# Ingredient list:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1¼ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
→ Matcha Swirl
09 - 1½ tablespoons culinary-grade matcha powder
10 - 1 tablespoon milk
→ Red Swirl
11 - 3 tablespoons raspberry puree (strained, seeds removed) or strawberry puree
12 - 2 teaspoons red food coloring gel (optional)
# How to Make It:
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; set aside.
03 - Beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition; then stir in vanilla extract.
05 - On low speed, alternately add flour mixture and milk beginning and ending with flour until just combined; avoid overmixing.
06 - Divide batter evenly into three bowls.
07 - Mix matcha powder with 1 tablespoon milk until smooth, then fold into one portion of the batter.
08 - Fold raspberry puree and optional red food coloring into the second portion of batter.
09 - Reserve the third portion as the vanilla layer without additions.
10 - Spoon alternating dollops of each batter into the loaf pan; swirl gently with a skewer or butter knife to create a marbled effect.
11 - Smooth the top and gently tap the pan to release air bubbles.
12 - Bake for 50–55 minutes until a toothpick inserted in the center comes out clean.
13 - Cool the cake in the pan for 10 minutes, then transfer to a wire rack until completely cooled before slicing.
