The Matcha Marble Pound Cake is a rich, buttery, and beautifully swirled cake that combines the earthy, slightly bitter notes of matcha with the sweet, vanilla warmth of a classic pound cake. The marbled effect makes it just as stunning as it is delicious!
The best part? It’s easy to make with simple ingredients, stays moist for days, and pairs perfectly with coffee, tea, or even a scoop of ice cream. Whether you’re a matcha lover or just looking for a unique and elegant cake, this recipe is a must-try!
Let’s get started!
What You’ll Need
Ingredients:
For the Pound Cake Base:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk (or substitute with almond or oat milk)
- 1 teaspoon vanilla extract
For the Matcha Swirl:
- 2 tablespoons matcha powder
- 2 tablespoons hot water (to dissolve matcha)
Tools:
- Loaf pan (9×5 inches)
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Toothpick or knife (for swirling effect)
Pro Tips
- Use high-quality matcha. Ceremonial or culinary grade works best for vibrant color and smooth flavor.
- Sift the matcha powder. This prevents clumping and ensures even mixing.
- Don’t overmix the batter. This keeps the cake light and moist.
- Let the cake cool completely before slicing for the best texture.
- For a richer matcha flavor, increase matcha powder to 3 tablespoons.
Substitutions and Variations
- Dairy-Free Option: Use coconut oil instead of butter and almond milk instead of whole milk.
- Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Sweeter Cake: Add 2 tablespoons of honey or maple syrup for extra sweetness.
- Extra Flavor: Add a teaspoon of almond extract for a nutty twist.
How to Make It
1. Prepare the Loaf Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate Dry and Wet Ingredients
Gradually add the flour mixture and milk to the butter mixture, alternating between the two. Mix until just combined—do not overmix.
5. Make the Matcha Swirl
In a small bowl, dissolve matcha powder in hot water until smooth. Take ⅓ of the cake batter and mix it with the dissolved matcha.
6. Create the Marble Effect
Pour half of the vanilla batter into the loaf pan. Add half of the matcha batter on top. Repeat the layers, then use a toothpick or knife to swirl the batters together in a figure-eight motion to create a marbled effect.
7. Bake the Cake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the cake with foil after 40 minutes.
8. Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Leftovers and Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week—warm slices before serving.
- Freezer: Freeze slices for up to 3 months. Thaw at room temperature before serving.
Conclusion
The Matcha Marble Pound Cake is a perfect balance of earthy matcha and buttery vanilla, with a beautiful swirl that makes it as delightful to look at as it is to eat! Whether you enjoy it for breakfast, dessert, or an afternoon snack, this cake is sure to impress.
Give this recipe a try and let me know how it turned out! Did you add any fun twists? Happy baking! 
