Matcha Raspberry Cake
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.
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.