Strawberry Matcha Cake: When Your Morning Wake-Up Gets a Little Sweet Shift

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Forget the usual breakfast routine

Sometimes I just want dessert for breakfast. Or at least a cake that feels like it belongs alongside my coffee. This isn’t your typical sweet-spot sweet though. It hits you with this faint grassy aroma from the matcha, but then, out of nowhere, the sharp burst of fresh strawberry — like a surprise kick in the face, but in the best way. Made it on a whim during a weekend of weird cravings, and honestly, it kind of saved my morning. Few bites in, I realized I’d been craving a cake that’s both cozy and invigorating at the same time. That little unexpected combo is what makes this so addictive. Maybe it’s just me, but lately, I think I need this balance more than ever. Something about the way the pink swirls meet the green dust — I don’t know, it just feels right for the season.

Matcha Strawberry Swirl Cake

This cake combines a moist, tender crumb flavored with matcha green tea, which imparts a faint grassy aroma. Swirled with fresh, juicy strawberries, it has a vibrant pink and green marbled appearance, showcasing a soft, crumbly texture with a slightly dense bite. The dessert features visual contrast between the swirling colors and a tender, cake-like consistency.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: fusion
Calories: 250

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons matcha powder preferably sifted
  • 1 cup fresh strawberries hulled and sliced
  • 2 tablespoons sugar for strawberries

Equipment

  • Mixing bowls
  • Whisk
  • Loaf or cake pan
  • Silicone spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Line your cake pan with parchment paper or lightly grease it. In a large bowl, whisk together the sifted flour, baking powder, salt, and matcha powder until evenly combined.
    1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 teaspoons matcha powder
  2. In a separate bowl, beat the eggs with sugar until the mixture is pale and slightly frothy, about 2-3 minutes. Add the vegetable oil and milk, mixing until smooth.
    3 tablespoons granulated sugar, 1/4 cup vegetable oil, 2 large eggs, 1/2 cup milk
  3. Gradually whisk the dry ingredients into the wet mixture until just combined, creating a vibrant green batter with no lumps.
    1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 3 tablespoons granulated sugar, 1/4 cup vegetable oil, 2 large eggs, 1/2 cup milk, 2 teaspoons matcha powder
  4. Slice the strawberries and toss with 2 tablespoons of sugar. Gently fold the strawberries into a portion of the batter to create the pink swirl, reserving some for topping or decoration.
    1 cup fresh strawberries, 2 tablespoons sugar
  5. Transfer the matcha batter into the prepared cake pan. Spoon the strawberry mixture in dollops onto the batter surface, then use a toothpick or skewer to gently swirl the strawberries into the batter, creating a marbled effect.
    1 cup fresh strawberries
  6. Bake for 35-40 minutes or until the top is set and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For an even more striking marbled effect, add the strawberry swirl just before baking and swirl gently. Use ripe strawberries for the best flavor.

Sometimes a cake is just a cake. But sometimes, it’s a reminder that even the simplest ideas—matcha, strawberries, sugar—can come together in a way that surprises you. Like a little secret tucked between bites. Anyway, I think I’ll be eating this for breakfast this week. Don’t judge. Well, maybe just a little.

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