Matcha Chocolate Marble Cake
This matcha chocolate cake has two batters marbled together to make for a pretty presentation. The cake is moist and delicious with the combination of green tea and chocolate.
One of the prettiest cakes I think I’ve made is a matcha green tea chocolate swirl cake. The cake came out so pretty with the green swirls. I didn’t particularly like the cake batter though, and I vowed to come back to it when I had a better cake batter recipe.
I was originally going to use one of the chocolate cake batters I’ve tried in the past few months, but then I found this chocolate matcha cake recipe that I hadn’t tried before and decided to try it out. I found the recipe from Fresh from the Oven.
I decided to make the cake into a bundt cake. There wasn’t that much batter though, so the cake is kind of short. You could probably fit the batter into a 6 cup bundt.
My marbling didn’t come out as nice as I wanted it to. I probably should have run the knife a couple of more times through the batter. I also should have used smaller dollops, but I was in a rush, so mine were a little too big. Also, with the cake being shorter than a typical bundt, there isn’t as much surface area to allow a marbling effect.
The nice thing about this cake is that even if you don’t get the marbling quite right it still tastes great. The cake came out really fluffy. I absolutely love the combination of matcha and chocolate. Boyfriend loves the cake too and I will definitely make it again.
I didn’t make many changes to this recipe, but I did increase the matcha powder because I wanted a strong matcha taste and I wanted my cake to have a pretty green color.
Ingredients
- Cake flour
- Baking powder
- Baking soda
- Salt
- Instant espresso or coffee powder
- Dutch-process cocoa powder
- Sugar
- Egg plus an extra egg white
- Unsalted butter
- Low fat yogurt
- Vanilla extract
- Matcha powder
How to Make a Matcha Chocolate Cake
Whisk the flour, baking powder, baking soda, salt and then sift them.
In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth.
In another small bowl, whisk the whole egg with the extra egg white.
Cut the butter into pieces and place in an electric mixing bowl. Beat the butter for one
minute and then gradually add the rest of the sugar and beat at high speed for about 3 minutes.
Add in egg mixture, and beat the mixture for about 2 minutes. On low speed, beat in a
third of the flour mixture. On medium-high speed, beat in half of the yogurt.
On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
Transfer 1 1/2 cups of yogurt batter to another bowl and mix in the cocoa mixture.
Add matcha powder to the rest of the yogurt batter in the mixing bowl.
Drop about ¾ of the matcha batter by the spoonful in the bottom of the pan. Cover the green batter with dollops of the chocolate batter. Top the chocolate batter with small dollops of green batter spaced so that the chocolate batter shows through.
Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much.
Bake the cake for 45 to 50 minutes at 350°F, or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
Place the cake pan on a baking rack to cool for 10 to 15 minutes and then turn the cake out of the pan to cool completely.
I definitely want to work on the marbling with this cake and will make it again. I love the colors mixed together and the chocolate and matcha flavors work well together.
More Bundt Cake Recipes
Matcha Chocolate Marble Cake
Ingredients
- 2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant espresso or coffee powder
- 1/3 cup dutch-process cocoa powder
- 1 1/3 cups sugar
- 1 whole egg
- 1 egg white
- 6 tbsp unsalted butter
- 1 cup low fat yogurt
- 1 tsp vanilla extract
- 1.5 tbsp matcha powder
Instructions
- Preheat oven to 350°F. Spray bundt pan with cooking spray.
- Use a whisk to combine flour, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
- Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Add in egg mixture, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
- Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside. Add matcha powder to the rest of the yogurt batter in the mixing bowl.
- Use a large spoon to fill the bottom of the pan with about three quarters of the green batter placed in dollops. Cover the green batter with dollops of chocolate batter. Top the chocolate batter with small dollops of green batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much.
- Bake for 45-50 minutes for cake, or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
- Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
Hi Faye- matcha chocolate cupcakes is definitely on my to do list! The matcha powder is in the tea section at Nijiya. Recently, I bought some from Ranch, also in the tea section. They sell this bag size of green tea powder for about $6, and since I use so much for baking, it was definitely worth it.
The cake wasn’t dense, though I guess the pictures look that way. The cake flour made it really fluffy.
I ABSOLUTELY love your matcha/chocolate recipes! This one looks great. It looks really dense though – perhaps it’s the photos or something. I am still waiting to try the zebra recipe but this one might be better as i already have a bundt pan.
Where do you get your Matcha powder? If i go to Nijiya, do i go to the tea section and look for it? Is it the same powder that you use to make green tea? Or is it packaged as a cooking item (if that makes sense).
Nice post!
Oh – have you considered making matcha chocolate cupcakes?! W/ maybe like a matcha chocolate mousse frosting or something?!