Matcha Bundt Cake, Green to the Core

Waiting for a reason to take your ring-shaped pan out of the cupboard? This matcha bundt cake fills its ridges with an evenly green batter, without marbling. Allow 2 hours 10 minutes, including baking and cooling, for ten slices.

• Preparation 25 minutes
• Baking 45 minutes
• Cooling 1 hour
• Total time 2 hours 10 minutes
• Makes 10 slices
• Tools an oven, an 8.7-inch (22 cm) bundt pan, a small saucepan, two bowls, a fine sieve, a whisk, a spatula, a rack, and a knife

We mix Matcha Essence into all the batter so every slice has the same color. Without a ring pan, you can make a loaf cake or small cakes from our other matcha bakes.

Matcha bundt cake ingredients

• 8.8 oz (250 g) wheat flour for the batter
• About 4 tsp (10 g) wheat flour for the pan
• 5.6 oz (160 g) sugar
• 4.2 oz (120 g) butter for the batter
• about 2 tsp (10 g) butter for the pan
• About 5 fl oz (150 ml) milk
• 3 eggs
• About 5 tsp (10 g) matcha
• About 2 1/2 tsp (10 g) baking powder

How to make matcha bundt cake in a ring pan

1. Preheat the oven to 340°F (170°C).
2. Butter every ridge of the pan with about 2 tsp (10 g) butter set aside for the pan.
3. Dust the pan with the planned about 4 tsp (10 g) flour.
4. Melt 4.2 oz (120 g) butter for the batter in the small saucepan over low heat.
5. Whisk 3 eggs and 5.6 oz (160 g) sugar for 2 minutes in a bowl.
6. Pour in about 5 fl oz (150 ml) milk.
7. Mix in the melted butter.
8. Sift 8.8 oz (250 g) flour, about 5 tsp (10 g) matcha, and about 2 1/2 tsp (10 g) baking powder into a second bowl.
9. Fold the dry ingredients into the batter with a spatula.
10. Pour the batter into the ring pan.
11. Bake for 45 minutes at 340°F (170°C), until the center is set.
12. Cool in the pan for 15 minutes.
13. Turn the cake out onto the rack.
14. Cool for another 45 minutes.
15. Cut ten slices with a knife.

Take time to grease every ridge before flouring the pan. One missed groove can hold on to the batter when you unmold it. A smooth pan makes that easier but loses the ring's distinctive shape. Wait the first fifteen minutes before turning out the cake.

Which tea belongs in a ring cake?

Because baking softens the tea's color, we choose our Matcha Essence powder for this sweet batter. About 5 tsp (10 g) matcha flavors the whole ring without contrasting streaks. Save matcha meant for drinking for a preparation with water.

How is this different from a marble cake?

All the batter receives matcha before it goes into the pan. There's no split into two colors: the slice stays green from end to end. Kura-ge sells marble cakes, which have a different shape and pattern.

Our tip. Run a narrow spatula through the grooves after flouring to remove clumps. A thick flour coating would show on the crust.

Allergens. Wheat, eggs, and milk.