Preheat the oven to 350 degrees F. In a medium bowl, combine together all the chocolate batter ingredients. In another bowl, combine the matcha batter ingredients. Mix both well and set aside.
Now, combine sugar and softened butter in a bowl of a stand mixer. With a paddle attachment on, beat well on medium speed for 5-6 minutes.
Then, add eggs and continue to beat for another 2-3 minutes. Finally, pour in the milk and vanilla extract. Continue to beat until completely smooth.
Divide the wet mixture between two dry mixtures and whisk until smooth.
Spray a 10-cup bundt pan with some cooking spray and dust with cocoa powder. Spoon the batters into the prepared bundt pan in alternating portions, until the pan is ¾ full. Optionally, swirl the batter with a long knife and bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean.
Cool completely at the room temperature and then carefully remove the cake from the pan. Optionally, serve with whipped cream, ice cream, or fresh fruit. Enjoy!
If you're a fan of delicious bundt cakes, then you've found a perfect one. This beautiful recipe is based on two separate bundt cake batters – matcha and cocoa batter for a wonderful mixture of flavors you'll fall in love with.
The soft texture and light flavor of this cake are perfect for serving with ice cream, fresh fruit, or even your favorite cake frosting. I've served mine with blueberry ice cream and it was absolutely perfect! Give it a try!
Furthermore, if you're after some extra nutrients, add a tablespoon of maca powder in the chocolate batter. This will give your bundt cake a delicious mixture of two powerful superfoods – matcha green tea and maca powder.
However, make sure not to add more than one tablespoon of maca powder because you might lose the chocolate flavor which is truly delicious. Experiment a bit and have fun!
Nutrition information per serving: Kcal: 473, Protein: 4.9g, Total Carbs: 72.2g, Dietary Fibers: 1.6g, Total Fat: 21.2g