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: 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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12 users found this review helpful

Reviewer:

LOLULUVE

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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3 users found this review helpful

Reviewer:

CUDDLYBEAR

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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32 users found this review helpful

Reviewer:

AVIENDHABAKES

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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2 users found this review helpful

Reviewer:

pinnym00

Reviewed: Feb. 24, 2006

This recipe rocks. Tips for those who're having a hard time finding green tea powder: you can find those teabag versions easily at your local market, cut and empty those into a blender, and voila you got yourself green tea powder.

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152 users found this review helpful

Reviewer:

Pete

Living In: Clinton, Maryland, USA

Reviewed: Nov. 3, 2006

Great recipe. Thanks Suki! I added a smidge of green food coloring to further the 'green' tea theme and it turned out beautifully. The taste is subtle but refreshingly different. My guests all loved it. Thank you.

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4 users found this review helpful

Reviewer:

AURORA

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Reviewed: Nov. 12, 2006

I made this for a party for the first time yesterday and it was a hit. I didn't have green tea powder so I took the advice of another user and bought Stash Green Chai tea bags, opened each bag, poured the loose tea into a coffee grinder and ground to a fine powder. The results were wonderful and everyone at the party commented on how great the taste was...green tea with a hint of spice and not too sweet. I had to double the frosting, however. I made these into cupcakes so I reduced the baking time to 15 minutes and they came out perfect. I will definitely make these again!

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84 users found this review helpful

Reviewer:

Kara

Reviewed: Dec. 27, 2006

I used this as a cupcake recipe (due to the lack of cake pans) and it turned out very well. The cakes were moist and the icing complimented them nicely. Things to watch out for: It is recommended to use matcha/green tea powder and NOT the milk tea because the color and the flavour will not be as distinct. Also be careful as to the amount of powder you add to the icing. I judged it by eye to keep it a light (minty) green colour because if you add to much it'll end up looking like a Ninja Turtle . . .

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47 users found this review helpful

Reviewer:

justwildbeat

Reviewed: Mar. 20, 2007

Yummy! I didn't use the frosting but made my own from a box and added the green tea powder to it. The cake came out brown even after I added food coloring but was delicious. Edit: I forgot to add that I only used 1/2 cup of oil and it turned out fine. Probably less fluffy and moist.

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2 users found this review helpful