Four Ingredient Matcha Cornflake Cakes Recipe

This four ingredient matcha cornflake cakes recipe is perfect for a super easy but very slightly bougie Easter dessert recipe.

This could even be a three ingredient matcha cornflake cakes recipe if you omit the Mini Eggs and just want the cornflake cakes as they are outside of Easter. But since Easter is coming up while I'm writing this, I'll be adding the chocolate Mini Eggs.

This is a children-friendly recipe as long as you supervise with or do the melting of the chocolate part yourself. Otherwise it's just a 'stir everything together in a bowl' kind of recipe.

Cornflake cakes usually involve more ingredients because they're often made with milk or dark chocolate, which sets hard. So for those, you need to add butter and syrup to the mixture so they're easier to bite.

However, my matcha cornflake cakes are made with white chocolate, which naturally has a softer texture when it sets. So you can get away with not adding anything else to the chocolate – just the matcha for flavour and colour.

You can also watch me make my matcha cornflake cakes on YouTube:

Ready? Let's go.

(Makes 12 cornflake cakes.)


300g white chocolate
2 tbsp matcha
150g cornflakes
36 Mini Eggs (taken from a 270g bag)


1. Line a muffin pan with 12 large paper cases.

2. Place a heatproof bowl on a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Break up the chocolate, add the matcha and melt it in the bowl, stirring occasionally. (You can also melt the chocolate in a bowl in a microwave in short bursts if you have one.)

3. Take the bowl off the heat and stir in the cornflakes until completely coated.

4. Spoon into your muffin cases, dividing equally, and place three mini eggs in the centre of each.

5. Chill in the fridge for 30 minutes before eating.

Enjoy, and have fun.


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