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–+ servings
Matcha Oreo Lava Cake (1)

How to Make Matcha Lava Cake with Oreo Crumbs

This striking Matcha Oreo Cake features a soft black sponge, rich matcha lava cream, and a crunchy Oreo topping. It's simple to make but incredibly impressive—perfect for parties, gifting, or matcha lovers.
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Prep Time 40 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 4

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.
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