Go Back

Matcha Strawberry Cake

This cake features a light, airy batter infused with earthy matcha green tea powder and fresh strawberries. The finished cake has a tender crumb with a vibrant green hue and burst of fruitiness, complemented by a chewy texture and juiciness from the strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g all-purpose flour
  • 150 g granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 2 large eggs
  • 120 ml milk can substitute with plant-based milk
  • 80 ml vegetable oil
  • 1 teaspoon matcha powder preferably culinary grade
  • 200 g fresh strawberries hulled and halved

Equipment

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

Method
 

  1. Preheat the oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper and set aside.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and matcha powder. Whisk until evenly combined.
  3. In a separate bowl, beat the eggs and sugar with an electric whisk until the mixture becomes pale and fluffy, about 3-4 minutes. Add the milk and vegetable oil, then whisk until smooth.
    200 g all-purpose flour
  4. Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. The batter should be smooth and slightly thick.
  5. Chop the strawberries into small pieces. Gently fold them into the batter, distributing evenly.
    200 g all-purpose flour
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 minutes, until the top is golden and a toothpick inserted comes out clean. Cool the cake on a wire rack for at least 15 minutes before removing from the pan.

Notes

Ensure not to overmix the batter to keep the cake light. For a more intense matcha flavor, increase the matcha powder slightly. Fresh strawberries can be substituted with frozen ones, thawed and drained.