Best Green Tea Cake Recipes

MATCHA GREEN TEA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

GREEN TEA LAYER CAKE

Steps:

• 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.

GREEN TEA CREPE CAKE

Steps:

• Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
• Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
• Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
• Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.

CAKE - GREEN TEA CHIFFON CAKE WITH GREEN TEA WHITE CHOCOLATE WHIPPED GANACHE RECIPE - (4.4/5)

Steps:

• Preheat an oven to 170C Line 20cm round cake pan with baking paper. Sift the flour, salt , baking powder and green tea powder together. Whisk the egg yolks and sugar (a) until light in color. Add the melted butter, whisk to combine. Add the water and whisk to combine. Pour the flour mixture into the bowl. Whisk to combine. Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed. Fold the meringue into the bowl, in 3 additions. Fold until smooth. Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles. Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly. Make the White chocolate green tea ganache: Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl. Whisk to combine. Pour the white chocolate into the bowl. Whisk to combine. Let the ganache cool, then refrigerate for 2 hours. Whip the ganache until spreadable. Slice the cake into 3 layers. Mix the syrup and liquor together. Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake. Spread the ganache over the to and side of the cake. Sprinkle with more green tea powder to decorate it (optional).

GREEN TEA POUND CAKE

Steps:

• Cream butter in a bowl.
• Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
• Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
• Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.

MATCHA (GREEN TEA) POUND CAKE

Steps:

• Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
• Preheat oven to 325 degrees.
• In a medium bowl, stir together the flour, matcha, and baking powder.
• In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
• Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
• Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
• In a large clean bowl, beat the egg whites and salt until soft peaks form.
• Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
• Pour the batter into the loaf pans and smooth the top.
• Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
• Cool for 10 minutes, dismount and cool on a rack.

GREEN TEA MATCHA CAKE ROLL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Sift flour, 3 tablespoons matcha powder, and baking powder together 3 times in a bowl.
• Beat egg whites in a clean bowl using an electric mixture until stiff peaks form.
• Beat egg yolks in a separate bowl using a clean beaters until very light. Add 1/2 cup sugar and sour cream; beat until light. Beat in flour mixture and milk until smooth. Fold in the egg whites. Smooth batter evenly over the prepared sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 8 minutes.
• Trim any uneven edges off the cake. Roll cake up in the parchment starting from the short side. Place on a rack and cool completely, at least 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add remaining 1 tablespoon matcha powder and 1 tablespoon sugar gradually, continuing to beat until stiff.
• Unroll the cake and spread whipped cream over the top. Roll the cake up, peeling the parchment away and discarding it. Refrigerate cake roll for 1 hour before slicing.

GREEN TEA CRêPE CAKE

Steps:

• unkown

GREEN TEA CREPE CAKE RECIPE - (4.4/5)

Steps:

• In a food processor, mix all the crepe cake ingredients until smooth. Cover the batter with plastic wrap and refrigerate for an hour or up to 2 days. To prepare pastry cream, cook milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally. Whisk in matcha powder. In a bowl whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour, mix until smooth. Slowly add 1/3 of milk mixture to egg mixture, whisking continuously. Pour the milk-egg mixture back to the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat. Pour the custard through the sieve and into a bowl to make it super smooth. Let cool for 15 minutes. Put a plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days. To prepare crepes, heat a 9-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip to another other and cook for 15 to 20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It's fine to stack the crepes to cool completely. To assemble the cake, lay first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crepes until you place the last crepe. Chill the cake in fridge. Sprinkle with powdered sugar before serving.

GREEN TEA JAPANESE SPONGE CAKE - KASUTERA

Steps:

• Separate the egg whites from yolks into two large bowls.
• Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
• Place bowl in a large pan of hot water.
• With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
• Gently fold in flour.
• In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
• When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
• Beat until the egg mixture is stiff.
• Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
• Preheat oven to 325 degrees.
• Use parchment to line the bottom of two loaf pans.
• Grease the parchment.
• Pour batter into pan.
• Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
• Cool for 20 minutes.
• Run a small knife between edge of cake and pan. Remove from pan carefully.
• Pull off parchment and cool completely.
• Cut, serve and enjoy!

GREEN TEA CAKE ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with waxed paper.
• Combine flour and baking powder in a small bowl.
• Beat egg yolks in a bowl using an electric mixer until light in color. Add 1/2 cup white sugar, water, green tea powder, and vanilla extract. Beat on low speed until well combined.
• Beat egg whites in a small bowl using clean beaters until soft peaks form. Fold egg whites into the egg yolk mixture.
• Sprinkle flour mixture over the egg mixture; fold until just combined. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until top is golden and cake springs back when lightly touched, about 12 minutes.
• Mix cream cheese and coffee together in a separate bowl to make the filling. Sprinkle a piece of aluminum foil the size of the cake with confectioners' sugar.
• Immediately loosen edges of cake from the jelly roll pan and turn cake out onto the sugared aluminum foil. Roll up foil and cake, starting from the cake's short end. Let cool to room temperature, at least 20 minutes.
• Unroll cake and spread filling over the inside, within 1/2 inch of the edges. Roll up cake. Wrap in plastic wrap and refrigerate, about 30 minutes.

GREEN TEA WITH LEMON CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round pans with shortening; lightly flour. In 1-cup microwavable measuring cup, stir tea powder into milk. Microwave 30 to 45 seconds on High or until warm. Stir until tea is dissolved; cool 10 minutes.
• In large bowl, beat tea mixture and all remaining cake ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, beat 2 1/2 cups butter, 4 teaspoons lemon peel and lemon juice with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy.
• Place one cake layer on cake plate, top side down. Spread with 1 1/2 cups frosting. Top with second layer, top side up. Frost side and top of cake. Decorate as desired with remaining frosting. Garnish with lemon peel.

EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY

Steps:

• Warm up milk until almost boiling.
• In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
• Add 2 eggs and mix.
• Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
• Take the cake out from the pan and let it cool.
• Glaze with melted white chocolate, then add the strawberries and blueberries.
• Enjoy!

GREEN TEA LAYER CAKE

Steps:

• 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.

GREEN TEA LAYER CAKE W/GREEN TEA FROSTING

Steps:

• For the Cake:.
• Preheat oven to 350 degrees.
• Grease and flour 2 - 9 inch round pans.
• Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth.
• Stir in 1 1/2 teaspoons vanilla.
• Beat the yogurt into the flour mixture 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 removing from pans.
• For the Frosting:.
• Sift together confectioner's sugar and matcha.
• In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
• Beat with an electric mixer until smooth.
• Assembling the cake:.
• 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 matcha if desired.
• Serve cold or at room temperature.
• Makes one 2 layer 9 inch rounds or one sheet.

GREEN TEA AND AZUKI BEAN BUNDT® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®).
• Beat white sugar, butter, milk, and vegetable oil together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well before adding the next egg.
• Whisk flour, green tea powder, baking powder, and salt together in a separate bowl; slowly mix into creamed butter mixture until batter is smooth. Fold azuki beans into batter; pour into the prepare tube pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 70 minutes. Cool cake.
• Invert cake onto a serving plate and dust with green tea powder and confectioners' sugar.

GREEN TEA CAKE

Steps:

• cool the butter under room temperature for a while, then mix the butter with sugar.
• Mix in eggs, one at a time.
• Sift in BP, Cake Flour, and Salt, mix well.
• Dissolve the Green Tea Powder in the milk, then add in the batter.
• Bake the cake with 180C (about 370F) temperature, for about 30-35 minutes.

BLUEBERRY GREEN TEA CAKE

Steps:

• Preheat the oven to 350°F Grease one 9x9 baking pan.
• Put first 4 ingredients into a small pot and heat under low heat until all the sugar melts. Then pour this mixture into a bowl.
• Sift dry ingredients and add them to the sugar mixture. Blend with an eggbeater until mix well.
• Pour the batter into the pan and smooth the surface.
• Bake in the preheated oven for 10-15 minutes. Take the cake out of the oven and let it cool.
• After it cools completely, remove it from the pan and cut it horizontally into 3 even layers. (Different kinds of ovens produce different degrees of heat, so please adjust the baking time accordingly to avoid over baking.).
• Whip the whipping cream and the sugar until fluffy. Keep a portion for decorating the top of the cake and mix the rest with the blueberries. Spread the blueberry whipped cream mixture on the cake layers as fillings in the middle.
• Decorate the top of the cake with the other portion of whipped cream and a handful of blueberries.

GREEN TEA AND RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees. In a medium bowl, mix the flour, yeast, salt and matcha powder. In a small pot, melt the butter. Add the crème fraîche to the butter and whisk; remove from heat.
• Using electric beaters or a food processor, whip the eggs, yolks and sugar until the mixture is white and thick. With a spatula, gradually fold in the dry ingredients. Then add the crème fraîche/butter mixture. (If the result is very thick, don't hesitate to reheat it a tad.) Pour half of the mixture into a buttered cake pan. Distribute half of the raspberries into the batter. Pour the rest of the mixture into the pan, then the second half of the raspberries, using your finger to press them just below the surface.
• Bake until lightly golden and a knife inserted comes out clean, 40 to 50 minutes.

GREEN TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.