Mini Almond and Matcha Cakes
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5 from 5 votes

Mini Almond and Matcha Bundt Cakes

These delicious Mini Almond and Matcha Bundt Cakes are tender, moist, and have a perfect balance of almond and matcha flavours.
Course Dessert, Dessert/ snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 552kcal
Author Cake adapted from Joy of Baking


For Mini Almond and Matcha Bundt Cakes

  • 1 cup all-purpose flour
  • ½ cup finely ground almonds or almond meal
  • tsp. matcha powder
  • tsp. baking powder
  • ¼ tsp. salt
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream I used full-fat
  • ½ tsp. pure almond extract
  • ½ tsp. pure vanilla extract

For the White Chocolate Matcha Glaze:

  • 1/2 cup white chocolate chips
  • 1/4 tsp. matcha powder
  • 3 tbsp heavy cream
  • 2-3 tbsp sliced almonds optional


For Mini Almond and Matcha Bundt Cakes

  • Place a rack in the centre of your oven and preheat oven to 325ºF.
  • Grease and flour a mini bundt cake pan.
  • In a small bowl, whisk together the flour, almond meal, matcha, baking powder and salt. Set aside.
  • In the bowl of your mixer, combine the butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
  • Add eggs, one at a time beating until just combined.
  • Add the sour cream, almond and vanilla extracts and beat until mixed. The batter will look slightly curdled at this point but that’s ok.
  • With the mixer on low speed, gradually add in the flour mixture and beat until the flour is incorporated.
  • Spoon the batter into the mini bundt pan, filling to 3/4 full.
  • Bake for 20 min. or until the cakes are golden and a toothpick inserted into the centre comes out dry or with only a few crumbs clinging to it.
  • Let the cakes cool in the pan for 10 min and then invert onto a cooling rack.

To make the White Chocolate Matcha Glaze:

  • Place the white chocolate chips and heavy cream in a microwave safe bowl.
  • Microwave at 50% intensity for short intervals of about 20 seconds, stirring after each time.
  • Once the chocolate has melted add the matcha powder and stir until evenly combined. If necessary, add more cream until you reach desired consistency.
  • Place the cooling rack over a baking tray and drizzle the cakes with the glaze.
  • If desired, sprinkle cakes with sliced almonds.


  1. If you don't have a mini bundt pan, you can also use a 9-inch cake pan. Don't forget to grease and flour the pan. 


Calories: 552kcal | Carbohydrates: 54g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 136mg | Potassium: 260mg | Fiber: 1g | Sugar: 35g | Vitamin A: 855IU | Vitamin C: 0.2mg | Calcium: 153mg | Iron: 2.1mg