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Decorate this matcha cake with raspberry rose cream however you want, or keep it easy by making it a naked cake and dragging the tip of a knife into the top like a rose. #matcha #cake #raspberry #rose #whippedcream

Matcha Cake with Raspberry Rose Cream

This matcha cake is flavored with plenty of matcha (green tea!), and it's layered with fluffy whipped cream scented with a hint of rose water and colored with raspberries.
Course Dessert
Cuisine American, Asian
Keyword cake, dessert, green tea, layer cake, matcha, nut-free, raspberry, rose water, tea, vegetarian, whipped cream
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12 people
Calories 204 kcal


Matcha Cake

  • 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

Raspberry Rose Cream

  • 1 cup heavy cream cold
  • 1/4 cup finely ground freeze-dried raspberries
  • 1 teaspoon rose water


  • 1/4 cup raspberry jam


Matcha Cake

  1. 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.

  2. 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.

Raspberry Rose Cream

  1. Whip the heavy cream until stiff peaks form. Fold in the freeze-dried raspberries and rose water until combined.


  1. 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.

Recipe Notes

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.