What do I need to make matcha lava cakes?
Get out your grocery list! Here’s everything you’ll need to make these:
- Matcha: We used our best-selling Culinary Grade Matcha! Make sure to sift.
- White chocolate: preferably good quality white chocolate bars.
- Unsalted butter
- Granulated sugar
- Eggs: you’ll need 2 whole eggs and 2 egg yolks.
- Vanilla extract
- All-purpose flour
How to make matcha lava cakes
These cakes are easier to make than you might think! Here’s what to do:
First, add the white chocolate and butter to a microwave safe bowl. Melt the white chocolate and butter together in the microwave in 15-second intervals, stirring in between. Once melted, set it aside.
In a separate bowl, add the eggs, egg yolks, sugar, vanilla, and salt. Whisk the ingredients together until the mixture becomes pale and thick. You may do this step by hand or make it quicker and easier by using a hand mixer.
Next, add the flour and sifted matcha and combine. Lastly, add the melted butter and white chocolate mixture and give it one last whisk.
Prepare the ramekins by generously greasing with butter, and then coating in granulated sugar, tapping out the excess. Fill the ramekins with the batter until they are 2/3 of the way full, and bake in the oven at 425ºF for 10-12 minutes. The center will still be pretty jiggly and the tops of the cakes will be lightly browned.
Recipe tips and tricks
- Let the cakes stand for no more than 1 minute. The cakes must be enjoyed immediately in order to get the lava to spill out.
- To release the cake from the ramekin, go around the edges with a knife or an offset spatula. Place a plate over the top of the ramekin, then using oven mitts, flip the cake and plate over and lift the ramekin up, releasing the matcha lava cake onto the plate.
- These matcha lava cakes can be made ahead. Just prepare the batter according to the directions, add to the ramekins, and store them in the fridge covered until you’re ready to bake them.
- Make the matcha lava cakes even more luxurious by topping with a heaping scoop of matcha ice cream, dusting with matcha, and garnishing with berries.
- This recipe makes 3 lava cakes when baked in 6-ounce ramekins.
Matcha Lava Cake
- 6 ounces white chocolate, chopped
- ½ cup unsalted butter, cubed
- 2 eggs
- 2 egg yolks
- 6 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp all-purpose flour
- 2 tbsp Culinary Grade Matcha, sifted
- Preheat oven to 425ºF. Prepare three 6-ounce ramekins by greasing with butter and coating in granulated sugar. Set aside.
- In a microwave safe bowl, add chopped white chocolate and cubed butter. Heat in microwave in 15-second intervals, stirring in between, until melted. Set aside.
- In a separate bowl, add eggs, egg yolks, sugar, vanilla, and salt. Whisk until mixture becomes pale and thick, about 4 minutes. Add flour and sifted matcha; combine. Add melted white chocolate and butter mixture; combine.
- Pour batter evenly into 3 prepared ramekins, about ¾ of the way full. Bake in preheated oven for 10-12 minutes. Cakes will be lightly brown on top and still slightly jiggly in the middle.
- Let cakes stand for 1 minute (no longer). Run a knife around the edge of the cake to loosen from ramekin. Using oven mitts, place a plate over top and turn the cake out onto the plate, releasing from the ramekin. Top with matcha ice cream and enjoy immediately!
Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog Lala’s Kitchen Table, or posting mouthwatering food pics on her Instagram @lalaskitchentable!