dried rose petals or finely chopped basil into your strawberry jam layer for a light floral or herbal aroma perfect for spring events or afternoon tea vibes. - Roast the Matcha Powder:
Lightly toasting your matcha (on low heat for a few seconds) before mixing gives it a nuttier, rounder flavor subtle but noticeable for seasoned matcha lovers. - Go Naked:
Skip frosting the sides entirely and let the green layers and pink filling peek through. It’s modern, rustic, and easier to assemble for those laid-back baking days.
Quick Questions?
1. Can I use regular flour instead of cake flour?
Ans: Yes, but it may result in a slightly denser texture. To mimic cake flour, remove 2 tablespoons of flour per cup and replace it with cornstarch.
2. Can I make the cake layers ahead of time?
Ans: Absolutely! Bake the layers a day in advance and wrap them tightly in plastic wrap. Store at room temp or freeze for longer shelf life.
3. What if I don’t have matcha powder?
Ans: You can substitute with green tea powder, but it won’t have the same vibrant color or deep flavor. Skip it altogether and go for a strawberry-only version if needed.
4. How do I get that light, fluffy texture?
Ans: Room-temperature ingredients and gently folding in egg whites help keep the cake airy. Don’t overmix once the flour is added.
5. Can I reduce the sugar in the frosting?
Ans: Yes, try using less jam or opt for a mascarpone-based frosting instead of meringue it’s naturally less sweet but still creamy.
6. Will Honey Almond Milk pair well with this cake?
Ans: Definitely. Its subtle sweetness and creamy texture complement the earthy matcha and fruity strawberry layers beautifully. Try this Honey Almond Milk.
7. Can I use fresh strawberries instead of jam?
Ans: Yes, just slice them thin and pat them dry to avoid a soggy middle. It adds a burst of freshness in every bite!
