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This jasmine green tea cake with raspberry jam is stacked with plenty of silky matcha buttercream and tart raspberry jam. #jasminetea #matcha #cake #raspberryjam

Jasmine Green Tea Cake with Raspberry Jam

This jasmine green tea cake with raspberry jam combines both jasmine and green teas, and layers it with fruity, sweet/tart raspberry jam.
Course Dessert
Cuisine American, Asian
Keyword buttercream, cake, dessert, dried fruit, green tea, jam, jasmine tea, layer cake, raspberry, swiss meringue buttercream, tea, vegetarian
Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings 12 people
Calories 450 kcal

Ingredients

Jasmine Cake

  • 1 1/4 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground jasmine tea about 2 heaping tablespoons tea leaves, ground
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup canola oil
  • 1 1/2 tablespoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup boiling water

Matcha Swiss Meringue Buttercream

  • 2 large egg whites
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1 1/2 sticks unsalted butter room temperature, cut into tablespoons
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons matcha

Assembly

  • 6 tablespoons raspberry jam

Instructions

Jasmine Cake

  1. In a large bowl, mix all the dry ingredients. In a medium bowl, mix all the wet ingredients except for the water. Whisk the wet ingredients into the dry ingredients, then stir in the water. It will be very thin. Pour into two greased and parchment lined 6.5” round cake pans (22 oz per pan if you want to be that way) and bake at 350F until a toothpick inserted into the center comes out clean, about 50 minutes.

Matcha Swiss Meringue Buttercream

  1. In the heatproof bowl set over a pan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch.
  2. Attach the bowl to the mixer fitted with the whisk attachment. Beat until it holds stiff (but not dry) peaks, fluffy and cooled.
  3. Switch to the paddle attachment. Add butter several tablespoons at a time, beating well after each addition. Beat in the vanilla and matcha until smooth.

Assembly

  1. Using a long serrated knife, split each cake in half cross-wise.
  2. Place a dollop of buttercream in the middle of your serving plate or cake stand, and press one cake layer into it. Spread 2 tablespoons jam on top, then cover it with buttercream. Repeat this layering processing, ending with your last cake layer on top, bottom side facing up.

  3. Scrape all of the buttercream on top of your cake, and using an off-set spatula, gently shove and smooth the buttercream to the edge of the cake and down the sides. Run your spatula or a bench scraper around the edges of the cake to smooth it out.
  4. Decorate as much as you want. There’s baby’s breath, rosemary, carnations and some leaves on this cake pictured here, but anything goes!

Recipe Notes

Cake adapted slightly from My Name is Yeh, buttercream adapted slightly from Martha Stewart’s Baking Handbook.

This cake has a minimal amount of frosting. If you’d like more frosting, double the quantities here.