Matcha marble tea cake

close-up photo of sliced Matcha marble tea cake

I recently was given a huge tub of sour cream. So this weekend, the theme for my baking were desserts that required sour cream. I normally don’t eat sour cream and don’t particularly care for the taste, but I love sour cream in desserts.  Sour cream can create super moist cakes.

photo of two slices of Matcha marble tea cake on a plate

A while back I made this matcha marble tea cake which I really enjoyed. However, the matcha powder I used ended up turning brown in the baking process. I’ve been wanting to go back to the recipe, but haven’t had a chance until now.

photo of Matcha marble tea cake in a loaf pan

The cake is moist, a bit on the dense side, and not too sweet, thanks to the green tea powder. It tastes similar to a  pound cake. I used matcha powder by Maeda-en, which has a brilliant bright green color which usually holds up quite well in baking.

photo of two slices of cake

I love the marble look of this cake. This is a perfect cake to eat with some tea. If you’re looking for more matcha recipes, my Matcha Green Tea Yogurt Cakes are so easy to make and another favorite recipe.

Matcha marble tea cake


Matcha Green Tea Marble Tea Cake

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 (9 x 5-inch) loaf
This cake is not too sweet and very moist. It’s very similar to a pound cake in texture.


  • 1/2 cup (1 stick) unsalted butter softened
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1 tbsp matcha powder
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350°F. Line 9 x 5 loaf pan with foil.

  2. Whisk flour, baking powder, baking soda and salt in a medium bowl. Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
  3. Portion out 1/3 of the batter into a small bowl. Mix in matcha powder, stirring well to combine.
  4. Spread one-third of the plain batter into prepared pan. Use a small offset spatchula to ensure an even, flat layer. Dollop with 1/3 of matcha batter and use a spatchula to gently spread the matcha layer on the top of the other. Spread another third of the plain batter on top, followed by another third of the matcha batter. Repeat one more time so that the final layer is the rest of the matcha batter. Run a thin knife through batter to marbleize. Run spatchula over top to ensure the batter is flat in the end.
  5. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool in pan on a wire cooking rack for a few minutes. Lift cake out and allow to cool completely on rack.


 Recipe adapted from Cookbook Catchall

All images and content are © Kirbie's Cravings.

photo of Matcha marble tea cake

7 comments on “Matcha marble tea cake”

  1. These blog is really very fantastic in all these there are so many things which is great. I used matcha powder by Maeda-en, which has a brilliant bright green color which usually holds up quite well in baking.

  2. YUM i love all things matcha

  3. i loooove the colour! and the addition of the sour cream which ensures the cake is never dry! yummm – they do look one the ones from the asian bakeries too! good stuff!

    • I love the green color too! Love everything green =) I made this once with an inferior green tea powder and it came out brown when it baked. But this time I used a higher quality green tea and it made such a difference

  4. Pingback: Layered matcha loaf | Thyme Bombe

  5. Decided to give your recipe a spin—I just thought I’d share a quick comment to mention how delicious and beautiful it was! 🙂 I posted about my experience with it here ( and also thought to link back to your site!

    Thanks again for the recipe!

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