This matcha cake is a stunning combination of earthy green tea flavors and the sweet tang of fresh strawberries. Layered with a velvety matcha Swiss meringue buttercream and a luscious strawberry puree filling, this cake is the epitome of balance and sophistication. It delivers a light, fluffy sponge infused with the unique taste of matcha, contrasted by juicy strawberries. Whether you’re a matcha lover or new to the flavor, this cake will elevate any special occasion.
Why You'll Love This Recipe
If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, this matcha cake with strawberry filling is the one for you. The airy cake layers are moist and rich with the delicate bitterness of matcha, which pairs perfectly with the creamy, slightly sweet Swiss meringue buttercream. The strawberry puree filling brings a delightful burst of fruity freshness that complements the smoothness of the buttercream, creating a multidimensional flavor experience in each bite. The matcha’s distinct, earthy taste is balanced with just the right amount of sweetness, while the buttercream is rich without being heavy. It’s a cake that feels light and indulgent at the same time.
Perfect Occasion
This matcha cake is perfect for celebrating special moments such as birthdays, anniversaries, or even as a centerpiece for an elegant afternoon tea party. Its sophisticated combination of matcha and strawberry makes it ideal for occasions where you want to impress your guests with a cake that’s both unique and memorable. The vibrant green layers, contrasted by the bright red strawberry filling, create a stunning visual appeal that will make it the talk of any gathering. Whether it’s a holiday celebration, a wedding shower, or a small family get-together, this cake is guaranteed to add a touch of refinement and joy.
Decoration Tips
To make your matcha cake look as impressive as it tastes, try decorating it with a variety of beautiful elements. Start by piping a smooth final coat of matcha buttercream, making sure the surface is perfectly even. Adorn the top of the cake with halved fresh strawberries for a pop of color and contrast. You can also sprinkle some matcha powder over the top for a sophisticated look that ties the whole cake together. Adding freeze-dried daisies or edible flowers will give the cake an extra touch of elegance, making it perfect for a spring or summer event. Finally, a few sprigs of fresh thyme can lend a rustic, natural touch to this already gorgeous creation.
Ingredients for Matcha Cake:
- 6 medium eggs
- 190g granulated sugar
- 1 ½ tsp vanilla extract
- 50g butter
- 80g whole milk
- 175g plain flour
- 15g matcha powder
- 170g egg whites
For the Matcha Swiss Meringue Buttercream:
- 170g egg whites
- 300g granulated sugar
- 255g unsalted butter, softened
- 1 ½ tsp vanilla extract
- Pinch of salt
- 9g matcha powder
Strawberry Puree Filling:
- 7ml water
- 4g cornstarch
- 115g strawberries
- 25g granulated sugar
- 1 ½ tsp lemon juice
- ¼ tsp vanilla extract
- 100g fresh strawberries, chopped for filling
Instructions:
- Make the Matcha Cake:
In a heatproof bowl, whisk together the sugar, eggs, and vanilla extract. Set the bowl over a hot water bath, stirring frequently until the sugar has fully dissolved. In the same water bath, melt the butter and mix it into the milk using the residual heat.Transfer the egg mixture to a stand mixer and whisk on high speed until the mixture becomes pale, fluffy, and significantly increases in volume. Sift the flour and matcha powder into the egg mixture and fold gently to combine. In a separate bowl, mix a portion of the cake batter with the milk and butter mixture, then add this back to the rest of the batter, ensuring everything is fully incorporated.Prepare two 6-inch round cake pans by lining them with parchment paper. Divide the batter evenly between the pans. Bake in a preheated oven at 170°C for about 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely before slicing them into four layers. - Prepare the Matcha Swiss Meringue Buttercream:
In a heatproof bowl, combine the egg whites and sugar, then set the bowl over a simmering water bath. Whisk frequently until the sugar has completely dissolved, and the mixture is thin to the touch. Remove from the heat and transfer to a stand mixer. Whisk on high speed until stiff peaks form, which will take approximately 20 minutes.Gradually add the softened butter to the meringue, one piece at a time, beating well between additions. Once all the butter is incorporated, add the vanilla extract and a pinch of salt. In a separate small bowl, heat 50g of buttercream in 5-second intervals in the microwave until it is slightly thinner. Sift the matcha powder into this buttercream and mix well. Add the matcha mixture back into the main buttercream, mixing on low speed until fully combined. - Make the Strawberry Puree Filling:
In a small bowl, whisk together the cornstarch and water until smooth. In a medium saucepan, add the strawberries, sugar, and lemon juice, and cook over medium heat. As the strawberries soften, mash them gently and bring the mixture to a boil. Allow it to cook for about 5 minutes until it thickens. Remove from heat, stir in the vanilla extract, and refrigerate until ready to use. - Assemble the Cake:
Begin by lightly brushing each layer of cake with sugar syrup to keep it moist. Pipe a ring of buttercream around the edge of each layer to form a barrier. Fill the center with strawberry puree and top with chopped strawberry pieces. Repeat the process for each layer.Once the layers are stacked, apply a thin crumb coat of buttercream to the entire cake and refrigerate or freeze until the buttercream is set, about 5-10 minutes. Apply the final layer of buttercream, smoothing it with a warm scraper. Chill the cake again briefly before decorating. - Decorate the Cake:
Garnish the cake with halved strawberries, freeze-dried daisies, and sprigs of fresh thyme for a beautifully rustic yet elegant look.
Enjoy!