I have to share this amazing matcha green tea molten lava cake recipe with you. You know those fancy desserts you get at restaurants with the gooey center? Well, I found out you can make them at home, and they’re actually pretty easy.
I first tried making these when I was craving something delicious for movie night. I had some matcha powder in my kitchen and decided to give it a shot. I couldn’t believe how well they turned out. When I cut into the cake, the warm green center flowed out.
What’s great about these cakes is that they’re not too sweet. The matcha gives them a nice tea flavor that’s just right.
I’ve made these cakes many times now, and they turn out great even if they’re not perfect. Sometimes my centers are more gooey, sometimes less, but they always taste delicious.
Want to give it a try? I’ll show you exactly how to make them. Even if you’ve never baked anything fancy before, you can totally do this. Let’s get started!
Why You’ll Love This Recipe
- Restaurant-quality dessert made in your own kitchen
- Show-stopping presentation with minimal effort
- Perfect balance of matcha and sweetness
- Ready in just 30 minutes
- Customizable to various dietary needs
- Make-ahead friendly
- Instagram-worthy molten center
- No special skills required
Quick Facts
Matcha Green Tea Molten Lava Cake is a warm, individual-sized dessert that combines the classic French molten lava cake with Japanese matcha green tea. Think of it as a soft, warm cake with a surprise inside. When you cut into it, a warm, creamy matcha center flows out like lava.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 individual cakes
- Cuisine: Japanese-French Fusion
Equipment Needed
- 4 (6 oz) Ramekins: Essential for individual portions and proper cooking
- Double Boiler or Heat-Safe Bowl: For gently melting chocolate without burning
- Kitchen Scale: For precise measurements (especially important for matcha)
- Electric Mixer: Creates the perfect airy texture in eggs
- Fine-Mesh Sieve: Ensures clump-free matcha and flour
- Rubber Spatula: For gentle folding without deflating the batter
- Instant-Read Thermometer: Helps achieve the perfect baking temperature
- Timer: Critical for preventing overbaking
- Offset Spatula: For smooth removal from ramekins
Ingredients
For the Cakes:
- ½ cup (113g) unsalted butter, plus more for greasing
- 4 oz (113g) high-quality white chocolate, finely chopped
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ¼ cup (50g) granulated sugar
- 1.5 tbsp (12g) ceremonial-grade matcha powder
- ¼ cup (30g) all-purpose flour
- ½ tsp vanilla extract
- ¼ tsp salt
For Serving:
- Powdered sugar for dusting
- Fresh berries (optional)
- Vanilla ice cream (optional)
- Whipped cream (optional)
How To Make
1, First, get your oven ready. Turn it on to 425°F (218°C) and let it heat up while you make the batter. Take out 4 ramekins (those small, round baking dishes) and brush them really well with melted butter. This is important so your cakes won’t stick. Sprinkle a little flour inside each one and tap out the extra.
2. Get all your ingredients out and ready. You’ll need butter, white chocolate, eggs, sugar, matcha powder, flour, vanilla, and salt. Make sure your eggs are at room temperature – this helps them mix better.
3. Put your butter and white chocolate in a bowl that can handle heat. Melt them together by placing the bowl over a pot with a little simmering water (don’t let the bottom of the bowl touch the water). Stir until everything is smooth and melted. Take it off the heat and let it cool a bit while you work on the next step.
4. In another bowl, crack your 2 whole eggs and add 2 egg yolks. Pour in the sugar. Beat this mixture until it becomes pale and fluffy – about 3 to 4 minutes. You can use a hand mixer or whisk really well by hand.
5. Now comes the matcha part. Sift the matcha powder and flour together through a fine strainer to get rid of any lumps. Add this green mixture to your egg mixture along with the vanilla and salt. Stir just until they’re mixed together.
6. Take your melted white chocolate and butter mixture (it should be warm but not hot) and slowly pour it into your green batter. Gently stir everything together until it’s smooth and even in color.
7. Divide your batter between the buttered ramekins. Fill each one about ¾ full. At this point, you can bake them right away, or you can cover them with plastic wrap and put them in the fridge for up to 24 hours if you’re planning ahead.
8. When you’re ready to bake, put the ramekins on a baking sheet and slide them into your hot oven. Bake for 9 to 10 minutes. The edges should look set, but the middle should still be a bit jiggly. Don’t overbake or you won’t get the gooey center.
9. Let them cool for just 1 minute – no longer, or the centers will keep cooking. Run a knife around the edge of each cake, then put a plate on top of each ramekin and carefully flip it over. Lift off the ramekin, and your cake should come out easily.
10. Finish with a light dusting of powdered sugar on top if you like. Serve right away while they’re warm and the centers are still flowing. You can add ice cream, whipped cream, or fresh berries on the side if you want to make it extra special.
Remember: These cakes wait for no one! They’re best eaten right away while they’re warm and the centers are still gooey. Have your cameras ready, that first cut into the flowing center is always picture-worthy.
Pro Tips for Perfect Results
- Temperature Matters
- All ingredients should be at room temperature
- Preheat oven for at least 20 minutes to ensure consistent temperature
- Chill filled ramekins for 15 minutes before baking for better structure
- Matcha Selection
- Use ceremonial or high-quality culinary grade matcha
- Check the color: vibrant green indicates freshness
- Store matcha in an airtight container in the refrigerator
- Sift before measuring to remove clumps
- Technique Tips
- Don’t overmix the batter to maintain tenderness
- Tap filled ramekins gently to remove air bubbles
- Butter and dust ramekins thoroughly to prevent sticking
- Use a timer and don’t rely on visual cues alone
Troubleshooting Common Issues
- Cakes Won’t Release
- Solution: Butter and flour ramekins more thoroughly
- Prevention: Use non-stick spray as backup
- No Molten Center
- Solution: Reduce baking time by 1-2 minutes
- Prevention: Check oven temperature accuracy
- Grainy Texture
- Solution: Ensure chocolate melts completely
- Prevention: Chop chocolate finely before melting
Ingredient Alternatives
- White Chocolate: Use sweetened condensed milk or heavy cream
- All-Purpose Flour: Gluten-free 1:1 blend or almond flour
- Eggs: Commercial egg replacer (texture will vary)
- Butter: High-quality coconut oil (for dairy-free version)
- Matcha: Hojicha powder for a roasted green tea flavor
Storage Instructions
- Fresh: Best served immediately
- Refrigerate: Store unbaked batter up to 24 hours
- Freeze: Unbaked cakes can be frozen for 1 month
- Reheat: Microwave 10-15 seconds if needed
Variations
- Black Sesame Center
- Add black sesame paste to create a marble effect
- Yuzu Accent
- Include 1 tsp yuzu zest in the batter
- Chocolate Shell
- Dust ramekins with cocoa instead of flour
- Matcha-White Chocolate Chips
- Fold in 2 tbsp chips for extra texture
Serving Suggestions
- Classic: Dust with powdered sugar
- Elevated: Add vanilla bean ice cream
- Japanese-Style: Serve with sweetened red bean paste
- Modern: Pair with matcha whipped cream
- Seasonal: Add fresh berries and mint
Perfect Pairing Suggestions
- Beverages: Genmaicha tea, champagne, or sake
- Desserts: Serve with black sesame ice cream
- Garnishes: Fresh mint, gold leaf, or matcha powder
Frequently Asked Questions
Q: Can I make this ahead of time? A: Yes, prepare batter up to 24 hours in advance and refrigerate.
Q: Why did my center completely cook through? A: Likely overbaked. Reduce cooking time by 1-2 minutes.
Q: Can I use culinary grade matcha? A: Yes, but ceremonial grade provides better color and flavor.
Q: How do I know when they’re done? A: Edges should be set but center should still wobble slightly.
Q: Can I make one large cake instead of individual servings? A: Not recommended, as it affects the cooking time and lava center.
And there you have it, your very own matcha lava cakes. Don’t worry if your first try isn’t perfect. Mine took a few attempts to get just right.
If you try this recipe, I’d love to see how it turned out. Comment below and tell me about it.
Recipe Card
Matcha Green Tea Molten Lava Cakes
Ingredients
For the Cakes:
- ½ cup 113g unsalted butter, plus more for greasing
- 4 oz 113g high-quality white chocolate, finely chopped
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- ¼ cup 50g granulated sugar
- 1.5 tbsp 12g ceremonial-grade matcha powder
- ¼ cup 30g all-purpose flour
- ½ tsp vanilla extract
- ¼ tsp salt
For Serving:
- Powdered sugar for dusting
- Fresh berries optional
- Vanilla ice cream optional
- Whipped cream optional
Instructions
- First, get your oven ready. Turn it on to 425°F (218°C) and let it heat up while you make the batter. Take out 4 ramekins (those small, round baking dishes) and brush them really well with melted butter. This is important so your cakes won’t stick. Sprinkle a little flour inside each one and tap out the extra.
- Get all your ingredients out and ready. You’ll need butter, white chocolate, eggs, sugar, matcha powder, flour, vanilla, and salt. Make sure your eggs are at room temperature – this helps them mix better.
- Put your butter and white chocolate in a bowl that can handle heat. Melt them together by placing the bowl over a pot with a little simmering water (don’t let the bottom of the bowl touch the water). Stir until everything is smooth and melted. Take it off the heat and let it cool a bit while you work on the next step.
- In another bowl, crack your 2 whole eggs and add 2 egg yolks. Pour in the sugar. Beat this mixture until it becomes pale and fluffy – about 3 to 4 minutes. You can use a hand mixer or whisk really well by hand.
- Now comes the matcha part. Sift the matcha powder and flour together through a fine strainer to get rid of any lumps. Add this green mixture to your egg mixture along with the vanilla and salt. Stir just until they’re mixed together.
- Take your melted white chocolate and butter mixture (it should be warm but not hot) and slowly pour it into your green batter. Gently stir everything together until it’s smooth and even in color.
- Divide your batter between the buttered ramekins. Fill each one about ¾ full. At this point, you can bake them right away, or you can cover them with plastic wrap and put them in the fridge for up to 24 hours if you’re planning ahead.
- When you’re ready to bake, put the ramekins on a baking sheet and slide them into your hot oven. Bake for 9 to 10 minutes. The edges should look set, but the middle should still be a bit jiggly. Don’t overbake or you won’t get the gooey center!
- Let them cool for just 1 minute – no longer, or the centers will keep cooking. Run a knife around the edge of each cake, then put a plate on top of each ramekin and carefully flip it over. Lift off the ramekin, and your cake should come out easily.
- Finish with a light dusting of powdered sugar on top if you like. Serve right away while they’re warm and the centers are still flowing. You can add ice cream, whipped cream, or fresh berries on the side if you want to make it extra special.