Green Tomato Cake Bites Recipe

Prep the tomatoes

Wash and core the green tomatoes. Finely chop or grate them. If grated, squeeze lightly in a towel or fine sieve to remove excess liquid but do not dry them completely — you want about 2 packed cups of moist tomato.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan or two 8-inch square pans with parchment or grease and flour thoroughly. For bite-sized pieces, you can use a mini muffin or cake pop pan and adjust baking time (see notes).

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp fine salt until evenly combined.

Mix wet ingredients

In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup vegetable oil, and 2 eggs until smooth. Stir in 1 tbsp vanilla extract and 1/4 cup buttermilk until incorporated.

Combine batter

Fold the dry ingredients into the wet mixture with a spatula until just combined. Add the 2 cups finely chopped green tomatoes and fold gently until evenly distributed. Fold in optional 1/2 cup chopped nuts and 1/4 cup raisins if using. Do not overmix.

Bake

Spoon batter into prepared pan(s) and spread evenly. Bake in the preheated 350°F oven for 25–30 minutes for a 9x13 or until a toothpick inserted in the center comes out with a few moist crumbs. For mini muffin/cake-bite pans, bake 12–16 minutes and test for doneness. Allow cake to cool completely in pan on a wire rack before cutting into bite-sized squares or popping out mini bites.

Make frosting

With a hand mixer or stand mixer fitted with a paddle, beat 8 oz softened cream cheese and 2 tbsp softened unsalted butter on medium speed until smooth and lump-free, about 1–2 minutes. Add 1 tsp vanilla extract and 1 tbsp lemon zest (if using). Gradually add 1.5 cups confectioners' sugar, mixing on low until incorporated and then on medium until smooth. If frosting is too thick, add up to 1 tsp milk or cream to reach a spreadable consistency.

Chill if needed

If frosting feels too soft to pipe or coat bites, chill in the refrigerator for 10–15 minutes, then re-whip briefly before using.

Cut or portion cake

If you baked a sheet cake, cut cooled cake into 1–1.25 inch squares for bite-sized pieces. If you used mini pans, remove the baked bites from the pans and allow to cool completely.

Frost or coat bites

Using a small offset spatula or a piping bag fitted with a round tip, pipe or spread about 1 teaspoon of cream cheese frosting onto each cake bite. For a smoother finish, dip the top of each bite into a small bowl of frosting or use a spoon to coat.

Optional rolling and garnish

For a finished look, roll the sides of each frosted bite in powdered sugar or chopped nuts. Alternatively, sprinkle chopped nuts on top of each frosted bite.

Serve or store

Serve immediately or refrigerate in an airtight container for up to 3 days (bring to room temperature 20–30 minutes before serving). For longer storage, freeze unfrosted cake bites for up to 2 months; thaw and frost when ready to serve.