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Matcha-Chocolate Marble Cake

Chocolate-matcha marble cake is moist, full of flavor, and brimming with bold green color!
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Prep Time: 10 minutes
Servings: 8 servings
Calories: 421kcal
Author: Kita

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

Discovered on Life’s a Feast, adapted from Chef Marcy Goldman, Food & Wine.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 51mg | Potassium: 96mg | Fiber: 1g | Sugar: 34g | Vitamin A: 618IU | Calcium: 51mg | Iron: 2mg