Introducing my newest culinary masterpiece: the Green Goddess Matcha Cake with Coconut Vanilla Frosting, Fresh Strawberries, and Honey Drizzle! This heavenly creation starts with a moist and flavorful matcha green tea cake, infused with the earthy richness of matcha powder. Between each layer, luscious slices of fresh strawberries add a burst of fruity sweetness. The cake is then generously frosted with a creamy coconut vanilla buttercream, perfectly complementing the subtle bitterness of the matcha. To top it all off, a delicate drizzle of honey adds a final touch of sweetness, creating a truly irresistible dessert experience. Get ready to indulge in a slice of pure bliss!
Vibe: For a fun and upbeat vibe while making this delicious recipe, play "Can't Stop the Feeling!" by Justin Timberlake. This catchy song has an infectious rhythm and positive energy that will keep you grooving in the kitchen as you whip up your Green Goddess Matcha Cake with Coconut Vanilla Frosting, Fresh Strawberries, and Honey Drizzle. It's the perfect soundtrack to accompany your baking adventure and will definitely put you in a joyful mood! Enjoy dancing and baking along to the rhythm of this upbeat tune!
Ingredients:
For the cake:
2 + 1/4 cups all-purpose flour
3 tablespoons matcha green tea powder
1 + 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 + 1/2 cups granulated sugar
3 large eggs, at room temperature
1 + 1/2 teaspoons vanilla extract
1 + 1/2 cups buttermilk, at room temperature
For the coconut vanilla buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tablespoons heavy cream or milk
1 tsp vanilla extract
1/2 cup shredded coconut
For assembly and decoration:
Fresh strawberries, sliced
Honey, for drizzling
Instructions:
1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans or line them with parchment paper.
2. Prepare the cake batter: In a medium bowl, sift together the all-purpose flour, matcha green tea powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing until just combined.
3. Bake the cakes: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
4. Prepare the frosting: In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the heavy cream (or milk) and vanilla extract, and beat on medium-high speed until light and fluffy. Fold in the shredded coconut until evenly distributed.
5. Assemble the cake: Once the cakes are completely cooled, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread a layer of coconut vanilla buttercream frosting over the top of the cake layer. Arrange sliced strawberries evenly over the frosting, covering the entire surface. Repeat this process with the remaining cake layers.
6. Frost the cake: Use the remaining coconut vanilla buttercream frosting to cover the top and sides of the cake. Smooth the frosting with a spatula for a neat finish.
7. Drizzle with honey: Drizzle honey over the top of the cake, allowing it to drip down the sides for a sweet and flavorful touch.
8. Decorate and serve: Optionally, garnish the top of the cake with additional sliced strawberries and shredded coconut for decoration. Slice and serve this decadent matcha green tea cake with coconut vanilla frosting, fresh strawberries, and honey for a truly indulgent and memorable dessert experience.
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