Ingredients
Matcha Cake:
- 2 3/4 cups (330g) cake flour
- 2 1/2 cups (500g) granulated sugar
- 3 Tbsp (18g) matcha powder
- 2 1/2 tsp (10g) baking powder
- 1 tsp (6g) fine salt
- 1 cup (226g) unsalted butter, room temperature (2 sticks)
- 1 cup (240g) egg whites, room temperature (about 7 large egg whites) or carton egg whites
- 1 1/2 cups (370g) full-fat sour cream, room temperature
- 2 Tbsp (28g) vegetable or canola oil
- 1 tsp (4g) vanilla extract or vanilla bean paste
- Electric green gel food coloring – optional
Strawberry Buttercream Frosting:
- 8 large egg whites, room temperature (240g)
- 2 1/2 cups (500g) granulated sugar
- 2 cups (454g) unsalted butter, room temperature (4 sticks)
- 1/2 cup (150g) strawberry jam
- 1 Tbsp (15g) freshly squeezed lemon juice (about 1/2 small lemon)
- 1 tsp (4g) vanilla extract or vanilla bean paste
- 1/2 tsp (3g) fine salt
- 1/2 cup (55g) freeze-dried strawberry powder
- Red gel food coloring – optional
Cake Filling:
- 1 1/2 cups (450g) strawberry jam
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease your cake pans thoroughly and line the bottoms with parchment paper to prevent sticking and ensure easy removal after baking.
- Sift Dry Ingredients: Into a large bowl, sift together the cake flour, granulated sugar, matcha powder, baking powder, and fine salt. This helps to evenly combine the ingredients and avoid lumps for a smooth batter.
- Combine Wet and Dry Ingredients: Add the unsalted butter into the dry mixture and mix until it becomes crumbly. Then incorporate the egg whites, full-fat sour cream, vegetable or canola oil, and vanilla extract. Beat the mixture until it is smooth and fluffy, ensuring the batter is well aerated.
- Divide and Bake: Evenly distribute the batter into your prepared cake pans. Place the pans in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cakes: Once baked, remove the cake layers from the oven and allow them to cool completely on a wire rack. This step is crucial before applying any frosting to prevent melting.
- Make the Strawberry Buttercream: To prepare the buttercream, heat the egg whites and granulated sugar together until the sugar is fully dissolved. Then whip the mixture to stiff peaks. Gradually beat in the room temperature unsalted butter, strawberry jam, freshly squeezed lemon juice, vanilla extract, fine salt, and freeze-dried strawberry powder until the frosting is smooth and fluffy. Optional red gel food coloring can be added for enhanced color.
- Assemble the Cake: Fill the cooled cake layers with strawberry jam, spreading it evenly between each layer. Use the strawberry buttercream frosting to generously frost the top and sides of the cake.
- Decorate: Finish by decorating as desired with fresh berries, additional freeze-dried strawberry powder, or a dusting of matcha powder for a beautiful presentation.
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth, even batter.
- Sifting the dry ingredients prevents lumps and leads to a lighter cake texture.
- Use an instant-read thermometer to ensure egg whites and sugar mixture reach the right temperature for successful meringue.
- The freeze-dried strawberry powder intensifies the strawberry flavor in the buttercream without adding moisture.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
- You can substitute vegetable oil with canola oil or light olive oil for a neutral flavor.
- If desired, electric green and red gel food coloring can be used to enhance the visual contrast of the cake and frosting.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
