Delight in the unique twist of Matcha-Chocolate Marble Cake, where the earthy tones of matcha blend with rich chocolate for a visually stunning and delicious treat. Perfect for anyone looking to spice up their baking repertoire!
Why You’ll Love This Recipe
This Matcha-Chocolate Marble Cake is not only a feast for the eyes with its vibrant green swirls but also offers a perfect balance of matcha’s distinct flavor with the classic richness of chocolate. It’s a moist, flavorful cake that’s sure to impress at any gathering.
Ingredients for Chocolate-Matcha Marble Cake
- AP flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- Whole milk
- Unsweetened cocoa powder
- Matcha tea powder
Substitutions
- Butter: Can be substituted with an equal amount of margarine for a dairy-free version.
- Whole Milk: Almond or soy milk can be used as a non-dairy alternative.
- Sugar: For a less refined option, coconut sugar works well with both chocolate and matcha flavors.
How to Make Matcha-Chocolate Marble Cake
- Prepare the Pan: Grease an 8×4 loaf pan and preheat your oven.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: In a mixer, beat butter and sugar until fluffy, then add eggs and vanilla.
- Combine with Milk: Alternately mix in dry ingredients and milk to the creamed mixture.
- Make Cocoa Batter: Mix some batter with cocoa and melted butter.
- Mix Matcha Batter: Blend matcha powder into the remaining batter.
- Layer Batters: Spoon matcha batter into the pan, add chocolate batter, then cover with matcha batter.
- Create Swirls: Use a knife to swirl the batter.
- Bake: Start at 350°F, then reduce to 325°F and cover with foil to finish baking.
Recipe Tips
- Swirling Technique: To achieve beautiful marble effects, don’t overmix the batters once they are in the pan. A few gentle swirls with a knife will do.
- Checking Doneness: The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs.
How to Serve Matcha-Chocolate Marble Cake
Serve this cake as a sophisticated dessert at your next tea party or as a special treat during family gatherings. It pairs wonderfully with a cup of coffee, Matcha Latte or matcha tea for a cozy afternoon snack.
How to Store
Keep the cake in an airtight container at room temperature to maintain its moist texture. It can be stored like this for up to three days.
Reheating
If you prefer to enjoy your cake warm, heat slices in the microwave for 10-15 seconds. This will enhance the flavors and give you a freshly-baked feel.
Enjoy crafting this visually striking and delicious Matcha-Chocolate Marble Cake that’s sure to turn heads and delight taste buds!
Matcha-Chocolate Marble Cake
Ingredients
- 2 cups All Purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 12 tbs unsalted butter - softened to room temperature + 3 tbs unsalted butter, melted
- 1 1/3 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup whole milk
- 2 tbs unsweetened cocoa powder
- 1 1/2 tsp Matcha powder
Instructions
- Preheat the oven to 350 degrees F and grease an 8×4 loaf pan.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In the bowl of a mixer, beat the 12 tbs butter and sugar until fluffy. Beat in the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla.
- Slowly mix in the dry ingredients, alternating with the milk until blended.
- In another small bowl, whisk the melted butter into the cocoa powder in a small bowl until completely blended and smooth.
- Remove one cup of the batter from the mixing bowl and stir into the chocolate mixture until well blended.
- Stir the Matcha tea powder into the remaining batter in the mixing bowl. When mixed, spoon half of the matcha batter into the prepared loaf pan, making sure to smooth out to all corners and tap down any lumps.
- With a spoon or spatula, plop the chocolate batter onto the matcha batter ( I did not need to use all of my chocolate batter).
- Then cover the chocolate layer with the remaining matcha batter, using the back of a spoon, or spatula to smooth out while trying to mix the chocolate layer.
- Use a butter knife and gently swirl the chocolate into the batter to create a pertty look.
- Bake for 25 minutes then reduce the oven temperature to 325 degrees F and bake for an additional 25 minutes.
- Tent with aluminum foil to prevent any further browning and bake for 10 to 15 minutes more or until just set in the center and a toothpick comes out clean with a few moist crumbs.
- Allow the cake to cool for 15 to 20 minutes before turning out onto a wire rack to cool completely.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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The cake is beautiful! Love the colors!
The cake looks spectacular!Marble cakes are as beautiful as it gets.Matcha and chocolate combined,sounds intriguing.
Matcha is something I just can’t get into, though I’ve only had it as a tea, not in any baked goods. I suppose marbling it with chocolate would probably make it okay, though. 😀 I’ve never asked anyone this – what kind of flavor does it give baked goods, anyway?
In terms of mascara, it’s not something I wear often (special occasions only…more of a no-makeup/eyeliner-only girl), but I’ve definitely stabbed myself in the eye before. Not fun. -_-
Perfect cake and amazing photos! 🙂
I love a good mascara too. I feel that the cheaper drug store stuff is fine to throw in your purse for a touch up but you need to good stuff for the day to say use.
This looks to die for – I love matcha, and I love marble cake, so the combination should be a total winner. And yay for pocky, too! 🙂
oooooh purtty! I so wanna slice of this… I’ve never had matcha, but I think I need to!
I’m not a big mascara-wearer, so I’ve never tried that stuff. They shouldn’t be ending the name in “gasim” if it isn’t mind-blowing amazing.
The cake, however, looks delicious. I love the colors!
This cake is lovely! The marbling is great. I’m curious about the matcha & chocolate combo, would have never thought to put it together but I might have to try it out. Sounds yummy!
I think I’d run in the other direction before putting anything on my face that ends in the word gasm. Wow, that sounds really bad. But it’s true. Sorry the mascara disappointed. The cake looks delicious. I would love to serve this to Dudette and try to convince her that it’s not zucchini. Yeah, I’m mean that way.
I use my smashbox photo finish primer sparingly as well. But recently discovered that Monistat powder-gel works just as well and is A LOT cheaper.
So pretty! I love the idea of baking with matcha powder.
LOVE this! Its so pretty.
I am not a regular masscara wearer, lipgloss is already the whole and all of makeup for me…But I know how to appreciate a perfectly applied makeup or a perfectly blended makeup combo for that matter. The same way that I can appreciate a perfectl photographed cake just like what you have here. Matcha is refreshing, don’t you think so? I am gonna try this recipe…Thanks!
Just like you, this cake is beautiful. I love the vibrant green color against the chocolate marbling – and you’ve inspired me to use matcha more in my baking!
Gorgeous bread, Kita! The colors are stunning…as is the marbling~
cake…not bread 🙂