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St. Patrick’s Day Matcha Green Velvet Bundt Cake: A Festive and Elegant Twist on a Classic Favorite

  • Author: David Andersson
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

The St. Patrick’s Day Matcha Green Velvet Bundt Cake is a variation of the classic red velvet cake. What makes it special is the matcha powder that gives it a unique green color and a subtle earthy flavor. The cake retains the moist, tender crumb that is characteristic of velvet cakes, making it a true crowd-pleaser.

Ingredients

Scale

For the Cake

  • 2½ cups (315 g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2–3 tsp high-quality matcha powder (culinary grade; adjust for color and flavor)

  • ¾ cup (170 g) unsalted butter, softened

  • 1¾ cups (350 g) granulated sugar

  • 3 large eggs, room temperature

  • 1 tsp pure vanilla extract

  • 1 cup (240 ml) buttermilk, room temperature

  • 1 tsp white vinegar (for that “velvet” tang)

  • Optional: a drop or two of green food coloring for an extra vibrant hue

For the Cream Cheese Glaze

  • 4 oz (115 g) cream cheese, softened

  • 1 tbsp unsalted butter, softened

  • 1 cup (120 g) powdered sugar, sifted

  • 2–3 tbsp milk or cream, as needed for consistency

  • ½ tsp vanilla extract

  • Pinch of salt

(For a fancier look, you can drizzle half with matcha glaze and half with vanilla glaze.)

Optional Garnish

  • Dusting of matcha powder

  • White chocolate drizzle

  • Gold sugar flakes or shamrock sprinkles ✨

Instructions

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Generously butter and flour a 10-cup Bundt pan, or use baking spray with flour.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

  • flour, baking powder, baking soda, salt, and matcha powder.

3. Cream Butter & Sugar

  1. In a large bowl (or stand mixer), beat butter and sugar together until light and fluffy — about 3 minutes.

  2. Add eggs, one at a time, beating well after each.

  3. Mix in vanilla extract.

4. Add the Wet & Dry Ingredients

  1. Mix vinegar into the buttermilk.

  2. Alternate adding dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients.

  3. Mix on low speed just until smooth and combined — do not overmix.

  4. Batter should be thick and vividly green.

5. Bake

  • Pour batter evenly into prepared Bundt pan.

  • Smooth the top and tap lightly on the counter to release air bubbles.

  • Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

6. Make the Cream Cheese Glaze

  1. Beat cream cheese and butter together until smooth.

  2. Add powdered sugar, vanilla, and salt; mix until creamy.

  3. Add milk or cream 1 tablespoon at a time until desired drizzle consistency is reached.

7. Glaze & Decorate

  • Drizzle glaze over the cooled cake, letting it flow down the ridges.

  • Dust lightly with matcha, or add gold sugar or shamrock sprinkles for a festive St. Patrick’s Day touch.

Notes

This St. Patrick’s Day Matcha Green Velvet Bundt Cake is as vibrant as it is delicious! For a festive finish, drizzle with a white chocolate glaze or dust with powdered sugar, and add a few edible gold flakes or shamrock sprinkles to celebrate in style.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert / Cake
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320

Keywords: Matcha green velvet cake, green velvet Bundt cake, St. Patrick's Day cake, matcha Bundt cake

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Find it online: https://recipesmaria.com/st-patricks-day-matcha-green-velvet-bundt-cake-recipe/