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 9 x 13 inch pan. Adjust baking time accordingly.

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Green Tea Cake:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea (matcha tea powder)
Green Tea Cake:
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
Green Tea Frosting:
1 1/4 cups confectioners' sugar
2 teaspoons powdered green tea (matcha tea powder)
2 tablespoons butter, softened
1 (3-ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk


Preheat oven to 350 degrees F. Grease and flour 24 cupcake pans (or line with paper cupcake liners). 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 20 to 25 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.

Frost each cupcake. Dust with green tea powder if desired. Serve cold or at room temperature.


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