Raspberry Matcha Cake
I made this Raspberry Matcha Cake for a high-summer dinner party we were hosting with friends who were about to leave for a two-week tour in Japan, and it ended up being the perfect compliment to the evening. I’ve never visited Japan, but baking with matcha felt like a sweet little nod to our friends’’ adventure. I’ve loved matcha for years thanks to a family friend who gifted me a beautiful kit and introduced me to the ceremonial ritual—something that still grounds me every time. This was my first time baking with it, and it won’t be the last. Matcha’s earthy, almost nutty flavor has a way of slowing me down, and it bakes so beautifully into a simple two-layer cake. Because buttercream doesn’t always behave in summer heat, I kept the design minimal: no outer frosting, just soft buttercream dollops topped with fresh raspberries, mint from the garden, and a few edible flowers for a touch of whimsy. I hope you enjoy it as much as we did.
Ingredients for the Matcha Cake
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
3/4 Cup Butter (1 1/4 sticks)
1 Cup + 2 Tablespoons Sugar
1/4 Cup Oil
2 Eggs
3 Egg Whites
2 Teaspoons Vanilla Extract
1 Cup Buttermilk (or milk + a squeeze of lemon juice to thicken)
2 Tablespoons Greek Yogurt
2 Tablespoons Matcha Powder
Ingredients for Raspberry Frosting
1 Cup Unsalted Butter (2 sticks, softened)
3 Cups Powdered Sugar
Pinch of Salt
Splash of Vanilla Extract
1 ½ Cups Heavy Cream
1/2 Cup Powdered Freeze-Dried Raspberries
Baker’s Notes
Matcha is a special shade-grown green tea with a gentle, grounding quality I love—even with my caffeine sensitivity, it never gives me trouble. For baking, use culinary-grade matcha. It’s designed for cooking, more affordable, and its earthy, slightly bitter flavor holds up beautifully against sugar, butter, and flour. Look for a bright green powder (avoid anything dull or brownish) to ensure the flavor stays fresh and clean. Ceremonial-grade matcha is for drinking.
An Easy Decoration Tip: I kept this cake’s decoration simple and playful. To make the little buttercream dollops, use any small round piping tip: hold the bag about ½ inch above the cake, squeeze gently, pause, then lift to create a soft peak. Start in the center if you need a few practice dollops—they’ll get covered anyway. It’s a relaxed, rustic finish that feels special without being fussy. I topped mine with fresh raspberries and a few sprigs of garden mint for extra charm and color.
Equipment
I love using these cake pans.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
