Green Tea Layer Cake Recipe - Allrecipes.com
Green Tea Layer Cake Recipe
  • READY IN 55 mins

Green Tea Layer Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 2 layer 9 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
  2. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
  4. To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
  5. To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins

Footnotes

  • Optional: 1 cup of adzuki beans (small red beans), soaked overnight and boiled until tender, can be folded into batter before it is put into the pans. Pat dry and allow to cool before use.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Oct 25, 2010

This cake turned out very nicely. I used 2 cups of all-purpose flour because I didn't have any cake flour on hand, and I doubled the ingredients for the frosting. The cake came out incredibly moist, with a light flavor. I was happy that the green tea taste was subtle--almost like a zucchini bread taste. The frosting was good, too, though a bit more sugary then I prefer my cream cheese frosting. I made this cake for a co-worker who requested a "something with green tea," so I'm hoping it will live up to her expectations! Overall, though, this is a nice cake to serve to someone.

 
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!

 
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 . . .

 
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!

 
Jul 14, 2008

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.

 
Jul 31, 2007

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!

 
Oct 03, 2007

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.

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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