Matcha Bundt Cake with Cocoa and Vanilla

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!