This marbled tea cake has ribbons of matcha flavored cake that is made by combining two different batters before you bake it.
This marbled tea cake is easy to make and it’s not too sweet. It’s actually made with matcha powder, although the color is really light. The flavor is there, though, and the cake has a light tea flavor.
The recipe I used came from Cookbook Catchall and the only issue I had was the small of matcha powder used. It definitely needs more I’ve updated the recipe I’m sharing with a bigger amount. Other than that, the cake was wonderful with a nice texture and just enough sweetness.
This is like other cake recipes, so you will need to mix the dry ingredients in a separate bowl and then cream the butter and sugar in another bowl. Once you’ve combined all of the wet ingredients you add the dry ingredients to them.
One-third of the batter is flavored with matcha powder. This is the only change I would make and recommend that you add 1 1/2 tablespoons of the powder instead of the one and half teaspoons in the original recipe.
To create the swirl, spread 1/3 of the plain batter in the bottom of the baking pan. Take 1/3 of the matcha batter and drop dollops of it on top of the plain batter. Use a spatula to spread out the matcha batter in an even layer. Repeat this process with the rest of the batter.
Once the cake is baked you will see the swirls of matcha when you slice into it. It makes for a very nice presentation. This is a nice cake to serve as an afternoon snack with a cup of tea or coffee.
More Matcha Cake Recipes
If you’ve never baked with matcha powder before I wrote a post about the best matcha powder for baking with a lot of recipes I’ve made over the years. Or, try some of these favorite recipes:
Marbled Tea Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1/2 tbsp matcha powder
- 1 tsp pure vanilla extract
- Preheat the oven to 350°F. Line a 9 x 3 loaf pan with tin foil.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together on high speed until they are pale in color and fluffy (about 3 to 4 minutes).
- Reduce the mixer speed to medium and add the eggs one at a time. Mix in the flour in three batches, alternating with sour cream. Add the vanilla and mix until combined.
- Transfer 1/3 of the batter to a small bowl. Add the matcha powder and stir well to combine.
- Spread 1/3 of the plain batter into the loaf pan. Spread the batter into an even layer. Top it with 1/3 of the matcha batter and spread it into an even layer. Repeat the layers with both batters finishing with the matcha batter as the final layer. To create a marbled look, run a thin knife through the batter to create swirls. Smooth the top layer with a spatula.
- Bake the loaf for 50 to 55 minutes or until a cake tester comes out clean. Cool the loaf in the pan for ten minutes before removing it and cooling it completely on a wire rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.