Making a Pound 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 Pound 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 chocolate and matcha for this cake. Slice into 10 servings that will satisfy anyone’s taste buds.
I only recently 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 using matcha.
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 really take the taste to the next level.
Ingredients for Chocolate Matcha Swirl Pound Cake
Chocolate mixture:
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ cup of cocoa
½ teaspoon salt
Matcha mixture:
2-3 tablespoons matcha powder
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
Wet ingredients
3 cups of sugar
3 eggs (room temperature)
1 ¾ cup milk (room temperature)
1 cup unsalted butter (room temperature)
1 teaspoon vanilla
How to Make Chocolate Matcha Swirl Pound Cake
First, preheat your oven to 325°F. Prepare a 10 or 12-cup Bundt pan, then grease and flour (or cocoa). In a small bowl, mix the dry ingredients for the chocolate mixture with a wire whisk and set aside. Do the same for the matcha mixture in another bowl. Cream the butter and sugar using a mixer then add the eggs, milk, vanilla, and mix well. Place the creamed mixture evenly in two separate bowls.
To one half of the creamed mixture, gradually add the chocolate mixture and mix thoroughly. To the other half of the mixture, add the matcha mixture and mix thoroughly. Of each mixture, drop an alternating spoonful into the Bundt pan until it’s about 3/4 full. Carefully run a knife through the two batters in a swirling motion for a marbled effect—Bake for about 1 hour 15 minutes. Serve and enjoy.
To see other recipes for Chocolate Matcha Swirl Pound Cake, check out:
https://www.countryliving.com/food-drinks/a26861228/chocolate-matcha-pound-cake-recipe/
http://www.thetummytrain.com/2015/12/01/chocolate-matcha-bundt-cake-recipe/
https://kirbiecravings.com/matcha-green-tea-chocolate-swirl-cake/
