A deliciously moist matcha cake that whips up easily in one bowl with simple pantry ingredients. The addition of sour cream and culinary matcha powder makes this cake so moist and beautifully green. Serve slices with a sweet macerated strawberry topping.
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 ½ 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 ½ 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.