If you’ve been on the hunt for a show-stopping dessert that balances earthy green tea notes with bright, fruity sweetness, this Matcha Layer Cake with Strawberry Filling & Swiss Meringue Buttercream Recipe is your new best friend. Imagine tender layers of delicate matcha sponge hugging a luscious strawberry filling, all enveloped in cloud-like Swiss meringue buttercream that is silky and light. It’s the perfect fusion of Japanese-inspired flavors and classic baking techniques that will thrill your taste buds and impress anyone lucky enough to have a slice.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here plays an essential role in building this cake’s irresistible flavors and textures. From the vibrant matcha powder to the fresh strawberries and velvety buttercream, these simple components come together to create something truly magical.
- All-purpose flour: The foundation providing structure and crumb to the cake layers.
- Baking powder & baking soda: Leavening agents that help the cake rise and stay light.
- Salt: Enhances all the flavors and balances the sweetness.
- Matcha powder: Culinary-grade matcha offers that signature earthy green tea flavor and gorgeous hue.
- Unsalted butter: Softened for a rich, tender crumb and luscious buttercream base.
- Granulated sugar: Sweetness that keeps everything perfectly balanced.
- Large eggs: Bind the ingredients and add moisture for soft layers.
- Vanilla extract: Adds warmth and depth to the cake and buttercream.
- Buttermilk: Contributes moisture and a subtle tang to complement the matcha.
- Fresh or frozen strawberries: For a bright, flavorful filling that brings fresh sweetness.
- Lemon juice: Brightens the strawberry filling with acidity.
- Cornstarch: Thickens the strawberry filling to a perfect spreadable consistency.
- Egg whites & granulated sugar (for buttercream): Whipped into a luxurious Swiss meringue base that’s silky and light.
- Pinch of salt: Balances the buttercream’s sweetness beautifully.
How to Make Matcha Layer Cake with Strawberry Filling & Swiss Meringue Buttercream Recipe
Step 1: Prepare the Matcha Cake Layers
Begin by warming up your oven and prepping three 8-inch cake pans—greased and lined with parchment paper for mess-free layers. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and that lovely vibrant matcha powder. In a separate large bowl, cream the butter and sugar until fluffy, then add eggs one at a time, mixing well after each addition for a fully incorporated batter. Stir in vanilla extract for an aromatic hint. Now, add your dry ingredients in batches, alternating with the buttermilk, starting and ending with the dry components. The batter should be smooth and luscious but don’t overmix—too much will toughen the crumb. Divide the batter evenly into the pans and bake until a toothpick comes out clean. Cool them completely before moving on.
Step 2: Make the Strawberry Filling
This step is where fresh or frozen strawberries really shine! Cook the chopped berries with sugar and lemon juice over medium heat until they soften and start to release their juices. Stir in the cornstarch slurry and keep cooking until thick and glossy. Cooling the filling fully is essential—it thickens up and avoids sogging your cake layers.
Step 3: Whip Up the Swiss Meringue Buttercream
For the frosting that dreams are made of, gently warm the egg whites and sugar over simmering water until the sugar dissolves and the mixture reaches 160°F (71°C). Then, transfer to your mixer and whip on high until glossy stiff peaks form and it cools to room temp. Switching to the paddle attachment, add your softened butter in small portions. If you see it curdle, don’t panic—just keep mixing until silky smooth. Finally, add vanilla and a pinch of salt to round out the flavors.
Step 4: Assemble Your Masterpiece
Grab a cake layer and place it on your serving plate, then pipe a buttercream dam around the edge to keep that delightful strawberry filling nestled in place. Spoon or pipe half the filling into the center. Repeat with the second layer and remaining filling. Top with the final cake layer and slather the whole cake in the Swiss meringue buttercream. A quick chill in the fridge makes slicing neat and clean. For the finishing touch, garnish with fresh strawberries or a dusting of matcha powder to elevate its presentation.
How to Serve Matcha Layer Cake with Strawberry Filling & Swiss Meringue Buttercream Recipe
Garnishes
The beauty of this cake comes not just from its layers but also how you dress it up. Fresh strawberries on top add a pop of natural color and juicy crunch. A light dusting of matcha powder or edible flowers gives it an elegant, refined look—guaranteed to get compliments.
Side Dishes
This cake pairs wonderfully with a simple cup of green tea or a scoop of vanilla bean ice cream. The creaminess balances matcha’s earthiness while the ice cream cools and refreshes your palate between bites of strawberry sweetness.
Creative Ways to Present
Try layering individual servings in clear glass jars or trifle bowls to showcase those gorgeous green and red stripes. Or top with whipped cream swirls and a few fresh mint leaves for a garden-fresh vibe. No matter how you serve it, this Matcha Layer Cake with Strawberry Filling & Swiss Meringue Buttercream Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cake in the refrigerator covered tightly with plastic wrap or a cake dome to keep it moist and fresh. It stays perfect for up to 3 days, making it perfect for parties or celebrations where you want to prep ahead.
Freezing
You can freeze the individual cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting and assembling. While the fully assembled cake freezes less gracefully due to the fresh filling, it’s worth trying if you wrap it very securely.
Reheating
Since this is a delicate cake with buttercream, it’s best served chilled or at room temperature. Take it out of the fridge about 30 minutes before serving to allow flavors and texture to soften beautifully. Avoid microwaving as it can ruin the buttercream’s silky texture.
FAQs
Can I use a different fruit for the filling?
Absolutely! Raspberries, blueberries, or even a mixed berry compote would complement the matcha beautifully. Just adjust the sugar and cornstarch to get the right sweetness and thickness.
What is Swiss meringue buttercream and why use it?
Swiss meringue buttercream starts with egg whites and sugar heated gently, then whipped into a meringue before adding butter. It’s lighter and silkier than traditional buttercream, with less sweetness, making it perfect to highlight the matcha’s earthiness and the bright strawberry filling.
Can I make this cake vegan or dairy-free?
This recipe relies heavily on eggs, butter, and buttermilk, so veganizing is tricky. However, you might swap buttermilk for plant-based alternatives and use vegan butter, but the texture and flavor will differ. Swiss meringue buttercream would need an alternative frosting.
How do I achieve a stronger matcha flavor?
If you love matcha’s unique taste, simply increase the matcha powder by up to an extra teaspoon in the batter. Just be mindful that too much can introduce bitterness, so balance with a bit more sugar if needed.
Why is the buttercream sometimes curdled and how to fix it?
Curdling happens when cold butter is added too quickly or if the meringue and butter aren’t at compatible temperatures. Keep beating—the texture will come back to smoothness with patience. Warming the bowl slightly over a pan of warm water can also help.
Final Thoughts
This Matcha Layer Cake with Strawberry Filling & Swiss Meringue Buttercream Recipe is truly a labor of love that offers an extraordinary combination of flavors and textures. Whether you’re treating yourself, celebrating a special occasion, or simply want to dive into a new baking adventure, it’s a cake that will make every bite memorable. Give it a try, and I promise it will become one of your treasured favorites too!
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Matcha Layer Cake with Strawberry Filling & Swiss Meringue Buttercream Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes (plus cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired, American
- Diet: Vegetarian
Description
This Matcha Layer Cake with Strawberry Filling and Swiss Meringue Buttercream is a light and elegant dessert featuring tender matcha-flavored cake layers, a fresh strawberry filling, and smooth, velvety Swiss meringue buttercream. Perfect for special occasions, it offers a delicate balance of earthy green tea and sweet, fruity notes.
Ingredients
For the matcha cake layers:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon matcha powder (culinary grade)
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
For the strawberry filling:
- 1 1/2 cups fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Swiss meringue buttercream:
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter, softened and cubed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cake layers: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder to evenly distribute the dry ingredients. In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes using an electric mixer. Add eggs one at a time, beating thoroughly after each addition to incorporate air for a light texture. Mix in vanilla extract for aroma. Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients to maintain batter consistency. Mix until just combined, avoiding overmixing. Divide the batter evenly among the prepared pans. Bake for 22–25 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the strawberry filling: In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally until the strawberries soften and break down releasing their juices. Stir in the cornstarch slurry and cook an additional 1–2 minutes until the mixture thickens. Remove from heat and allow to cool completely to set before using.
- Make the Swiss meringue buttercream: Place egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (double boiler). Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C), around 4–5 minutes, to ensure food safety and create stable meringue. Transfer mixture to a stand mixer fitted with the whisk attachment and beat on high speed until stiff, glossy peaks form and the mixture has cooled to room temperature, about 10–12 minutes. Switch to the paddle attachment and gradually add softened butter, a few cubes at a time, mixing continuously. If the buttercream appears curdled, keep mixing until it smooths out for a perfect texture. Once smooth, mix in vanilla extract and a pinch of salt to balance flavor.
- Assemble the cake: Place one cooled cake layer on a serving plate. Pipe a ring of buttercream around the edge to create a dam that will hold the strawberry filling. Spoon half of the strawberry filling into the center. Repeat this process with the second cake layer and remaining filling. Top with the third cake layer. Use the remaining Swiss meringue buttercream to frost the outside of the cake evenly and smoothly. Chill the assembled cake in the refrigerator for 20–30 minutes before slicing to achieve cleaner cuts. Garnish with fresh strawberries or a light dusting of matcha powder if desired.
Notes
- For a stronger matcha flavor, add an extra teaspoon of matcha powder to the cake batter.
- The Swiss meringue buttercream is stable and not overly sweet, making it perfect for this light, elegant dessert.
- Store the cake in the refrigerator for up to 3 days. Allow it to sit at room temperature for 30 minutes before serving to soften the buttercream.
