Signature Green Tomato Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment. If using a 9x13 pan, adjust baking time as noted below.

Dry ingredients

In a medium bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground ginger until evenly combined.

Wet ingredients

In a large bowl or the bowl of a stand mixer, whisk 1 1/2 cups granulated sugar and 3/4 cup light brown sugar with 1 cup vegetable oil until combined. Add 3 large eggs one at a time, beating or whisking well after each addition. Stir in 2 tsp vanilla extract and 3/4 cup buttermilk until smooth.

Add green tomatoes and mix

Fold in 2 cups grated green tomatoes (squeeze out excess liquid if they are very wet) and 1 tbsp fresh lemon zest. If using, fold in 3/4 cup chopped walnuts or pecans and 1/2 cup raisins. Mix just until distributed—do not overmix.

Combine dry and wet

Add the dry ingredient mixture to the wet ingredients in two additions, gently folding or mixing on low speed until just combined and no large streaks of flour remain. Scrape the bowl to ensure even mixing.

Bake

Divide batter evenly between the prepared pans and smooth tops. Bake in the preheated 350°F oven for 25–30 minutes for rounds, or 35–40 minutes for a 9x13 pan, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert and remove pans, then cool completely on the rack to room temperature before frosting (about 1–1.5 hours).

Beat base

In a medium bowl, beat 8 oz softened cream cheese and 4 tbsp softened unsalted butter with an electric mixer on medium speed until smooth and lump-free, about 2 minutes.

Add sugar and flavor

Gradually add 2 cups powdered sugar, about 1/2 cup at a time, beating on low until incorporated. Add 1 tsp vanilla extract and 1 tsp fresh lemon juice. Increase speed to medium-high and beat until light and fluffy, about 1–2 minutes. If you want a pale green hue, add up to 1 tsp green food coloring and mix until color is uniform. Taste and adjust sweetness or lemon as desired.

Frost the cake

If layers are uneven, level them with a serrated knife. Place one cake layer on a serving plate, spread about one-third of the frosting over the top, then set the second layer on top and frost the top and sides with the remaining frosting. Smooth with an offset spatula or create a rustic texture. Press additional chopped nuts around the sides if desired.

Chill the frosted cake for 30 minutes to set the frosting before slicing. Dust lightly with 1/4 cup powdered sugar just before serving if desired. Store leftovers covered in the refrigerator for up to 4 days.