This Matcha Marble Pound Cake is a showstopper! It’s buttery, soft, and has just the right balance of earthy matcha and sweet vanilla.
The marbled swirls make every slice unique—almost too pretty to eat (almost!). It’s perfect for afternoon tea, a cozy snack, or even a special homemade gift.
If you’ve never tried baking with matcha, this is a great place to start!
What You’ll Need
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk, room temperature
- 1 tsp vanilla extract
- 1 tbsp matcha powder
- 1 tbsp hot water
For the Glaze (Optional):
- ½ cup powdered sugar
- 1–2 tbsp milk or heavy cream
- ½ tsp vanilla extract
Pro Tips
- Use high-quality matcha – A good, vibrant green matcha will give the best flavor and color. Avoid dull, brownish matcha.
- Room temp ingredients = best texture – Cold eggs or milk can make the batter lumpy. Let them sit out for 30 minutes before baking.
- Don’t overmix! – Overmixing can make your cake dense instead of soft and fluffy. Mix just until combined.
- For a bold matcha flavor – Add an extra teaspoon of matcha powder if you love the earthy taste.
- Clean your knife for perfect swirls – When cutting slices, wipe your knife between cuts to keep the swirl design clean and sharp.
Tools You’ll Need
- Stand mixer or hand mixer
- Large mixing bowls
- Whisk
- Sifter
- Measuring cups & spoons
- Loaf pan (9×5-inch)
- Parchment paper
- Toothpick (for doneness test)
Substitutions & Variations
- Dairy-free? Use plant-based butter and almond or oat milk.
- Gluten-free? Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Extra sweetness? Add 2 tbsp of honey to the batter for a hint of floral sweetness.
- No matcha? Use cocoa powder for a chocolate swirl instead!
Make-Ahead Tips
- Bake the cake a day in advance and store it wrapped at room temp. The flavors deepen overnight!
- Freeze slices for up to 2 months. Just wrap them tightly and thaw when needed.
How to Make It
1. Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. Cream the Butter & Sugar
In a large bowl, beat the softened butter (1 cup) and granulated sugar (1 ¼ cups) together until light and fluffy (about 3 minutes).
3. Add the Eggs & Vanilla
Add eggs (one at a time), beating well after each. Then, mix in 1 tsp vanilla extract.
4. Mix the Dry Ingredients
In another bowl, sift together 1 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt.
5. Alternate Adding Dry Ingredients & Milk
Mix in the flour mixture and ½ cup milk, alternating between the two until just combined.
6. Make the Matcha Batter
Dissolve 1 tbsp matcha powder in 1 tbsp hot water, then stir it into half of the batter.
7. Create the Marble Swirl
Spoon both batters into the loaf pan in dollops, then swirl with a toothpick.
8. Bake & Serve!
Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
Leftovers & Storage
- Keep at room temp for 2 days, covered.
- Refrigerate for up to a week.
- Freeze slices for up to 2 months.
Final Thoughts
You’re going to love this Matcha Marble Pound Cake! Let me know in the comments how yours turned out or if you have any questions. Happy baking! 🍵💚
