Marbled Matcha Latte Bundt Cake
An elegant but simple bundt cake that tastes just like a matcha latte. Mixed layers of both vanilla cake and matcha cake make this a delicious lightly sweetened cake with just a subtle matcha flavor.
Equipment
- 1 6-cup bundt pan
Ingredients
- 1 cup butter, plus 1 tbsp for greasing bundt pan room temp
- 1 cup sugar, plus 1 tsp (for greasing bundt pan)
- 2 eggs room temp
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tbsp matcha powder
Instructions
- Preheat oven to 350°. Grease the bundt pan using a pastry brush to ensure all the nooks and crannies of the mold are buttered. Pour a teaspoon of sugar and bang the pan around to ensure the sugar covers all of the pan in a thin layer.
- In a large mixing bowl, cream together the butter with the sugar until it is pale and fluffy (about 3 minutes.
- Add the eggs, vanilla extract and milk to the creamed butter bowl. Mix until incorporated.
- In a separate medium bowl, whisk together flour, baking powder and salt. Scoop half of this mixture into the batter bowl and mix until combined.
- To the leftover flour mixture bowl, sift in the matcha powder. Scoop half of the batter mixture into the matcha bowl and mix.
- Grab the 6-cup greased bundt pan, and using a 1/4 cup measure for each batter, spoon 1/4 cup of the vanilla batter into the pan and then scoop 1/4 cup of the matcha batter on top of that. Continue alternation batters along the bundt pan until no more batter is left. Take a knife or toothpick and swirl the batter around a few times to get some marbling on top.
- Bake in oven for 45-50 minutes (until a knife or toothpick inserted comes out clean).
- Let cool and slice and enjoy!