Making a Bundt cake with the perfect tenderness and consistency is a challenge for any baker. But don’t worry, today I will show you step-by-step on how to make that perfect Bundt cake that will be a great treat for any dinner party with family and friends. And to take it up a notch, we’re going to use matcha for this cake as the hero ingredient. Slice into 8 servings that will satisfy anyone’s taste buds.
I have to honest, only recently that I notice matcha as an ingredient for a cake. It was a friend that brought me a matcha cake just out of the blue. Maybe it’s because she knew about my baking hobby and wanted me to whip up some new recipe. The second I bite into it, I was pleasantly surprised, it was delicious, and the taste is quite new to me, I just had to create a recipe with matcha as the main taste.
Some cream frosting is always a welcome addition to any cake, so you can add some to the side with every slice. Matcha has a sharp, earthy flavor that goes well with lemon. These two come together will take the taste to the next level.
Ingredients for Chocolate Matcha Swirl Bundt Cake
1 ½ cups unsalted butter (room temperature)
1 ½ cups sugar
6 eggs (room temperature)
1 teaspoon baking powder
1 ¼ teaspoon salt
3 cups flour
1 tablespoon vanilla extract
1 cup buttermilk (room temperature)
2 tablespoons Aiya cooking grade matcha powder
1/2 cup cocoa powder
How to Make Chocolate Matcha Swirl Bundt Cake
Preheat your oven to 350F. Grease with butter and flour a 10-12 cup Bundt pan. Beat the butter in the bowl of a stand mixer, fitted with the paddle attachment, until smooth. Scrape the bowl and then add the sugar, and beat until well light and fluffy (1-2 minutes). Beating after each addition, add the eggs one at a time.
Combine the baking powder, salt, and flour in a small bowl. To the mixer, add ½ of the flour and mix on low until combined. Next, add the vanilla and buttermilk and continue mixing to combine. Add the rest of the dry ingredients and mix until completely incorporated. Divide batter into two separate bowls, add cocoa powder for the first one and the matcha powder for the remaining mixture. Mix well to combine.
Scoop alternately between the chocolate and matcha batter to fill the Bundt pan. Gently swirl the batter together using a knife. Do not over-swirl. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool the cake int the pan for 10 minutes before putting in a wire rack to finish cooling.
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