Matcha Marble Pound Cake

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

1. Use high-quality matcha – A good, vibrant green matcha will give the best flavor and color. Avoid dull, brownish matcha.
2. Room temp ingredients = best texture – Cold eggs or milk can make the batter lumpy. Let them sit out for 30 minutes before baking.
3. Don’t overmix! – Overmixing can make your cake dense instead of soft and fluffy. Mix just until combined.
4. For a bold matcha flavor – Add an extra teaspoon of matcha powder if you love the earthy taste.
5. 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! 🍵💚