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 cake blends unique flavors of Japanese-inspired matcha and fruity red berry swirls that always impress my guests.
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
- Preheat Oven:
- Preheat oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Mix Dry Ingredients:
- In a bowl whisk together flour baking powder and salt Set aside
- Cream Butter and Sugar:
- In a large mixing bowl cream butter and sugar with an electric mixer until light and fluffy 3 4 minutes
- Add Eggs and Vanilla:
- Add eggs one at a time beating well after each addition Mix in vanilla extract
- Add Flour Mixture and Milk:
- On low speed alternate adding the flour mixture and milk beginning and ending with flour until just combined Do not overmix
- Divide Batter:
- Divide the batter evenly into three bowls
- Create Matcha Swirl:
- In the first bowl mix matcha powder and 1 tbsp milk until smooth then fold into the batter to create the green swirl
- Create Red Swirl:
- In the second bowl fold in raspberry puree and food coloring if using for the red swirl
- Vanilla Layer:
- Leave the third bowl plain for the vanilla layer
- Assemble:
- 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
- Remove Air Bubbles:
- Smooth the top and tap the pan gently to remove air bubbles
- Bake:
- Bake for 50 55 minutes or until a toothpick inserted into the center comes out clean
- Cool:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing
Save Sharing this cake has become a cherished family tradition that brings smiles and warmth to our teatime.
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 perfect for those looking to impress with both taste and appearance.
Kitchen Questions
- → What is the best way to achieve the marble effect?
Divide the batter into three portions and gently fold matcha and berry swirls separately. Alternate spooning dollops into the pan, then use a skewer to lightly swirl the layers together, avoiding overmixing to preserve distinct patterns.
- → Can I substitute the raspberry puree with other fruits?
Yes, strawberry puree or other smooth berry purees work well to create the red swirl, adding a fresh and sweet contrast to the matcha layer.
- → How do I ensure the cake stays moist?
Using softened butter and room temperature eggs helps ensure proper emulsification. Alternating flour and milk additions without overmixing keeps the batter tender and moist after baking.
- → Is it necessary to add food coloring to the berry swirl?
Food coloring is optional and mainly enhances the red hue of the berry swirl. The natural puree already provides a rich color and flavor.
- → What are suitable serving suggestions for this cake?
Serve slices dusted with powdered sugar or a light lemon glaze. This cake pairs excellently with green tea or sparkling wine to complement its fusion flavors.