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Matcha Swirl Bundt Cake

This cake is super tender and moist, and full of vanilla and Matcha flavor. Not to mention, it's topped with a decadent Matcha glaze.

Makes enough to share.

An original recipe prepared for us by The Whole Bite.

Ingredients

    Cake

    • 1 ½ cups unsalted butter, room temperature
    • 1 ½ cups sugar
    • 6 eggs, room temperature
    • 1 tsp baking powder
    • 1 ¼ tsp salt
    • 3 cups flour
    • 1 Tbsp vanilla extract
    • 1 cup buttermilk, room temperature
    • 2 Tbsp Aiya Culinary Grade Matcha

    Glaze

Directions

    1. Preheat oven to 350F. Butter and flour a 10-12 cup bundt pan.
    2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter until smooth. Scrape the bowl and add the sugar. Beat for 1-2 minutes, until well light and fluffy. Add the eggs, one at a time, beating well after each addition.
    3. In a small bowl, combine the baking powder, salt and flour. Add half of the flour to the mixer and mix on low until just combined. Add the vanilla and buttermilk and continue mixing to combine. Add the remaining dry ingredients and mix until fully incorporated. Remove half of the batter from the bowl and place in a small bowl. Add the Matcha to the remaining batter and mix to combine.
    4. Fill the bundt pan using alternating scoops of vanilla and Matcha batter. Use a knife to gently swirl the batter together. Be careful not to over-swirl or you will lose the definitive swirls and just have green batter.
    5. Bake 50-60 minutes, until a tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to finish cooling.
    6. Once the cake is cool, make the glaze. In a stand mixer, fitted with the whisk attachment, mix the powdered sugar, milk and vanilla until smooth. Scrape the bowl and add the Matcha, Whisk until combined. If the glaze seems too thick, add milk a splash at a time until it reaches your desired consistency.
    7. Use a small spatula to glaze the top of the cake, letting the glaze drip down the sides. This cake is best served the day it is made. If you are not serving it the same day, wrap the unglazed cake in plastic wrap to keep it fresh and apply the glaze before serving.

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: