Marble Matcha Cake

Bake with me! Watch the step-by-step tutorial 🍵✨

Matcha Marble Cake

If your taste buds are bored of the usual cake flavors, here’s something earthy and fresh from Vietnam with a swirl of Suchi’s World magic.

Soft, moist, and beautiful inside out — this eggless Matcha Marble Cake brings together vanilla sweetness and matcha’s subtle bitterness in every bite. A perfect tea-time cake or a show-stopper for your weekend baking!

🌿 Ingredients

  • 1 1/4 cup all-purpose flour (maida)
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 3/4 cup sugar
  • 1 1/2 cup thick curd (yogurt)
  • 1/3 cup oil
  • 1/2 cup milk (room temperature)
  • 1 tsp vanilla extract
  • 1 1/2 tsp matcha powder
  • 1 tbsp lukewarm water (for matcha paste)

📝 Method

  1. Grease and flour a cake mold. Preheat oven to 170°C.
  2. Sift flour, baking soda, baking powder, and salt together.
  3. Whisk oil and sugar until smooth. Add curd and whisk until creamy. Slowly add milk and stir in vanilla.
  4. Fold in dry ingredients gradually, avoid overmixing.
  5. Make matcha paste with warm water. Divide batter — 2/3 vanilla, 1/3 matcha.
  6. Layer vanilla and matcha batter alternately, swirl gently for marble effect.
  7. Bake for 40 minutes at 170°C, until a toothpick comes out clean.
  8. Cool, demould, and slice. Enjoy the swirls!

💡 Tips

  • Matcha has a natural bitterness, so keep vanilla portion larger for balance.
  • Use random swirls — the cake looks gorgeous either way.
  • Can be stored at room temperature for 2 days or refrigerated up to 5 days.
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