If you're a fan of unique, flavorful desserts, this matcha cake recipe is for you. The best matcha cake combines the vibrant earthiness of green tea powder with a light, tender crumb that’s simply irresistible. Paired with creamy Swiss meringue buttercream and a fresh strawberry filling, it offers a perfect balance of flavors and textures.
Whether you’re baking for a special occasion or just treating yourself, this matcha cake will impress your guests and satisfy your sweet tooth. Let’s dive into the recipe so you can create this stunning dessert in your own kitchen.
Why You'll Love This Recipe
- Moist and tender matcha cake with a delicate green tea flavor.
- Light, creamy Swiss meringue buttercream that's not overly sweet.
- Fresh strawberry filling adds a natural fruity contrast.
- Elegant and visually stunning for celebrations or afternoon tea.
- Made with accessible ingredients and straightforward techniques.
Ingredients
Gather these ingredients to create the matcha cake, strawberry filling, and Swiss meringue buttercream.
Matcha Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons matcha green tea powder
- 1 cup whole milk, room temperature
- 1 tablespoon fresh lemon juice
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
Strawberry Filling
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Swiss Meringue Buttercream
- 4 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened and cut into cubes
- 2 teaspoons vanilla extract
- Pinch of salt
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12 slices
- Calories: Approximately 420 per serving
How to Make The Best Matcha Cake with Creamy Swiss Meringue Buttercream & Strawberry Filling
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a small bowl, combine the milk and lemon juice. Let it sit 5 minutes to create buttermilk.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and matcha powder. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the strawberry filling, combine strawberries, sugar, lemon juice, cornstarch, and water in a small saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and strawberries soften, about 5-7 minutes. Let cool completely.
- To make the Swiss meringue buttercream, combine the egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F. Remove from heat and beat with a mixer on high until stiff, glossy peaks form and the bowl is cool.
- Gradually add the softened butter cubes while continuing to beat until the buttercream is smooth and creamy. Beat in vanilla extract and a pinch of salt.
- To assemble, place one cake layer on your serving plate. Spread a layer of strawberry filling evenly over the top. Pipe or spread a layer of buttercream over the filling. Top with the second cake layer and frost the entire cake with the remaining buttercream. Garnish with fresh strawberries and a light dusting of matcha powder if desired.
Tips for the Best Results
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Make sure eggs and butter are at room temperature for smooth batter and buttercream.
- Beat the Swiss meringue buttercream thoroughly to avoid graininess and achieve a silky texture.
- Chill the strawberry filling before assembly to prevent it from running.
- If your buttercream appears curdled, keep beating; it usually smooths out with continued mixing.
Storage and Reheating
Store the assembled matcha cake in an airtight container in the refrigerator for up to 4 days. Because of the fresh strawberry filling and buttercream, refrigeration helps maintain freshness and texture. Before serving, let the cake sit at room temperature for about 30 minutes.
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before assembling. Reheating is not recommended due to the delicate buttercream and fresh filling.
Frequently Asked Questions
Can I substitute the fresh strawberry filling with jam?
Yes, you can use strawberry jam or preserves as a filling if fresh strawberries aren't available. However, fresh filling offers a lighter, less sweet contrast that complements the matcha and buttercream better.
Is matcha powder gluten-free?
Pure matcha powder is naturally gluten-free. Just ensure the flour and other ingredients you use are gluten-free if you need a gluten-free cake.
Can I make the Swiss meringue buttercream ahead of time?
Absolutely! Swiss meringue buttercream can be made a day ahead and stored in the refrigerator. Before using, bring it to room temperature and re-whip with a mixer for a smooth consistency.
What is the difference between Swiss meringue buttercream and regular buttercream?
Swiss meringue buttercream is made by gently heating egg whites and sugar before whipping and adding butter, resulting in a lighter, silkier texture that’s less sweet than traditional American buttercream.