this matcha cake with raspberry rose cream features matcha (green tea) cake stacked with plenty of whipped cream flavored with raspberries and rose water.
since we last talked, i had a birthday. there were seats at hamilton, devouring some bo ssam, a lot of feel good netflix on my couch and sips of a whipped cream topped pineapple mai tai. of course, that would have been nothing without all the company who tagged along and surprised me (even though i accidentally ruined a surprise gift by buying it for myself beforehand). they gave me all the laughs, plus the warm and fuzzies, so quality time with them was the best part of my birthday hours.
i also figured it was appropriate to add (another) cake to the delicious not gorgeous arsenal. what's a birthday without cake?!
this one's a matcha cake with raspberry rose cream. the matcha cake is one from molly yeh that i've used before (see this matcha cake with strawberry swiss meringue buttercream, yum yum).
it's kind of dense, which i love, and has plenty of matcha flavor. the cake is very brown and not vibrant green like you'd hope or expect, but come on, this is still delicious not gorgeous, so i don't think it's a huge deal.
i had planned on using buttercream for this cake, and yet, it was being a pita, so i stuck it in the fridge to deal with later and used whipped cream. i flavored it with freeze-dried raspberries and some rose water, making a delicious raspberry rose cream that honestly would be delicious on a spoon.
and of course i got stuck with a whole bottle of rosewater afterwards, so i made this lychee rose cake as well!
- ¾ cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 tablespoon matcha
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 large egg room temperature
- ½ cup buttermilk room temperature
- ¼ cup flavorless oil
- ¾ tablespoon vanilla extract
- ¼ teaspoon almond extract
- ⅜ cup boiling water
- 1 cup heavy cream cold
- ¼ cup finely ground freeze-dried raspberries
- 1 teaspoon rose water
- ¼ cup raspberry jam
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In a large bowl, whisk together all the dry ingredients. In a medium bowl, whisk together all the wet ingredients except for the boiling water. Whisk the wet ingredients into the dry ingredients and then stir in the boiling water. It will be a very thin batter.
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Pour into two greased and floured 6.5” round cake pans and bake at 350F for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
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Whip the heavy cream until stiff peaks form. Fold in the freeze-dried raspberries and rose water until combined.
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Level the tops of the matcha cakes if you'd like. Place one matcha cake, bottom facing up, on your serving plate. Spread the jam on top in a smooth layer, then add a layer of raspberry rose cream on top of the jam. Spread the cream almost to the edge of the cake, but not quite. Add the other cake on top, bottom facing up again. Press down on the top layer slightly until the middle layer of cream squishes out slightly. Spread the rest of the cream on top of the cake, and serve.
Cake from Molly Yeh, buttercream from Martha Stewart.
If you'd like to make a 9" layer cake, double everything. Start checking the cakes after they've baked for 30 minutes.
Laura says
Heather, this looks and sounds so good! I’ve yet to make a matcha cake, but since my son loves Matcha so much, I know I’ll be making one at some point, and with that gorgeous raspberry frosting, this one looks divine!
Heather says
oh, you'll have to make a matcha cake soon then! you could probably whisk the matcha into the dry ingredients for any white/vanilla cake recipe and get a matcha cake (: the hardest part is running to a store and buying the matcha!
Kelly @ Kelly Lynns Sweets and Treats says
This matcha cake looks and sounds DIVINE!! Plus that raspberry rose cream....YES PLEASE!! Perfect with a cup of tea 😉
Heather says
oh yes, so good with a pot (forget a cup haha) of tea!!
The-FoodTrotter says
This cake looks so aery and delicate. And needless to talk about this luscious frosting. This is perfect 😮
Heather says
it's not as airy as a genoise or chiffon or anything with whipped egg whites, but it is pretty delicious and luscious (: thanks!
Katherine | Love In My Oven says
I love matcha!!!! I made a matcha cake a couple of months ago and I'm still thinking of it. Great idea to combine with raspberry!
Heather says
you'll have to make another matcha cake then! maybe once summer cools off a little though (;