Green Cake Recipe

This vibrant green cake is a stunning showstopper, infused with the subtle, grassy flavor of green tea or matcha powder.

Perfect for St. Patrick’s Day or any celebration that calls for a pop of color, this moist and decadent cake is sure to impress friends and family alike!

Ready Time

2 hrs

Yields

9 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk, at room temperature
1 cup green tea powder or matcha powder

Instructions

Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside. In a large mixing bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Stir in the green tea powder or matcha powder until well combined. Divide the batter evenly between the prepared pans.

Smoothen the tops and tap the pans gently to remove any air bubbles.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, you can frost and decorate as desired.

Notes

Use high-quality green tea powder or matcha powder for the best flavor and vibrant green color.

Don’t overmix the batter, as it can result in a dense cake.

Make sure to grease the pans properly and line the bottoms with parchment paper to ensure the cakes release easily.

If you want a more intense green color, use a bit more green tea powder or matcha powder.

Don’t open the oven door during the baking time, as it can cause the cakes to sink.

Let the cakes cool completely before frosting and decorating to ensure a clean and smooth finish.

If you’re not using the cakes immediately, you can store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.