I just want to warn people not to do as I did, and for lack of green powder, use the tea from green tea bags. It doesn't taste like anything. I'm still giving it five stars because the cake's texture was delicious and makes a great plain cake even without the green tea.

This cake was delicious. I highly recommend previous notes on buying Green Chai Tea in bags and powdering it yourself. the Chai adds spices that dance on your tongue! the cream cheese icing is very strong, i would want to try it with a lighter fluffier cream cheese icing next time. This is definitely a keeper.

I loved this recipe. However, I won't double the frosting like others recommended next time I make it. I did cut down the sugar in the cake and frosting considerably and it turned out perfect for the cake, the frosting still needs less. And, I would add more cream cheese to the frosting, otherwise you can barely tell it's there. For the powdered green tea just buy instant iced green tea. I bought the Kroger brand which was just powdered green tea. No need to blend it like others did.

It was moist and not too sweet, just like the recipe description stated. I altered the icing so that I could have enough, and so I could adjust the sweetness. I used 8 oz. of cream cheese and 2 1/4 c. powdered sugar.

I used this recipe to make cupcakes instead of one cake. Next time I make it I will use a lot less oil and less sugar (I thought it was a little too sweet). I doubled the maccha in the icing and cake, and will do that next time too. I might try a different icing next time, this one was a little too runny and apparently I'm not a good fan of cream cheese frosting (this was first time I tried it). Other than that I liked it, loved the green tea flavor! Thank you!

I've made this twice: once in a 9X13 pan and once in two 9 inch rounds. The first time I pretty much followed the original recipe and it came out light and moist, but I felt the green tea flavor was a bit subdued. So, for my second time around, I upped the green tea powder in the batter to about 5.5 tsp. I also used blackberry yogurt in place of the plain yogurt to give the cake a light fruity taste. I added about 8 drops of green food coloring to the batter and the cake came out a really pretty light green color. For the frosting, I also upped the green tea powder to 4 tsp and used about 4 oz. of cream cheese. It was a little grainy, but the green tea taste was much stronger, which was what I was going for. I bought the green tea powder at a Japanese grocery market for $5.99; it was not the Maccha brand as that was was almost $10! I personally think it tastes great despite using the cheaper brand and I doubt anyone will notice the difference. Great recipe, thanks!!

Very moist and tasty. I loved it a lot and sure going to do this again. Thanks, for sharing! :)

This is the first cake ever that we were able to finish (and I guess that can be good and bad!) It was wonderful! I used instant green tea and it was perfect. Not too sweet. My husband loved it!

TOOK THIS TO A ASIAN THEME POTLUCK AND EVERYONE WHO LIKE GREEN TEA LOVED IT.USED CHAI GREEN TEA BAGS AND THE TASTE WAS DELISH!!!

This recipe is everything it says it is. Made it for my daughter's Baby Shower and everyone loved it. I did double the icing, because I made 2 single layer cakes instead of stacking them. Added at least a cup of extra powdered sugar to thicken the icing enough for frosting the cakes. Used loose green tea, powdered in the coffee grinder. (Be sure to grind extra long) Gave the icing a 'mint chocolate chip' look! The taste was wonderful, overall a very good recipe, and a delightfully different taste. Try it!

I thought the idea of the cake was really good and it was okay but for some reason it tasted kinda floury.... i did half the recipe because there are only two of us so maybe i didnt half it exactly right.... i will make it again and try to figure out why it tasted floury!

I made this for my son and his girl for their house warming party with an oriental theme it is so light and yummy...everybody LOVED it!

This is a great recipe; somehow I end up making it for everyone's birthday (either by request or whim as cupcakes. The cake is light and moist; just don't leave it in too long, otherwise it'll look unattractive. I've only had problems with the frosting recipe being too runny, but once I adjusted the amount of milk, it's been great. Apart from that, this recipe is a must-try.

I really enjoyed this recipe. I made it in a 9x13 pan and baked it for 30 minutes, which was almost perfect time. I didn't change any of the ingredients. People at work were a little offput by the colour... but all around pretty successful.

Very tasty, not too sweet cake. The green tea flavor was not very strong, but it's still a great cake. Like others, I used ground up tea bags (a combo of mostly green tea with a couple spicy chai.) Also like others mentioned, make more frosting; I did 1.5x the recipe. I would make this one again.

Really light,fluffy,moist and tastes awesome.I didnt have cake flour,added 2 tablespoons corn startch to 2 cups flour-came out great.

Yummy!!! I love green tea anything so when I saw this I tried it the very next day; I didn't have any cake pans, so I made 2 batches of 12 cupcakes with the batter. The cake came out a beautiful green/brown color, it was wonderful itself. The frosting was also really great, but next time I'll probably increase it by 1/4 so I don't have to scrap the bowl for the last cupcake. The only other change that I made was to use all-purpose flour instead of cake flour. For the cupcakes I used the reccommended temperature and baked the cupcakes for 15 mins.

This cake was absolutely delicious. I followed the recipe exactly and the cake came out moist and fluffy. I did have to double the frosting though. I had my friends and family try it and they loved it. Everyone kept on coming over until the cake was gone. Thanks for the recipe!! Try to find the powder green tea though otherwise you won't get the same result.

This cake is SO GOOD!!! It's moist and not overly sweet, and the frosting is delicious. I substituted 1/2 cup of applesauce for half of the oil, and added an extra tsp. of matcha (so 5 tsp. total). Also, I used 2 tsp. of vanilla and soy milk instead of regular. I didn't have matcha on hand, so I used exactly 10 teabags of green tea and grounded it in a blender. That was enough powder for the entire cake, including the frosting. I did have to double the amount of frosting to cover both layers, and I also reduced the powdered sugar to 1 cup instead of 1 1/4. Definitely add a few drops of green food coloring; it looks much more appetizing! Thanks for the recipe!