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Matcha Mini Bundt Cakes – Japanese-Inspired Green Tea Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 28 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 12 mini bundt cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Description

Delightfully earthy and sweet, these Matcha Green Tea Mini Bundt Cakes are perfect bite-sized treats infused with antioxidant-rich matcha powder. Soft, moist, and beautifully green, they offer a unique flavor that’s ideal for tea lovers or anyone eager to try something new. Serve them plain, glazed, or with whipped cream for an irresistible dessert or snack.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp matcha powder

Wet Ingredients

  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/4 cup milk

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to allow it to fully warm up while you prepare the batter.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, which will help create a tender crumb in the cake.
  3. Add Eggs and Milk: Beat in the eggs one at a time, then add the milk. Stir until all wet ingredients are thoroughly combined.
  4. Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and matcha powder to ensure even distribution of the matcha flavor and leavening agent.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, gently folding them together until just incorporated to avoid overmixing and tender cakes.
  6. Prepare Mini Bundt Pans: Grease your mini bundt cake pans thoroughly to prevent sticking and ensure easy removal of the cakes.
  7. Fill Pans and Bake: Pour the batter evenly into the pans, filling each about three-quarters full to allow space for rising. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the centers comes out clean.
  8. Cool and Serve: Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack. Once completely cooled, optionally glaze with a simple icing or serve alongside whipped cream for extra indulgence.

Notes

  • For a sweeter twist, consider folding in white chocolate chips before baking.
  • Make sure not to overmix the batter to keep the cakes light and fluffy.
  • These mini bundt cakes store well in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • Matcha powder quality affects flavor intensity; use culinary-grade matcha for best results.

Find it online: https://recipes.mbeams.com/matcha-mini-bundt-cakes-japanese-inspired-green-tea-dessert/