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My review
Green Tea Layer Cake
1
TIRAMISUKI
"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
1 h 40 m servings 449Original recipe yields 12 servings (1 8-inch cake)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- 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.
- 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.
- 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.
- 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.
Footnotes
- Cook's Note:
- 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
Read all reviews 127163 Ratings
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Most helpful positive review
2/24/2006
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 voil...
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2/24/2006
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 voil...
11/12/2006
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, ...
12/27/2006
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 recommen...
5/18/2005
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 g...
7/14/2008
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 ...
7/31/2007
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. tot...
10/3/2007
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...
3/31/2004
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 serv...
5/17/2008
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 an...