Busy moms need quick and delightful recipes that bring a smile to the family table. This Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling checks every box. It’s vibrant, delicious, and perfect for any occasion. Plus, who doesn’t love a cake that balances a unique flavor with a classic sweet, making it a hit with kids and adults alike?
Table of Contents
Why You Will Love This Recipe
This recipe is truly a winner for families. The matcha adds a lovely color and a subtle earthy flavor that surprises and delights. Swiss meringue buttercream pairs perfectly, providing a silky finish. The strawberry filling adds a refreshing twist that kids adore. Best of all, you’ll find the preparation surprisingly simple, allowing you to whip up this cake without a fuss.
Whether it’s a birthday party, a family gathering, or just a sweet treat for the weekend, this cake brings joy with minimal stress. Your kids will love the taste, and you will love how easy it is to make.
How to Make Matcha Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup strawberries, pureed
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, salt, and matcha powder. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
- For the Swiss meringue buttercream, whisk egg whites and sugar together in a heatproof bowl over simmering water until sugar dissolves.
- Remove from heat and beat until stiff peaks form. Gradually add softened butter and beat until smooth.
- Frost one layer of the cake with Swiss meringue buttercream and spread the strawberry puree on top.
- Place the second cake layer on top and frost the whole cake with remaining buttercream.
Matcha Cake
A delightful matcha cake layered with silky Swiss meringue buttercream and refreshing strawberry filling, perfect for any occasion.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup strawberries, pureed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, salt, and matcha powder. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
- For the Swiss meringue buttercream, whisk egg whites and sugar together in a heatproof bowl over simmering water until sugar dissolves.
- Remove from heat and beat until stiff peaks form. Gradually add softened butter and beat until smooth.
- Frost one layer of the cake with Swiss meringue buttercream and spread the strawberry puree on top.
- Place the second cake layer on top and frost the whole cake with remaining buttercream.
Notes
Serve slices with fresh whipped cream or sliced strawberries. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
How to Serve
Serve slices of this vibrant cake with a dollop of fresh whipped cream or a side of sliced strawberries. It pairs beautifully with a cup of tea or milk, making it an excellent addition to a family brunch or afternoon snack.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to three days. If you need to reheat, simply place a slice in the microwave for about 10-15 seconds. The cake will remain moist and delicious while maintaining its lovely flavors.
Tips and Variations
- If you want a fun twist, try adding lemon zest to the batter for a citrusy flavor.
- Substitute the matcha with cocoa powder for a chocolate version.
- For an extra touch, add some sprinkles on top of the frosting for birthdays or special occasions.
FAQs
Can I use a different fruit for the filling?
Yes, feel free to customize with raspberry or blueberry puree instead of strawberries.
How can I make the buttercream stiffer?
If your buttercream is too soft, simply chill it in the fridge for a bit and rewhip it.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble them when you’re ready to serve.
Conclusion
Now you have a delightful recipe for Matcha Cake with Swiss Meringue Buttercream and Strawberry Filling that your family will love. It’s a comforting, easy-to-make dessert perfect for any occasion. Give it a try and bookmark it for your next family gathering. You won’t regret it!
