Pin 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 cake has become a favorite at my teatime gatherings, impressing guests with its beautiful marbled effect and rich flavors.
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 and Prepare:
- 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 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.
- Create 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.
- Create 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.
- Remove Air Bubbles:
- 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 My family eagerly awaits this cake at every celebration; the colorful swirls always spark joy around the table.
Serving Suggestions
Serve slices with a dusting of powdered sugar or a simple lemon glaze alongside green tea or sparkling wine.
Variations
Add fresh chopped raspberries or strawberries into the red swirl batter for an extra berry punch or omit the food coloring for a more natural look.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or freeze wrapped tightly for longer keeping.
Pin Enjoy this elegant matcha marble pound cake as a delightful treat that brightens any occasion.
Recipe Questions
- → How do I achieve vibrant swirls in the cake?
Divide the batter into separate bowls for each color. Gently fold matcha powder with milk for the green swirl and blend raspberry puree for the red. Layer and swirl carefully in the pan without overmixing to keep distinct colors.
- → Can I substitute the raspberries with another fruit?
Yes, strawberry puree can be used as an excellent substitute to maintain the red swirl and fruity flavor.
- → What baking pan size is recommended?
A 9x5-inch loaf pan works best to create the correct thickness and baking time for even cooking and optimal texture.
- → How to ensure the cake stays moist?
Use softened butter and avoid overmixing. Alternate adding dry ingredients and milk slowly to preserve tenderness and moisture.
- → What beverages pair well with this cake?
This cake pairs wonderfully with green tea or a crisp sparkling wine to complement its earthy and fruity layers.