Matcha White Chocolate Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tbsp high-quality matcha powder (culinary grade)</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">175g white chocolate, chopped into chunks</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g white chocolate, finely chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tbsp unsalted butter</li><li class="ingredients-single-item">Extra matcha powder and white chocolate shavings for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F) fan-forced or 190°C (375°F) conventional. Thoroughly grease your bundt pan with butter, ensuring you reach all the crevices. Dust with flour and tap out any excess – this careful preparation is crucial for clean release later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sift together the flour, matcha powder, baking powder, baking soda, and salt into a medium bowl. The sifting is essential to remove any lumps in the matcha powder, ensuring even distribution of the tea flavor and a consistent green color throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter until smooth and lightened in color, about 1 minute. Gradually add both sugars and beat on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming creates air pockets that will help your cake rise and achieve a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Each egg should be fully incorporated before adding the next to maintain the emulsion. Mix in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts (starting and ending with the flour). Mix just until combined after each addition – overmixing will develop gluten and result in a tough cake. The batter will be thick but smooth with a beautiful pale green color.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chopped white chocolate chunks using a rubber spatula. The gentle folding motion prevents overmixing while ensuring even distribution of the chocolate throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter several times to release any trapped air bubbles, which could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs. The cake will begin to pull away slightly from the sides of the pan when done, and the top should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes – this timing is crucial. If removed too soon, the cake may break; too late, and it might stick. After 15 minutes, place the cooling rack on top of the pan and carefully invert to release the cake. Let it cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the white chocolate glaze, place the finely chopped white chocolate in a heat-proof bowl. Heat the cream in a small saucepan just until it begins to simmer (don't boil). Pour the hot cream over the chocolate and let it stand for 2 minutes, then gently stir until smooth. Add the tablespoon of butter and stir until melted and incorporated, creating a glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the glaze to cool for about 10-15 minutes until it thickens slightly but still pours easily. Place the completely cooled cake on a wire rack over a baking sheet (to catch drips). Pour the glaze evenly over the top of the cake, allowing it to drip naturally down the sides. For the most professional finish, pour in a continuous motion around the crown of the bundt.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before the glaze sets completely, dust lightly with additional matcha powder and sprinkle with white chocolate shavings. Allow the glaze to set for at least 30 minutes before serving. This cake will keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.</li></ol>