Matcha Monster Bundt Cake

This Matcha Monster Bundt Cake is the perfect combination of spooky and sweet! Made with Harney & Sons Supreme Matcha, this soft, moist cake is covered in a thick green matcha glaze and decorated with candy eyeballs for the cutest little Halloween monster.

It’s an easy Halloween dessert that’s just as fun to make as it is to eat! The Greek yogurt keeps the cake incredibly moist, while the matcha adds a delicious earthy flavor that pairs perfectly with the sweet glaze. Whether you’re hosting a Halloween party or just looking for a festive weekend bake, this monster cake is sure to be a hit!

Why You’ll Love This Recipe

• Soft and moist: Greek yogurt and oil create a tender, moist cake that stays delicious for days.
• Made with real matcha: Harney & Sons Supreme Matcha gives this cake its beautiful green color and earthy flavor.
• Perfect for Halloween: A thick green glaze and candy eyeballs transform a simple Bundt cake into an adorable monster.
• Easy to make: No complicated decorating techniques or special skills required!
• Fun for all ages: Decorating with candy eyeballs is a fun activity for kids and adults alike.

What Ingredients You’ll Need

For the Matcha Bundt Cake

• All-purpose flour: Provides structure while keeping the cake soft and tender.
• Harney & Sons Supreme Matcha: Adds a beautiful natural green color and delicious earthy matcha flavor.
• Baking powder and baking soda: Help the cake rise and create a light, fluffy texture.
• Salt: Balances the sweetness and enhances the matcha flavor.
• Eggs: Help bind the ingredients together and give the cake structure.
• Plain Greek yogurt: Adds moisture and creates a wonderfully tender crumb.
• Neutral oil: Keeps the cake soft and moist without overpowering the matcha.
• Granulated sugar: Adds sweetness and balances the earthy matcha.
• Vanilla extract: Complements the matcha and adds warmth to the cake.

For the Matcha Glaze

• Powdered sugar: Creates a smooth, sweet glaze that coats the cake beautifully.
• Harney & Sons Supreme Matcha: Gives the glaze its vibrant green color and extra matcha flavor.
• Whole milk or heavy cream: Helps achieve a thick but pourable consistency.
• Vanilla extract: Adds a subtle sweetness and enhances the overall flavor.
• Salt: Balances the sweetness of the glaze.

For Decorating

• Candy eyeball sprinkles: Turn this green Bundt cake into the cutest little Halloween monster!

Tips for the Perfect Matcha Bundt Cake

Use good-quality matcha. The matcha is the star of this recipe! I used Harney & Sons Supreme Matcha for its flavor and beautiful green color.

Sift your matcha powder. Matcha can naturally form little clumps, so sifting it before mixing helps create a smooth batter and glaze.

Use room-temperature ingredients. Bringing your eggs and Greek yogurt to room temperature helps everything combine evenly.

Grease your Bundt pan thoroughly. Make sure to get into every little crevice to prevent the cake from sticking.

Don’t overmix the batter. Fold the dry ingredients into the wet ingredients just until combined to keep the cake soft and tender.

Let the cake cool completely. Glazing a warm cake will cause the glaze to melt and slide right off.

Decorate while the glaze is wet. Add your candy eyeballs immediately after glazing so they stick before the glaze sets.

Frequently Asked Questions

What does matcha cake taste like?

Matcha has a slightly earthy, grassy flavor with a subtle bitterness. When combined with vanilla and a sweet glaze, it creates a delicious, well-balanced dessert.

Can I use a different type of matcha?

Yes! Any good-quality culinary or ceremonial-grade matcha will work. Just keep in mind that different matcha powders can affect the flavor and color of your cake.

Can I use nonfat Greek yogurt?

Yes! Plain nonfat Greek yogurt can be substituted for full-fat Greek yogurt. The cake may be slightly less rich, but the oil will still help keep it moist.

Why did my matcha cake turn brownish-green?

Matcha naturally changes color when exposed to heat. This is completely normal! Using fresh, high-quality matcha helps maintain a brighter green appearance.

Can I make this cake without the candy eyeballs?

Absolutely! Skip the decorations for a simple matcha Bundt cake that’s perfect for enjoying year-round.

Storage & Make-Ahead Instructions

Room temperature: Store the cake in an airtight container for up to 2 days in a cool environment.

Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture.

Freezer: Freeze the unglazed cake tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before glazing and decorating.

Make ahead: Bake the cake one day in advance and store it tightly covered. Prepare the glaze and add the candy eyeballs the day you plan to serve it for the freshest appearance.

Shop My Baking Essentials

This post contains Amazon affiliate links, which means I may earn a small commission at no additional cost to you.

These are some of my favorite baking essentials to help make this Matcha Monster Bundt Cake!

Bundt Cake Pan: A 10–12 cup Bundt pan creates the beautiful shape and ridges that make this cake so fun to decorate.

Digital Kitchen Scale: Perfect for accurately measuring ingredients and achieving consistent baking results every time.

Harney & Sons Supreme Matcha: The matcha I used for both the cake and glaze! It adds delicious flavor and a beautiful natural green color.

Candy Eyeball Sprinkles: The easiest way to transform a simple green cake into an adorable Halloween monster.

Cooling Rack: Allows the cake to cool evenly and makes glazing easier.

Mixing Bowls: Perfect for preparing the cake batter, combining dry ingredients, and making the matcha glaze.

Silicone Spatulas: Great for gently folding the batter together and scraping every last bit from the bowl.

Matcha Monster Bundt Cake Recipe

Prep Time: 20 minutes
Cook Time: 45–60 minutes
Cooling & Decorating: Approximately 2 hours
Total Time: Approximately 3 hours 20 minutes
Servings: 12–14 slices
Oven Temperature: 325°F
Pan Size: 10–12 cup Bundt pan

Ingredients

Matcha Bundt Cake

• 2 cups (250 g) all-purpose flour
• 2 tablespoons (approximately 12 g) Harney & Sons Supreme Matcha, sifted
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs, room temperature
• 1 cup (240 g) plain full-fat Greek yogurt, room temperature
• ½ cup (120 mL) neutral oil, such as avocado or canola oil
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract

Matcha Glaze

• 3 cups (360 g) powdered sugar, sifted
• 2 teaspoons Harney & Sons Supreme Matcha, sifted
• 5–7 tablespoons whole milk or heavy cream, as needed
• ½ teaspoon vanilla extract
• Pinch of salt

Decoration

• Candy eyeball sprinkles, as desired

Instructions

Make the Matcha Bundt Cake

1. Preheat the oven. Preheat oven to 325°F. Generously grease a 10–12 cup Bundt pan, making sure to coat all the crevices. Lightly dust with flour, tapping out any excess.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, sifted matcha powder, baking powder, baking soda, and salt. Set aside.
3. Mix the eggs and sugar. In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly pale, about 1–2 minutes.
4. Add the wet ingredients. Whisk in the Greek yogurt, oil, and vanilla extract until smooth and fully combined.
5. Combine the wet and dry ingredients. Gradually fold the dry ingredients into the wet ingredients using a silicone spatula. Mix just until combined, being careful not to overmix.
6. Bake. Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for approximately 45–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs. Begin checking around 40–45 minutes to avoid overbaking.
7. Cool. Allow the cake to cool in the pan for 10–15 minutes before carefully inverting it onto a wire rack. Let cool completely before glazing, approximately 1–2 hours.

Make the Matcha Glaze

8. Combine the ingredients. In a medium bowl, whisk together the sifted powdered sugar, matcha powder, vanilla extract, salt, and 5 tablespoons of milk or heavy cream until smooth.
9. Adjust the consistency. Add additional milk or cream, one teaspoon at a time, until the glaze is thick but pourable. It should fall slowly from a spoon in a smooth ribbon and hold its shape briefly before settling.

Assemble & Decorate

10. Prepare for glazing. Place the completely cooled Bundt cake on a wire rack positioned over a baking sheet to catch excess glaze.
11. Glaze the cake. Reserve approximately ½ cup of glaze for touch-ups. Slowly pour the remaining matcha glaze over the top of the cake, allowing it to flow down the sides and coat the surface. Use a small offset spatula to gently guide the glaze over any uncovered areas.
12. Add the candy eyeballs. While the glaze is still wet, gently press candy eyeball sprinkles all over the cake, spacing them randomly for a fun monster-inspired appearance.
13. Allow to set. Let the glaze set at room temperature for approximately 30–60 minutes, or until firm enough to slice without excessive dripping.
14. Serve. Transfer to a serving plate, slice, and enjoy!