Some people like to wear green on St. Patrick’s Day.
Me? I like to eat it.
As in matcha.
And you thought I was going to say “kale,” right?
On a holiday all about revelry, I choose to let loose with slices of tender “Matcha Latte Loaf.”
The recipe is from “Dorie’s Anytime Cakes” (Harvest, 2025), of which I received a review copy. It’s by the incomparable Dorie Greenspan, of course, the five-time James Beard Award-winning cookbook writer and baking authority.
As the title implies, it’s a collection of recipes for cakes of all shapes and sizes that really satisfy — without being too complicated or cumbersome to make.
Get ready for everything from “Breton Buckwheat Butter Cake,” “Cocoa-Cherry Thyme Cake,” and “Honeyed Corn Cake,” to “Cookie-Butter Blondies,” “Buttermilk Plum Cake,” and “Seaweed and Furikake Muffins.”
This marble cake really shows off the vivid green of the matcha. Just whip butter and sugar together until fluffy, then add eggs, oil, and vanilla extract. Lastly, mix in flour, baking powder, and sea salt, along with coconut milk that will enrich the cake that much more.
Divide the batter in half in two separate bowls. In one, whisk in the matcha. Then, dollop scoops of both batters into a greased loaf pan, before using a knife to give it all one good swirl to create the marbled effect. Bake until done.
This cake is so tender and moist, with a real lushness from the oil, butter, and coconut milk. The matcha adds a beautiful characteristic grassy quality along with a subtle astringency.
This cake is not too sweet, either. It’s perfect to enjoy anytime of day or night, and especially when you’re in the mood for something gorgeously green and distinctive.
Matcha Latte Loaf
(Serves 8)
1 3/4 cups (238 grams) all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
7 tablespoons (3 1/2 ounces; 99 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
3 large eggs, at room temperature
3 tablespoons neutral oil
2 teaspoons pure vanilla extract
1/2 cup (120 milliliters) full-fat coconut milk (shaken and mixed well before measuring)
4 teaspoons matcha green tea powder (see Note), whisked if lumpy
Center a rack in the oven and preheat it to 325°F. Coat the interior of an 8 1/2-inch loaf pan with baker’s spray or butter it, dust it with flour and tap out the excess.
Whisk the flour, baking powder and salt together in a medium bowl.
Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar together on medium-high speed for 3 minutes,or until creamy, scraping the bowl and beater(s) frequently — this is a batter that needs diligent scraping. Drop the speed down to medium and add the eggs one by one, beating for a minute or so after each goes in. With the mixer running, pour in the oil, followed by the vanilla, and mix until blended — the batter will be thin and satiny and have a pretty sheen. Add one-third of the dry ingredients and mix on low speed until they are almost incorporated, then mix in half of the coconut milk. Stop the mixer, scrape, add half of the remaining flour mixture and beat until it’s almost blended in. With the mixer still on low, pour in the rest of the coconut milk, and when it’s almost incorporated, add the last of the dry ingredients. Give the batter a few turns with a flexible spatula and then scrape half of the batter into the bowl.
Sprinkle the matcha powder over one of the portions of batter and stir it with the spatula, mixing until the batter is uniformly green and you’re no longer mesmerized by the beautiful swirling patterns you’re making.
You’re going to dollop the two batters into the pan and you can do this with a large spoon or a cookie scoop (my favorite tool), or two pastry bags (no need to insert any tips.) I like to drop some white scoops into the pan, fill the in-between spaces with green batter and then continue filling the pan by topping the white scoops with green and the green with white. But that’s just my game — you can make up your own. When all the batter is in, run a table knife, a bamboo skewer or a long toothpick through the batter to marble it. Make just one or two passes — more than that, and you won’t have distinct marbling.
Bake for about 60 minutes (check the cake at 55 minutes, but it will probably need more time), or until it’s risen and can be gently nudged from the sides of the pan; a tester poked into the center of the loaf will come out clean. And, yes, the top will crack. Transfer the pan to a rack and let rest for 10 minutes, then run a table knife around the sides of the pan and unmold the cake. Turn the cake right side up and leave it on the rack to cool to room temperature.
Storing: Wrapped well, the cake will keep for at least 3 days at room temperature. It can be frozen for up to 1 month; thaw in the wrapper.
Note: Please, please, please use culinary-grade matcha powder for this cake. First-quality matcha (often labeled “ceremonial”) is very expensive and meant to be savored on its won in a tea. Its most prized characteristics would be lost in this cake.
From “Dorie’s Anytime Cakes” by Dorie Greenspan
More Dorie Greenspan Baking Recipes to Enjoy: Chunky Lemon Cornmeal Cake (With Sumac)
And: Classic Jammers
And: Lucky Charm Brownies
