Swirled Matcha & White Chocolate Bundt Cake with Yuzu Glaze

This marble bundt cake pairs the delicate, grassy flavor of ceremonial-grade matcha with pockets of melted white chocolate for a moist, tender crumb. The pale green and ivory swirls create an elegant visual contrast that’s as impressive as the flavor.

A quick yuzu glaze made from fresh yuzu juice, powdered sugar, and a hint of honey adds a bright, citrusy finish that cuts through the cake’s sweetness. With minimal fuss and maximal impact, this Bundt is ideal for celebrations or a weekend bake.

Swirled Matcha & White Chocolate Bundt Cake with Yuzu Glaze

Serves: 12 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 380 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

CAKE BATTER

• 2 cups (250 g) all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon fine sea salt
• 3 tablespoons matcha powder, sifted
• 1 cup (200 g) granulated sugar
• ½ cup (113 g) unsalted butter, melted and cooled
• ¾ cup (180 ml) whole milk
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 4 ounces white chocolate, finely chopped

YUZU GLAZE

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons yuzu juice
• 1 teaspoon honey (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Divide into two bowls: one for matcha, one for plain batter.
3. Stir matcha powder into one bowl until evenly combined.
4. In a large bowl, whisk sugar, melted butter, milk, eggs, and vanilla until smooth.
5. Fold half the wet mixture into the plain flour bowl. Fold the remaining wet mixture into the matcha flour bowl, then stir white chocolate into the plain batter.
6. Alternate spoonfuls of plain and matcha batter into the Bundt pan. Swirl gently with a skewer to create a marble effect.
7. Bake 40–45 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
8. Whisk powdered sugar, yuzu juice, and honey until smooth. Drizzle glaze over the top, allowing drips down the sides before serving.

Notes

Note: For a shinier glaze, heat the yuzu juice slightly before whisking into the powdered sugar.

Tips and Variations

• Matcha quality: Use culinary or ceremonial matcha for vibrant color; sift to remove clumps.
• White chocolate: Chop finely so it melts evenly; avoid chips with stabilizers.
• Marbling: Don’t overmix—use a skewer to create loose swirls for the best contrast.
• Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate longer and bring to room temperature before serving.
• Substitutions: Substitute lemon or lime juice for yuzu if unavailable.