Holiday Matcha Bundt Cake

This bundt is green for the holidays! If you’ve never baked a cake with matcha, you must do it immediately! The earthly, slightly bitter taste of matcha is balanced with the addition of sugar and vanilla. This cake is one of my personal favourites!

About fifteen years ago, I tasted my very first green tea beverage from Starbucks, and since then, I’ve been in love with the stuff. My daughter feels exactly the same way about green tea – she can’t get enough of it. Because of that, I had to include this Holiday Matcha Bundt Cake in my 12 Bundt Cakes of Christmas series!

John.e, on the other hand, cannot stand the taste of it! And, do you know what that means, Dear Reader? That means that there was more of this gorgeous cake for me, right? Well, not really! Like most of the food you see here at Lord Byron’s Kitchen, it was given away. McKenna took the whole thing to school to share with her classmates.

Traditionally, at least in our home, the flavour of green tea does not suggest a strong tie to Christmas desserts. But, because of its forest green colour, I thought why not!? Besides, the slices of cake look similar to a snow-capped mountain, does it not?

BUNDT PANS

Now, you don’t need to run out a buy a new bundt pan just so that you can get your Holiday Matcha Bundt Cake to look just like mine. It will look great, and taste good too (which is what’s important) in any bundt pan you might have. I used the Jubilee Bundt Pan from Williams Sonoma. When I decided back in July to create the 12 Bundt Cakes of Christmas series, I knew that I didn’t want to have all of the cakes looking the same, so I ran out and purchased a few extra bundt pans. So now, I have half a dozen bundt pans that I can put to use throughout the year.

What? I couldn’t have all of them looking the same! That’s just how the mind of a food blogger works, Dear Reader. In addition to creating recipes, we also need to think about how to present the recipe. I spend a small fortune on plates, bowls, and other props. It’s not a chore, mind you! I could shop for dining ware all day long and not grow the least bit tired of it. That’s John.e’s biggest contribution to the blog. He seeks out most of the dishes you see here at Lord Byron’s Kitchen, including one or two of the bundt pans, and most certainly the many cake stands and platters. But, that’s a story for later!

The point of all this rambling, Dear Reader, is to say that even though matcha might not be greatly associated with a western Christmas, it certainly is delicious, especially when baked into a delicious bundt cake! And, don’t forget, it’s green too!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature!
• Sugar – Sugar will caramelize when baked, which will help to brown cakes. 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder
• Canned Evaporated Milk
• Matcha Powder
• Confectioner’s Sugar

HOW TO MAKE A HOLIDAY MATCHA BUNDT CAKE

Preheat your oven to 300 degrees F. Prepare a bundt pan by lightly spraying it with non-stick cooking spray and lightly flouring the entire baking surface of the pan. Gently tap out the excess flour. Set aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add each egg, one at a time, and incorporate them well into the butter and sugar mixture. Add the vanilla and mix well. Scrape the sides of the bowl and mix again.

Add 1 1/2 cups of flour, 1 teaspoon of baking powder, and 2 tablespoons of matcha powder. Beat into the butter and sugar mixture. Add 1/2 cup canned evaporated milk and incorporate well. Add 1 1/2 cups more flour, 1/2 teaspoon baking powder, and 1 tablespoon matcha powder. Again, beat well. Lastly, add the last 1/4 cup of canned evaporated milk and beat well.

Pour the cake batter into the prepared bundt pan. Tap the pan firmly onto a cutting board to level out the batter. Bake for 60 minutes. Check at the 50-minute mark by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done. After the 50-minute mark, check the cake for doneness every 10 minutes. Allow the cake to cool in the bundt pan for 20 minutes before turning it out onto a wire cooling rack to continue the cooling process.
Dust with confectioner’s sugar, slice, and serve!

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

STORING, PACKAGING, & FREEZING

When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.

If you plan to freeze your Holiday Matcha Bundt Cake, you certainly can! I would not recommend adding the dusting of confectioner’s sugar until you take the cake out of the freezer to thaw. To freeze almost any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!