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Decadent Strawberry Matcha Layer Cake

Strawberry Matcha Layer Cake - featured image
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A luscious layer cake combining earthy matcha with fresh strawberries and a silky white chocolate ganache, perfect for special occasions and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons matcha powder (ceremonial grade recommended)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ¾ cup (180ml) whole milk, room temperature (dairy-free milk for vegan adaptation)
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons sugar (for macerating strawberries)
  • 1 teaspoon lemon juice
  • 10 oz (280g) white chocolate chips or chopped white chocolate
  • 1 cup (240ml) heavy cream (coconut cream for dairy-free)
  • 2 tablespoons (28g) unsalted butter, room temperature (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper.
  2. In a medium bowl, sift together the flour, matcha powder, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Fold gently with a rubber spatula until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. While cakes bake, toss sliced strawberries with sugar and lemon juice. Let macerate for 10 minutes.
  8. Heat heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour over white chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter if using. Let cool to room temperature to thicken.
  9. Remove cakes from pans and place on a cooling rack. Let cool completely before assembling.

Notes

Use high-quality ceremonial grade matcha for vibrant color and flavor. Fresh strawberries are best in season. For vegan adaptation, substitute dairy milk with plant-based milk and heavy cream with coconut cream. Almond flour can replace half the flour for nuttier taste. Coconut sugar can be used for a caramel-like sweetness.

Nutrition

Keywords: strawberry cake, matcha cake, white chocolate ganache, layer cake, easy dessert, summer dessert, tea party cake

Find it online: https://piperplate.com/decadent-strawberry-matcha-layer-cake-recipe-easy-perfect-dessert-idea/