A deliciously moist matcha cake that whips up easily in one bowl with simple pantry ingredients. The addition of sour cream and culinary matcha powder makes this cake so moist and beautifully green. Serve slices with a sweet macerated strawberry topping.
A delicious cake and sweet topping can be enjoyed anytime. This beautiful green cake is a showstopper for sure!
Important Ingredients with Substitutions
- Sour Cream - My favorite is the Daisy brand, as the ONLY ingredient is cream. Greek yogurt could be swapped if necessary.
- Matcha Powder - Culinary grade matcha powder is ideal for this recipe.
Ingredients For The Strawberry Glaze
- Fresh Strawberries
- White Granulated Sugar
- Lemon Juice
See the recipe below for the full list of ingredients and quantities.
Instructions for matcha bundt cake
Preheat your oven to 350F and prepare a bundt pan with nonstick baking spray.
Step 1: In a medium bowl sift together flour, salt, baking soda, and matcha powder and whisk together then set aside.
Step 2: In a large bowl, using an electric hand mixer cream together the butter and sugar for about 5 minutes on medium-high speed until lighter in color and fluffy in texture.
Step 3: Add in the eggs, one at a time allowing the eggs to combine before adding the next.
Step 4: Add in the vanilla extract and sour cream. Use a rubber spatula to scrape the edges of the bowl.
Step 5: Once the wet ingredients are mixed, add in the dry ingredients a third at a time, mixing on medium-low to combine without overmixing.
Step 6: Pour your matcha cake batter into your prepared bundt pan.
Step 7: Bake for 80-90 minutes in a preheated oven or until a skewer comes out clean.
Step 8: Allow your bundt cake to cool for 10-15 minutes before attempting to flip and release from the pan. Use a wire rack to help flip, then let it cool the rest of the way on the cooling rack.
instructions for THE STRAWBERRY TOPPING
Step 1: Prepare ½ of your strawberries by washing, cutting the tops off, and then slicing them in half. Set these aside.
Step 2: Prepare the second half of your strawberries by cleaning, cutting the tops off, and processing in a food processor until smooth.
Step 3: To your saucepan add your strawberry puree, cornstarch, sugar, and lemon juice.
Step 4: Heat over medium-high heat and bring the mixture to a boil. Once thickened, remove from heat.
Step 5: Add in your fresh-cut strawberries and puree into a small bowl and stir. Adjust the sugar or lemon juice to your desired sweetness or tartness.
Step 6: Spoon on top of the cake, or onto individual slices when serving.
Level Up with a Top Tip!
Hint: Allowing the cake to rest for 10-15 minutes before removing it from the pan will greatly reduce the chances of the cake sticking inside. Alternatively, if left cooling for too long, you’ll end up with the cake sticking to the pan.
Leftover matcha cake can be stored in an airtight container, or wrapped in plastic wrap at room temperature for up to 3 days. The cake will keep for up to a week if stored this way in the refrigerator.
Can I freeze bundt cake? Yes! If this is a recipe you're making ahead of time, by all means, wrap it in plastic wrap and place it in a freezer-safe container until you're ready to prepare. Thaw overnight in the fridge. A frozen bundt cake will last up to 3 months in the freezer.
Can I freeze macerated strawberries? These can be frozen as well! Prepare your strawberries as directed and place them in a freezer-safe container with a tight seal for up to three months.
Level Up With Expert Tips & Tricks
No access to a bundt cake pans, use a loaf pan! You'll likely need two for this recipe.
Make a matcha chocolate cake by replacing ½ a cup of flour with cocoa powder.
Use an offset spatula to help release the cake from the edges of the pan. If prepared properly the cake should slide out, but sometimes it needs a bit of help.
Culinary-grade or lower grade matcha powder is best for baked goods, smoothies, and even lattes. Typically lighter in color and bitter compared to ceremonial grade matcha powder. Ceremonial Matcha is best served stirred in hot water and drank as tea. It's bright and more vibrant in color, sweet, and creamy. Ceremonial matcha is a higher-grade Japanese green tea powder, best consumed in its natural state.
If your cake has created a nice domed bottom or a "foot" and it's not setting flat on your serving tray, trimming the bottom may be your best option. Trimming the bottom works best while the cake is still in the cake pan. Using the edges of the pan as a guide, and with a sharp knife, cut through the cake removing the bottom. Don't throw it away however, you can crumble it up and serve it on top of the cake, or snack on it!
Looking for other recipes like this? Try these:
Matcha Cake Recipe
- 3 cups All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 2 cups White Granulated Sugar
- 1 cup Butter room temperature
- 6 Eggs
- 1 tablespoon Vanilla Extract
- 1 cup Sour Cream
- 3 tablespoons Matcha Powder
For The Strawberry Topping
- 1 pound Strawberries pitted and cut in half.
- 1 teaspoon Cornstarch
- 2-4 tablespoons White Granulated Sugar
- 1 tablespoon Lemon Juice
- Preheat your oven to 350F and prepare a bundt pan with nonstick baking spray.
- In a medium bowl sift together flour, salt, baking soda, and matcha powder and whisk together then set aside.
- In a large bowl cream together the butter and sugar for about 5 minutes until lighter in color and fluffy in texture.
- Add in the eggs, one at a time allowing the eggs to combine before adding the next.
- Add in the vanilla extract and sour cream.
- Once the wet ingredients are mixed, add in the flour mixture a third at a time, mixing on medium-low to combine without overmixing.
- Pour your matcha cake mixture into your prepared bundt cake pan.
- Bake for 80-90 minutes or until a skewer comes out clean.
Making The Strawberry Topping
- While waiting for your matcha cake to cool it's time to prepare your strawberry topping.
- Prepare ½ of your strawberries by washing, cutting the tops off, and then slice them in quarters. Set these aside.
- Prepare the second half of your strawberries by cleaning, cutting the tops off, and processing in a food processor until smooth.
- To your saucepan add your strawberry puree, cornstarch, sugar, and lemon juice.
- Heat over medium-high heat and bring the mixture to a boil.
- Once thickened, remove from heat.
- Add in your fresh-cut strawberries and stir.
- Serve alongside or pour on top of your cooled cake.
- Adjust the sugar or lemon juice to your desired sweetness or tartness.