Mini Matcha Marble Bundt Cakes — A Beautiful Twist of Green Tea & Vanilla 🍵✨

Hey there, baking friend! If you’re craving something elegant but comforting, these Mini Matcha Marble Bundt Cakes are a treat you’ll fall in love with. They’re soft, moist, and delicately flavored with matcha’s earthy green tea notes swirled through a sweet vanilla cake base. Each mini bundt looks like a little piece of art — marbled, golden, and perfect with a drizzle of glaze or a dusting of powdered sugar. They make your kitchen smell like a dream and look stunning on any dessert table!

Why You’ll Love This Recipe

These mini cakes strike the perfect balance between simplicity and sophistication. You don’t need to be a pastry chef to make them look impressive — the marble pattern happens naturally as you swirl the batters. The matcha adds a gentle bitterness that pairs beautifully with the buttery sweetness of vanilla. They’re great for tea parties, brunch, or those quiet afternoons when you want to bake something special just for yourself. And yes — they taste even better the next day!

Nutritional Benefits

Aside from their gorgeous look, these little cakes bring a few sneaky health perks too! Matcha is packed with antioxidants and gives a natural energy boost without the crash of coffee. Eggs and butter add healthy fats and structure to the batter, while using Greek yogurt or milk keeps them moist without excess oil. And since these are mini-sized, you get the perfect portion — a little indulgence that fits right into a balanced day.

Adaptable Variations

• Dairy-Free: Use almond milk and vegan butter — they work beautifully with no texture compromise.
• Healthier Option: Swap half the all-purpose flour for almond flour and reduce sugar slightly. The flavor remains rich but lighter.
• Citrus Twist: Add lemon or orange zest to the vanilla batter for a bright, fragrant touch.
• Extra Matcha Flavor: Use ceremonial-grade matcha for a vibrant green color and stronger tea taste.
• Big Cake Version: You can make this same recipe in a full-size bundt pan — just adjust baking time to around 40–45 minutes.

The Recipe

Ingredients (Makes 8–10 mini bundt cakes)

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk or Greek yogurt
• 1 ½ teaspoons matcha powder (sifted to remove clumps)
• 1–2 teaspoons hot water (for dissolving matcha)

Optional Glaze

• ½ cup powdered sugar
• 1 tablespoon milk or cream
• ½ teaspoon vanilla extract (or a few drops of matcha mixed in for a green glaze)

Instructions

1. Preheat your oven: Set to 350°F (175°C). Grease your mini bundt pan well with butter or nonstick spray and lightly dust with flour.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
4. Combine wet and dry: Add half the dry ingredients to the butter mixture, then mix in the milk (or yogurt), followed by the remaining dry ingredients. Stir until smooth but don’t overmix.
5. Prepare the matcha batter: In a small bowl, mix the sifted matcha with 1–2 teaspoons of hot water to make a smooth paste. Take about one-third of the vanilla batter and mix it with the matcha paste until fully green and smooth.
6. Marble it: Spoon small dollops of vanilla and matcha batter alternately into each mini bundt mold. Use a toothpick or skewer to gently swirl — just once or twice to create a pretty marbled effect.
7. Bake: Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before gently removing from the molds.
8. Glaze or dust: Once cooled, drizzle with the simple glaze or dust with powdered sugar for a clean, elegant finish.

Practical & Valuable Tips

• Sift the matcha: Matcha tends to clump — sifting gives a smoother color and no bitter lumps.
• Don’t over-swirl: A couple of gentle swirls are enough — overmixing blends the colors instead of marbling them.
• Check early: Mini cakes bake quickly, so start checking around 15 minutes to avoid overbaking.
• Perfect release: Let the cakes cool slightly before unmolding — too soon and they may break, too long and they might stick.
• Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Warm slightly before serving for the best flavor.

Frequently Asked Questions

1. Can I make these without a mini bundt pan? Absolutely! You can use a muffin tin or small loaf pan — just adjust baking time (usually 2–3 minutes less for muffins).
2. What’s the best matcha to use? Use culinary-grade for baking — it’s more affordable and gives great color and taste. For the brightest green, go for a higher-grade matcha.
3. Can I freeze them? Yes! Wrap cooled cakes tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before glazing or serving.
4. How do I make the glaze thicker or thinner? Add more powdered sugar for thickness or a few drops of milk for a smoother drizzle. It’s super forgiving!

Call to Action

Did you bake these adorable Mini Matcha Marble Bundt Cakes? I’d love to see your swirls! Share your creations on Pinterest or tag me so I can cheer you on. These little beauties are proof that baking can be simple, soothing, and absolutely stunning. 🍵💚✨