Matcha Lava Cake

Tender matcha cake with a molten white chocolate center, and when topped with white chocolate this matcha lava cake is the ultimate cozy dessert

What is matcha?

Matcha is a type of green tea that is made from ground, powdered tea leaves. Unlike other types of tea, where the leaves are steeped in hot water and then discarded, with matcha, the powdered tea leaves are mixed directly into the water or milk, creating a frothy and flavorful drink.

Matcha is often used in traditional Japanese tea ceremonies, and it has become increasingly popular around the world in recent years as a beverage and as an ingredient in various foods and desserts. It is known for its bright green color, earthy flavor, and high concentration of antioxidants and other beneficial compounds.

How do you make a lava cake?

The signature feature of a lava cake is its soft and gooey center, which is achieved by deliberately undercooking the cake batter. The center of a lava cake is typically made with a mixture of melted chocolate and butter, which stays liquid even when the outer layers of the cake are set.

When the lava cake is baked, the high heat causes the outside of the cake to set while the center remains molten. The result is a warm and decadent dessert that oozes rich, melted chocolate when you cut into it.

Ingredients

• Unsalted butter: Make sure you use unsalted butter, otherwise your cakes will turn out salty! I like to melt the butter with the chocolate, but you can melt each component separately and mix them together later.
• All-purpose flour: Regular flour works perfectly here, not a lot of flour is used as we only need enough to hold the structure of the outer layer of the cake.
• Matcha powder: Make sure you use a high-quality green tea powder when baking as this will result in a brighter green color and richer flavor. I like to use high-quality culinary-grade matcha powder.
• White chocolate: White chocolate makes up the majority of the sweetness in this cake. White chocolate compliments matcha perfectly while making the perfect matcha ganache center.
• Large eggs: Eggs act as a binder for this cake!
• Granulated sugar: The sugar here adds a little extra sweetness to balance out the flavors of the cake. I recommend leaving it in as the matcha can make the cake a little bitter.
• Pinch of salt: Salt helps to balance out the sweetness of the cake.
• Butter and flour to grease the molds: The most important thing when making a lava cake is greasing the molds well. A combination of butter and flour is the easiest way to unmold a cake.

Tips for Perfect Lava Cake

Chill the Batter for a Better Lava Flow

Let the batter rest in the refrigerator for 20 to 30 minutes before baking. This small pause allows the outer layer to firm slightly, helping the edges set while the center stays molten. The result is a perfectly balanced texture—crisp on the outside, velvety within.

Create a Matcha Ganache Core

For an elegant twist, make a matcha-white chocolate ganache ball and place it at the center of each ramekin before baking. When baked, this hidden core melts into a ribbon of lava that oozes out beautifully when cut.

Adjust Bake Times by Mold Type

Different ramekins and molds conduct heat differently. For shallow molds, reduce baking by 1 to 2 minutes; for deeper or silicone molds, add an extra minute. Look for a gentle jiggle in the center—it’s the hallmark of molten perfection.

Sift and Fold for a Smoother Batter

Always sift your matcha powder and flour together before mixing. This ensures a uniform color and texture, preventing any bitter clumps of unblended tea powder.

Use Room Temperature Ingredients

Cold eggs or butter can cause the batter to seize or bake unevenly. Let all ingredients sit at room temperature for at least 15 minutes before mixing to achieve a silky, even texture.

Preheat Ramekins Slightly

Warm your greased ramekins briefly in the oven for 2 minutes before filling. This helps the outer layer of the batter start setting immediately, giving a perfect molten contrast.

Balance the Sweetness

Matcha’s earthy notes can vary depending on its source. Taste your batter before baking—if it leans bitter, add a teaspoon of sugar or a drop of vanilla to round out the flavor.

Use Culinary-Grade Matcha

Choose bright green, high-quality culinary-grade matcha. Ceremonial matcha can be too delicate for baking, while low-grade powders turn dull and taste grassy after heating.

Make-Ahead Batter Storage

You can refrigerate the prepared batter for up to 24 hours in a sealed container. When ready to bake, let it sit at room temperature for 15 minutes and then bake slightly longer to ensure the center stays molten.

Variations

Dark Chocolate Matcha Lava Cake

Replace half the white chocolate with dark chocolate for a deeper, more complex flavor. The darker cocoa balances matcha’s slight bitterness while keeping the center lush and gooey.

Red Bean Heart Lava Cake

Add a teaspoon of sweetened red-bean paste (anko) to the center before baking. This nod to traditional Japanese flavors gives each bite a warm, nostalgic sweetness.

Berry Burst Matcha Lava Cake

Drop a spoonful of raspberry or strawberry compote into the middle of the batter before baking. The tartness of the fruit brightens the creamy matcha base, creating a refreshing contrast.

Matcha and Coconut Lava Cake

Replace butter with coconut oil and add two tablespoons of coconut milk to the batter. The subtle nuttiness complements matcha’s earthy flavor, creating a tropical fusion dessert.

Mochi Base Matcha Lava Cake

Line the bottom of each ramekin with a thin layer of sweet rice flour dough before pouring in the batter. The chewy mochi base contrasts beautifully with the soft molten center.

Floral Infusion

Add a few drops of sakura or rose extract to the batter. This floral undertone enhances matcha’s aroma, offering a delicate, fragrant experience reminiscent of springtime in Kyoto.

Serving Suggestions

Classic Pairing with Ice Cream

Serve warm matcha lava cake with a scoop of vanilla or black sesame ice cream. The cool cream melts into the hot cake, creating a dreamy swirl of textures.

Dual Dusting Finish

For a pastel aesthetic, dust half the cake with fine matcha powder and the other half with powdered sugar. The contrast looks striking and echoes Catherine’s minimalist dessert styling.

Berry Compote Accent

Add a drizzle of homemade berry coulis on the plate for a tangy-sweet touch. Raspberries and yuzu both complement matcha’s natural earthiness.

White Chocolate Matcha Drizzle

Melt white chocolate with a small pinch of matcha powder and drizzle over the cake just before serving. It adds extra sheen and flavor depth.

Latte Pairing

Serve alongside a lightly sweetened matcha or hojicha latte for a cohesive, café-style experience. The pairing highlights the tea notes in every bite.

Elegant Presentation

Top with edible florals, mint leaves, or gold leaf flakes. The presentation feels refined yet approachable—exactly the kind of beauty Catherine encourages her readers to share online.

Common Mistakes to Avoid

Overbaking the Cake

A lava cake should have a slightly jiggly center. Overbaking will set the interior and remove the molten texture that defines the dessert.

Using Low-Grade Matcha

Cheap matcha dulls in color and tastes bitter after baking. Always choose a fresh, culinary-grade powder stored in an airtight container.

Skipping the Sift

Unsifted matcha clumps and leaves uneven streaks in your batter. Sifting gives both visual consistency and balanced flavor.

Under-Greasing the Mold

Greasing and flouring every nook of your ramekin ensures a clean release. If skipped, your cake may stick or tear during unmolding.

Pouring Too Much Batter

Overfilled molds cause the batter to overflow, ruining the smooth dome. Leave about one centimeter of space at the top for expansion.

Serving Too Late

Serve the cakes within minutes of baking. Waiting too long allows the molten center to solidify, losing its signature lava flow.

Matcha Lava Cake

Print Recipe

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Tender matcha cake with a molten white chocolate centre, and when topped with white chocolate this is the ultimate cozy dessert

• Author: Catherine Zhang
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 Cakes 1x
• Category: Cake
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

Units MUS Scale 1x2x3x

• 160g Unsalted butter (2/3 cup), in cubes
• 100g All purpose flour (2/3 cup 2 tbsp)
• 18g Matcha powder (3 tbsp)
• 240g White chocolate (8.4oz), roughly chopped
• 4 Large eggs
• 50g Granulated sugar (1/4 cup)
• Pinch of salt
• Butter and flour to grease the molds

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Instructions

1. Prepare 4 large dariole molds or ramekins (if you don’t have the right kind of mold you can use anything on hand from mugs to small cake tins, just keep an eye on the cakes and increase or decrease the cooking time accordingly)
2. Preheat the oven to 390F/200C
3. Grease the base and sides of the ramekins with butter and dust with flour, tap out any excess flour
4. Combine the white chocolate and butter in a heatproof bowl
5. Melt the white chocolate and butter in the microwave or over a double boiler, and stir until completely melted
6. Sift the matcha powder into the melted white chocolate mixture and mix until well combined
7. Whisk in the eggs and sugar
8. Sift in the flour and salt, and fold the dry ingredients until just combined
9. Pour batter between your ramekins, stopping 1cm from the rim
10. Place ramekins on a baking tray and bake for 8-10 minutes, or until the surface of the cake is set with a soft center
11. Turn the cakes upside down onto a plate, firmly tap the top of the ramekin and unmold
12. Serve immediately with ice cream or whipped cream!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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