Green Tea Layer Cake

    55 min

    This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The icing 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 in a 23x33cm (9x13 in) tin or as 2 separate round cakes in two 20cm (8 in) round tins. Adjust baking time accordingly.

    173 people made this

    Serves: 12 

    • 125g plain flour
    • 150g cake flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 4 teaspoons powdered green tea
    • 250g caster sugar
    • 250ml vegetable oil
    • 3 eggs
    • 200g natural yoghurt
    • 1 1/2 teaspoons vanilla extract
    • Green tea icing
    • 150g icing sugar
    • 2 teaspoons powdered green tea
    • 30g butter, softened
    • 85g cream cheese, softened
    • 1/2 teaspoon vanilla extract
    • 1 1/2 teaspoons milk

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease and flour 2 - 23cm (9 in) round tins. Sift together the plain flour, cake flour, bicarbonate of 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 yoghurt, mixing just until incorporated. Pour batter into prepared tins.
    3. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the tins.
    4. To make Green Tea Icing: Sift together icing 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 icing over it. Place the other layer of cake on top, and spread icing to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

    Cook's note

    You can add 150g of aduki beans (small red beans), soaked overnight and boiled until tender, by folding them into the cake mixture before it is turned into the tins. Pat the beans dry and allow to cool before use.

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    Reviews in English (127)


    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.  -  24 Feb 2006  (Review from Allrecipes US | Canada)


    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 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!  -  12 Nov 2006  (Review from Allrecipes US | Canada)


    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 . . .  -  27 Dec 2006  (Review from Allrecipes US | Canada)