Matcha and Strawberry Marble Cake

We love an Asian twist in Western recipes. This time, we’re presenting you with a marble cake with matcha and strawberries. The delicate, buttery filling works great with matcha powder. All you need to make those incredible green whirs is Moya Daily or Traditional Matcha. Sweet strawberries complement the taste of green tea perfectly, and their colors match beautifully. These pleasing tones make it impossible to overlook this marble cake. This Japan-inspired cake is an excellent idea, whether you’re preparing it for a laid-back Sunday afternoon or a party!


  • sugar – 180 g
  • eggs – 4
  • wheat flour – 300 g
  • baking powder – 1½ tsp
  • a pinch of salt
  • sour cream – 200 g
  • melted butter – 130 g
  • Moya Matcha Daily or Moya Matcha Traditional – 8g
  • strawberry puree – 80 g
  • strawberry pudding mix – 25 g
    ice matcha latte


    Start with beating the eggs and sugar until fluffy. Mix dry ingredients and combine with the foam. Add sour cream in and stir thoroughly. At the end pour in melted and cooled butter and mix.
    When your dough is ready, divide it into three equal parts. Leave one plain, add matcha powder to the second, and strawberry puree and pudding mix to the last. Stir thoroughly.

    Line a 25×12 cm loaf pan with parchment paper. It’s time to pour your batters into the pan. Do this alternately to create layers in the cake. Finally, use a wooden stick to make swirls to complete this incredible look. Put the cake in the oven at 180°C (with a fan) and bake for about 60 minutes. Chill thoroughly before serving.


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