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.