I made a strawberry matcha cake today, and let me tell you, it was quite the experience. First off, I gathered all my ingredients. I needed stuff for the cake and the frosting, you know, the usual suspects like flour, sugar, eggs, and butter. But the stars of the show were definitely the matcha powder and fresh strawberries.
I started by making the cake layers. I mixed the dry ingredients in one bowl and the wet ones in another. The matcha powder went into the dry mix, giving it a lovely green hue. Then, I slowly combined the wet and dry ingredients, being careful not to overmix. After that, I poured the batter into two round cake pans and popped them in the oven.
Baking time
- While the cakes were baking, I started working on the strawberry filling. I sliced up a bunch of fresh strawberries and cooked them down with a bit of sugar until they were nice and soft.
Once the cakes were done, I let them cool for a bit before leveling them off with a knife. Then came the fun part – assembling the cake! I placed one cake layer on a plate and spread a generous amount of that strawberry filling on top. Then, I placed the second cake layer on top of the filling.
Next up, the frosting. I wanted to keep it simple, so I whipped up a basic buttercream and added a couple of spoonfuls of matcha powder. Oh boy, that green color was just beautiful. I frosted the entire cake with this matcha buttercream, making sure to get a nice, even layer.
Decoration Time
- To make it even prettier, I decorated the top of the cake with some more fresh strawberry slices. I arranged them in a circle, and it looked so fancy!
Finally, it was time to taste my creation. The cake was moist and had that distinct earthy matcha flavor. The strawberry filling added a nice sweetness and tartness, and the matcha buttercream was the perfect finishing touch. It wasn’t too sweet, and the matcha flavor really shone through.
All in all, it was a successful baking adventure. It took some time and effort, but the end result was totally worth it. This strawberry matcha cake is definitely going to be a regular in my baking rotation. Maybe next time I’ll experiment with a white chocolate ganache filling, or a different kind of frosting, I think the choice of frosting is very important!
