Save A visually stunning and deliciously moist pound cake featuring vibrant swirls of matcha and ruby-red berry flavors, perfect for teatime or as a festive treat.
This is one of my favorite cakes to serve when friends come over because its unique matcha and berry flavors never fail to impress.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Wet Ingredients: 1 cup (225 g) unsalted butter softened, 1 ¼ cups (250 g) granulated sugar, 4 large eggs room temperature, 1 tsp vanilla extract, ½ cup (120 ml) whole milk room temperature
- Matcha Swirl: 1 ½ tbsp culinary-grade matcha powder, 1 tbsp milk
- Red Swirl: 3 tbsp raspberry puree (strained seeds removed) or strawberry puree, 2 tsp red food coloring gel (optional for deeper color)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Step 2:
- In a bowl whisk together flour baking powder and salt Set aside
- Step 3:
- In a large mixing bowl cream butter and sugar with an electric mixer until light and fluffy 3 4 minutes
- Step 4:
- Add eggs one at a time beating well after each addition Mix in vanilla extract
- Step 5:
- On low speed alternate adding the flour mixture and milk beginning and ending with flour until just combined Do not overmix
- Step 6:
- Divide the batter evenly into three bowls
- Step 7:
- In the first bowl mix matcha powder and 1 tbsp milk until smooth then fold into the batter to create the green swirl
- Step 8:
- In the second bowl fold in raspberry puree (and food coloring if using) for the red swirl
- Step 9:
- Leave the third bowl plain for the vanilla layer
- Step 10:
- Spoon alternating dollops of each batter into the prepared loaf pan Use a skewer or butter knife to gently swirl the batters together for a marbled effect
- Step 11:
- Smooth the top and tap the pan gently to remove air bubbles
- Step 12:
- Bake for 50 55 minutes or until a toothpick inserted into the center comes out clean
- Step 13:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing
Save This cake always brings my family together especially during afternoon tea when everyone enjoys a slice with green tea.
Notes
For an extra berry punch add a handful of chopped fresh raspberries or strawberries to the red batter Serve with a dusting of powdered sugar or a simple lemon glaze Pairs beautifully with green tea or a glass of sparkling wine
Required Tools
9x5-inch loaf pan Electric mixer Mixing bowls Whisk Rubber spatula Skewer or butter knife Measuring cups and spoons
Nutritional Information
Calories 320 Total Fat 16 g Carbohydrates 39 g Protein 5 g per serving
Save This matcha marble pound cake is a delightful treat that impresses both in looks and flavor Enjoy baking and sharing it!
Recipe FAQs
- → How do I create the marble effect in this cake?
Divide the batter into portions flavored separately with matcha and berry puree, then alternate spooning into the pan. Use a skewer or knife to gently swirl the layers without overmixing for a defined marble look.
- → Can I substitute fresh berries for puree?
Yes, finely chopping fresh raspberries or strawberries can enhance texture and flavor when folded gently into the batter's red swirl portion.
- → What is the best way to check if the cake is baked through?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done baking.
- → How should I store this marble cake to keep it moist?
Store the cooled cake in an airtight container at room temperature for up to three days or refrigerate for extended freshness.
- → What beverage pairs well with the matcha and berry flavors?
Green tea complements the matcha notes beautifully, while a light sparkling wine enhances the berry accents for a festive touch.