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Matcha White Chocolate Bundt Cake Recipe

Matcha White Chocolate Bundt Cake Recipe

Learn how to make this homemade Matcha White Chocolate Bundt Cake with the perfect balance of earthy Japanese matcha and sweet white chocolate. This easy baking recipe features a moist, tender crumb and luscious white chocolate glaze for a stunning dessert that's both sophisticated and simple to prepare.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
50 mins
Serves:
1 cake (12 slices)
Overhead shot of a perfectly formed bundt cake with its distinctive ridged pattern, showcasing a vibrant pale green crumb contrasted by white chocolate chunks visible throughout. A glossy white chocolate glaze cascades down the sides, pooling elegantly at the base on a marble cake stand. Soft window light highlights the cake's texture, while scattered matcha powder and white chocolate shavings create visual interest. A slice has been removed, revealing the cake's moist, tender crumb structure and the melted white chocolate pockets distributed evenly throughout the green-tinted batter.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Matcha White Chocolate Bundt Cake Recipe?

The key ingredients include all-purpose flour, high-quality matcha powder, baking powder, baking soda, unsalted butter, granulated and brown sugars, eggs, vanilla extract, buttermilk, and white chocolate (for both chunks in the batter and the glaze).

How to cook Matcha White Chocolate Bundt Cake at home?

Learn how to cook Matcha White Chocolate Bundt Cake by properly preparing your bundt pan, sifting dry ingredients including matcha, creaming butter and sugars, alternating wet and dry additions, folding in white chocolate chunks, and baking at 170°C fan-forced for 45-50 minutes. The secret to success lies in the proper release technique and timing the glaze application.

Why does my bundt cake stick to the pan and how can I prevent it?

Bundt cakes typically stick due to inadequate greasing or incorrect cooling times. Prevent sticking by thoroughly greasing every crevice with butter, dusting with flour, and allowing exactly 15 minutes of cooling before inverting. Non-stick baking spray with flour can also be effective for intricate bundt designs.

What's the best quality matcha powder to use for baking?

For baking, choose culinary-grade matcha that's vibrant green without yellowish tints. Ceremonial grade is too expensive and subtle, while lower grades may taste bitter. Look for matcha powder from Japan with fine texture. Store in an airtight container away from light to preserve its colour and flavour.

Can I make this cake without a traditional bundt pan?

Yes, you can adapt this recipe without a bundt pan. Use a 23cm round cake tin, tube pan, or even a loaf tin with adjusted baking times. For a round tin, check doneness around 40 minutes. The glaze will work well on any shape, though you'll lose the distinctive ridged pattern of a bundt.

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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." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Cream butter and sugars", "text": "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." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "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." }, { "@type": "HowToStep", "name": "Combine wet and dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Add chocolate chunks", "text": "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." }, { "@type": "HowToStep", "name": "Fill the pan", "text": "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." }, { "@type": "HowToStep", "name": "Bake the cake", "text": "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." }, { "@type": "HowToStep", "name": "Cool and unmold", "text": "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." }, { "@type": "HowToStep", "name": "Prepare white chocolate glaze", "text": "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." }, { "@type": "HowToStep", "name": "Glaze the cake", "text": "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." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Naomi Chen", "datePublished": "2024-06-15", "reviewBody": "The matcha and white chocolate combination is absolutely divine! I've tried many matcha recipes before, but this bundt cake has the perfect balance of earthy and sweet flavors. The glaze sets beautifully and adds just the right amount of sweetness.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Müller", "datePublished": "2024-06-12", "reviewBody": "My kids were skeptical about a green cake but they absolutely loved it! The white chocolate chunks throughout create these amazing pockets of sweetness that contrast perfectly with the subtle matcha flavor. It's now requested for every special occasion!", "name": "Surprising Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-08", "reviewBody": "The detailed instructions made this recipe so approachable despite being labeled intermediate. I especially appreciated the tips about properly preparing the bundt pan as my cake released perfectly. The texture is incredibly moist and it stayed fresh for days!", "name": "Foolproof Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Francisco Hernandez", "datePublished": "2024-06-05", "reviewBody": "I brought this cake to a dinner party and everyone was impressed by both the appearance and taste. The vibrant green color with the white glaze is stunning. Several guests asked for the recipe, which is always the ultimate compliment!", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Thompson", "datePublished": "2024-05-30", "reviewBody": "My husband usually avoids matcha-flavored desserts but this cake converted him! The white chocolate really balances the earthiness of the matcha. The cake has a wonderful tender crumb structure and the glaze sets to a beautiful finish. Will definitely make again!", "name": "Matcha Converter", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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