Matcha Raspberry Cake

A high summer dinner party sometimes calls for a Matcha Raspberry Cake. Matcha is a powdered Green Tea originally harvest in Japan. It has a lovely earthy, even nutty flavor to it. I'm sure you've seen fancy matcha drinks, but did you know it's great for baking too?

This cake is simple by design: just two layers, no outer frosting, and a collection of buttercream dollops that make decorating both fun and beginner-friendly. I topped it with fresh raspberries, mint from the garden, and a few edible flowers to celebrate the occasion with a touch of whimsy.

We hosted a little send-off party for a local band my partner works with—they’re heading to Japan for a two-week tour! While I haven’t been to Japan myself, this matcha raspberry cake felt like a sweet, symbolic farewell. The earthy matcha paired with bright, tart raspberries reminded me of Japanese-inspired treats I’ve long admired from afar. I hope you enjoy it as much as we did!

ingredients you'll need

For the Matcha Cake:

• 2 Cups Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoons Salt
• ¾ Cup Butter 1 ¼ Stick of Butter
• 1 Cup + 2 Tablespoons Sugar
• ¼ Cup Oil
• 2 Eggs
• 3 Egg Whites
• 2 Teaspoons Vanilla Extract
• 1 Cup Buttermilk Milk + squeeze of Lemon Juice to thicken
• 2 Tablespoons Greek Yogurt
• 2 Tablespoons Matcha Powdered Green Tea

For the Raspberry Frosting

• 1 Cup Unsalted Butter 2 sticks unsalted softened
• 3 cups powdered sugar
• Pinch of salt
• Splash of vanilla extract
• 1 ½ cups heavy cream
• ½ Cup of Powdered Freeze Dried Raspberries

how to make this matcha raspberry cake

For the Matcha Cake:

1. Preheat to 325°F (160°C) and generously grease and line two 8" round cake pans.
2. Cream butter, oil, and sugar for 3 minutes.
3. Add eggs followed by egg whites one at a time, mixing well.
4. Stir in vanilla.
5. Whisk dry ingredients separately, then alternate adding them with buttermilk.
6. Mix in Greek yogurt, then beat 45 seconds.
7. Pour into the pan and bake for 28-30 minutes, until a tester comes out clean.
8. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

For the Raspberry Frosting:

1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
2. While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
3. Crush or blend Freeze-dried Raspberries
4. Turn off the mixer and add the powdered sugar in 1 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
5. Add the heavy cream, salt, and vanilla extract and freeze-dried raspberries. Mix on medium speed for 30 seconds to incorporate.
6. Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
7. Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

What kind of matcha is used in baking?

Matcha is a very special shade-grown variety of green tea. It has a gentleness about it that I love. I'm caffeine sensitive, but matcha never gives me a hard time. It's important to know, when baking with matcha, it’s best to use culinary-grade matcha—a variety specifically made for cooking and baking. While it may not have the delicate sweetness or vibrant green color of ceremonial-grade matcha (which is meant for whisking and sipping), culinary-grade still delivers that earthy, slightly bitter flavor that stands up well to sugar, butter, and flour. It’s also more cost-effective, making it a smart choice when using larger quantities in recipes like cakes, cookies, or frostings. Look for a bright green powder (avoid anything too dull or brownish, indicating it's past its prime) from a reputable source to ensure the flavor is fresh and clean, not grassy or flat.

Easy Decoration Tip

I kept the decoration for this matcha raspberry cake intentionally simple—playful but approachable, even if piping isn’t your favorite thing. To create the little dollops of frosting, I used a round piping tip (any small to medium size works—I didn’t even check the number!). I held the bag about ½ inch above the cake, gently squeezed to release a small mound of buttercream, paused, then pulled up to create a soft tip.

You’ll get the hang of it quickly! If you’re unsure where to start, try piping your first few dollops in the center of the cake—any trial runs will be covered by the rest of the decoration, so it’s a great way to build confidence. Honestly, you can’t mess this up.

It’s a rustic finish that feels relaxed but still special—perfect for beginners or anyone who wants their cake to look fun and fancy without fussy techniques. I finished mine with fresh raspberries and a few sprigs of garden mint for a little extra charm and color. 

how to store this matcha raspberry cake

There are several ways to freeze cake depending on your needs:

• Freezing Cake Layers: Freeze cake layers individually by wrapping them tightly in plastic wrap. For longer storage in the freezer, add a layer of foil over the plastic wrap to protect against freezer burn and odors.
• Freezing Frosting: Frostings can be wrapped tightly in plastic wrap and stored in the freezer. For extended freezing, adding foil over the plastic wrap is recommended.
• Freezing a Fully Assembled Cake: Wrap the entire frosted cake well with plastic wrap, and for longer freezer storage, add a layer of foil. When ready to enjoy, thaw the cake in the refrigerator overnight.

For best flavor and texture, once thawed, let the cake sit at room temperature for about 2 hours before serving. This helps the cake regain its softness and enhances the taste.

equipment you'll need

Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, or my Amazon Storefront for Kitchen Essentials.

• Mixing bowls (I love these versatile glass stacking bowls)
• Stand mixer (Kitchen Aid or Bosch*)
• Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
• Rubber spatula & whisk
• Cake Boards
• Offset spatula & cake scraper (for smoothing batter and frosting)
• Parchment paper (for lining pans) the precut versions are great too
• Cooling rack (for cakes and glazes)
• Cake pans (round, square, or rectangle*) — [size/type]
• Cutting Board
• Rotating Cake Stand (this helps decorate!)
• Pastry Bags
• Sharp Chef's Knife
• Food thermometer (if temperature-sensitive frosting)
• Liquid Measuring Cup
• Kitchen Scale
• Pastry brush (for greasing pans or applying syrups or glazes)

If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!

Matcha Raspberry Cake

Hannah Shepherd

A naturally vibrant celebration of flavor and color. This rustic layer cake combines the earthy depth of matcha with bright, tart raspberry buttercream. Topped with fresh raspberries and edible flowers, it's perfect for garden gatherings or a joyful everyday treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Ingredients

  

Matcha Cake

• 2 Cups Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoons Salt
• ¾ Cup Butter 1 ¼ Stick of Butter
• 1 Cup + 2 Tablespoons Sugar
• ¼ Cup Oil
• 2 Eggs
• 3 Egg Whites
• 2 Teaspoons Vanilla Extract
• 1 Cup Buttermilk Milk + squeeze of Lemon Juice to thicken
• 2 Tablespoons Greek Yogurt
• 2 Tablespoons Matcha Powdered Green Tea

Raspberry Frosting

• 1 Cup Unsalted Butter 2 sticks unsalted softened
• 3 cups powdered sugar
• Pinch of salt
• Splash of vanilla extract
• 1 ½ cups heavy cream
• ½ Cup of Powdered Freeze Dried Raspberries

Instructions

 

For the Matcha Cake:

• Preheat to 325°F (160°C) and generously grease a 9x13 pan.
• Cream butter, oil, and sugar for 3 minutes.
• Add eggs one at a time, mixing well.
• Stir in vanilla.
• Whisk dry ingredients separately, then alternate adding them with buttermilk.
• Mix in Greek yogurt, then beat 45 seconds.
• Pour into the pan and bake for 28-30 minutes, until a tester comes out clean.
• Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.

For the Raspberry Frosting:

• Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
• While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
• Crush or blend Freeze-dried Raspberries
• Turn off the mixer and add the powdered sugar in 1 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
• Add the heavy cream, salt, and vanilla extract and freeze-dried raspberries. Mix on medium speed for 30 seconds to incorporate.
• Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
• Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

https://cakejoie.com/matcha-raspberry-cake/

August 6, 2025