A stunning loaf that combines the earthy vibrancy of matcha green tea with the nutty depth of black sesame in a beautifully marbled cake. Made with light coconut milk and grapeseed oil, this tender pound-cake hybrid offers moist, flavorful slices perfect for afternoon tea or a refined dessert.

Why You’ll Love This Recipe

Eye-catching presentation: The dramatic swirl of green and gray-black batter creates a refined and memorable loaf.
Balanced flavors: Earthy matcha and toasty black sesame complement each other, providing both freshness and richness in every bite.
Tender, moist crumb: Coconut milk and grapeseed oil ensure a soft texture without the heaviness of butter.
Simple technique: Two separate batters are mixed and layered, making marbling straightforward and foolproof.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Matcha Batter

All-purpose flour
Matcha powder
Baking powder
Salt
Eggs
Grapeseed oil
Cane sugar
Light coconut milk
Vanilla extract

Black Sesame Batter

All-purpose flour
Baking powder
Salt
Eggs
Grapeseed oil
Black sesame tahini
Cane sugar
Light coconut milk
Vanilla extract

Directions

Preheat and prepare pan.
Preheat the oven to 350 °F (175 °C). Grease an 8×4×3-inch (20×10×7 cm) loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Make the dry mixtures.
In two separate bowls, whisk together the dry ingredients for each batter:
- Matcha batter: flour, matcha powder, baking powder, and salt
- Black sesame batter: flour, baking powder, and salt
Combine the wet ingredients.
In two more bowls, whisk the wet ingredients:
- Matcha batter: eggs, grapeseed oil, cane sugar, coconut milk, and vanilla extract
- Black sesame batter: eggs, grapeseed oil, black sesame tahini, cane sugar, coconut milk, and vanilla extract
Form batters.
Gently stir the dry ingredients into their respective wet mixtures until just combined. Do not overmix.
Layer and swirl.
Using an ice-cream scoop or large spoon, alternate scoops of matcha and black sesame batters across the bottom of the prepared pan. Continue layering until both batters are used (about four layers). Drag a knife through the batter in a zigzag pattern lengthwise, then crosswise, to create a marble effect.
Bake.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool.
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

Servings and timing

Yield: 10 slices (1 standard loaf)
Prep time: 20 minutes
Bake time: 55 minutes
Total time: 1 hour 15 minutes

Variations

Vegan option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based yogurt in place of coconut milk.
Gluten-free twist: Substitute all-purpose flour with a 1:1 gluten-free baking blend; add ½ teaspoon xanthan gum if the blend does not contain it.
Citrus matcha: Add 1 teaspoon lemon zest to the matcha batter for a bright twist.
Tahini swirl: Increase black sesame flavor by swirling in an additional tablespoon of tahini on top before baking.

storage/reheating

Room temperature: Store tightly wrapped at room temperature for up to 3 days.
Refrigeration: Keep in an airtight container for up to 5 days; bring to room temperature before serving or lightly warm.
Freezing: Wrap slices individually in plastic wrap, then foil; freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Microwave a single slice for 10–15 seconds or warm in a 300 °F (150 °C) oven for 5 minutes for a freshly baked texture.

FAQs

What can I substitute for grapeseed oil?

You can use other neutral-flavored oils such as canola or vegetable oil. Light olive oil is also suitable, though it may impart a mild fruitiness.

Can I use regular tahini instead of black sesame tahini?

Yes; standard tahini made from hulled sesame seeds works well, but for a more intense black sesame flavor, opt for black sesame tahini if available.

How do I prevent over-marbling?

To maintain distinct swirls, drag the knife through the batter only three to four times; excessive stirring will blend the colors into an undesirable brown.

Is it important to bring ingredients to room temperature?

Yes. Room-temperature eggs and milk ensure better emulsification and a more even crumb structure.

Can I bake this in a bundt pan?

Absolutely. Adjust baking time to 50–60 minutes and reduce the temperature to 325 °F (160 °C) for even baking in a larger ring pan.

Why is my cake dense?

Over-mixing activates gluten, leading to a heavier texture. Also, ensure accurate flour measurement by spooning and leveling.

How do I measure flour correctly?

Spoon flour into the measuring cup and level off with a straight edge. Avoid scooping directly from the bag, which can compact the flour.

What is the best way to swirl the batters?

Alternate spoonfuls of each batter across the pan, then use a skewer or knife to make deliberate, minimal swipes in a figure-eight or zigzag pattern.

Can I make this nut-free?

Yes; black sesame tahini contains no nuts. Confirm that your tahini is processed in a nut-free facility if allergies are a concern.

How do I store leftovers to keep the crumb moist?

Wrap the cooled cake tightly in plastic wrap, then place it in an airtight container at room temperature to retain moisture.

Conclusion

This Black Sesame Matcha Marble Cake offers an elegant fusion of flavors and striking visual appeal. Whether served at a sophisticated tea gathering or enjoyed as a refined daily treat, its moist crumb and harmonious matcha-sesame interplay will delight both matcha aficionados and enthusiasts of nutty, Asian-inspired desserts. Perfect for gifting, entertaining, or elevating your home baking repertoire, this recipe is sure to become a treasured favorite.

Black Sesame Matcha Marble Cake