Directions

• Preheat oven to 350°. Grease two 8-inch round baking pans.
• In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg, vanilla extract and almond extract. Combine flour, matcha, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into prepared cake pans. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes; transfer from pans to wire rack to cool completely.
• In a large bowl, beat cream, confectioners' sugar and vanilla extract on low speed, increasing to medium-high speed; beat until stiff peaks form. Spread frosting on top of one cake layer; stack unfrosted cake on top. Frost top and sides of layer cake. Slice; serve with fresh raspberries.