Almond Bundt Cake with Matcha Glaze

January, 2016 · By Coryanne Ettiene

Admittedly, I’m late to the Matcha band wagon. And had it not been for my quest to find a naturally green food coloring for a St. Patrick’s Day dessert, I might never have climbed aboard. But I’m here and I’m now I am a card carrying Matcha lover, especially when paired with this simple almond bundt cake. This recipe for Almond Bundt Cake with Matcha Glaze is my new favorite, and apparently the children love it too because I had a slice, then asked them to sample it to make sure it passed muster, and then like a swarm of sugar starved Cherubs, they left me a plate of crumbs and a sparkling clean icing bowl.

Just in time for St. Patrick's Day: Almond Bundt Cake with Matcha Glaze by @CoryanneEttiene

Matcha powder is  worth nearly as much as gold, but it is an ingredient that you can use sparingly; so per use, it is really quite reasonable.  When making a Matcha icing, start bold and finish light.  I wanted various shades of green, not just one bold statement, so each time I needed more icing, I simply added more sugar and milk and allowed the Matcha power to dilute over time.  It’s true, in powdered form it tastes like warm grass, but then no one ever put a strand of Saffron in their mouth and asked for more.  Matcha powder is meant to be diluted, so be brave and embrace this glorious little green powder that really does have this fresh taste to it.

My recipe for  Almond Bundt Cake with Matcha Glaze  is really my old standby Victoria Sponge cake with a glaze on it. It was the first cake I learned to make with any confidence and remains my favorite cake, ever.  But I wanted it in a bundt cake form, so I did a bit of sleuthing on the internet, turns out that you can use any cake recipe when baking a bundt cake, just know that you may need to double it, and give it a longer baking time. So presto, I took my favorite recipe, swapped out the vanilla for almond, doubled my batter and I’ve got a revamped bundt cake recipe just in time for St. Patrick’s Day.

Almond Bundt Cake with Matcha Glaze by Coryanne Ettiene

Almond Bundt Cake with Matcha Glaze

Just a word to the wise here, the “almond” is not almond flour, simply just swapping the vanilla extract for almond extract, you can make this with almond flour and it is amazing, truly amazing, but, if like me, you just want a simple cake that you can make while multitasking a million things and managing a house full of children, this simple Almond Bundt Cake with Matcha Glaze does the trick.

Matcha Glaze  Like all glazes, start with a small measure of confection sugar and a drop of cream, whisk until creamy, then add more sugar, whisk until thick, add a bit more cream, and repeat. But when adding the Matcha, simply rotate, sugar, cream, Matcha, cream….. You can always add in more Matcha, go wild, see it where it takes you.

  • 3/4 cup confection sugar
  • 1/2 teaspoon matcha powder
  • 3 tablespoons cream (you can use water for a lighter touch, or yogurt for a heavier touch)

Ingredients for the cake

  • 225 Grams unsalted butter, room temperature
  • 225 Grams white granulated sugar
  • 225 Grams of white flour, shifted
  • 1 Teaspoon of Almond extract
  • 4 Large eggs, room temperature
  • 1 1/2  Teaspoon of baking powder
  • 1-4 Tablespoons of milk, more if you batter is a bit dry


  1. Butter and dust you bundt pan well and preheat the over for 350F.
  2. Add the butter and sugar to a large mixing bowl and cream until smooth before adding the almond extract. Blend a moment longer to mix them all together.
  3. Add 1 egg and blend with the butter batter, once blended add a portion of the flour, blending together until smooth. Repeat the process of alternating between the eggs and flour until all the flour and eggs are in the batter. And then add the baking soda if you are using it.
  4.  If your batter is too thick, add a tablespoon of milk at a time, blending until you have a creamy batter.
  5.  Butter your baking pans and then add in the batter, ensuring that the top is smooth and flat before placing in a pre heated 350F oven.  Bake for 30 minutes or until you can feel the sponge bounce when touched.  Keep a careful on it in the last few minutes.

Note:  If you are looking for a bigger bundt cake, double the battle above and double the cooking time, just remember to keep an careful eye on those last 15 minutes.


Just in time for St. Patrick's Day: Almond Bundt Cake with Matcha Glaze by @CoryanneEttiene

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