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Matcha Tea Cakes

Matcha Tea Cakes
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Matcha Tea Cakes

Matcha Tea Cakes


  • 2 eggs
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 box Miss Jones Organic Vanilla Cake Mix
  • 2 Tbsp finely ground matcha (green tea) powder


  1. Heat oven to 350 degrees F. Using organic cooking spray, lightly spray (or butter and flour) bundt pan and set aside. We made full-size and mini cakes with the same recipe.
  2. Fill mini bundt pan segments 2/3 full, making sure to evenly spread batter across each mold to ensure even baking.
  3. Bake for 14-16 minutes, or until the edges are golden brown and the cakes are springy in the center. For full sized cakes, bake according to directions on box.
  4. Cool for 5-10 minutes, then remove cakes carefully from pan (using a butter knife helps).
  5. Dust finished cakes with powdered sugar or a drizzle of Miss Jones Organic Vanilla Buttercream Frosting.

Pro tips

  • When baking with a bundt pan, use an organic nonstick cooking spray to get awesome results.
  • We dusted our finished tea cakes with a mix of powdered sugar and matcha, but they’re tasty with or without a topping!

Matcha Tea Cakes in Baking TinMatcha Tea Cakes Being Sprinkled with Sugar

The recipes and photos used in this post were graciously provided by Miss Jones Organic Baking Co.

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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