Green Cake

I didn’t plan to fall in love with a green cake. It started with curiosity—what would happen if I mixed the fresh zing of lime with the soft sweetness of pandan?

What came out of the oven was something I didn’t expect: a soft, springy cake that was so bright and full of life, it made everything else on the table look kind of… boring.

This cake has no layers, no fancy toppings, no complicated steps. Just a smooth lime glaze on top that settles into the sponge like it belongs there.

The color grabs attention, but it’s the texture and taste that keeps people reaching for another piece.

Every time I serve it—at a family lunch, a small celebration, or just when someone drops by—it’s gone in minutes. No leftovers. Not even crumbs.

And the best part? It’s easy. No stand mixer, no decorating tools, nothing intimidating. Just a bowl, a whisk, and some everyday ingredients that somehow come together to make something that feels anything but ordinary.

Table of Contents

Green Cake Recipe

Ingredients

For the Cake:

1 ½ cups (190g) all-purpose flour (sifted)
1 cup (200g) white granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
2 large eggs (room temperature)
½ cup (120ml) vegetable oil (neutral flavored like sunflower or canola)
½ cup (120ml) full-fat plain yogurt
¼ cup (60ml) fresh lime juice
1 tbsp finely grated lime zest (about 2 medium limes)
2 tsp pure vanilla extract
1 tsp pandan extract (for vibrant green color and subtle floral note)
2–3 drops green gel food coloring (adjust to reach color in image)

For the Lime Glaze:

1 ½ cups (180g) powdered sugar (sifted)
2 tbsp unsalted butter (melted)
3–4 tbsp fresh lime juice (adjust for desired glaze consistency)
1 tsp finely grated lime zest (plus more for topping)

Instructions

Preheat your oven to 170°C (340°F) without fan. Line an 8×8-inch square baking pan with parchment paper so it overhangs the sides (for easy lifting).
Lightly grease the parchment and pan edges with oil or non-stick spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs well. Add oil, yogurt, lime juice, lime zest, vanilla extract, pandan extract, and green food coloring.
Pour the wet ingredients into the dry ingredients. Mix gently using a silicone spatula or whisk just until fully combined—do not overmix.
The batter should be smooth and lightly thick with a vibrant green hue.
Pour the batter into the prepared pan. Tap the pan on the counter a few times to release air bubbles.
Bake for 28–32 minutes or until the top springs back when touched lightly and a toothpick comes out clean from the center.
Let the cake cool in the pan for 10 minutes. Then lift it out using the parchment overhang and let it cool fully on a wire rack.
In a bowl, combine sifted powdered sugar with melted butter and 3 tbsp lime juice. Whisk until smooth and glossy.
If it’s too thick, add a few more drops of lime juice. If too thin, sift in a bit more powdered sugar.
The consistency should coat the back of a spoon and spread easily but not run off the cake.
Once the cake is fully cooled, spread the lime glaze evenly on top using an offset spatula.
Immediately sprinkle the surface with extra fresh lime zest for visual appeal and zing.
Allow the glaze to set at room temperature for about 20–30 minutes before slicing.
Slice into 9 large squares (like in the image) or 16 small ones. Serve slightly chilled or at room temperature.

Is Pandan Used In Green Cake?

Yes, pandan is often used in green cake recipes, especially in Southeast Asian-style cakes. It gives the cake its signature aroma and soft green color.

Fresh or Frozen Pandan Leaves: Blended with water and strained for pandan juice.
Pandan Extract or Paste: Available in stores for convenience and strong flavor.
Pandan Powder: Used for both flavor and color, especially in dry mixes.

How Do You Make a Fluffy Green Cake?

To make green cake extra fluffy and soft, follow these simple steps:

Use cake flour: It makes the crumb finer and softer.
Beat egg whites separately: Whip them until stiff peaks form, then fold gently into the batter.
Use oil instead of butter: Oil adds more moisture and softness.
Don’t overmix: Mix just until everything is combined—overmixing makes the cake dense.
Sift dry ingredients: This adds lightness and helps the batter rise better.

Can I Make Green Cake Without Pandan?

Yes, you can easily make green cake without pandan if you’re using other color or flavor options:

Matcha: A great choice if you want color and a hint of tea flavor.
Spinach: Use it in puree form—surprisingly mild and blends in well.
Green food coloring: Works fine when you just want the color, not the flavor.

How Do You Get a Natural Green Color In Cake?

Natural greens are easy to add if you use real ingredients:

Spinach puree: Adds strong color with hardly any taste when used in the right amount.
Matcha powder: Makes the cake a vibrant green and gives a gentle earthy flavor.
Fresh pandan juice: Gives both color and a sweet, grassy aroma.

Can I Make Green Cake Vegan Or Eggless?

Yes, green cake can be made without eggs or dairy. Use these simple swaps:

Egg replacement: Use flax eggs, mashed bananas, or store-bought egg replacers.
Plant-based milk: Almond, oat, or soy milk works just as well as dairy.
Oil instead of butter: Oil keeps the cake moist and neutral in taste.

Is Green Cake Healthy?

That depends on your ingredients, but you can make it healthier by:

Using spinach or matcha: These add vitamins and antioxidants.
Reducing sugar: Less sugar still gives you good flavor without the extra calories.
Whole grain flour: Adds fiber and makes the cake more filling.

Can I Make Green Cake Without Food Coloring?

Yes, natural ingredients work perfectly:

Spinach: Boil, blend, and strain for a clean green color.
Matcha powder: Adds bright color and flavor in one step.
Pandan juice: Natural green and fragrant, no chemicals needed.

What Makes Green Cake So Soft And Moist?

Softness and moisture come from the right combo of ingredients and care:

Oil-based batter: Keeps the crumb tender even after cooling.
Use yogurt or buttermilk: Adds moisture and helps the cake rise better.
Don’t overbake: A few extra minutes in the oven can dry it out.
Fold in air: If whipping eggs, don’t knock out the air when mixing.

Can I Freeze Green Cake?

Yes, it freezes well and tastes great even after thawing:

Wrap tightly: Use cling film, then a second layer of foil or a freezer bag.
Label and date: So you don’t forget how long it’s been frozen.
Thaw in the fridge: Let it defrost overnight for best texture.

How Do I Store Green Cake?

Keep it fresh and soft with the right storage method:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Wrap in cling film or foil and store for up to 5 days.
Keep away from heat or sun: This avoids drying or color fading.