I hope everyone is having a great start to the Passover and Easter weekend! Today’s recipe is the final and sweet puzzle piece to my Easter brunch, and I couldn’t be happier or more excited to share it with you! It combines two of my favorite things, chocolate and tea, matcha tea to be exact, into a delectable chocolate chocolate chip matcha bundt cake!
I originally found this recipe on Baker Ella, but I added something extra–chocolate chips! Follow my recipe below!
Dry Ingredients
Wet Ingredients
Chocolate Mixture:
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 Cup Chocolate Chips
Matcha mixture:
1 1/2 cups all-purpose flour
3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt
Wet ingredients:
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla
Preheat oven to 325 degrees
Spray a 10 or 12 cup bundt cake pan with cooking spray
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside
In another small bowl, do the same for the matcha mixture
Using a mixer, cream the butter and sugar
Add the eggs, milk and vanilla and mix until thoroughly combined
Divide the creamed mixture evenly in two separate bowls
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly
Chocolate Mixture!
Stir in chocolate chips
Ready to stir in the Chocolate Chips
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly
Matcha Mixture
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full
Pouring the batter into the bundt pan
Batters poured into the pan!
For a marbled effect, gently run a knife through the two batters in a swirling motion–once or twice will do the trick
Creating the marble pattern with a knife
Marble effect and ready to be baked!
Bake for about 1 hour and 15 minutes
Let cake cool completely before removing from bundt pan
Cake cooling!
Cake close up!
Sift powdered sugar on top of cake to garnish
Sifting powdered sugar over cake
Cake ready to be cut into!
Are you salivating yet?!
Slice and sift more powdered sugar over cake slices
A Piece of Cake!
Up close!
Ready to take a bite!
And don’t forget to print my recipe!
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 Cup Chocolate Chips
- 1 1/2 cups all-purpose flour
- 3 Tbsp matcha powder
- 1 1/2 tsp. baking powder
- 1/2 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 3 eggs, room temperature
- 1 3/4 cup milk, room temperature
- 1 tsp vanilla
- Preheat oven to 325 degrees
- Spray a 10 or 12 cup bundt cake pan with cooking spray
- With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside
- In another small bowl, do the same for the matcha mixture
- Using a mixer, cream the butter and sugar (make sure the butter is room temperature, or the butter and sugar will not cream!)
- Add the eggs, milk and vanilla and mix until thoroughly combined
- Divide the creamed mixture evenly in two separate bowls
- Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly
- Stir in chocolate chips
- Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly
- Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full
- For a marbled effect, gently run a knife through the two batters in a swirling motion--once or twice will do the trick
- Bake for about 1 hour and 15 minutes
- Let cake cool completely before removing from bundt pan
- Sift powdered sugar on top of cake to garnish
- Slice and sift more powdered sugar over cake slices
- Original recipe does not call for chocolate chips, but I decided to add them!
Stay hungry…
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