recipe reviews for:

Green Tea Layer Cake

“This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8 inch round pans. Adjust baking time accordingly.”

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Reviewed: Jan. 23, 2006

I loved the cake, but the cake wasn't light and fluffy like some suggested. I couldn't find cake flour at the local supermarket so I used a substitution I found online of a flour and cornstarch mixture. I will definitely try it again with cake flour. The frosting was out of this world, but I did increase the amount by 1.5.

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BOBO

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Reviewed: Dec. 22, 2005

Green tea taste is not too strong. Even the children liked it. Very good icing.

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smsimoneau

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Reviewed: Dec. 4, 2005

I think this recipe is great just the way it is, i loved the frosting. The only thing i changed was to put more green tea powder in both the cake batter and frosting. It definitely tastes better after being in the fridge for a day, and served cold.

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pinnym00

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Reviewed: Oct. 23, 2005

The cake was great but not sure if I liked the cream cheese frosting. Like another reviewer, I will try a whipped cream version next time.

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Reviewer:

MariH

Cooking Level: Intermediate

Home Town: Misawa, Aomori, Japan

Living In: Bremerton, Washington, USA

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Reviewed: May 18, 2005

Oh, how I LOVE this cake!!! It's taken me a few months to make this -- I FINALLY decided to splurge & buy the matcha (which, by the way, if you are not near a store that sells matcha, you can go to www.teavana.com). The green color looked great. The frosting is marvelous. I thought the amount of sweetness was just right. I added a little extra matcha & vanilla--very slight amount & the only other change I made was to use all regular flour (that's what I had on hand). The cake is moist & wonderful. I kept it refrigerated in a sealed container. I happen to love green tea...not everyone does. Next time I may increase the frosting ingredients by 1/4. Yummy!! Thanks Suki!

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AVIENDHABAKES

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Reviewed: May 15, 2005

Great cake. However, green tea frosting was bit too sweet for me. Next time I'd substitute frosting with green tea whipcream.

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CUDDLYBEAR

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Reviewed: Mar. 31, 2004

Very nice cake! I baked it in a Bundt pan and sprinkled in some sesame seeds before pouring in the batter; this made an attractive "crust" on the cake. Also, I skipped the frosting and just served it with a simple dollop of whipped cream. If you want your whole meal to have an Asian theme, this is a perfect, light finish to a dinner rich in flavors of soy, garlic and ginger.

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HOOLIE

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Reviewed: Mar. 14, 2004

This is a very tasty cake! The green color showed up beautifully. the green tea flavor is light, so maybe you can add more depending on taste. It is very spongy & moist. I would definitely make this again!

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