Matcha Marble Pound Cake Recipe

Alright, let’s dive right into this one-of-a-kind creation: if you’ve never swirled matcha into a vanilla cake before, prepare yourself for a baking experience that’s as mesmerizing as the final, marbled masterpiece.

I love the blend of rich, buttery sweetness with the earthy undertones of matcha in my Matcha Marble Pound Cake. Balancing the sweetness from sugar and the creaminess of butter with the distinct flavor of matcha results in a cake that’s visually appealing and delightful.

The combination of vanilla and finely milled matcha powder creates a balanced depth of flavor that’s hard to resist.

Matcha Marble Pound Cake Recipe Ingredients

• Unsalted Butter: Adds moisture and rich flavor, enhancing the cake’s tenderness.
• Granulated Sugar: Sweetens the cake and aids in creating a tender crumb.
• Eggs: Provide structure and stability, helping the cake rise.
• Vanilla Extract: Brings a warm, aromatic flavor to the cake.
• All-purpose Flour: Provides the cake’s base structure, ensuring a balanced texture.
• Baking Powder: Acts as a leavening agent, helping the cake to rise evenly.
• Whole Milk: Adds moisture and richness, contributing to a tender crumb.
• Matcha Green Tea Powder: Infuses the cake with earthy flavor and a vibrant color.

Matcha Marble Pound Cake Recipe Ingredient Quantities

• 1 cup (226g) unsalted butter, softened
• 1 and 3/4 cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 1 tablespoon matcha green tea powder
• 1 tablespoon hot water

How to Make this Matcha Marble Pound Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

3. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

6. In a small bowl, dissolve the matcha powder in 1 tablespoon of hot water to form a smooth paste.

7. Divide the cake batter into two equal parts. Stir the matcha paste into one portion of the batter until fully mixed.

8. Spoon alternate dollops of the plain and matcha batters into the prepared loaf pan.

9. Use a skewer or knife to gently swirl through the batters to create a marble effect, being careful not to overmix.

10. Bake in the preheated oven for 60-70 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 minutes before transferring to a wire rack to cool completely.

Matcha Marble Pound Cake Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Mixing bowls (large, medium, and small)
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Kitchen scale (optional for precise measurements)
7. Spatula
8. Whisk
9. Spoon
10. Skewer or knife
11. Wire rack
12. Toothpick
13. Pastry brush (for greasing)

FAQ

• Q: Can I use salted butter instead?
  A: Yes, you can use salted butter, but reduce the added salt in the recipe to 1/4 teaspoon to balance the flavors.
• Q: Can I substitute almond milk for whole milk?
  A: Yes, substituting almond milk for whole milk works well in this recipe, though it may slightly alter the richness.
• Q: How do I store the cake?
  A: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Q: Can I use a different sweetener?
  A: You can substitute granulated sugar with coconut sugar or light brown sugar, but it may slightly affect the color and flavor.
• Q: How do I prevent the cake from sticking to the pan?
  A: Grease the pan with butter and dust it with flour before adding the batter to ensure easy removal.
• Q: Is there a gluten-free option for this recipe?
  A: Use a gluten-free all-purpose baking mix as a direct replacement for the flour to make a gluten-free version.

Matcha Marble Pound Cake Recipe Substitutions and Variations

• For unsalted butter: 1 cup (226g) coconut oil, softened
• For granulated sugar: 1 and 3/4 cups (350g) coconut sugar
• For all-purpose flour: 2 cups (250g) whole wheat flour
• For whole milk: 1/2 cup (120ml) almond milk, at room temperature
• For matcha green tea powder: 1 tablespoon spirulina powder

Pro Tips

1. Room Temperature Ingredients Ensure that the butter, eggs, and milk are all at room temperature before starting. This helps the ingredients combine more smoothly and results in a better texture for the cake.

2. Creaming Process Take your time when creaming the butter and sugar. Beat them together until the mixture is pale and fluffy, which can take 3-5 minutes. This step is crucial for incorporating air into the batter for a light cake.

3. Sifting Dry Ingredients Consider sifting the flour, baking powder, and salt before mixing with the wet ingredients. Sifting helps to prevent lumps and ensures that these ingredients are evenly distributed.

4. Matcha Quality Use high-quality matcha powder for the best flavor and color. Ceremonial grade matcha provides a vibrant green color and a smooth, delicate taste.

5. Swirling Technique When creating the marble effect, use a gentle hand with the skewer to swirl the batters. Aim for wide, flowing patterns and avoid overmixing, as this can muddle the colors rather than leaving distinct swirls.