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!