Best Green Cake Recipes

GREEN TOMATO CAKE

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.

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.

ST. PATRICK'S DAY GREEN VELVET LAYER CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees 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 granulated sugar and 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.
• For the 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 butter and 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.

WEARING O' GREEN CAKE

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.

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

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

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.

RED AND GREEN HOLIDAY POKE CAKE

Steps:

• Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

BLUE CORN TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BROTH AND MANGO-GREEN ONION RELISH

Steps:

• Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste.
• Crab cake: In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
• Combine all ingredients in a medium bowl and season with salt and pepper.

GREEN VELVET CAKE

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.

DOLLY PARTON'S GREEN TOMATO CAKE

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.

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 TOMATO CAKE

Steps:

• For the cake, adjust oven rack to middle position and preheat oven to 325°F Lightly coat cake pans with baking spray. Line bottoms of cake pans with parchment paper rounds and coat lightly with baking spray once again.
• Combine flour, baking soda, cinnamon, allspice, salt, and nutmeg in medium bowl or on large sheet of parchment paper.
• In large bowl, beat oil and sugar on medium speed until fully incorporated, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add tomatoes and beat just until incorporated, about 30 seconds.
• Decrease mixer speed to low and gradually add flour mixture to green tomato mixture. Mix just until combined, scraping down sides and bottom of bowl as necessary.
• Divide batter equally between baking pans and bake until a toothpick inserted in the center of cakes comes out clean, 45 to 60 minutes. Transfer cakes to cooling racks and cool in pans for 15 minutes. Invert cakes directly onto racks. Peel off and discard parchment lining and cool completely, about 90 minutes.

GREEN TOMATO CAKE WITH BROWN BUTTER ICING

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Beat butter and sugar with a mixer until creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Combine flour, cinnamon, baking powder, salt, and nutmeg.
• Gradually add dry ingrediens 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.
• 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.
• Spoon Browned Butter Icing over cake.

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.

GREEN CAKE

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.

ANNE'S LINIMENT CAKE - ANNE OF GREEN GABLES

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.

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.

RED AND GREEN VELVET CAKE!

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.