Strawberry Matcha Loaf

No ratings yet

This Strawberry Matcha Loaf recipe is soft and tender, with beautiful pink and green swirls. It has a delicate crumb, a sweet berry taste, and just enough matcha for a hint of earthiness.

Prep Time40

Cook Time1 25

Total Time2 5

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: copycat starbucks strawberry matcha loaf cake, matcha strawberry loaf, matcha strawberry loaf recipe, starbucks strawberry matcha loaf, strawberry matcha loaf, strawberry matcha loaf recipe

Servings: slices

Calories: 313kcal

Ingredients

For the Strawberry Matcha Cake

2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk
2 egg whites large
3/4 ounce freeze-dried strawberries finely ground
1 1/2 teaspoons strawberry extract
2 teaspoons matcha powder
a few drops pink & green food coloring optional

For the Strawberry Icing

1 cup powdered sugar
1/4 ounce freeze-dried strawberries finely ground & sieved
2 tablespoons buttermilk
1 1/2 teaspoons strawberry extract
a few drops pink food coloring optional

Instructions

To Make the Strawberry Matcha Cake

Preheat the oven to 375 degrees F and lightly mist a 5-cup glass loaf pan with non-stick spray.
Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
Make a well in the center of the dry ingredients, and pour in the oil, buttermilk, and egg whites.
Starting in the center and working your way outward, whisk the liquid ingredients together, gradually drawing the dry ingredients into the mixture.
Transfer half the batter to a medium bowl and whisk in the freeze-dried strawberry powder, strawberry extract, and pink food coloring (if using).
Whisk the matcha powder and green food coloring (if using) into the remaining batter.
Using a large serving spoon or ice cream scoop, place some of the matcha batter into the greased loaf pan.
Layer some of the strawberry batter on top, then repeat with more matcha batter.
Continue alternating until the pan is full and there is no remaining batter.
Bake for 15 minutes, then turn the oven temp down to 350 and continue to bake until a skewer inserted in the thickest part of the loaf comes out clean or with a few moist crumbs (approximately 65 to 75 minutes more).*
Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
Top with strawberry icing.

To Make the Strawberry Icing

Place the powdered sugar, freeze-dried strawberry powder, buttermilk, strawberry extract, and food coloring (if using) in a small bowl and stir together until smooth.

Notes

*All-purpose flour can be substituted. For more on cake flour, click here: What is Cake Flour?

**Or substitute 2 tablespoons of lemon juice or vinegar stirred into 1 cup of milk. For more info on buttermilk, click here: How to Make Buttermilk.

***If the top of the loaf is browning too quickly, tent it with foil for the last 30 minutes of baking.

Nutrition