This bundt is green for the holidays! If you’ve never baked a cake with matcha, you must do it immediately! It’s one of my 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 bundt into 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. In fact, 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 it’s forest green colour, I thought why not!? Besides, the slices of cake look similar to a snow-capped mountain, does it not?
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 them all 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!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
If you loved this recipe, here are some others that might interest you as well:
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Holiday Matcha Bundt Cake
- 1 ½ cups salted butter, softened
- 2 cups white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 3/4 cup canned evaporated milk
- 3 tablespoons matcha powder
- 1 tablespoon confectioner’s sugar for garnish, optional
- Preheat oven to 300 degrees.
- Prepare a bundt pan by lightly spraying 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, using a hand held mixer, cream together the butter and sugar until light and fluffy.
- Add each egg, one at a time, and incorporate 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 canned evaporated milk and beat well.
- Pour cake batter into 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 out onto a wire cooling rack to continue the cooling process.
- Dust with confectioner’s sugar, slice, and serve!
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