Cocoa and matcha marble cake: a delicious recipe

Fall in love with this marbled cake with intense cocoa and refined matcha, a surprising combination of flavours and colours. Easy to realise, rich in antioxidants, and visually irresistible, this dessert is ideal for impressing without complications.

The cocoa and matcha marble cake in a nutshell

This marbled dessert combines the intensity of cocoa with the freshness of matcha, offering a taste experience that is as beautiful as it is flavoursome.

What you need for this matcha cocoa marble cake recipe

Ingredients: (8-10 people)

• Flour: 250 g
• Sugar: 50–100 g
• Butter or oil: 100 g
• Plant-based milk: 20 cl
• Eggs: 3
• Baking powder: 1 pouch
• Cocoa powder: 2 tablespoons
• Matcha powder : 1 to 3 teaspoons

Essential tools:

• Cake mould 
• Batter 
• Sifter

Quick steps:

1. Prepare a basic dough by mixing butter, sugar, eggs, flour, and milk.
2. Divide the dough in half: add cocoa to one half and matcha to the other.
3. Alternate the canapés in the mould to create a marbled effect.
4. Bake at 175°C for 30 to 35 minutes.

Why try this recipe?

• Unique flavours : The combination of rich cocoa and slightly bitter matcha creates a perfect balance.
• Aesthetics : The visual contrast between the brown of the cocoa and the bright green of the matcha held up in every respect.
• Benefits of matcha : Rich in antioxidants, it adds a healthy touch to your dessert.

A dessert that is as beautiful as it is delicious, ideal for impressing your guests or treating yourself! For more details on this gourmet recipe made with matcha tea, discover now all our tips.

Ingredients and utensils for a successful marble cake

Here's everything you need to make a delicious cocoa and matcha cake which will serve 8 to 10 people.

List of ingredients

List of ingredients

Pastry equipment

Make sure you have the following tools at hand:

Essential:

• A 24 cm cake mould
• A precise scale for weighing your ingredients
• A fine sifter to aerate the flour and sift matcha
• An electric or stand mixer
• Two large bowls for mixing
• A silicone spatula for precise labour
• Baking paper to prevent the cake from sticking

Useful accessories:

• An oven thermometer to check the exact temperature
• A spatula for effectively scraping bowls
• A hand whisk for delicate preparations
• A pastry brush for finishing touches

For even cooking, choose an anodized aluminum mould. And if you want perfectly controlled cooking, an oven thermometer is a valuable ally.

Now that everything is ready, let's move on to preparing the cake!

Preparing the marble cake

Follow these simple steps to realise a moist and visually appealing marble cake, perfect for any occasion.

The basic dough

Before you begin, let your ingredients rest for about 30 minutes at room temperature. This ensures a more homogeneous mixture. In a large bowl, cream the softened butter and sugar until creamy. Then add the eggs one at a time, mixing well between each addition. In another bowl, sift the flour and baking powder together.

Alternately add the flour and plant-based milk to the butter-sugar-egg mixture. Mix delicately with a spatula and stop as soon as the dough is smooth to keep it light.

Matcha and cocoa blends

Divide the dough into two equal parts in separate bowls:

• In the first bowl, add the matcha and mix.
• In the second bowl, stir in the cocoa powder, mixing thoroughly.

These preparations will give the two colours needed for the marbled effect.

Creation of marbling

To successfully marble, follow the next steps:

• Grease your mould and line it with parchment paper.
• Alternate spoonfuls of matcha batter and cocoa batter in the mould, forming a checkerboard pattern.
• Using a knife blade, realise a few zigzag movements in the dough to create the marbled effect as already mentioned in the recipe for matcha and black sesame marbled cake. 

Cooking instructions

Preheat your oven to 175°C (thermostat 6). Bake the cake for 30 to 35 minutes. Check that it is cooked by inserting a knife blade into the centre: it should come out clean or with a few moist crumbs.

If the top of the cake browns too quickly, cover it lightly with a sheet of aluminum foil. Once cooked, let it rest for 10 minutes in the mould before turning it out onto a rack to cool completely.

Service and storage

Once your cake has cooled, move on to tips for showcasing it and storing it in the best conditions.

Presentation suggestions

To enhance your cocoa-matcha marble cake, here are some simple but effective ideas:

• Arrange it on a simple plate to highlight the contrast of colours.

• Sprinkle delicately with sifted matcha powder or cocoa powder for an elegant finish.

• Create a geometric pattern by using a stencil or sifter for a refined visual effect.

• Cut even slices of about 2 cm with a sharp knife for a clean cut.

• Accompany each share :

  • a spoonful of plain whipped cream,

  • or a scoop of vanilla ice cream.

• Add some berries (such as raspberries or blueberries) or a mint leaf for a touch of freshness and colour.

With its careful presentation, your cake also deserves to be stored properly.

Storage methods

At room temperature (18-22°C):

• Wrap the cake in cling film and place it under a cake dome to protect it (up to 3 days maximum).
• Keep it away from direct light and moisture.
• If the cake has been cut, cover the cut parts with plastic wrap to prevent them from drying out.

For longer storage :

• Wrap the cake in plastic wrap, then place it in an airtight container.
• Freeze it for 2 to 3 months.
• Before consuming, allow it to thaw at room temperature for 2 to 3 hours.

To fully enjoy the flavours, remove the cake from the refrigerator about 30 minutes before serving. Serve with a matcha green tea hot or iced matcha, to harmoniously complement its delicate aromas.

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Tips and tricks for this cake recipe

To enhance your marble cake, discover our practical tips that will help you master marbling and preserve all the flavour of your dessert.

For perfect marbling

• Don't mix the pasta too much: this helps maintain a clear contrast between the cocoa and matcha.

• Use a clean blade: wipe it between each pass when realising zigzags in the dough.

• Bonus tip: to get a nice, clean slit on top of the cake, draw a straight line across the surface after 12 to 15 minutes of baking.

Measuring and using matcha correctly

• Always sift the matcha before adding it to the batter to avoid lumps and ensure even distribution.

• Choose a high-quality culinary matcha: a good matcha can be recognised by its vibrant green color and fresh, vegetal aroma.

• Use the right amount :

  • Too little: the flavor will not come through.

  • Too much: the cake could become bitter.

Advice from Jerrelle Guy :

"Pair matcha with complementary ingredients such as white chocolate, lemon, mint, or red berries. Excessive use can make desserts bitter."

For optimal preservation

• Wrap the cake tightly in plastic wrap once it has cooled.

• Freezing: up to 3 months if the cake is well packaged in an airtight container.

• Tasting: allow it to return to room temperature 30 minutes before serving.

A word from Chef Trung Vu (Culinary Arts Institute) :

"If the cake is well packaged, [freezing] is the best way to extend its shelf life."

FAQ your questions about the recipe for Marbled Cocoa and Matcha Cake

What if I don't have culinary matcha for this recipe?

It is best to use culinary grade matcha, but other types of high-quality matcha can also be used to create a variant of this recipe with subtle notes, such as organic Yabukita matcha or other matcha teas available on our website.

How can you prevent the cocoa-matcha marble cake from becoming dry during baking?

Bake at 350°F for no more than 35 minutes. For extra moistness, place a small bowl of water in the oven to maintain humidity.

Can I use coconut milk in this recipe?

Yes, coconut milk adds an exotic touch, but its stronger flavour will slightly edit the flavour and texture of the cake.

How can you prevent the cake from sticking to the mould?

Carefully butter and flour your mould or use baking paper to make it easier to remove.

Is it possible to prepare the dough in advance?

It is best to bake the dough immediately to ensure it rises, but you can prepare the dry ingredients in advance to save time.

Can I add fruit to this recipe?

Yes, fruits such as raspberries or cherries are fine. However, be sure to drain them well so as not to moisten the dough.

How can I achieve a more pronounced marbling effect?

Alternate layers of dough with a spoon and realise a light spiral pattern with a knife blade before baking.