Marble Matcha Cake Recipe
Marble Matcha Cake Recipe
A gorgeous marble matcha cake that combines rich, vibrant matcha with a classic vanilla base, creating beautiful swirls of color and flavor.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 3 tbsp ceremonial-grade matcha powder
- ½ cup hot water
Instructions:
- Preheat Oven: Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Mix in milk and vanilla extract until combined.
- Divide Batter: Divide the batter into two equal parts. In one part, whisk in the hot water mixed with matcha powder until smooth and well incorporated.
- Marble the Batters: Spoon alternating layers of plain batter and matcha batter into the prepared pan, letting the layers naturally blend together. Use a toothpick or knife to create marble swirls by gently mixing the batters in a circular motion.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Decorate: Optional: Dust with matcha powder or drizzle with a light glaze for added flair.
Marble Matcha Cake Tips:
- For a more pronounced marble effect, avoid over-mixing the batters.
- A bundt pan works particularly well for showcasing the marble pattern.
- Use high-quality ceremonial matcha for the best flavor and color.
This Marble Matcha Cake delivers a stunning visual and refined flavor, perfect for high-end culinary presentations or elegant gatherings.
Kazuishida! :D