4 inch Strawberry Matcha Cake

15 MIN PREP TIME

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30 MIN BAKE TIME

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45 MIN TOTAL

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15 MIN PREP TIME 〰️ 30 MIN BAKE TIME 〰️ 45 MIN TOTAL 〰️

If Summer had a flavour, it would be this Strawberry Matcha Cake.

Balancing earth notes of soft matcha sponge and the sweet naturally flavoured strawberry buttercream, this 4-inch mini centrepiece is fresh, vibrant, balanced and the perfect way to celebrate the warm summer days ahead. The earthy notes of matcha complement the sweet berry frosting beautifully, creating a flavour combination that's elegant without being overpowering.

Ideal for birthdays, afternoon tea or simply when you want something a little special without needing making a big cake.

Why you will love this recipe:

Small But Special | Designed for smaller celebrations, this mini layer cake feels impressive without leaving you with endless leftovers.

Perfect Flavour Balance | The gentle bitterness of matcha pairs beautifully with the sweetness of strawberry buttercream, creating a sophisticated flavour combination.

Naturally Colourful | Freeze-dried strawberries provide beautiful colour and flavour without the need for artificial colouring.

Make Ahead Friendly | The cake layers can be baked ahead, wrapped tightly and frozen for up to two months. Simply thaw before decorating.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Plain flour | provides structure to the cake while keeping the crumb soft and tender

Caster sugar | sweetens the cake and helps create a light, tender texture. It also contributes to moisture by interacting with the liquids in the batter

Baking Powder | provides additional lift, ensuring the cake rises evenly and has a light, balanced crumb rather than being too dense

Salt | Balances sweetness and enhances both the matcha and strawberry flavours.

Matcha powder | The star ingredient that provides colour and a delicate earthy flavour. Use culinary-grade matcha for best results.

Buttermilk | adds tang, moisture and tenderness

Vegetable Oil | keeps the cake exceptionally moist and soft. Unlike butter, oil stays liquid at room temperature, which helps the cake remain tender for days.

Eggs | provide structure and richness. Using room-temperature eggs helps the batter emulsify properly, resulting in a smoother, more even bake.

Vanilla Extract | Rounds out the flavours and enhances the sweetness of the strawberries.

Unsalted Butter | forms the base of the buttercream, giving the frosting structure and richness.

Icing Sugar | sweetens the icing while also helping to stabilise it.

Freeze-dried strawberries | Provide concentrated strawberry flavour without adding excess moisture.

Heavy Cream | Helps create a smooth, silky buttercream consistency.

Fresh Strawberries | For that finishing decorative touch

Why you will love the Strawberry Buttercream

This strawberry buttercream is packed with real strawberry flavour thanks to freeze-dried strawberries. Unlike fresh strawberries, freeze-dried fruit won't water down the frosting, meaning you get a beautifully smooth buttercream with an intense berry flavour and natural pink colour.

It's light, creamy, and the perfect complement to the earthy matcha sponge.

FAQs

Can I use ceremonial matcha?

Yes, although it's not necessary. Culinary-grade matcha works perfectly and is more cost-effective for baking.

Can I use fresh strawberries?

For the frosting, freeze-dried strawberries are highly recommended. Fresh strawberries add too much moisture and can make the buttercream unstable.

How long will the cake keep?

Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.

Can I freeze the cake?

Yes. The undecorated cake layers can be frozen for up to 2 months. Wrap tightly before freezing and thaw completely before decorating.

Expert baking tips!

Sift your matcha | Matcha can clump easily, so always sift it before adding to the batter.

Use room temperature ingredients | This helps everything combine smoothly and creates a more even crumb.

Don't overmix | Once the flour is added, mix only until combined to keep the sponge light and tender.

Use freeze-dried strawberries | They provide the strongest strawberry flavour and best texture in buttercream.

Recipe Card:

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4 inch Strawberry Matcha Cake

Servings: 4-6

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

If Summer had a flavour, it would be this Strawberry Matcha Cake. A soft, fluffy matcha sponge layered with a silky strawberry buttercream made with freeze-dried strawberries. This elegant mini cake is perfect for small celebrations and afternoon tea.

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Ingredients

For the Matcha cake

• 280g plain flour (2 1/4 cup)
• 300g caster sugar (1 1/2 cups)
• 140g unsalted butter (10 tbsp)
• 2 tbsp ceremonial grade matcha
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 240ml buttermilk, room temperature (1 cup)
• 3 eggs room temperature
• 1 tsp vanilla extract

Strawberry Filling and Buttercream

• 3 tbsp strawberry jam
• 150g unsalted butter room temperature (1 cup)
• 300g icing sugar (2 1/2 cups)
• 25g freeze dried strawberries (1/4 cup)
• 1 tbsp warm milk
• Fresh strawberries to decorate

Instructions

For the matcha cake

1. Preheat the oven to 180℃/350F and grease and line two 4 inch cake tins
2. In a medium bowl, add the softened butter and granulated sugar and cream together until fluffy and pale.
3. Add the eggs and vanilla and combine well then fold in the flour, matcha powder, baking powder, baking soda, and salt.
4. Before all the flour is combined, pour in the buttermilk and mix that through until everything is evenly mixed.
5. Pour the batter into the prepared pan. Bake the cake for 20-25 minutes or until a toothpick comes out clean from the centre
6. Stand 15 minutes in the cake tins before turning out onto cooling rack to cool fully before decorating

For the Strawberry buttercream

1. Add the softened butter to a large bowl and beat with an electric mixer on high speed until fluffy, 1-2 minutes.
2. Add the freeze-dried strawberries to a food processor. Pulse until very finely ground then pass the ground freeze dried strawberries through a sieve to remove the seeds.
3. Add in the powdered sugar and finely ground freeze-dried strawberries to the butter and mix until fluffy. Add milk to loosen if required. Move the mixture to a piping bag and snip a small hole from the end.
4. To decorate, place one of the cooled cake layers onto a serving board and pipe around the edge to create a border. Fill the centre with strawberry jam then top with the second cake layer.
5. Coat the cake with the remaining buttercream using an offset spatula then finish with a few sliced strawberries.
6. Serve and enjoy. This cake will keep for 4 days if kept somewhere cool and dry but it’s best eaten within 24 hours.

Recommended Products

Baking Spatula Set

Baking Themometer

4 inch cake tin

KitchenAid 5 speedHand Mixer

Offset Spatula

Nest of Mixing Bowls

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Summer bakes you should try:

Lemon Meringue Pie Cookies

Peaches and Cream Cake

Strawberry Drizzle Loaf

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!