Matcha Bundt Cake with Matcha Cream Cheese Frosting

 

🍵 Matcha Bundt Cake with Matcha Cream Cheese Frosting

Adapted from Texanerin's Matcha Cake Recipe https://www.texanerin.com/matcha-cake-recipe/#recipe

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🛒 Ingredients

Cake:

• 225g (2 cups minus 2 tbsp) all-purpose flour

• 12g (2 tbsp) ceremonial-grade matcha powder

• 2 tsp baking powder

• 1¼ tsp salt

• 4 large eggs (50g each), at room temperature

• 350g (1¾ cups) granulated sugar

• 1 tbsp vanilla extract

• 227g (1 cup) whole milk

• 56g (¼ cup) unsalted butter, cut into pats

• 60ml (¼ cup) vegetable or canola oilTexanerin Baking+1Texanerin Baking+1

Frosting:

• 225g (8 oz) cream cheese, at room temperature

• 150g (¾ cup) granulated sugar

• 1 tsp vanilla extract

• 1/8 tsp salt

• 355ml (1½ cups) cold heavy cream

• 1 tbsp ceremonial-grade matcha powder (sifted)Texanerin BakingTexanerin Baking+1Texanerin Baking+1

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🧁 Instructions

1. Preheat & Prepare the Bundt Pan:

• Preheat your oven to 162°C (325°F).

• Thoroughly grease a 10–12 cup Bundt pan with butter or non-stick spray, ensuring all crevices are covered to prevent sticking.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together:

  • 225g flour

  • 12g matcha powder

  • 2 tsp baking powder

  • 1¼ tsp saltTexanerin Baking+1Texanerin Baking+1

3. Beat Eggs and Sugar:

• In a large mixing bowl, beat 4 room-temperature eggs, 350g sugar, and 1 tbsp vanilla extract on medium-high speed for about 2 minutes until thickened and light gold in color.

4. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the egg mixture, mixing on low speed just until combined. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.

5. Prepare Milk Mixture:

• In a small saucepan, heat 227g milk over medium heat until small bubbles appear around the edges (do not boil). Remove from heat and stir in 56g butter and 60ml oil until the butter has melted.Texanerin Baking

6. Incorporate Milk Mixture:

• Slowly add the hot milk mixture to the batter, mixing on low speed until fully combined. The batter may appear bubbly.Texanerin Baking

7. Bake:

• Pour the batter into the prepared Bundt pan.

• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

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🍃 Matcha Cream Cheese Frosting

1. Beat Cream Cheese Mixture:

• In a large bowl, beat 225g room-temperature cream cheese, 150g sugar, 1 tsp vanilla extract, 1/8 tsp salt, and 1 tbsp sifted matcha powder until smooth and creamy.

2. Add Heavy Cream:

• Gradually add 355ml cold heavy cream while mixing on low speed. Once incorporated, increase to high speed and beat until stiff peaks form, about 5 minutes.Texanerin Baking

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🎂 Assemble the Cake

• Once the cake is completely cool, spread the matcha cream cheese frosting evenly over the top.

• Optional: Garnish with a dusting of matcha powder, fresh raspberries, or mint leaves.Texanerin Baking

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✅ Tips for Success

• Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature for better mixing and texture.

• Avoid Overmixing: Mix just until ingredients are combined to prevent a dense cake.

• Sift Matcha Powder: Sifting prevents clumps in both the batter and frosting.

• Scalding Milk: Heating the milk helps create a lighter cake texture.

• Cooling: Allow the cake to cool completely before frosting to prevent the frosting from melting.