Best 20 Green Cake Recipes

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Indulge in the vibrant world of green cakes, where culinary artistry meets nature's hues. From the classic Pistachio Cake bursting with nutty goodness to the refreshing Lemon-Lime Bundt Cake, each recipe offers a tantalizing journey for your taste buds. Dive into the decadent depths of the Matcha Chiffon Cake, where delicate tea flavors dance upon your palate. Embrace the vibrant spirit of spring with the Green Velvet Cake, adorned with a luscious cream cheese frosting. Discover the tropical paradise within the Coconut-Pineapple Upside-Down Cake, where sweet coconut and tangy pineapple create a harmonious blend. Get ready to embark on a verdant culinary odyssey, where each bite of these green cakes promises an explosion of flavors and a feast for the eyes.

Let's cook with our recipes!

GREEN TOMATO CAKE



Green Tomato Cake image

This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.

Provided by Glenda

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 24

Number Of Ingredients 12

4 cups chopped green tomatoes
1 tablespoon salt
½ cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup raisins
½ cup chopped walnuts

Steps:

  • Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • Cream butter and sugar. Add eggs and beat until creamy.
  • Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
  • Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
  • Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Nutrition Facts : Calories 175 calories, Carbohydrate 29 g, Cholesterol 25.7 mg, Fat 6.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 404.9 mg, Sugar 19.8 g

MATCHA GREEN TEA CAKE



Matcha Green Tea Cake image

This is how to make a soft, moist, and delicious green tea cake that can be warmed up again and again.

Provided by Lumineer Academy

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 10

Number Of Ingredients 11

2 large eggs
2 egg whites
¾ cup egg whites
¾ cup white sugar
1 tablespoon honey
¾ cup organic all-purpose flour
1 teaspoon baking powder
1 ½ tablespoons matcha green tea powder
1 teaspoon vanilla extract
⅓ cup butter, softened
¼ cup buttermilk

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.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 24.7 g, Cholesterol 53.7 mg, Fat 7.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 17.3 g

WEARING O' GREEN CAKE



Wearing o' Green Cake image

One bite of this moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. -Marge Nicol, Shannon, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 9

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water
TOPPING:
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles

Steps:

  • Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside., With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate. , In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

Nutrition Facts : Calories 303 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 328mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

GREEN TEA LAYER CAKE



Green Tea Layer Cake image

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.

Provided by TIRAMISUKI

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h40m

Yield 12

Number Of Ingredients 16

1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 ¼ cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 ½ teaspoons vanilla extract
1 ¼ cups confectioners' sugar
2 teaspoons powdered green tea
2 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
½ teaspoon vanilla extract
1 ½ teaspoons milk

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.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 53.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 366 mg, Sugar 35.3 g

GREEN VELVET CAKE



Green Velvet Cake image

Make and share this Green Velvet Cake recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups oil
2 eggs
1/2 teaspoon green food coloring
1 tablespoon vinegar
1 cup buttermilk
1 1/2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Combine eggs, sugar, oil and vinegar in bowl.
  • Mix well.
  • Sift flour, baking soda and salt together.
  • Add to egg mixture alternately with buttermilk, mixing well after each addition.
  • Blend in vanilla and food coloring.
  • Pour into 3 greased and floured 8 " cake pans.
  • Bake at 350 for 25 minutes.
  • Cool.
  • Frost between layers, top and side of cake.

Nutrition Facts : Calories 453.8, Fat 28.5, SaturatedFat 3.9, Cholesterol 31.8, Sodium 187.4, Carbohydrate 46, Fiber 0.7, Sugar 26.1, Protein 4.4

PAULA DEEN'S GREEN TOMATO CAKE WITH BROWN BUTTER ICING RECIPE - (5/5)



Paula Deen's Green Tomato Cake with Brown Butter Icing Recipe - (5/5) image

Provided by sugarbear

Number Of Ingredients 15

CAKE:
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnut
BROWN BUTTER ICING:
1/2 cup (1 stick) butter
1 cup confectioners' sugar

Steps:

  • CAKE: Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan. Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake. BROWN BUTTER ICING: In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Yield: about 1 cup

ANNE'S LINIMENT CAKE - ANNE OF GREEN GABLES



Anne's Liniment Cake - Anne of Green Gables image

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Here's the cake Anne really meant to make. Be sure you use vanilla - not anodyne liniment!" Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. April 2011 - The servings has been changed from 8 to 16, as suggested by Caybaybay. :)

Provided by Diana 2

Categories     < 60 Mins

Time 55m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour, sifted
1 tablespoon baking powder
salt, pinch of
1 1/4 cups sugar
1/2 cup butter, melted
1 cup milk
3 eggs, large
2 teaspoons pure vanilla extract

Steps:

  • Equipment You Will Need:.
  • 2 - 9 inch round cake pans.
  • sifter.
  • large mixing bowl.
  • measuring cups.
  • measuring spoons.
  • wooden spoon.
  • electric mixer.
  • small bowl.
  • rubber spatula.
  • toothpicks.
  • 2 cooling racks.
  • oven mitts.
  • metal spatula.
  • Directions:.
  • Grease and flour the cake pans. Pre-heat the oven to 350*F.
  • Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
  • Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
  • Beat the mixture for 1 minute with the electric mixer.
  • Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
  • Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
  • Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
  • Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
  • Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
  • Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
  • Let the two layers cool completely before frosting.

DOLLY PARTON'S GREEN TOMATO CAKE



Dolly Parton's Green Tomato Cake image

Adapted from Dolly's recipe in "Dolly's Dixie Fixin's." She says, "This is a nice, thick cake that really doesn't need any frosting, but if you must, cover it with the cream cheese kind."

Provided by Julesong

Categories     Dessert

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 19

1 cup raisins
hot water
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/4 cups granulated sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
1 cup chopped walnuts
1 1/4 lbs green tomatoes, cored, seeded, and diced small
1 cup unsweetened flaked coconut
1 lb chilled cream cheese (two 8-oz packages)
8 tablespoons butter, at room temperature
1 tablespoon vanilla extract
4 cups powdered sugar, sifted
1 pinch ground cinnamon, to taste

Steps:

  • Preheat oven to 350 degrees F. Butter two 9-inch cake pans and lightly dust them with flour.
  • Place the raisins in a bowl and add hot water to cover; set aside. (Note from Julesong: you can use warm rum or other liquor, if you like.).
  • Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.
  • In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla. Gradually add the flour mixture, stirring, until a smooth batter forms.
  • Drain the raisins in a sieve.
  • Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.
  • Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.
  • Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean. When done, remove from oven and let cake cool in pans on wire racks.
  • When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling. (You can use an inverted plate on top of the pan, flip, and carefully transfer to racks, if you like.).
  • If you want to frost the cake, make the cream cheese frosting while layers are cooling.
  • To make the frosting, in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended.
  • Add the vanilla and beat until incorporated.
  • Gradually add the powdered sugar while continuing to beat until smooth.
  • Beat in cinnamon until incorporated. Use to frost the cake.
  • To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.

MATCHA (GREEN TEA) POUND CAKE



Matcha (Green Tea) Pound Cake image

I've been carrying this recipe around for so long that I have no idea where I found it. Note: Matcha is specially processed powdered green tea. You cannot substitute regular green tea that has been ground or crushed.

Provided by Akikobay

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 7

2 cups flour
2 tablespoons matcha green tea powder (best quality, see note)
2 teaspoons baking powder
1 cup unsalted butter, softened
2 cups powdered sugar
5 large eggs, separated
1 pinch salt

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 CAKE



Green Cake image

This cake isn't really green, it's the frosting that's green and unique.

Provided by Cheryl

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 40m

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Make cake mix as directed on box except that in the place of water put pineapple juice. Bake according to the cake mix directions and take right from oven and place in freezer. Cake is ready to frost when cool on the bottom to touch.
  • Mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. Frost cake and refrigerate for at least one hour. You must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 26.3 g, Cholesterol 0.4 mg, Fat 5 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 201.2 mg, Sugar 17.7 g

RED AND GREEN VELVET CAKE!



Red and Green Velvet Cake! image

I wanted to make something creative for Christmas, but I didn't want to make a simple red velvet cake. So this is what I came up with! A very colorful red and green velvet cake! This is fairly simple, and meant to prevent dirtying up a lot of dishes.

Provided by arielxxlynn

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

½ cup vegetable shortening
1 ½ cups white sugar
2 eggs
1 cup buttermilk
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
2 tablespoons red food coloring, or as needed
2 tablespoons green food coloring, or as needed
¾ teaspoon baking soda
1 ½ teaspoons distilled white vinegar
¾ teaspoon baking soda
1 ½ teaspoons distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch sheet pan.
  • Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
  • Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
  • Sift flour into the liquid ingredients until combined.
  • Pour half the batter into a separate bowl.
  • Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
  • Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
  • Pour the red and green batters into the prepared sheet pan in alternating colors.
  • Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 46.4 g, Cholesterol 31.8 mg, Fat 9.9 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.6 g, Sodium 385 mg, Sugar 26.2 g

GREEN TEA POUND CAKE



Green Tea Pound Cake image

This cake has a subtle green tea flavor, and is one of my Mom's favorite desserts. Not overly sweet which is just fine for us! I hope you will enjoy this Japanese treat!

Provided by kittycatmom

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tablespoon green tea powder (maccha)
1/2 teaspoon baking powder

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.

Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 284.4, Carbohydrate 57.5, Fiber 0.8, Sugar 33.5, Protein 6.6

GREEN TEA CREPE CAKE



Green Tea Crepe Cake image

This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h40m

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon coarse salt
2 1/4 cups whole milk
6 large eggs
1 tablespoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan
Green Tea Pastry Cream
1 tablespoon confectioners' sugar
1 tablespoon matcha

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.

GREEN TEA JAPANESE SPONGE CAKE - KASUTERA



Green Tea Japanese Sponge Cake - Kasutera image

This is a recipe that I picked up from a girlfriend of mine that is from Japan. We go to school together so we have ended up having a lot of late study nights. This is the recipe that she showed me. Enjoy!

Provided by Sunday

Categories     Japanese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup white flour
1 cup granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon green tea powder
1/4 teaspoon salt
7 large eggs
1/8 teaspoon cream of tartar

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!

WEARING O' THE GREEN CAKE



Wearing O' the Green Cake image

Make and share this Wearing O' the Green Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (3 ounce) packages lime gelatin
1 cup boiling water
1/2 cup cold water
1 cup cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
green sprinkles

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish.
  • Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
  • With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake.
  • Slowly pour gelatin over cake; refrigerate.
  • In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set.
  • Fold in whipped topping.
  • Spread over cake.
  • Decorate with sprinkles.
  • Cover and refrigerate until serving.

Nutrition Facts : Calories 401.5, Fat 16.4, SaturatedFat 6.2, Cholesterol 2.9, Sodium 503.1, Carbohydrate 59.8, Fiber 0.4, Sugar 48, Protein 4.9

GREEN TEA WITH LEMON CAKE



Green Tea with Lemon Cake image

Try this refreshing cake that's lightly sweetened with lemon and perfect for those first sunny days of spring.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 14

1 tablespoon finely ground green tea powder
3/4 cup milk
2 1/4 cups Gold Medal™ all-purpose flour
1 1/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, softened
1 teaspoon vanilla
5 egg whites
2 1/2 cups butter, softened
4 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
6 cups powdered sugar
Lemon peel

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.

Nutrition Facts : Calories 870, Carbohydrate 102 g, Cholesterol 130 mg, Fat 9 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 81 g, TransFat 2 g

GREEN TEA MATCHA CAKE ROLL



Green Tea Matcha Cake Roll image

I love matcha green tea. I used to be able to get tons of delicious matcha desserts while I was in China. After coming to the States, I've been searching and trying, and finally came up with this one for matcha cake.

Provided by Vanessa

Categories     Desserts     Cakes

Time 2h3m

Yield 8

Number Of Ingredients 9

¾ cup cake flour
¼ cup matcha green tea powder, divided
¾ teaspoon baking powder
2 eggs, separated
½ cup white sugar
¼ cup sour cream
3 tablespoons 2% milk
1 cup heavy whipping cream
1 tablespoon white sugar

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.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 26.8 g, Cholesterol 90.9 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 8.3 g, Sodium 81.8 mg, Sugar 14.5 g

ST. PATRICK'S DAY GREEN VELVET LAYER CAKE RECIPE - (4.6/5)



St. Patrick's Day Green Velvet Layer Cake Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 21

CAKE:
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder, not Dutch processed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
1 tablespoon green liquid food coloring
2 teaspoons pure vanilla extract
2 cups granulated sugar
1 cup unsalted butter, at room temperature, 2 sticks
3 large eggs, lightly beaten
FROSTING:
1/2 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups unsalted butter, at room temperature, 3 sticks
1 1/2 cups granulated sugar
4 teaspoons pure vanilla extract
pinch fine salt
green liquid or gel food coloring
green candies and sanding sugar for decorating, optional

Steps:

  • CAKE: Preheat the oven to 375°F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside. Beat the 2 cups of granulated sugar and 1 cup of room temperature butter in a stand mixer, or a large bowl if using a hand mixer, on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely. FROSTING: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. This step keeps the flour from clumping. Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear. Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the 1 1/2 cups of room temperature butter and 1 1/2 cups granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer. To assemble, place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

GREEN VELVET CAKE



Green Velvet Cake image

Don't throw out the tops of your garden produce!! Radish greens, beet greens, spinach or romaine lettuce all work beautifully in this unusual application, lending it a fabulous green hue. Don't worry, though - all you taste is rich vanilla!

Provided by YummySmellsca

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 15

3 eggs
2 tablespoons pure vanilla extract
1 1/2 cups sucanat or 1 1/2 cups sugar
1 1/2 cups beet leaves or 1 1/2 cups spinach
1/2 cup canola oil
1/3 cup unsweetened applesauce
1/2 teaspoon green food coloring (optional)
1 tablespoon lemon juice
1 cup flour
1 cup whole wheat pastry flour
1 (3 1/2 ounce) package vanilla instant pudding mix
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
frosting, for decoration (I suggest a tangy cream cheese or French vanilla frosting)

Steps:

  • Preheat the oven to 350F and grease a 9x13" pan.
  • In a food processor, combine eggs, vanilla, sugar, greens, oil, applesauce and lemon juice. Process until smooth.
  • Add the flour, pudding mix, baking powder, baking soda and salt. Pulse to mix inches.
  • Bake for 30 minutes.
  • Cool in the pan before frosting, or serve dusted with icing sugar.

GREEN TOMATO CAKE



Green Tomato Cake image

My mother had a lot of green tomatoes at the end of the season and I was looking for something to do with them. This sounded tempting. My 16-year-old nephew thought the cake looked good and asked what was in it. I told him to taste it then I would tell him. He tried it, liked it, then I told him. He was amazed. The original recipe called for 1 cup oil but I substituted applesauce for half the oil. The cake turned out very well. Delicious, moist, tasty.... truly wonderful cake.

Provided by Myrna B.

Categories     Dessert

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 16

1/2 cup oil
1/2 cup unsweetened applesauce
2 cups sugar
3 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 cups green tomatoes, seeded and chopped
1/2 cup maraschino cherry, drained, cut in half
1/2 cup raisins, dredged in flour
1 tablespoon vanilla extract
fudge icing
1/4 cup milk
1 cup brown sugar
1/2 cup butter
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350°F Butter a 9x13-inch pan or two 9-inch cake pans.
  • In a large bowl, beat oil, applesauce, sugar, and eggs.
  • In a separate bowl, sift together flour, baking powder, and baking soda. Add tomatoes and cherries. Stir and then blend into oil and egg mixture in three additions. Add vanilla extract and stir. Add raisins.
  • Bake 45 minutes for 9x13-pan or until cake tester comes out clean. Remove from oven; let stand on wire rack to cool.
  • FUDGE ICING: In a small saucepan, bring milk, brown sugar, and butter to a boil. Boil 5 minutes. Remove from heat; add icing sugar all at once. Beat until shiny and ice the cake. Decorate it with fresh fruit and nuts, if desired.

Nutrition Facts : Calories 332, Fat 11.2, SaturatedFat 4, Cholesterol 44.4, Sodium 167.3, Carbohydrate 55.9, Fiber 0.9, Sugar 39.5, Protein 3.4

Tips:

  • Use fresh ingredients: Fresh ingredients will give your green cake a more vibrant color and flavor. Look for fresh spinach, kale, or other greens, and use ripe bananas and avocados for a moist and delicious cake.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the ingredients just until they are combined, and be careful not to overbeat the eggs.
  • Bake the cake at the right temperature: The ideal baking temperature for a green cake is 350 degrees Fahrenheit. This will help the cake to rise evenly and prevent it from becoming too dry.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and running off the cake.
  • Be creative with your frosting: You can use a variety of frostings to top your green cake, such as cream cheese frosting, chocolate ganache, or a simple glaze. You can also decorate the cake with fresh fruits, nuts, or sprinkles.

Conclusion:

Green cake is a delicious and festive treat that is perfect for any occasion. With its vibrant color and unique flavor, green cake is sure to be a hit with everyone who tries it. So next time you're looking for a fun and easy dessert to make, give green cake a try!

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