Matcha Strawberry Layer Cake

$To make a delicious Matcha Strawberry Layer Cake, you need key items. First, gather these: - 1 ½ cups all-purpose flour - 1 tablespoon matcha powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup sugar - 2 large eggs - ½ cup buttermilk - 1 teaspoon vanilla extract - 1 cup fresh strawberries, puréed - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for cream) - Whole strawberries for garnish The all-purpose flour forms the cake’s base. Matcha powder adds a unique green tea flavor. Strawberries give sweetness and freshness. The cream creates a smooth frosting that ties it all together. You can add a twist to your cake with these options: - Almond extract for a nutty flavor - Different berries such as blueberries or raspberries for a berry medley Feel free to mix and match to find what you love! To bake this cake, you need some essential tools: - Mixing bowls - Whisk - Cake pans (two 8-inch round) - Measuring cups and spoons - Spatula for mixing and spreading These tools help make the process smooth and fun. With the right equipment, you will create a beautiful cake! Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the following dry ingredients: - 1 ½ cups all-purpose flour - 1 tablespoon matcha powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt Set this mix aside. In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of sugar. Beat this until it looks light and fluffy, which should take about 3-4 minutes. Then, add 2 large eggs, one at a time, mixing well after each addition. Next, pour in ½ cup of buttermilk and 1 teaspoon of vanilla extract. Mix until everything is combined. Gradually add the dry mix to the wet mix, stirring just until combined. Finally, fold in 1 cup of fresh strawberry purée. Be careful not to overmix; you want to keep the batter light. Now, divide the batter evenly between your prepared pans. Bake in the preheated oven for 25-30 minutes. To check if they're done, insert a toothpick into the center of the cakes. If it comes out clean, the cakes are ready. Once baked, let them cool in the pans for 10 minutes. Then, move them to a wire rack to cool completely. Once your cakes are cool, it's time to assemble. Place one layer on a serving plate. Spread a layer of whipped cream on top, followed by sliced strawberries. Then, add the second layer on top. Cover the whole cake with the remaining whipped cream. For a lovely finish, garnish with whole strawberries and a sprinkle of matcha powder. Enjoy your beautiful creation! To get the best matcha flavor, choose high-quality matcha powder. This gives the cake a strong aroma and vibrant green color. Use a sifter to break up lumps in the matcha before adding it to your dry mix. This step helps blend the matcha evenly, so you can avoid any bitter bites. Mix the matcha with the dry ingredients well. You want the matcha flavor to shine without overpowering the cake’s sweetness. Baking can be tricky. If your cake sinks, it may be due to overmixing. Always mix just until combined. Uneven layers can happen if the batter isn’t divided equally. Use a kitchen scale for accuracy. If the cakes dome up while baking, try lowering the oven temperature by 25°F. This gentle heat allows cakes to rise evenly. For a beautiful finish, frost your cake when it’s completely cool. Start with a thin layer of whipped cream on top. This is called a crumb coat and helps keep crumbs from showing. Chill the cake for 15 minutes after this layer. Then add a thicker layer of cream all around. Use a spatula for sharp edges. Finish by placing whole strawberries on top. A sprinkle of matcha powder adds a nice touch and a pop of color. {{image_2}} You can switch up the flavors in your Matcha Strawberry Layer Cake. Here are some fun ideas: - Mango: Use fresh mango purée instead of strawberries. It adds a tropical vibe. - Chocolate: Mix in cocoa powder for a rich chocolate layer. You can also add chocolate chips. - Coconut: Add shredded coconut for a sweet, chewy texture. It pairs well with matcha. - Blueberries: Replace strawberries with fresh blueberries for a tart twist. They add a lovely color. Feel free to get creative! Each fruit brings its own taste, making your cake unique. Need to make this cake fit your diet? Here are some simple swaps: - Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour. This keeps the texture light. - Dairy-Free: Substitute coconut cream for heavy cream and almond milk for buttermilk. Your cake will still be creamy and delicious. - Egg-Free: Swap eggs with flaxseed meal mixed with water. This works well as a binding agent. These changes keep the cake tasty while meeting different dietary needs. Pair your Matcha Strawberry Layer Cake with these delightful options: - Tea Pairings: Serve it with green tea for a balanced flavor. You can also try jasmine tea for a floral note. - Garnishes: Add mint leaves for a fresh touch. It looks pretty and adds brightness. - Serving Style: Cut the cake into small squares for easy serving. This makes it great for parties. These tips enhance the experience and make your cake shine! To keep your Matcha Strawberry Layer Cake fresh, wrap it well. Use plastic wrap or place it in an airtight container. Store it in the fridge, where it stays tasty for about 3-4 days. If you want to keep it longer, consider freezing it. Avoid placing it in direct sunlight or warm spots, as this can dry it out. Freezing the cake layers is easy and fun! Follow these steps: 1. Cool the layers completely on a wire rack. 2. Wrap each layer in plastic wrap tightly. This prevents freezer burn. 3. Place the wrapped layers in a freezer-safe bag or container. 4. For whipped cream, whip until stiff peaks form. Then, place it in a separate airtight container. 5. You can freeze the cake layers for up to 3 months. The whipped cream lasts for about 1 month. 6. When ready to eat, thaw everything in the fridge overnight. The cake stays fresh for a few days in the fridge. Here’s a quick look at its shelf life: - Fridge: 3-4 days when stored properly. - Freezer: Up to 3 months for cake layers; 1 month for whipped cream. - Room Temperature: I don't recommend this for long, but it can last for a few hours. Make sure it's in a cool area. These tips help keep your delightful cake as tasty as when you first made it! Yes, you can use frozen strawberries. They will work well in the cake. However, frozen strawberries have extra water. This may change the cake's texture. To avoid sogginess, thaw and drain them first. Then, blend them into a purée. The flavor will still be tasty, but fresh strawberries add a bright taste. To check if your cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. You can also look for a golden color on the top. The edges should pull away from the pan slightly. Yes, you can make this cake ahead of time. Bake the cake layers and let them cool completely. Wrap each layer in plastic wrap. Store them in the fridge for up to three days. You can also freeze the layers for longer storage. Just make sure to thaw them before frosting. This article covered everything you need for a delicious matcha strawberry layer cake. You learned about key and optional ingredients, kitchen tools, and step-by-step baking instructions. We went over tips for perfecting flavor, troubleshooting, and frosting. You also discovered variations, storage methods, and answers to common questions. Now, you can create your own dessert masterpiece. Enjoy the process and taste your creation. Happy baking!$

Matcha Strawberry Layer Cake

Indulge in the delightful flavors of Matcha Strawberry Layer Cake! This stunning dessert combines the earthy taste of matcha with fresh strawberry goodness for a unique treat. Perfect for celebrations or a sweet afternoon delight, our easy recipe guides you through creating this showstopper with simple ingredients.

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Ingredients

1 ½ cups all-purpose flour

1 tablespoon matcha powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

½ cup buttermilk

1 teaspoon vanilla extract

1 cup fresh strawberries, puréed

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for cream)

Whole strawberries, for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes).

Add the eggs to the mixture, one at a time, beating well after each addition.

Mix in the buttermilk and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the strawberry purée gently, being careful not to overmix.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped cream on top followed by a layer of sliced strawberries.

Place the second cake layer on top and cover the entire cake with the remaining whipped cream.

Garnish the top with whole strawberries and a sprinkle of matcha powder for a decorative touch.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 8-10