Matcha Sheet Cake with Strawberry Frosting

By Shelly J

Prep Time:

20m

Bake/Cook Time:

30m - 35m

Yield:

Serves 12

This moist Matcha Sheet Cake is soft and buttery with a mild herbal green tea flavor. Matcha pairs well with the fruity, bright taste of berries, so we've topped this easy sheet cake with a sweet strawberry buttercream. The sweetness in the frosting especially complements matcha's sharp notes, adding a surprising depth of flavors.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Matcha Sheet Cake

1 cup unsalted butter, room temperature
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
2 teaspoons vanilla extract
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons matcha powder
2 3/4 cups all-purpose flour*
1 cup milk

Strawberry Frosting

3/4 cups unsalted butter, room temperature
3/4 cups strawberry preserves (jam or jelly will work also)
3 cups Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For cake, preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray. Set aside.
Place butter and sugar in bowl of your stand mixer fitted with paddle attachment. Mix for 2 minutes until light and fluffy. Add in eggs, one at a time, mixing until smooth, scraping sides and bottom of bowl as necessary.
With mixer still on medium, add in vanilla, baking powder, salt, and matcha powder. Mix for 1 minute until combined.
Turn mixer down to low and add in flour and milk in alternating additions, beginning and ending with flour. Mix until just combined.
Spread cake batter into prepared pan and bake for 30 - 35 minutes, or until a toothpick inserted in center comes out clean.
Transfer pan to a wire rack to cool completely.
For frosting, in clean bowl of your stand mixer fitted with paddle or whisk attachment mix butter and jam together on medium speed until combined. Turn mixer to low and slowly add powdered sugar until combined. Turn mixer up to medium and mix for 2 minutes until smooth and creamy.
Spread frosting on cooled cake.

Imperial Sugar Insight

Store at room temperature for up to 3 days.
You can also make this as a layer cake in 2 round 8- inch pans. Bake at 350°F for 25 - 27 minutes, or until a toothpick inserted in center comes out clean.

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