Matcha Raspberry Chocolate Cake

For my cousin’s birthday, I wanted to surprise her with something special, knowing she’s both a chocolate and matcha lover. I decided on a layered Matcha Raspberry Chocolate Cake, combining rich chocolate cake, tangy raspberry jam, smooth Swiss meringue buttercream, and a vibrant matcha ganache for a balanced and indulgent treat.

For the base, I used my go-to Add a Pinch chocolate cake recipe, which has never failed me. It’s rich yet moist, making it the perfect foundation for a layered cake. Between each layer, I spread Swiss meringue buttercream and a generous amount of raspberry jam. A quick tip for filled cakes: always apply a thin layer of buttercream over the cake before adding the filling and pipe a ring of buttercream around the edges—this keeps the jam from seeping out and prevents it from getting absorbed into the cake.

Now, here’s a little secret: I always use Sally’s Baking Addiction’s Swiss meringue buttercream recipe for my frosted cakes. It can take some practice to master, but it’s worth it. Unlike traditional buttercreams, it holds up well, isn’t overly sweet, and spreads beautifully for a clean, smooth finish.

Once the cake was fully frosted, I made a white chocolate matcha ganache, using Jenki matcha to get that deep, intense matcha flavor. It complemented the richness of the chocolate and the sweetness of the buttercream perfectly. I drizzled the ganache down the sides for a soft drip effect and used it to decorate the top.

For the final touches, I piped buttercream roses on top and added a sprinkle of heart-shaped sprinkles for a fun, celebratory feel. The result? A cake that was not only visually stunning but also full of complementary flavors—deep chocolate, bright raspberry, creamy buttercream, and bold matcha, all working together in each bite