Matcha is one of my favorite teas because it tastes great and it’s good for you! Matcha is a type of green tea where the whole leaves are grinded into powder. There are many health benefits to Matcha including cancer fighting properties due to its high content in EGCG (epigallocatechin gallate.) Matcha also helps to prevent heart disease, type 2 diabetes, lower level of bad LDL cholesterol, and encourage weight loss.
There are different grades of Matcha where the best quality is usually bright green in color, fragrant, creamy, and tastes sweet not bitter. The ceremony grade which is the highest quality of matcha can be enjoyed as part of a Japanese traditional tea ceremony. I recommend using a premium grade or high quality matcha for your latte and cooking needs.
This Matcha Bundt Cake is delicious, simple, and easy to bake! The sweet matcha flavor in the Bundt Cake is delectable with coffee or black tea. Please feel free to try the recipe and comment below!
Yield: 1 Large Bundt Cake
Time: 55 minutes
1 cup milk
1 TBSP vanilla extract
½ cup canola oil or your choice of oil
1 cup sugar
1 ½ cup all-purpose flour
2 TBSP matcha powder (green tea powder)*
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
½ cup boiling water
The higher quality the matcha powder, the better tasting your cake will turn out! I recommend using high quality matcha from Japan.
I used a 10 to 15 cup Bundt pan with the following dimensions: 10.5 x 10.5 x 4.5 inches
1) Preheat the oven to 350°F with racks placed on lower bottom of the oven.
2) Spray inside Bundt pan with oil.
3) In a large bowl, mix the dry ingredients (sugar, flour, matcha powder, baking powder, baking soda, salt) together well.
4) In a separate bowl, whisk together the wet ingredients (eggs, milk, vanilla extract, and oil.)
5) Slowly add the mixed dry ingredients to the wet ingredients and whisk until combined. Add boiling water and whisk well.
6) Pour the batter into the Bundt pan and bake for 35-40 minutes.