Description
A light and airy matcha sponge cake filled with fresh strawberries and topped with a creamy whipped latte frosting.
Ingredients
2 cups cake flour
2 tbsp premium culinary matcha powder
1.5 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1.5 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 tsp vanilla extract
1.5 cups fresh strawberries, chopped
2 cups heavy whipping cream (for frosting)
1/2 cup powdered sugar
Instructions
Step 1: Preheat your oven to 350°F and prepare two 8-inch cake pans with parchment paper and non-stick spray.
Step 2: Sift the flour, matcha powder, baking powder, and salt together in a medium bowl to remove all clumps.
Step 3: In a large bowl, cream the butter and granulated sugar until light and fluffy, then beat in the eggs one at a time.
Step 4: Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients.
Step 5: Fold in the chopped strawberries gently using a spatula.
Step 6: Bake for 28-32 minutes until the cake is set, then cool completely on a wire rack.
Step 7: Whip the heavy cream and powdered sugar until stiff peaks form to create the latte frosting and frost the cooled cake.
Notes
Ensure all ingredients are at room temperature for the smoothest batter and best rise.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
