I like easy cakes like this matcha marble cake.
They don’t need icing. Although a light dusting of icing sugar is welcome.
Marble cakes look pretty when sliced! You get that “Wow!” factor for such little effort.
You can eat the slices with your hands. No fork needed; a napkin perhaps.
They travel well.
I took the matcha marble cake as dessert for the kids and moms for our weekly playdate. I didn’t feel anxious at all as I lugged it around tucked in the bottom of the stroller, walked around Biel and went up and down buses.
Not yet sold on making one?
Just take look at those vibrant green streaks of matcha throughout this moist vanilla cake.
Let me walk you through the steps in making a matcha marble cake
(tiny assistant with the cute belly optional 😁)
Preheat oven to 350°F/175°C. Butter and flour an 8-cup bundt pan or line an 8 x 4.5 x 3-inch (20 x 11.5 x 7.5 cm) loaf pan.
I like using a loaf pan for this as I find it easier. You only need to line the pan with wax paper and you have no stress on whether the cake will release properly or not!
In a medium bowl, sift flour, baking powder and salt together.
Beat the butter and sugar until very light in color and texture. Add in vanilla. Mix well.
Add in the eggs one at a time, mixing well after each addition.
Reduce mixer speed to low, and add the flour in thirds, scraping the bowl as needed. Or as Becca did, in tablespoonfuls.
Transfer a little less than half the batter to a medium bowl and add the sifted matcha powder and mix well.
Optional step: Lick the paddle and do a taste test.
(fingers are red from dye-ing eggs earlier)
Alternately scoop vanilla and matcha batter into your pan.
Swirl with a knife.
Bake for 55 minutes to 1 hour, or until a skewer inserted comes out clean.
Dust the top with icing sugar before serving.
My tiny assistant was so excited to try the marble matcha cake she helped me bake!
Pin the recipe for marble matcha cake:
Other easy snacks you might like:
Calories
Fat
Carbs
Protein
Tweety
Yields 1 cake
Vibrant green swirls of matcha cake are interspersed with moist vanilla cake.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 2 c (240 g) all purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- 12 tbsp (165 g) unsalted butter, at room temperature
- 1 ½ c (300 g) granulated sugar, divided
- 4 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp matcha powder, sifted (add ½ tbsp more if you want a stronger matcha flavor)
Directions
- Preheat oven to 350°F/175°C. Butter and flour an 8-cup bundt pan or line a 8 x 4.5 x 3-inch (20 x 11.5 x 7.5 cm) loaf pan.
- In a medium bowl sift flour, baking powder and salt together.
- Beat butter and the sugar until very light in color and texture. Add in vanilla. Mix well. Add in the eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low, and add the flour in thirds, scraping the bowl as needed.
- Transfer a little less than half the batter to a medium bowl and add the sifted matcha powder and mix well.
- Alternately scoop vanilla and matcha batter into your pan. Swirl with a knife.
- Bake for 55 minutes to 1 hour, or until a skewer inserted comes out clean.
- Cool in the pan for 10 minutes, then slowly unmold to a wire rack to cool completely.
- Dust with icing sugar before serving.
Notes
Keep in an airtight container for up to one week.
