Save A visually stunning and deliciously moist pound cake featuring vibrant swirls of matcha and ruby-red berry flavors, perfect for teatime or as a festive treat.
This recipe quickly became a favorite in my household, with everyone loving the unique matcha and red berry combination.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder ½ tsp salt
- Wet Ingredients: 1 cup (225 g) unsalted butter, softened 1 ¼ cups (250 g) granulated sugar 4 large eggs, room temperature 1 tsp vanilla extract ½ cup (120 ml) whole milk, room temperature
- Matcha Swirl: 1 ½ tbsp culinary-grade matcha powder 1 tbsp milk
- Red Swirl: 3 tbsp raspberry puree (strained, seeds removed) or strawberry puree 2 tsp red food coloring gel (optional, for deeper color)
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk together flour baking powder and salt. Set aside.
- Cream butter and sugar:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy 3–4 minutes.
- Add eggs and vanilla:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine flour mixture and milk:
- On low speed, alternate adding the flour mixture and milk, beginning and ending with flour, until just combined. Do not overmix.
- Divide batter:
- Divide the batter evenly into three bowls.
- Prepare matcha swirl:
- In the first bowl, mix matcha powder and 1 tbsp milk until smooth, then fold into the batter to create the green swirl.
- Prepare red swirl:
- In the second bowl, fold in raspberry puree (and food coloring, if using) for the red swirl.
- Prepare vanilla layer:
- Leave the third bowl plain for the vanilla layer.
- Layer batters:
- Spoon alternating dollops of each batter into the prepared loaf pan. Use a skewer or butter knife to gently swirl the batters together for a marbled effect.
- Smooth and tap:
- Smooth the top and tap the pan gently to remove air bubbles.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pin it Sharing this cake always brings smiles to my family gatherings and teatime moments.
Serving Suggestions
Pairs beautifully with green tea or a glass of sparkling wine for an elegant treat.
Storage Tips
Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Variations
Try adding fresh raspberries or strawberries to the red swirl for an extra burst of berry flavor.
Pin it This matcha marble pound cake is a perfect blend of flavors and colors that will impress your guests and brighten any occasion.
Frequently Asked Questions
- → How do I achieve the marble swirl effect?
Divide the batter into separate portions for matcha, berry, and plain layers. Alternate spooning these into the pan and gently swirl with a skewer to create a marbled pattern without overmixing.
- → Can I use fresh berries in the swirl?
Yes, adding chopped fresh raspberries or strawberries into the red batter enhances the berry flavor and texture.
- → What is the best way to keep the cake moist?
Using softened butter and not overmixing the batter helps retain moisture. Also, baking until a toothpick comes out clean ensures perfect doneness without dryness.
- → Can I substitute milk for a dairy-free option?
Substituting whole milk with almond or oat milk is possible but may slightly alter texture and flavor.
- → How should the cake be stored after baking?
Allow the cake to cool completely before wrapping in plastic wrap or storing in an airtight container to maintain freshness for up to three days.