Favorite Matcha Cake

Preheat oven to 350º and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and placing a pre-cut wax or parchment paper circle to fit the bottom.

Whisk together sifted cake flour, Matcha powder, baking powder, baking soda, and salt. Set aside.

Cream butter on med-high for one minute. Scrape down bowl and paddle. Add sugar and beat on high for 2-3 minutes, until light and fluffy, scraping down bowl and paddle as needed.

Turn the mixer down to low and add the eggs one by one. Scrape down bowl, turn the mixer on med-high and beat for about 2 minutes. Add the sour cream and vanilla, continue beating for 1 minute.

Add all of the dry ingredients at once with the mixer on low speed until just combined, then add the milk all at once with the mixer still on low. Scrape down the bowl and paddle and mix on low until it all just comes together. You might need to hand whisk at the end to get rid of some lumps, but be careful not to overmix.

Fill prepared cake pans ⅔ full and bake for 30-35 minutes or until a toothpick inserted comes out clean.

With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.

Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium for 3 minutes.

Add powdered sugar one cup at a time, scraping down the bowl and paddle after each addition. Add a pinch of salt (I like about an eighth of a teaspoon) and mix on low for another 30 seconds.

With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.

Add the sifted powdered sugar, one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.

Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated. Hold off on adding the Matcha powder until you get to the assembly instructions.

Starting with your first cake layer, pipe a ring of vanilla buttercream around each layer’s edge to create a buttercream dam. Fill the middle of your vanilla buttercream ring with raspberry buttercream until it’s the same height as the vanilla ring. Level the filling with an offset spatula and place the next layer of cake on top. Repeat the vanilla ring and raspberry filling before placing the third and final cake layer on top.

Divide vanilla buttercream evenly into two bowls. In one bowl, add the matcha powder to the buttercream and mix until combined. Grab a third bowl and mix together a third of the matcha buttercream and a third of the vanilla buttercream until you get a nice in-between shade.

Starting at the bottom of the cake, frost with the darkest matcha buttercream until you get a third of the way up the side of the cake. Continue frosting with the lighter colored matcha buttercream mixture until you get to two thirds up the side of the cake. Frost the vanilla buttercream on the top third of the cake, including the top. Smooth the cake until you achieve the perfect finish.

To decorate, I’ve chosen to stick some white chocolate geometric shapes (made by melting white chocolate onto parchment, sprinkling with matcha powder, and cutting out shapes with a hot knife) into the top of the buttercream cake in any pattern you desire. I also piped a few open stars using leftover matcha buttercream. Feel free to let your creativity flow with this!