- A cocoa-matcha marbled cake: the graphic contrast of green and brown, ultra-indulgent.
- A base batter divided in two, flavored with matcha on one side, cocoa on the other.
- Baking at 175°C for 30 to 35 minutes to keep it moist.
- An organic culinary-grade matcha is enough to color and flavor the batter.
Fall for this marbled cake with intense cocoa and refined matcha, a surprising alliance of flavors and colors. Easy to make, rich in antioxidants and visually irresistible, this dessert is ideal for impressing without any fuss.
Cocoa and matcha marbled cake at a glance
This marbled dessert combines the intensity of cocoa with the vegetal freshness of matcha, offering a taste experience as beautiful as it is delicious.
What you need for this cocoa matcha marbled cake recipe
Ingredients: (serves 8-10)
- Flour: 250 g
- Sugar: 50–100 g
- Butter or oil: 100 g
- Plant-based milk: 20 cl
- Eggs: 3
- Baking powder: 1 packet
- Cocoa powder: 2 tbsp
- Matcha powder: 1 to 3 tsp
Essential utensils:
- Cake pan
- Mixer
- Sieve
Quick steps:
- Prepare a base batter by mixing butter, sugar, eggs, flour and milk.
- Divide the batter in two: add cocoa to one half, matcha to the other.
- Alternate the layers in the pan to create the marbled effect.
- Bake at 175°C for 30 to 35 minutes.
Why try this recipe?
- Unique flavors: 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 vibrant green of the matcha is a winner in every way.
- Matcha benefits: Rich in antioxidants, it adds a healthy touch to your dessert.
A dessert as beautiful as it is delicious, ideal for impressing your guests or treating yourself! For more details on this indulgent recipe made with matcha tea, discover all our tips.
Ingredients and utensils for a successful marbled cake
Here's everything you need to prepare a delicious cocoa and matcha cake that will delight 8 to 10 people.
List of ingredients
List of ingredients
| Ingredient | Quantity | Recommended type |
|---|---|---|
| Flour | 250 g | Wheat flour T45 or T55, ideal for cakes |
| Brown sugar | 50–100 g | Muscovado or demerara sugar for a caramelized note |
| Butter or vegetable oil | 100 g | Unsalted butter or neutral oil (canola, sunflower, grapeseed) |
| Plant-based milk | 20 cl | Almond or oat milk for natural sweetness |
| Eggs | 3 | Size M |
| Baking powder | 1 packet | About 10 to 11 g |
| Cocoa powder | 2 tbsp | Quality unsweetened cocoa |
| Matcha powder | 1 to 3 tsp | Classic organic culinary matcha |
Baking equipment
Make sure you have the following tools on hand:
Essentials:
- A 24 cm loaf pan
- A precise scale for weighing your ingredients
- A fine sieve to aerate the flour and sift the matcha
- An electric or stand mixer
- Two large bowls for mixing
- A silicone spatula for precise work
- Parchment paper to prevent the cake from sticking
Useful accessories:
- An oven thermometer to check the exact temperature
- A flexible spatula to efficiently scrape the bowls
- A manual whisk for delicate preparations
- A pastry brush for finishing touches
For even baking, opt for an anodized aluminum pan. And if you want perfectly controlled baking, an oven thermometer is a valuable ally.
Now that everything is ready, let's move on to preparing the cake!
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Preparing the marbled cake
Follow these simple steps to make a moist and visually appealing marbled cake, perfect for any occasion.
The base batter
Before you start, let your ingredients rest at room temperature for about 30 minutes. This ensures a more homogeneous mix. In a large bowl, work the softened butter with the sugar until you get a creamy texture. Then add the eggs one by one, mixing well between each addition. In another container, sift the flour with the baking powder.
Incorporate the flour and plant-based milk alternately into the butter-sugar-egg mixture. Mix gently with a spatula and stop as soon as the batter is smooth to preserve its lightness.
The matcha and cocoa mixtures
Divide the batter into two equal parts in separate bowls:
- In the first bowl, add the matcha and mix.
- In the second bowl, incorporate the cocoa powder, stirring carefully.
These preparations will provide the two colors needed for the marbled effect.
Creating the marbling
To achieve a beautiful marbling, follow these steps:
- Butter your pan and line it with parchment paper.
- Alternate spoonfuls of matcha batter and cocoa batter in the pan, forming a checkerboard pattern.
- With a knife blade, make a few zigzag movements through the batter to create the marbled effect, as already mentioned in the recipe for matcha and black sesame marbled cake.
Baking instructions
Preheat your oven to 175°C (gas mark 6). Bake the cake for 30 to 35 minutes. Check doneness by inserting a knife blade into the center: it should come out clean or with a few moist crumbs.
If the top of the cake browns too quickly, loosely cover it with a sheet of aluminum foil. Once baked, let it rest in the pan for 10 minutes before unmolding onto a wire rack to cool completely.
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Serving and storage
Once your cake has cooled, move on to the tips for showcasing it and storing it in the best conditions.
Presentation suggestions
To elevate your cocoa-matcha marbled cake, here are a few simple yet effective ideas:
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Place it on an understated platter, to highlight the contrast of colors.
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Lightly dust with sifted matcha or cocoa powder for an elegant finish.
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Create a geometric pattern using a stencil or a sieve for a refined visual effect.
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Cut even slices of about 2 cm with a sharp knife for a clean presentation.
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Pair each slice:
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with a spoonful of plain whipped cream,
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or a scoop of vanilla ice cream.
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Add a few berries (like raspberries or blueberries) or a mint leaf for a touch of freshness and color.
With a careful presentation, your cake also deserves proper storage.
Storage methods
At room temperature (18-22°C):
- Wrap the cake in plastic wrap 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 surfaces 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 eating, let it thaw at room temperature for 2 to 3 hours.
To fully enjoy the flavors, take the cake out of the refrigerator about 30 minutes before serving. Pair it with a hot matcha green tea or an iced matcha, to harmoniously complement its delicate aromas.
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Tips and tricks for this cake recipe
To elevate your marbled cake, discover our practical tips that will help you master the marbling and preserve all the flavor of your dessert.
For a perfect marbling
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Don't overmix the batters: this helps maintain a sharp contrast between the cocoa and the matcha.
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Use a clean blade: wipe it between each pass when making the zigzags in the batter.
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Bonus tip: to get a well-defined crack on top of the cake, draw a straight line on its surface after 12 to 15 minutes of baking.
Measuring and using matcha properly
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Always sift the matcha before adding it to the batter, to avoid lumps and ensure an even distribution.
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Choose a quality culinary-grade matcha: good matcha is recognized by its vibrant green color and fresh vegetal aroma.
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Measure precisely:
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Too little: the flavor won't come through.
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Too much: the cake could turn bitter.
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Jerrelle Guy's tip:
"Pair matcha with complementary ingredients like white chocolate, lemon, mint, or berries. Excessive use can make desserts bitter."
For optimal storage
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Wrap the cake well in plastic wrap once it has cooled.
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Freezing: up to 3 months if the cake is well wrapped in an airtight container.
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Serving: let it come back to room temperature for 30 minutes before serving.
A word from chef Trung Vu (Institut des Arts Culinaires):
"If the cake is well wrapped, [freezing] is the best way to extend its shelf life."
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 seconds — tested and approved by 3000+ drinkers.
Start the quiz
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 seconds — tested and approved by 3000+ drinkers.
Start the quizFAQ: your questions about the Cocoa and Matcha Marbled Cake recipe
What should I do if I don't have culinary-grade matcha for this recipe?
It's best to prioritize a culinary-quality matcha, but another type of quality matcha can also give a subtle variation of this preparation, such as with the organic Yabukita matcha, or another matcha tea offered on our site.
How can I prevent the cocoa-matcha marbled cake from drying out during baking?
Bake at 175 °C without exceeding 35 minutes. For extra moistness, place a small bowl of water in the oven to maintain good humidity.
Can I use coconut milk in this recipe?
Yes, coconut milk adds an exotic touch, but its stronger flavor will slightly alter the taste and texture of the cake.
How do I prevent the cake from sticking to the pan?
Carefully butter and flour your pan or use parchment paper to make unmolding easier.
Can I prepare the batter in advance?
It's best to bake the batter immediately to guarantee the rise, but you can prepare the dry ingredients in advance to save time.
Can I add fruit to this recipe?
Yes, fruits like raspberries or cherries work very well. Just be sure to drain them well so they don't make the batter soggy.
How do I get a more pronounced marbling?
Alternate the layers of batter with a spoon and make a light spiral pattern with the knife blade before baking.
