Marbled Green Tea Cake
Delight your senses with this stunning Marbled Green Tea Cake, a harmonious blend of earthy matcha flavors and classic vanilla elegance. This visually captivating Bundt cake features a delicate swirl of vibrant green tea and buttery golden batter, creating a marbled masterpiece that's as enticing to look at as it is to eat. With its moist, fluffy texture and subtle sweetness, this cake is perfect for tea lovers and anyone seeking a unique dessert. The simple yet sophisticated recipe comes together with pantry staples and a touch of matcha magic, making it an ideal treat for any occasion. Serve it as a centerpiece at gatherings, or pair it with a cup of tea for an indulgent moment of calm.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Eggs, large
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 2 tablespoons Matcha powder (green tea powder)
- 2 tablespoons Hot water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or similar cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
With the mixer on low, alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined; do not overmix.
In a small bowl, stir the matcha powder with the hot water until it forms a smooth paste.
Transfer half of the cake batter to a separate bowl. Stir the matcha mixture into one bowl to create the green tea layer, leaving the other half plain for the vanilla layer.
Spoon dollops of the vanilla and matcha batters alternately into the prepared pan. Use a knife to gently swirl the batters together to create a marbled effect. Do not over-swirl.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 502.8 g | 183% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 310.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 439 mg | 34% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
