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!
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon matcha
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/4 cup flavorless oil
- 3/4 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 3/8 cup boiling water
- 1 cup heavy cream cold
- 1/4 cup finely ground freeze-dried raspberries
- 1 teaspoon rose water
- 1/4 cup raspberry jam
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.
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.
Whip the heavy cream until stiff peaks form. Fold in the freeze-dried raspberries and rose water until combined.
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.