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Strawberry Matcha Layer Cake

This cake features vibrant green matcha-flavored sponge layers and bright pink strawberry filling, creating a colorful and visually appealing dessert. The recipe involves mixing, folding, layering, and baking to achieve a moist, tender crumb with a striking two-tone appearance. The final cake is light, airy, and showcases layered textures with a subtle earthy bitterness from the matcha and fresh sweetness from the strawberries.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 cup milk warm, for activating matcha
  • 3 large eggs
  • 2 tsp matcha powder vibrant green variety
  • 1/4 cup strawberry puree fresh or pureed strawberries
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Stand mixer or hand whisk
  • 8-inch round cake pans
  • Parchment paper
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
  2. In a large mixing bowl, sift together the flour, matcha powder, and salt. This ensures the matcha is evenly distributed and the dry ingredients are smooth.
  3. In a separate bowl, whisk the eggs and sugar until the mixture becomes pale, light, and slightly thickened—about 3-4 minutes. This step helps create a fluffy base for the batter.
  4. Add the melted butter and warm milk to the egg mixture, whisking gently to combine and create a smooth, slightly frothy batter.
  5. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix—this keeps the cake tender.
  6. Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to release any air bubbles and smooth the tops with a spatula.
  7. Bake in the preheated oven for about 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. The cakes should feel springy to the touch.
  8. Remove the cakes from the oven, let them cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This helps prevent sticking and keeps the texture light.
  9. Once cooled, spread a thin layer of strawberry puree over one cake layer, then place the second layer on top, pressing lightly to set the filling in place. This creates a vibrant contrast and flavor burst in each slice.
  10. Optionally, dust the top of the cake with additional matcha powder or decorate with fresh strawberries for an attractive finish.
  11. Slice and serve this colorful, layered cake to enjoy the airy crumb, earthy matcha flavor, and bright strawberry accents with every bite.

Notes

Ensure you do not overmix the batter to keep the cake tender. You can store the cake in an airtight container for up to 2 days or refrigerate for longer freshness. Let chilled slices come to room temperature before serving for optimal flavor.