Matzah Cake Recipe
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Celebrate Passover with this delicious and easy-to-make matzah cake! This light, fluffy dessert is made with matzo cake meal instead of flour, making it perfect for the holiday. Baked in a bundt pan for an elegant look, this cake is low-fat, flavorful, and sure to be a hit at your Passover seder.
This matzah cake recipe makes the perfect dessert for Passover! This yummy cake is made with matzo meal instead of flour :) This matzah cake is baked in a bundt pan, which makes it bake evenly and look very interesting – I haven’t seen the bundt matzo cake anywhere else :)
Why You’ll Love Matzah Cake
- Light and Fluffy: Despite being made with matzo meal, this cake has a soft and airy texture that’s perfect for a sweet treat during Passover. It’s not heavy like some traditional Passover desserts.
- Low-Fat Dessert: With no oil or butter in the recipe, this matzah cake is a healthier option for those looking to indulge without the guilt. Perfect for anyone mindful of their fat intake.
- Easy to Make: This recipe is simple to follow with just a few ingredients and minimal preparation time. Even novice bakers can achieve great results.
- Unique Presentation: Baked in a bundt pan, this cake not only tastes great but also looks beautiful on the dessert table. It’s a showstopper that’s sure to impress your guests.
- Customizable: You can keep it plain, drizzle it with a glaze, or top it with frosting and sprinkles for a festive twist. The possibilities are endless for personalizing this cake to suit your preferences.
This matzah cake is light and soft, has great texture and best of all, it is low fat! This matzah cake recipe doesn’t use any oil or butter, making a healthy cake for your Passover seder table.
Matzo meal is the ground matzah, and it is sold in large supermarkets in the “Kosher” section. If you can’t find matzo meal, you can easily make your own in less than a minute – just grind the matzah in the food processor fitted with the steel blade.
Note: after I posted this recipe, a reader told me there are 2 kinds of matzo meal: regular matzo meal and cake matzo meal. Regular matzo meal has larger crumbs than the cake one. For this recipe, I used the cake matzo meal. If all you have is the regular matzo meal, you can turn it into the “cake” one by processing it in the food processor for 30 seconds to give it a finer texture.
On the cake picture above, the top of the cake is sprinkled with the colored sprinkles – the kids were surely having fun making this matzo cake :) Of course, you don’t need to use sprinkles on your cake. You can leave the matzo cake plain or frost it with a frosting of your choice. If you are looking for a good frosting recipe, check out my recipe for homemade white frosting.
Matzah Cake Recipe
Ingredients For Matzah Cake
- 7 eggs – Provides structure and moisture to the cake, making it light and fluffy.
- 1 cup sugar – Sweetens the cake and helps with the cake’s texture.
- 1 1/4 cup matzo cake meal – The main dry ingredient used in place of flour, creating the perfect Passover-friendly cake.
- 1 tsp baking powder – Adds a bit of lift to the cake, giving it a nice, airy texture.
See the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Matzah Cake
- Bundt Pan: This is essential for giving the cake its unique shape and ensuring even baking.
- Whisk: You’ll need a whisk to beat the egg whites into stiff peaks and mix the batter.
- Large Bowl: For mixing all the ingredients together.
- Measuring Cups and Spoons: To ensure precise measurements of ingredients for the perfect cake.
Instructions How To Make Matzah Cake
- Preheat the oven to 400F and spray the non-stick bundt pan with the cooking spray.
- Carefully separate the egg whites from egg yolks.
- Whisk the egg whites in a large bowl until stiff speaks form. Continue whisking and gradually add the sugar and egg yolks.
- Keep whisking and slowly add the matzo meal and baking powder. Whisk until combined.
- Pour the batter into the bundt pan. Put in the oven and baking for 35 minutes.
Enjoy this yummy and light matzo cake!
Here’s the picture of the box of matzo meal that you need to use to make the matzah cake:
And here’s the picture of the slice of this matzah cake made with the matzo meal:
Serving Suggestions
- Serve the matzah cake with a dusting of powdered sugar for a simple and elegant presentation.
- Drizzle with a lemon or vanilla glaze to add a hint of extra sweetness and flavor.
- Pair this cake with a cup of hot tea or coffee for a delightful dessert or snack.
- For a festive twist, top the cake with colorful sprinkles, perfect for special occasions like a Passover celebration.
- Add a scoop of your favorite fruit compote or fresh berries on the side for a refreshing touch.
Tips For Success
- Separate the eggs carefully: When separating the egg whites and yolks, make sure no yolk gets into the whites, as this will prevent the whites from reaching stiff peaks. You can use an egg separator or the shell-to-shell method to make this easier.
- Whisk the egg whites to stiff peaks: It’s crucial to whisk the egg whites until they form stiff peaks, as this helps the cake rise and creates its light, fluffy texture. You’ll know the peaks are stiff when they stand straight up when you lift the whisk.
- Gradually add sugar and egg yolks: Don’t rush when adding the sugar and egg yolks. Slowly incorporating them into the egg whites ensures the batter stays light and airy. A slow and steady approach will give you a better texture.
- Use matzo cake meal, not regular matzo meal: Matzo cake meal is much finer than regular matzo meal. If you only have regular matzo meal, grind it in a food processor for about 30 seconds to achieve a finer consistency similar to cake meal.
- Cool the cake before removing it from the bundt pan: Once the cake is done baking, allow it to cool for 10-15 minutes before removing it from the pan. This helps it firm up and makes it easier to release without breaking.
Variations And Substitutions
- Flavor Additions: You can add a bit of flavor to this matzah cake by mixing in extracts like vanilla, almond, or lemon. Just a teaspoon can transform the flavor profile of the cake, making it more personal to your taste.
- Gluten-Free Option: If you’re serving guests who follow a gluten-free diet, you can substitute matzo cake meal with gluten-free matzo cake meal, which is available at many stores during Passover. Be sure to double-check that all other ingredients used, like baking powder, are certified gluten-free.
- Frosting Ideas: While the cake is delicious on its own, you can also frost it with a simple glaze made from powdered sugar and lemon juice. Or, if you prefer, a rich chocolate or vanilla buttercream frosting would add a luxurious touch.
- Coconut Oil Substitution: For a richer texture, you could add a tablespoon or two of coconut oil to the batter. This would also add a slight coconut flavor that pairs beautifully with a Passover cake.
- Chocolate Chips: For a fun twist, stir in some mini chocolate chips to the batter before baking. They’ll add bursts of chocolate throughout the cake, making it even more irresistible.
Storage and Reheating
- Storage: Store the matzah cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it, but make sure it’s sealed tightly to prevent it from drying out.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw the cake at room temperature before serving.
- Reheating: If you prefer to serve the cake warm, reheat slices in the microwave for about 10-15 seconds. You can also warm the entire cake in the oven at 300°F for 10 minutes if you want to serve it fresh out of the oven.
Frequently Asked Questions
Can I use regular matzo meal instead of matzo cake meal?
It’s best to use matzo cake meal for this recipe because it has a finer texture, making the cake lighter and fluffier. If you only have regular matzo meal, you can grind it in a food processor for about 30 seconds to create a finer consistency similar to cake meal.
Is this matzah cake suitable for Passover?
Yes, this cake is perfect for Passover, as it uses matzo cake meal instead of flour. However, some may avoid using baking powder during Passover. Be sure to check with your guests or consult your rabbi if you are observing strict dietary laws.
How do I keep the cake from sticking to the bundt pan?
To prevent sticking, generously spray the bundt pan with non-stick cooking spray before adding the batter. You can also dust the pan with a bit of matzo cake meal after spraying for extra assurance.
Can I add flavors like lemon or vanilla?
Absolutely! Adding vanilla, lemon, or almond extract is a great way to enhance the flavor of the matzah cake. A teaspoon of your preferred extract can make a big difference.
Can I make this cake ahead of time?
Yes, you can make this matzah cake a day or two ahead of time. Just be sure to store it in an airtight container at room temperature or in the fridge to keep it fresh. If frozen, thaw at room temperature before serving.
Also, check out my Matzo Brie recipe for fried matzah. Another great way to eat matzah is simply spread it with jam – take a look at matzah with jam – yum!
Other Easy Matzah Recipes
Passover Matzah Babka Cake Recipe: This sweet and swirled matzah babka cake is a delicious Passover treat with layers of rich filling baked to perfection.
Savory Passover Matzah Kugel: A hearty and savory matzah kugel that’s packed with flavorful vegetables, making it an ideal side dish for your Passover table.
Fried Matzo Brie Breakfast Recipe: A crispy and comforting matzo brie breakfast dish, perfect for enjoying during Passover mornings.
Passover Matzo Meal Banana Bread Recipe: This moist and flavorful banana bread made with matzo meal is the perfect Passover-friendly twist on a classic favorite.
Simple Matzo Ball Soup Recipe for Beginners: This easy-to-make matzo ball soup features fluffy matzo balls in a savory broth, perfect for first-time cooks during Passover.
Matzah Cake Recipe
Ingredients
- 7 egg
- 1 cup sugar
- 1 1/4 cup matzo cake meal
- 1 tsp baking powder
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Bundt pan
- Large bowl
Instructions
- Preheat the oven to 400°F. Spray a bundt pan with non-stick cooking spray.
- Separate the egg whites from the egg yolks.
- Whisk the egg whites in a large bowl until stiff peaks form.
- Gradually add the sugar and egg yolks while whisking continuously.
- Slowly incorporate the matzo cake meal and baking powder into the mixture.
- Pour the batter into the prepared bundt pan and bake for 35 minutes.
- Let cool, slice, and enjoy!
Notes
- If you can't find matzo cake meal, you can make your own by grinding regular matzo meal in a food processor until it reaches a fine texture.
- For a fun and festive look, top the cake with sprinkles or your favorite frosting. You can also leave it plain or drizzle it with a simple glaze.
More Baked Recipes
- Air Fryer Banana Oatmeal Muffins
- Easy Air Fryer Baked Oatmeal Recipe
- Quick Microwave Cinnamon Apple Dessert
Recipe looks easy and cake looks good but you should probably specify that it’s matzah ‘cake’ meal and not regular matzah meal. Your picture shows it but not any of the text and there’s a huge difference for someone who doesn’t know! lol
Hi Cheryl,
Thanks for pointing it out, I didn’t even think of that :) I updated the recipe to specify that it’s the matzah cake meal!
Totally just made and served. It wasn’t bad, kinda chewy and dry. More like a pound cake in texture and I had to remove it from the oven 9 min early. When I began to add ingredients, my eggs fell real flat. I glazed mine, added colored sprinkles as this was a cake for my nephew’s birthday. I really liked how easy this was and will make again but might add butter or coconut oil and a flavor like chocolate or lemon or something. Thank you for the share and for helping make a birthday during Pesach!
This cake is technically not proper for Passover because of the use of baking powder. To be suitable for Passover any recipe can not use any leavening agent.
I have a recipe for Matzo Meal Passover banana bread that doesn’t use baking powder, check it out :)
This is not the halachah. Baking powder is not a problematic rising agent in the context of Pesach. Baking powder’s affect on a cake, for example, is not what is forbidden in term of chometz for Pesach. But everyone should consult their own rabbi on these issues.