I’m such a big fan of marble cake! This is a great way for me to add matcha to a cake and still make it appeal to the non-matcha lovers in my family, as it have pumpkin spice and chocolate cake in it too. You can find the recipe for my home-made pumpkin spice here on my instagram. Yes, I’m still patiently trying to turn them into matcha lovers!
For the matcha, I used Matcha Oishii ‘s premium grade matcha powder, which they kindly sent to me to try [AD PR SAMPLE]. Let me tell you when I say, this matcha is truly made for baking! The green colour is so vivid. I also found I could use relatively less matcha and still get a distinct matcha taste.
Matcha Oishii is a Dutch matcha company that sources it’s matcha from Uji in Japan. Uji matcha is considered to be one of the finest produced in Japan, and I could tell from the matcha I received. It’s very finely milled, and so it’s really smooth in tea and non-grainy when you bake with it.
Matcha, Pumpkin Spice and Chocolate Marble Cake
- Stand mixer/ electric hand whisk
- loaf tin
- 175 grams unsalted butter, softened
- 175 grams golden caster sugar
- 3 eggs, large
- Half tsp vanilla extract
- 220 grams self-raising flour
- 3 tbsp milk
- 2 tsp pumpkin spice
- 2 tbsp cocoa
- 1 tbsp matcha, culinary or premium grade I used the brand Matcha Oishii!
- 2 tbsp lukewarm water
- Preheat the oven to 180C/160C Fan, Grease and line a cake loaf tin with baking paper.
- Cream the butter and sugar with an electric whisk/ stand mixer, until very pale and fluffy.
- Add the eggs, one at a time, only adding the next one when the previous is thoroughly beaten in.
- Add in vanilla extract and combine with the rest of the mixture.
- Pour the flour into a mixing bowl. Carefully fold in the butter and egg mixture into the flour, until combined.
- Separate the the mixture into three different bowls as equally as possible.
- Into one of the bowls, add the pumpkin spice and and mix thoroughly. Into the second bowl, add the matcha and mix. In the third bowl, add the cocoa powder and also mix thoroughly.
- Into each of the bowls, add 1 tbsp of milk. If the mixtures seem too dry, you can add up to another tbsp of milk.
- In your cake loaf tin, spoon in each of the three mixtures (the pumpkin spice, cocoa and matcha). Alternate between the mixtures to enhance the pattern as much as possible.
- Using a toothpick, swirl the mixture in a figure '8' configuration, and also just up and down the pan, to create the marble effect.
- Bake for 55 minutes to one hour. You will know if the cake is done by piercing the cake with a butter knife or a skewer through the middle. If it is done, the knife/skewer will come out clean.
- Let the cake rest for ten minutes before eating. Enjoy!
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