I love how easy and satisfying this cake is to make. Even without fancy decorating skills, you can still create a stunning dessert that oozes matcha cream and wows everyone at the table.
Matcha Oreo Lava Cake
I made this cake with a deep black bamboo charcoal sponge and filled it with a creamy, bittersweet matcha milk cap. The moment you slice it open, the filling flows out beautifully, and the crushed Oreo topping gives it just the right crunch. It’s an eye-catching cake that’s also beginner-friendly and perfect for gatherings.
Why you‘ll love this recipe
- The lava-style matcha cream makes this cake look incredibly impressive with minimal effort
- The contrast between the dark sponge and green filling is visually striking
- No need for smooth frosting techniques—perfect for beginners
- Oreo crumbs add rich texture and flavor
- Great for tea parties, celebrations, or gifting
Ingredients
Cake Base
- 3 eggs (about 50g each, separate whites and yolks, bowl for egg whites must be oil- and water-free)
- 5g bamboo charcoal powder (food-grade, for black color; substitute with cocoa powder if needed)
- 45g cake flour (sifted)
- 35g corn oil (or any neutral oil like canola or sunflower)
- 40g milk (room temperature)
- 45g sugar (divided into 3 additions for egg whites)
- 2 drops lemon juice (or white vinegar, helps stabilize egg whites)
Matcha Milk Cap
- 200g heavy cream (chilled at least 12 hours, rest at room temp 10 min before whipping)
- 10g sugar (adjust to 15g for more sweetness)
- 10g matcha powder (preferably Uji matcha)
- 35g hot milk (60–70°C, just enough to dissolve the powder, not boiling)
- 30g crushed Oreos (cream removed, for topping)
Instructions
- Preheat oven
Preheat oven to 150°C with fan mode (or 160°C for conventional ovens). Place rack on the lower level.
- Make the cake batter
In a bowl, whisk 35g corn oil with 5g bamboo charcoal powder until smooth.
Add 40g milk and mix until well combined.
Sift in 45g cake flour and whisk using “Z” motions to avoid gluten formation.
Add the egg yolks one at a time, mixing well between each. Set aside.
- Whip egg whites
Add 2 drops lemon juice to the egg whites. Beat at low speed until large bubbles form.
Add 15g sugar, beat at medium speed until foamy.
Add another 15g sugar, continue beating until fine lines form.
Add the final 15g sugar and beat at low speed until stiff peaks with slightly curved tips form. Do not overbeat.
- Combine batter and meringue
Add 1/3 of the whipped egg whites to the yolk batter. Gently fold from bottom to top with a spatula to avoid deflation.
Pour this back into the rest of the meringue and fold until well mixed and fluffy (20–30 folds).
- Bake the cake
Pour batter into a 6-inch round removable-bottom cake pan. Tap the pan 3 times to release air bubbles. Smooth the surface.
Bake at 150°C (fan) for 45–50 minutes or at 160°C (conventional) for 50–55 minutes.
Test with a toothpick—if it comes out clean, it’s done.
Immediately invert the pan to cool on a rack for 30 minutes. Then gently unmold.
- Make the matcha milk cap
In a bowl, mix 10g matcha powder with 35g hot milk until smooth. Let cool to room temperature.
Whip 200g cream with 10g sugar until soft peaks form.
Add the cooled matcha milk and beat until thick but still spreadable (do not overwhip or it will curdle).
- Assemble the cake
Cut the cooled cake into 2 layers, or dig a 5cm wide, 3cm deep hole in the top.
Fill with matcha milk cap and smooth the surface. Allow a little cream to overflow for a lava effect.
Top with 30g crushed Oreos and press gently to adhere.
Refrigerate for 30 minutes to set before serving.
Frequently Asked Questions
Q: Can I skip the bamboo charcoal powder?
A: Yes, you can replace it with cocoa powder if you don’t have it. It won’t be jet black, but still delicious.
Q: My matcha cream is too runny—what should I do?
A: Reduce the hot milk to 30g or chill the cream mixture for 30 minutes to firm up.
Q: How long can I store this cake?
A: Refrigerate for up to 2 days. Let it sit at room temp for 10 minutes before eating for the best texture.
Q: Can I use a different size pan?
A: This recipe is best for a 6-inch round pan. If you use a different size, adjust the baking time accordingly.
How to Make Matcha Lava Cake with Oreo Crumbs
Ingredients
Cake Base
- 3 eggs about 50g each, separate whites and yolks, bowl for egg whites must be oil- and water-free
- 5 g bamboo charcoal powder food-grade, for black color; substitute with cocoa powder if needed
- 45 g cake flour sifted
- 35 g corn oil or any neutral oil like canola or sunflower
- 40 g milk room temperature
- 45 g sugar divided into 3 additions for egg whites
- 2 drops lemon juice or white vinegar, helps stabilize egg whites
Matcha Milk Cap
- 200 g heavy cream chilled at least 12 hours, rest at room temp 10 min before whipping
- 10 g sugar adjust to 15g for more sweetness
- 10 g matcha powder preferably Uji matcha
- 35 g hot milk 60–70°C, just enough to dissolve the powder, not boiling
- 30 g crushed Oreos cream removed, for topping
Instructions
Preheat oven
- Preheat oven to 150°C with fan mode (or 160°C for conventional ovens). Place rack on the lower level.
Make the cake batter
- In a bowl, whisk 35g corn oil with 5g bamboo charcoal powder until smooth.
- Add 40g milk and mix until well combined.
- Sift in 45g cake flour and whisk using “Z” motions to avoid gluten formation.
- Add the egg yolks one at a time, mixing well between each. Set aside.
Whip egg whites
- Add 2 drops lemon juice to the egg whites. Beat at low speed until large bubbles form.
- Add 15g sugar, beat at medium speed until foamy.
- Add another 15g sugar, continue beating until fine lines form.
- Add the final 15g sugar and beat at low speed until stiff peaks with slightly curved tips form. Do not overbeat.
Combine batter and meringue
- Add 1/3 of the whipped egg whites to the yolk batter. Gently fold from bottom to top with a spatula to avoid deflation.
- Pour this back into the rest of the meringue and fold until well mixed and fluffy (20–30 folds).
Bake the cake
- Pour batter into a 6-inch round removable-bottom cake pan. Tap the pan 3 times to release air bubbles. Smooth the surface.
- Bake at 150°C (fan) for 45–50 minutes or at 160°C (conventional) for 50–55 minutes.
- Test with a toothpick—if it comes out clean, it's done.
- Immediately invert the pan to cool on a rack for 30 minutes. Then gently unmold.
Make the matcha milk cap
- In a bowl, mix 10g matcha powder with 35g hot milk until smooth. Let cool to room temperature.
- Whip 200g cream with 10g sugar until soft peaks form.
- Add the cooled matcha milk and beat until thick but still spreadable (do not overwhip or it will curdle).
Assemble the cake
- Cut the cooled cake into 2 layers, or dig a 5cm wide, 3cm deep hole in the top.
- Fill with matcha milk cap and smooth the surface. Allow a little cream to overflow for a lava effect.
- Top with 30g crushed Oreos and press gently to adhere.
- Refrigerate for 30 minutes to set before serving.
Leave a Reply