Food

Matcha Cake with Strawberry Buttercream

For the matcha cake: (recipe from Pepper Delight)

  • cup flour
  • tsp baking powder
  • ¼ tsp salt
  • 2 tsp matcha powder
  • ½ cup + 3tbsp unsalted butter (softened at room temperature)
  • cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • cup milk (at room temperature)

For the strawberry buttercream frosting: (recipe from Two Sisters Crafting)

  • 1 pound (4 cups) of Powdered Sugar
  • 1 cup Butter (We use Salted Sweet Cream Butter)
  • 1/4 cup Pureed Strawberries
  • Decorating Bags

For the cake
  1. Preheat oven to 350 degrees F.
  2. Line three 6-inch pans with parchment paper, apply butter to the pan and set aside.
  3. In a medium bowl, combine dry ingredients by sifting flour, baking powder salt and matcha powder. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar and beat until combined.
  5. Beat in the eggs one at a time, followed by adding vanilla extract.
  6. Add the dry ingredients alternating with milk and beat until they combine well. The cake batter will be dense, but that’s completely ok.
  7. Pour into the prepared pans and bake for 30-35 mins until a toothpick or a skewer inserted in the center comes out clean.
  8. Unmold the cakes carefully to a wire rack and allow them to cool completely.
For the frosting
  •  Mix powdered sugar and butter in a mixer on low.
  • Pulse one cup of strawberries (washed and stems discarded) until pureed.
  • Add strawberry puree and mix until desired consistency.
Assembling the cake
  1. Level the top surface of all the cakes by shaving off the uneven portions.
  2. Place your cake base on a turntable/cake stand.
  3. Apply a little frosting on the center of the cake base and spread. This helps the cake to stay tight and not slide off.
  4. Place the bottom cake on the center on the cake base.
  5. Apply a thin layer of frosting on top of the cake in the center and level it leaving ½ inch gap from the edges of the cake.
  6. Place the middle layer cake on top and press gently so that the excess frosting oozes out of the sides, if any.
  7. Repeat step 5.
  8. 10. Place the third/final cake upside down on top of the frosting, so that the flat bottom of the cake faces upwards. Gently press and apply a thin layer of frosting on top of the third cake. Using a spatula, level the top and the oozed out frosting around the sides of the cake to form a thin and evenly covered crumb coating.
  9. 11. Refrigerate 30 minutes for the crumb coating to set properly.

Top with icing pinwheels, strawberries, rosebuds and a dusting of powdered sugar. I kept the tops of my strawberries on because I wanted a pop of green, but I think it would look “neater” if you made the strawberries bare!

 

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2 Comments

  • Reply
    Renee Thrasher
    May 2018 at 7:15 am

    That cake looks amazing!

  • Reply
    Chelsey Nelson
    June 2018 at 9:45 am

    Yum! Looks straight out of an Anthro styled shoot 🙂

    Chelsey
    http://www.chelseynelson.com

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