The elegant Heritage bundt pan with a delicate yet delicious ingredient. This Matcha Bundt Cake with Matcha Glaze is the second recipe for NORDIC WARE month. Just look at that beautiful swirl!!
I made Matcha cookies last year and it was a hit!! Many of my friends and family loves them and they couldn’t get enough of it. Matcha is one of those flavors that if you’ve never tried them, you might be put off by them . But it’s really mild and it’s not just great as a drink, it’s also great for baking. So far I’ve had it as cookies, bundt cake, and tiramisu. Oh and ice cream, too. It’s really good. Don’t knock it till you try it!!
This Matcha bundt cake is easy to make yet I think it will impress people even more when you use the Heritage bundt pan from Nordic Ware. I have to tell you this is, bar none, my favorite bundt pan in the whole wide world. The whole wide world!! I’ve searched high and low and everywhere for bundt pans. And nowadays, there are so many different kinds of bundt pan. Just go to Nordic Ware‘s website. It’s bundt pans galore!!! So many sizes and different materials. What’s even more fun is they usually have fun new bundt pan for every holidays. For Easter, Halloween, Thanksgiving, Christmas and many more. But, my first love is still this Heritage pan. I think it just looks so elegant and makes your baked goods looks beautiful.
To make this Matcha bundt cake, you have the usual players for making a bundt cake. You have the dry ingredients that you put in a medium-sized bowl, then the butter mixture that you have in your stand mixer and then the wet ingredients in a small cup.
After everything comes together, you can put in the matcha powder. You don’t need a whole lot (unlike cocoa powder). A small amount can make the batter vibrant and beautiful.
This is what it will look like when you put it in your bundt pan. Now I need to warn you that bundt pan comes in many sizes. There are 6, 10, or 12 cups sizes. This is not including the minis. Make sure that the bundt pan you are using is the 10 cups or else it will spill over.
Bake in a 350 degrees oven for about 50-55 minutes. After the usual check with the toothpick comes out clean, you want to take it out and rest it on a wire rack. Do not flip it out just yet. Wait for about 10 minutes before you want to flip. But don’t wait too long. If you wait too long, then the cake will be damp and it will be stuck to the pan. As I said before, stuck on cake will make you cry. So don’t forget to set the timer for another 10 minutes after you take it out of the oven and then flip it. What a beaut!!
After making the glaze, you are ready to dress up your bundt cake. I like to put it on the swirl but it’s really up to you. You can put the glaze after you cut it into pieces and let everyone pour the glaze on the cake if they want it.
My oh my … Don’t you just want to cut into it?? Or is it too beautiful?? I vote cutting the cake!!!
Tips for making this Matcha Bundt Cake with Matcha Glaze :
- Waiting for 10 minutes before flipping the cake is very important. It gives it time to firm up.
- Don’t wait too long before flipping the cake. It might get stuck and you will cry.
Happy Baking!!!
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- 3 cups flour
- 1 tsp baking powder
- 1 1/4 tsp salt
- 1 1/2 cups butter, room temperature
- 1 3/4 cups sugar
- 6 eggs, room temperature
- 1 cup buttermilk
- 2 tbsp matcha powder
- 3 cups powdered sugar
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 1/2 tbsp matcha powder
Ingredients
Matcha Bundt Cake
Matcha Glaze
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- Preheat oven to 350 degrees F. Grease and flour a 10 cup bundt pan.
- In a medium bowl, mix together flour, baking powder and salt. This is the dry mixture.
- In a stand mixer bowl, beat butter for about 1 minutes. Add sugar and mix again for about 3 minutes. Scrape the sides.
- Add eggs one at a time and mix well after each addition. Add vanilla extract and mix again.
- Add the dry mixture alternatively with the milk, starting with the flour and ending with flour. This is the 3 by 2 process. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour.
- Add the matcha powder and mix until it's evenly blended. Pour into the bundt cake pan. Bake for 50-55 minutes. Check 5 minutes before with a toothpick inserted into the center. If it's clean it's done, but if not bake for a few more minutes.
- Cool on top of a wire rack. Wait for 10 minutes before flipping the bundt cake unto another wire rack. Let completely cool before putting on the glaze.
- In a stand mixer bowl, combine the powdered sugar, milk, vanilla extract and matcha powder. Mix until all combine. If it's too thick add more milk, if it's too thin add more powdered sugar.
- Pour glaze unto cooled bundt cake.
Adapted from : Whole Bite Blog
Kate
April 11, 2018 at 10:06 PMHi, Onie!
What brand of Matcha powder do you use? Is it on the coffee aisle?? At what store do you purchase it?
Do you know the capacity of your Nordic Heritage bundt pan? Does the Nordic Heritage come in different sizes?
Onie Panjaitan
April 16, 2018 at 10:25 AMHi Kate!! The brand is Matcha Love. You can find it by the tea and coffee aisle at Kroeger. You can find the can right here. https://www.sweetbakingadventures.com/matcha-sugar-cookies/ Happy Baking!!