Matcha Swirl Bundt Cake by Chelsea Zwieg

How how how is this the first bundt cake I have ever posted on the blog?? It's no secret that I have serious love for layer cakes of the multiple-hour-project-variety but there's just something about a simple bundt cake that I have always loved. Maybe I never shared a recipe for one because until embarrassingly recently, successfully removing a bundt cake from it's pan was more stressful to me than assembling a 10 tiered wedding cake. Or maybe it's because I didn't have bag of matcha powder begging to be swirled into the prettiest bundt cake I ever did make. 


Matcha and I had a bit of a rough start for a while there. But really, that's just keeping me on track with being about 5 years behind on any worthwhile food trend. It's cool. But really, I blame a certain coffee shop where I used to work for filling my head with all sorts of matcha mis-information. Every day I would put on my green apron and make green tea frappuccinos for hoards of cooler-than-me teenagers with something called  'matcha powder'. Full disclosure, I never actually tried it but the horrifying swamp smells wafting out of the blender were enough cement by belief that matcha was going to be a hard pass for me, now and forever. But it turns out, real deal matcha is actually a wonderful thing. Wonderful in an I'm completely obsessed and want to share nothing but matcha recipes from now on, kind of way. 

Tea is such a great addition to baked goods (like earl grey banana muffins. omg yes.), but it often requires some level of heating, steeping, cooling or straining. Matcha powder provides green tea flavor but can be mixed right into batters, doughs, ice cream, whipped cream, really whatever you're feeling. Just please tell me you are feeling some vanilla and matcha swirled bundt cake. 

This cake is super tender and moist (thanks, buttermilk) and full of vanilla and matcha flavor. You could also substitute almond extract for the vanilla, if that's your thing. Finally, the cake gets topped with a matcha glaze so you can get as much green tea lovin as possible. Oh and lastly, about how I couldn't brave making a bundt cake for years after a few too many broken/stuck/miserable cake disasters: the secret to getting the cake out without a problem is butter and flour. Spraying it down with cooking spray is never enough. I like to melt a few tbsp. of butter in the microwave, then use a pastry brush to brush it into every last nook and cranny of the pan. Then I add a good scoop of flour and turn the pan to coat every inch. This method has never, ever, ever let me down. So go get to buttering, flouring and matcha swirling! 

Matcha Swirl Bundt Cake

| Ingredients

For the cake:

  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 6 eggs, room temperature 
  • 1 tsp. baking powder
  • 1 1/4 tsp. salt
  • 3 cups flour
  • 1 tbsp. vanilla extract
  • 1 cup buttermilk, room temperature
  • 2 tbsp. Aiya cooking grade matcha powder

For the glaze: 

  •  3 cups powdered sugar
  • 1/4 cup milk
  • 2 tsp. vanilla extract
  • 1 1/2 tbsp. Aiya cooking grade matcha powder

| Instructions

  •  Preheat oven to 350. Butter and flour a 10-12 cup bundt pan. 
  • 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. 
  • 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 powder to the remaining batter and mix to combine. 
  • 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. 
  • 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. 
  • 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 powder, Whisk until combined. If the glaze seems too thick, add milk a splash at a time until it reaches your desired consistency. 
  • 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 just before serving. 

Thank you to Aiya Matcha for sponsoring this post. All opinions are, of course, my own. Thank you for supporting the brands that keep The Whole Bite running! 

Malted Milk Easter Egg Cake by Chelsea Zwieg

Don't tell Peeps, but my actual favorite Easter candy always has been and always will be malt eggs. Is anyone surprised?? Ya girl loves malt powder in a borderline unhealthy way so there's really no contest when it comes to what's winning my heart in the Easter candy world. And then I saw this tutorial on making a speckled egg cake and it was really all over from there. 

I used my usual chocolate cake recipe for the layers and then soaked them with malted milk before assembling the cake. This keeps them extra moist (in case you want to make this for Easter but don't want to spend your entire Easter morning making a cake, you're good for a couple days with this one) and also makes things extra malty. Then I made a vanilla malt buttercream and dyed it the most Eastery shade of blue I could manage. And then of course the speckles! I just did brown speckles (with vanilla and cocoa powder) but you could also do mult-colored speckles (using clear alcohol and food dye) if you want to go that route. Either way, there is really nothing more fun than splattering paint onto a cake. Also, I'm telling you right now, it will get everywhere. Friend to friend, it's on your face. And you wall and your floor. Am I really selling this process? Really, don't worry. It's super easy to clean up (just use a wet washcloth and don't wait so long it dries) and it makes the most fun Easter cake you ever will make. I also crushed up some extra eggs and put them in the layers and saved some whole ones for on top. And oh what a shame, I had like 90 left over that I needed to eat. Rough life. 

I hope you all have a fantastic Easter! Eat lots of candy, cake and some other food too! Or just candy and cake, I don't judge.  

Malted Milk Easter Egg Cake

Makes a 3 layer 6" cake 

| Ingredients

For the cake: 

  • 1 3/4 cup flour
  • 1 3/4 cup sugar
  • 1 cup unsweetened cocoa powder
  •  1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 eggs 
  • 1 tbsp. vanilla 
  • 3/4 cup hot coffee

For the malt buttercream: 

  • 1/2 cup egg whites (3-4 large eggs)
  • 1 cup sugar
  • 1 1/2 cups unsalted butter, room temperature 
  • 1 1/2 tsp. vanilla
  • pinch of salt
  • 1/2 cup whole milk + 2 tbsp. malted milk powder (divided) 
  • food color of your choice (I used about 4 drops of Americolor blue gel) 
  • 10-15 malted milk eggs

| Instructions

Preheat oven to 350. Butter and flour 3 6" cake pans. 

Sift the dry ingredients into the bowl of a stand mixer. Sifting is super important when making chocolate cake to get rid of any cocoa powder or flour lumps. Let the mixer run on low to combine the ingredients. In a separate bowl, whisk the buttermilk, oil, eggs and vanilla. Add to the dry ingredients and mix until just combined. Scrape the bowl and paddle well and add the hot coffee. Mix on low, scraping as needed, until combined and smooth. 

Divide the batter evenly among the three cake pans. Bake 20-25 minutes, until a tester inserted in the center comes out clean. Let cool in pans for 15 minutes before removing to a wire rack to cool completely. 

For the frosting, whisk the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of simmering water and cook, whisking often, until the mixture reaches 155 degrees on a candy thermometer. Carefully transfer the bowl to the mixer fitted with the whisk attachment. Beat on high for 8-10 minutes until the egg whites are medium-stiff peaks and have cooled to room temperature. Swap out the whisk for the paddle attachment. With the mixer running on low, add the butter a few tablespoons at a time, letting it incorporate after each addition. The butter needs to be room temperature to work in properly. Once the butter has been added add the vanilla and salt. Increase the mixer speed to medium and beat until the frosting is fluffy and smooth, at least 3 minutes. 

In a bowl or glass measuring cup, stir the milk and malt powder together until the malt powder is dissolved. Add a 1/4 cup of the malted milk to the frosting, a splash at a time, beating well after each addition. Continue to beat the frosting for 1-2 minutes until the air bubbles are beaten out and the frosting is smooth. Add any desired food coloring. 

Trim the cooled cake layers so that they are level. Brush the layers with the remaining 1/4 cup of malted milk and let it soak in completely before assembling the cake. Crush the malted milk eggs into small pieces (reserving a few to garnish the cake). Fill and stack the layers with the buttercream and sprinkle the crushed malted milk eggs in between each layer. Frost the outside of the cake with the remaining buttercream. 

If you want to splatter paint the cake (and trust me, you do. it's so much fun!), frost the cake in a smooth layer of buttercream on the sides and top. Chill the cake until the frosting is firm. To make your paint, mix 1 tbsp. cocoa powder and 1 tbsp. + 2 tsp. vanilla extract (you can also use clear alcohol like vodka). Dip a clean paintbrush in the paint gently flick the bristles to splatter the cake. Don't get too close to the cake or the splatters will be too big. I practiced a few times on a piece of parchment paper to get the right amount of splatter before taking it to my cake. Also, paint will splatter literally everywhere, just a warning. If you wipe it up right after with a wet washcloth, it cleans up super easily. 

Garnish the cake with the remaining malted milk eggs and go on your merry Easter egg eating way.