Matcha lovers, rejoice! This green tea cake is the dessert of your dreams! A green Matcha Bundt cake topped with macerated strawberries will have your mouth watering in a heartbeat. It’s delicate and moist with the help of sour cream. Plus it looks good enough for any dinner table or special occasion! Indulge yourself with this Matcha cake recipe before it’s gone.
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Mix it, Bake it, & Eat it!
A delicious cake and sweet topping can be enjoyed anytime. This is a beautiful green cake, a showstopper for sure!
How To Enjoy Matcha Cake
- Pour the strawberry topping over the whole cake, or serve on each individual slice.
- Want more Matcha? Serve with a Matcha latte.
- Share with your friends and family at a baby shower or holiday party.
Gathering Your Ingredients
- All-Purpose Flour – Take care to measure the flour out carefully. I prefer to use a kitchen scale, but when that’s not an option, fluffing the flour and using a spoon to scoop it into a measuring cup, and then leveling it with a butter knife always works perfectly.
- Salt
- Baking Soda
- Butter – Room temperature butter will incorporate more evenly.
- White Sugar
- Eggs – Room temperature eggs will also incorporate more evenly.
- Vanilla Extract
- Sour Cream – My favorite is the Daisy brand, as the ONLY ingredient is cream. Greek yogurt could be swapped if necessary.
- Matcha Powder – Culinary grade matcha powder is ideal for this recipe.
For The Strawberry Glaze
- Fresh Strawberries – Top cut off and sliced into quarters.
- Cornstarch
- White Granulated Sugar
- Lemon Juice – Freshly squeezed lemon juice always yields the best flavor.
*see recipe card for detailed measurements
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How To Make Matcha Cake
Preheat your oven to 350F and prepare a bundt pan with nonstick baking spray.
In a medium bowl sift together flour, salt, baking soda, and matcha powder and whisk together then set aside.
In a large bowl, using an electric hand mixer cream together the butter and sugar for about 5 minutes on medium-high speed until lighter in color and fluffy in texture.
Add in the eggs, one at a time allowing the eggs to combine before adding the next.
Add in the vanilla extract and sour cream. Use a rubber spatula to scrape the edges of the bowl.
Once the wet ingredients are mixed, add in the dry ingredients a third at a time, mixing on medium-low to combine without overmixing.
Pour your matcha cake batter into your prepared bundt pan.
Bake for 80-90 minutes in a preheated oven or until a skewer comes out clean.
Allow your bundt cake to cool for 10-15 minutes before attempting to flip and release from the pan. Use a wire rack to help flip, then let it cool the rest of the way on the cooling rack.
How To Make The Strawberry Topping
- While waiting for your matcha cake loaf to cool it’s time to prepare your strawberry topping.
- Prepare 1/2 of your strawberries by washing, cutting the tops off, and then slicing them in half. Set these aside.
- Prepare the second half of your strawberries by cleaning, cutting the tops off, and processing in a food processor until smooth.
- To your saucepan add your strawberry puree, cornstarch, sugar, and lemon juice.
- Heat over medium-high heat and bring the mixture to a boil.
- Once thickened, remove from heat.
- Add in your fresh-cut strawberries and puree into a small bowl and stir. Adjust the sugar or lemon juice to your desired sweetness or tartness.
- Spoon on top of the cake, or onto individual slices when serving.
Recipe FAQs
What’s the difference between culinary and ceremonial grade matcha?
Culinary-grade or lower grade matcha powder is best for baked goods, smoothies, and even lattes. Typically lighter in color and bitter compared to ceremonial grade matcha powder. Ceremonial Matcha is best served stirred in hot water and drank as tea. It’s bright and more vibrant in color, sweet, and creamy. Ceremonial matcha is a higher-grade Japanese green tea powder, best consumed in its natural state.
How do I flatten the bottom of a bundt cake?
If your cake has created a nice domed bottom or a “foot” and it’s not setting flat on your serving tray, trimming the bottom may be your best option. Trimming the bottom works best while the cake is still in the cake pan. Using the edges of the pan as a guide, and with a sharp knife, cut through the cake removing the bottom. Don’t throw it away however, you can crumble it up and serve it on top of the cake, or snack on it!
Expert Tips For This Matcha Cake Recipe
Just a few tips for you!
- No access to a bundt cake pans, use a loaf pan! You’ll likely need two for this recipe.
- Make a matcha chocolate cake by replacing 1/2 a cup of flour with cocoa powder.
- Use an offset spatula to help release the cake from the edges of the pan. If prepared properly the cake should slide out, but sometimes it needs a bit of help.
Storage
Leftover matcha cake can be stored in an airtight container, or wrapped in plastic wrap at room temperature for up to 3 days. The cake will keep for up to a week if stored this way in the refrigerator.
Can I freeze bundt cake? Yes! If this is a recipe you’re making ahead of time, by all means, wrap it in plastic wrap and place it in a freezer-safe container until you’re ready to prepare. Thaw overnight in the fridge. A frozen bundt cake will last up to 3 months in the freezer.
Can I freeze macerated strawberries? These can be frozen as well! Prepare your strawberries as directed and place them in a freezer-safe container with a tight seal for up to three months.
Try these other similar recipes!
- Easy Lemon Blueberry Bundt Cake with Sour Cream
- The Best Cinnamon Coffee Cake
- No Bake Blueberry Cheesecake with Cool Whip
Matcha Cake Recipe
Matcha lovers, rejoice! This green tea cake is the dessert of your dreams! A green Matcha Bundt cake topped with macerated strawberries will have your mouth watering in a heartbeat.
- Total Time: 16 minute
- Yield: 1 bundt cake 1x
Ingredients
3 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 cups White Granulated Sugar
1 cup Butter, room temperature
6 Eggs
1 tablespoon Vanilla Extract
1 cup Sour Cream
3 tablespoons Matcha Powder
For The Strawberry Topping
1 pound Strawberries, pitted and cut in half.
1 teaspoon Cornstarch
2–4 tablespoons White Granulated Sugar
1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 350F and prepare a bundt pan with nonstick baking spray.
- In a medium bowl sift together flour, salt, baking soda, and matcha powder and whisk together then set aside.
- In a large bowl cream together the butter and sugar for about 5 minutes until lighter in color and fluffy in texture.
- Add in the eggs, one at a time allowing the eggs to combine before adding the next.
- Add in the vanilla extract and sour cream.
- Once the wet ingredients are mixed, add in the flour mixture a third at a time, mixing on medium-low to combine without overmixing.
- Pour your matcha cake mixture into your prepared bundt cake pan.
- Bake for 80-90 minutes or until a skewer comes out clean.
Making The Strawberry Topping
- While waiting for your matcha cake to cool it’s time to prepare your strawberry topping.
- Prepare 1/2 of your strawberries by washing, cutting the tops off, and then slice them in quarters. Set these aside.
- Prepare the second half of your strawberries by cleaning, cutting the tops off, and processing in a food processor until smooth.
- To your saucepan add your strawberry puree, cornstarch, sugar, and lemon juice.
- Heat over medium-high heat and bring the mixture to a boil.
- Once thickened, remove from heat.
- Add in your fresh-cut strawberries and stir.
- Serve alongside or pour on top of your cooled cake.
- Adjust the sugar or lemon juice to your desired sweetness or tartness.
Notes
Storage: Leftover matcha cake can be stored in an airtight container, or wrapped in plastic wrap at room temperature for up to 3 days. The cake will keep for up to a week if stored this way in the refrigerator.
Can I freeze bundt cake? Yes! If this is a recipe you’re making ahead of time, by all means, wrap it in plastic wrap and place it in a freezer-safe container until you’re ready to prepare. Thaw overnight in the fridge. A frozen bundt cake will last up to 3 months in the freezer.
Can I freeze macerated strawberries? These can be frozen as well! Prepare your strawberries as directed and place them in a freezer-safe container with a tight seal for up to three months.
Tips: No access to a bundt cake pans, use a loaf pan! You’ll likely need two for this recipe. Make a matcha chocolate cake by replacing 1/2 a cup of flour with cocoa powder. Use an offset spatula to help release the cake from the edges of the pan. If prepared properly the cake should slide out, but sometimes it needs a bit of help.
- Prep Time: 20 minutes
- Cook Time: 80-90 minutes
- Category: Cakes
- Method: Baked
Nutrition
- Serving Size: 1 slice
- Calories: 578
- Sugar: 37.6 g
- Sodium: 201.8 mg
- Fat: 23.8 g
- Carbohydrates: 64.1 g
- Fiber: 1.6 g
- Protein: 11.1 g
- Cholesterol: 159.1 mg
