# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened (225 g)
05 - 1 ¼ cups granulated sugar (250 g)
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature (120 ml)
→ Matcha Swirl
09 - 1 ½ tablespoons culinary-grade matcha powder
10 - 1 tablespoon milk
→ Red Swirl
11 - 3 tablespoons raspberry puree, strained and seedless
12 - 2 teaspoons red food coloring gel (optional)
# Method steps:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl and set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - On low speed, alternately add flour mixture and milk, starting and ending with the flour, mixing until just combined without overmixing.
06 - Separate batter evenly into three bowls for the different layers.
07 - Blend matcha powder with 1 tablespoon milk until smooth and fold into one portion of batter.
08 - Fold raspberry puree and optional food coloring into another portion of batter.
09 - Keep the third portion plain to serve as the vanilla layer.
10 - Alternate spooning dollops of each batter into the pan and swirl gently with a skewer or butter knife to create a marbled pattern.
11 - Tap pan softly to expel air bubbles and smooth the batter surface.
12 - Bake for 50 to 55 minutes or until a toothpick inserted at the center comes out clean.
13 - Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
