Matcha tea cakes are the newest novelty but this green tea cake takes the cake, literally! My green tea raspberry cake is loaded with tons of fresh raspberries on the inside and frosted with a creamy raspberry buttercream! The green tea flavor is made intense by adding lots of matcha tea powder right into the cake batter. If you ever wanted to try one of these unique cake recipes, this is the one to try!
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Green Tea Cake
You’ll love all the real flavors in this incredible green tea raspberry cake! I start the cake with a simple vanilla cake batter and add loads of matcha green tea powder. Using this tea powder adds the most amount of flavor, and adds that bright green color to the batter. You can find this tea in most grocery stores or online on Amazon (affiliate link). You’ll get real green tea flavor with every bite, complemented by the fruity raspberry filling. Make sure to cool the tea cake layers completely before frosting and filling!
All the Raspberry Flavor!
Green tea and raspberry flavors go hand in hand! The simple berry filling is made with crushed fresh raspberries and just a touch of sugar. If you don’t have fresh raspberries on hand, frozen berries will also work well; just let thaw them first! Fill the layers generously with the fresh berries and frost them with a delicate raspberry buttercream. This raspberry frosting is so incredible! Make sure to add the berries at the very end when making the frosting, to ensure the cream doesn’t break. Grab a few extra berries to garnish the top and add a light dusting of matcha green tea powder for a bit of color.
And if you want the ultimate Raspberry Buttercream to go with this cake, try my newest version of the recipe HERE! This buttercream is made with seedless raspberry sauce and has so much incredible flavor!
Enjoyed this match raspberry cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Lemon Raspberry Cake – with berry cake layers and a lemon cream cheese frosting!
- Chai Tea Bundt Cake – another delicious tea cake with chai tea!
- Neapolitan Cake – three layers of strawberry, vanilla and chocolate!
- Chocolate Raspberry Roulade – this delicate berry and chocolate cake roll is simply amazing!
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Matcha Green Tea Raspberry Cake Recipe (video)
For Green Tea Layers:
- 1 cup butter, softened at room temperature
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons matcha tea powder
For Raspberry Buttercream:
- 2 cups unsalted butter, softened at room temperature
- 4 to 6 cups confectioner's sugar
- 1/2 teaspoon raspberry extract
- 1 teaspoon vanilla extract
- 1/3 cup fresh raspberries
- red food coloring
- 1 cup crushed raspberries, for filling
- Preheat the oven to 350F. Line 3, 8-inch cake rounds with parchment paper and spray sides with non-stick baking spray; set aside. This recipe will also work with 2, 9-inch rounds.
- Prepare the cake layers. In a large bowl, cream together the butter and sugar until light and airy. Add the eggs, vanilla and milk and whisk again until smooth. In a separate bowl, combine all the dry ingredients: flour, baking powder, salt and matcha tea powder. Whisk the dry ingredients into batter by hand just until incorporated; don't over mix.
- Divide the cake batter evenly between the prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely before assembling the cake.
- Prepare the buttercream. Place the softened butter into a stand mixer bowl and whisk on high speed for about 5 minutes, scraping down the sides of the bowl periodically. Butter should be light and fluffy and white in color. Gradually add the confectioner's sugar, mixing after each addition. Add more sugar for a thicker frosting. Finally, add the raspberry and vanilla extracts and the fresh raspberries. Whisk for 30 seconds.
- Assemble the cake. Level the cake rounds with a long serrated knife. For the first two layers, add the crushed raspberries directly onto the cake and allow the raspberry juice to soak into the layer. Then top with a generous amount of frosting. Frost the top and sides of the cake with remaining frosting. Garnish the cake with fresh raspberries and more matcha tea powder.
- Keep cake covered and refrigerated if not serving right away. Remove cake from refrigerator about 1 hour prior to serving to allow the cake and frosting to thaw.