The flavors of matcha green tea and chocolate may have become our new favorite flavor combination! Make this amazing cake and you’ll learn why.

  • | Easy
  • | 90 mins
  • | 10 servings
For the Cake
  1. With the rack in the middle position, preheat the oven to 350 °F
  2. Generously brush a 10-cup bundt or tube cake pan with butter and dust with flour.
  3. In a bowl, combine flour, baking powder, baking soda, matcha, and salt. Set aside.
  4. In another bowl, combine milk and sour cream. Set aside.
  5. In the bowl of a stand mixer, cream butter, sugar and vanilla.
  6. Add eggs, one at a time, and beat until smooth. At low speed, add dry ingredients alternately with the milk mixture.
  7. In another bowl, combine cocoa powder and oil with a whisk. Add 2 cups of cake batter and combine.
  8. Spread matcha cake batter in the pan. Make a deep groove in the center of the batter by spreading batter up the sides of the pan.
  9. Spoon chocolate batter in the groove. With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.
  10. Bake for about 55 minutes or until a long toothpick inserted in the center of the cake comes out clean.
  11. Let cool for 10 minutes. Unmold cake and cool on wire rack. Let cool completely before glazing.
For the Glaze
  1. Melt butter in a saucepan over low heat.
  2. Remove from heat and whisk in the powdered sugar and sifted cocoa powder.
  3. Add in the milk while whisking.
  4. Cook over low heat stirring constantly adding more milk if glaze is too thick, you want it to be pourable.
  5. Remove from heat and stir in the vanilla.
  6. Cool slightly before spooning or carefully pouring over the top of the cooled bundt cake.

For the Cake

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup Matcha powder (available at most specialty grocery stores - you want a fine, fine powder)
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 1/4 cups unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons Rodelle Pure Vanilla Paste
  • 5 eggs
  • 3 tablespoons Rodelle Gourmet Dutch Processed Baking Cocoa Powder
  • 2 tablespoons canola oil

For the Glaze

  • 4 tablespoons unsalted butter
  • 1 1/3 cups powdered sugar, sifted
  • 3 - 6 tablespoons milk
  • 2 tablespoons Rodelle Cocoa Powder, sifted
  • 1 teaspoon Rodelle Pure Vanilla Extract
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