it's st. patrick's day!!!
usually, that means cheap beer dyed green with fake food coloring and other unaturally green treats, but this year, i decided to make a special sweet with a naturally green main ingredient, like MATCHA!!!
If you somehow can't tell already, i reeeeaaaallly like matcha.
ingredients
(makes 1 bundt cake)
4 tablespoons coconut oil
6 tablespoons unsalted butter, softened
½ cup (packed) light brown sugar
¾ cup granulated sugar
3 eggs
1 ¼ cups (10 fluid ounces) milk
1 ½ teaspoons vanilla extract
3 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 tablespoons + 1 teaspoon matcha powder
½ teaspoon kohser salt
for the white chocolate drizzle:
2-3 tablespoons milk, very warm
⅔ cup white chocolate chips
1 tablespoon confectioners' sugar
how to do it:
- preheat the oven to 350 °f. spray a standard bundt pan with nonstick cooking spray and set aside.
- in a bowl (or the bowl of a stand mixer), combine the butter, coconut oil, and sugars and beat until lightened in color and very well mixed, about 5 minutes.
- Beat in the eggs, one at a time, until just incorporated, then add the vanilla. slowly stir in the milk - the batter will look very thin and liquidy at this time (but that's okay!).
- in another large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and matcha powder.
- carefully add the dry ingredients to the wet, about a third at a time, beating just enough to combine them between each addition. after the last bit of dry ingredients has been added, beat the batter until it's smooth and thick, and most of the lumps have been beaten out.
- pour batter into the prepared pan and bake the cake at 350 °f for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool at least 30 minutes.
- to make the white chocolate drizzle: heat the milk in the microwave for about 30 seconds - until hot but not boiling.
- put the white chocolate chips in a separate small bowl. pour the hot milk over them and stir until the chocolate is completely melted and well combined with the liquid. stir in the confectioners' sugar and whisk all the ingredients together until totally smooth (heat again in the microwave in 10-second intervals if it feels like its starting to get stiff).
- pour the white chocolate glaze over the cooled cake, drizzling in whatever pattern you like! top with colorful sprinkles, like these little neon stars, for an extra burst of sugary fun. and you're ready to eat!
just a note: this cake is absolutely delicious, but despite the huge amount of matcha in it, it's more for the flavor than for the naturally green color. the matcha powder itself is a lovely, vibrant earthy green hue, but once this cake bakes, it really becomes a deep, dark golden brown, almost the color of dark brown sugar. if you really want a vibrantly green cake for st. patrick's day you willl (sorry) probably need to add a few drops of food coloring to this recipe.