February 27 Green Tea Matcha Mini Bundt Cakes

Green tea matcha bundt cake with red bean paste and whipped cream ice cream.

Because of the Kids Baking Championship’s Lava Cake episode, we’re baking a lot of bundt cakes at the moment.  Last recipe yielded too much batter for my 6 mini bundt cake pan, so I reduced the recipe by 50%.  This resulted in too small bundt cakes, more like donuts.  The side benefit is that it’s a healthier serving size.


125 g all purpose flour
100 g sugar
3 g salt
4 g baking soda
8 g matcha powder
113 g butter, melted and cooled to room temperature
118 g of water
1 large egg
70 g sour cream


  1. Preheat oven to 350 degrees F, oil pan (next time oil and flour)
  2. Mix all the ingredients
  3. Pour into pan
  4. Bake for approx. 20 minutes, check 2 minutes prior with toothpick.
  5. Cool completely on wire rack, invert.

Hmmm … a little too little batter.   These are going to be mini-mini bundt cakes …

Baked at 350 degrees F for 20 minutes.

Allowed to completely cool, but these bundts got a little stuck to the pan. Will try to oil and flour the pan instead of oil spray only.

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