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.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 8-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

449 calories; protein 5.4g 11% DV; carbohydrates 53.1g 17% DV; fat 24.4g 38% DV; cholesterol 60.6mg 20% DV; sodium 366mg 15% DV. Full Nutrition

Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2006
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. Read More
(191)

Most helpful critical review

Rating: 1 stars
02/12/2004
it taste more like steamed cake. Read More
(8)
163 Ratings
  • 5 star values: 91
  • 4 star values: 54
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/24/2006
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. Read More
(191)
Rating: 5 stars
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 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! Read More
(100)
Rating: 5 stars
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 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... Read More
(68)
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Rating: 5 stars
05/18/2005
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! Read More
(38)
Rating: 5 stars
07/14/2008
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. Read More
(30)
Rating: 5 stars
07/31/2007
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! Read More
(27)
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Rating: 5 stars
10/04/2007
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. Read More
(23)
Rating: 4 stars
03/31/2004
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. Read More
(19)
Rating: 4 stars
05/17/2008
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 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! Read More
(14)
Rating: 1 stars
02/12/2004
it taste more like steamed cake. Read More
(8)