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Why You Will Love This Recipe
This delightful treat brings together two incredibly popular flavors in a stunning layer cake that rivals any luxury bakery display. If you enjoy the classic Starbucks beverage flavors, bringing them into cake form is a fun and delicious culinary adventure.Here is why this recipe will quickly become a favorite in your baking rotation:- The Perfect Flavor Balance: The natural bitterness of high-quality matcha green tea powder balances beautifully with the sweet, tart profile of fresh strawberries.
- Stunning Visual Contrast: The soft green hue of the matcha cake crumb paired with the vibrant pink strawberry buttercream makes this cake an absolute showstopper on any dessert table.
- Saves You Money: Skip the expensive coffee house runs and make a whole cake at home for a fraction of the cost, using high-quality, whole ingredients.
- Moist and Tender Crumb: Thanks to buttermilk and sour cream, this cake retains its moisture for days, guaranteeing a melt-in-your-mouth texture in every bite.
Ingredients
- All-Purpose Flour: Provides the structural base for a soft, tender cake crumb.
- Matcha Powder: Be sure to use a high-quality culinary or ceremonial grade Japanese matcha green tea powder for the best green color and flavor.
- Baking Powder & Baking Soda: The leavening agents that help your cake rise to fluffy perfection.
- Salt: Enhances all the sweet and earthy flavors in the batter.
- Unsalted Butter: Softened to room temperature to ensure easy creaming with the sugar.
- Granulated Sugar: Sweetens the cake while helping to lock in moisture.
- Eggs: Provide structure, richness, and lift to the cake layers.
- Vanilla Extract: Adds a warm, aromatic background note that complements both matcha and strawberry.
- Buttermilk: Adds a subtle tang and breaks down gluten for an incredibly tender crumb.
- Fresh Strawberries: Puréed and reduced to create an intense, natural flavor for the frosting without adding excess water.
- Powdered Sugar: The sweet base for a smooth, pipeable strawberry buttercream frosting.
Step-by-Step Instructions
- Prepare the Strawberry Reduction: In a small saucepan over medium heat, simmer your fresh strawberry purée. Stir frequently for 10 to 15 minutes until it has reduced by half and thickened to a jam-like consistency. Let it cool completely before using in your buttercream.
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.
- Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt until completely combined and free of lumps.
- Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed for 3 to 4 minutes until light and fluffy.
- Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry and Wet Mixtures: With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk to the creamed butter. Begin and end with the flour mixture, mixing just until combined. Do not overmix the batter.
- Bake the Cake: Divide the batter evenly between your prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Strawberry Frosting: In a clean bowl, beat softened butter until smooth. Gradually add powdered sugar, a cup at a time, alternating with spoonfuls of your cooled strawberry reduction. Beat on high speed until the frosting is light, fluffy, and a beautiful pastel pink.
- Assemble and Decorate: Place the first cooled matcha cake layer on a serving platter. Spread a generous layer of strawberry frosting over the top. Place the second cake layer on top, then frost the top and sides of the entire cake. Garnish with fresh, sliced strawberries if desired.
Expert Tips / Pro Tips
To get the absolute best results from your kitchen, keep these helpful tips in mind when preparing your cake:- Sift the Matcha: Matcha powder is prone to clumping. Always sift your matcha powder along with the flour to ensure it distributes evenly throughout the cake batter without leaving green pockets of powder.
- Watch the Reduction: Do not skip the step of reducing your strawberry purée. If you add raw purée straight to buttercream, the water content will cause your frosting to split, curdle, or become too runny to hold its shape.
- Use Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are all at room temperature before you begin. This allows them to emulsify properly, resulting in a uniform cake texture and a smooth, stable frosting.
- Quality Matters: Buy the best matcha powder you can find. Cheap matcha can turn a dull brownish-green when baked and can taste overly bitter or grassy. Look for a vibrant bright green color on the packaging.
Variations & Substitutions
Feel free to customize this copycat recipe to suit your dietary needs or flavor preferences:- Make It Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
- Matcha Cream Cheese Frosting: If you prefer a tangier frosting, replace half the butter in the frosting recipe with block cream cheese.
- Strawberry Jam Shortcut: If you are short on time, swap the homemade strawberry reduction for a high-quality, low-sugar store-bought strawberry jam or preserves.
- Add White Chocolate: White chocolate pairs wonderfully with green tea. Fold white chocolate chips into the cake batter or drizzle melted white chocolate over the finished cake.
Serving Suggestions
This cake is an absolute delight on its own, but you can elevate the experience with these pairing ideas:- Coffeehouse Pairing: Serve a slice of this cake alongside a cold glass of iced matcha green tea latte or a classic Starbucks sweet cream cold brew.
- Afternoon Tea: This cake makes a gorgeous centerpiece for an elegant afternoon tea party, served with loose-leaf green tea or jasmine tea.
- Fresh Berry Garnish: Serve each slice with a side of freshly whipped cream and a handful of macerated fresh strawberries or raspberries for an extra punch of fruit flavor.
Storage, Freezing & Reheating
Proper storage ensures your cake stays moist and delicious for as long as possible:- Storage: Because of the fresh fruit in the strawberry frosting, store any leftover cake in an airtight container in the refrigerator for up to 5 days. For the best texture, let individual slices sit at room temperature for 15 minutes before serving.
- Freezing: You can freeze the unfrosted cake layers easily. Wrap the cooled layers tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
- Freezing Decorated Cake: Place the fully frosted cake or individual slices on a baking sheet to freeze for 1 hour until the frosting is firm. Then wrap carefully and store in the freezer for up to 1 month.
Nutrition Information
The following nutritional values are estimates per serving (based on a 12-serving slice of the cake with frosting):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 410 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 75mg |
| Sodium | 210mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 2g |
| Sugars | 42g |
| Protein | 5g |
FAQ
Can I use ceremonial matcha instead of culinary matcha?
Yes, you can certainly use ceremonial grade matcha. It has a smoother, less bitter flavor and a much brighter green color, which will make your cake look incredibly vibrant. However, it is generally more expensive than culinary grade matcha.
Why did my cake turn brown on the outside?
Matcha is sensitive to heat and light, and it is natural for the exterior edges of the cake to brown slightly during baking. To minimize this, do not overbake your cake, and consider lining the sides of your pan with parchment paper.
Can I make this recipe as cupcakes?
Absolutely! Divide the batter into a lined cupcake pan, filling each cup about two-thirds full. Bake at 350°F (175°C) for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Frost as desired once cooled.
Can I use frozen strawberries for the frosting?
Yes, frozen strawberries work perfectly for making the reduction. Thaw them completely first, purée them in a blender, and then simmer the purée on the stovetop until it has reduced by half and thickened.
strawberry matcha cake starbucks recipe
This Starbucks-inspired Strawberry Matcha Cake features layers of earthy, vibrant matcha sponge cake filled with a sweet, homemade strawberry compote and enveloped in a light, naturally pink strawberry whipped cream frosting.
Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the sifted cake flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- With the mixer on low speed, alternately add the flour mixture and the milk in three parts, beginning and ending with the flour. Mix just until combined. Divide the batter evenly between the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
- While the cakes are baking, prepare the strawberry filling: Combine the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the strawberries begin to break down and release their juices, about 5 minutes. Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat and let cool completely.
- To make the frosting, pour the cold heavy whipping cream, powdered sugar, and freeze-dried strawberry powder into a chilled bowl. Whip on medium-high speed until stiff peaks form.
- Assemble the cake: Place one cooled matcha cake layer on a serving plate. Pipe a border of strawberry frosting around the top edge of the cake to create a dam. Spoon the cooled strawberry compote into the center. Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining strawberry frosting. Garnish with fresh strawberries if desired.
Notes
Ensure all cake layers and the strawberry filling are completely cooled before assembly to prevent the whipped frosting from melting. Store any leftovers in an airtight container in the refrigerator for up to 3 days.