Combines the irresistible charm of red velvet with the decadence of molten lava cakes
Elegant yet easy to make with simple pantry ingredients
Perfectly portioned for individual servings
The gooey center adds a luscious surprise in every bite
Ideal for romantic dinners, holiday treats, or any time you want to impress
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter semi-sweet chocolate or white chocolate red food coloring granulated sugar large eggs egg yolks vanilla extract all-purpose flour cocoa powder salt cream cheese (optional, for the molten center) powdered sugar (for dusting, optional)
Directions
Preheat your oven to 425°F (220°C). Grease and lightly flour 4 ramekins.
In a double boiler or microwave-safe bowl, melt butter and chocolate together until smooth.
Stir in the red food coloring until the mixture reaches your desired red velvet hue.
In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla until light and thick.
Slowly fold the chocolate mixture into the egg mixture.
Sift in the flour, cocoa powder, and salt. Gently fold to combine without overmixing.
Spoon half of the batter into the ramekins. If using cream cheese, place a small dollop in the center of each and top with remaining batter.
Bake for 12–14 minutes, until the edges are set but the center is soft.
Let cool for 1 minute, then carefully invert onto plates.
Use white chocolate instead of semi-sweet for a lighter flavor
Add a touch of espresso powder to deepen the chocolate notes
Use a cream cheese and sugar mixture as the molten center for a tangy surprise
Add chopped nuts or berries for texture
Serve with ice cream or whipped cream for extra indulgence
Storage/Reheating
These cakes are best served immediately for the molten effect. If storing, keep them covered in the refrigerator for up to 2 days. Reheat in the microwave for 20–30 seconds to slightly soften the center. Avoid freezing, as the texture of the molten center can change.
FAQs
Can I make these ahead of time?
Yes, you can prepare the batter and fill the ramekins ahead. Refrigerate them for up to 24 hours, then bake just before serving.
What makes red velvet different from regular chocolate cake?
Red velvet contains less cocoa and includes red food coloring, often paired with a hint of tang from buttermilk or cream cheese.
Can I use boxed cake mix?
Not for this molten version. Boxed cake mix is better suited for traditional baked cakes rather than lava-style centers.
How do I get the cakes out of the ramekins cleanly?
Grease and flour the ramekins well, and run a knife around the edge before inverting them.
Can I make these without ramekins?
Yes, use a muffin tin lined with parchment or silicone molds, but baking time may need slight adjustments.
What kind of chocolate should I use?
Use high-quality semi-sweet or white chocolate for the best flavor and meltability.
Can I add a filling?
Yes! A small dollop of sweetened cream cheese, Nutella, or white chocolate in the center works perfectly.
How do I know when they’re done?
The edges should be set, but the center should still jiggle slightly. Overbaking will eliminate the molten center.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Are these very sweet?
They are moderately sweet. You can adjust sugar levels or use bittersweet chocolate for a less sweet version.
Conclusion
Molten Red Velvet Cakes are an eye-catching and decadent dessert that looks impressive but comes together easily. With their rich flavor, stunning color, and irresistible molten center, they’re the perfect way to elevate any dessert table or romantic evening. Serve them warm and watch hearts—and cake centers—melt
Molten Red Velvet Cakes are individual red velvet lava cakes with a soft outer layer and a luscious, molten cream cheese or chocolate center. They’re rich, decadent, and perfect for romantic dinners or special occasions.
Ingredients
1/2 cup unsalted butter
4 oz semi-sweet or white chocolate, chopped
1–2 teaspoons red food coloring
2 large eggs
2 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 tablespoon cocoa powder
1/4 teaspoon salt
2 oz cream cheese (optional, for center)
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 425°F (220°C). Grease and lightly flour 4 ramekins.
In a double boiler or microwave-safe bowl, melt butter and chocolate together until smooth.
Stir in red food coloring until you achieve a deep red hue.
In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until light and thick.
Fold the melted chocolate mixture into the egg mixture until combined.
Sift in flour, cocoa powder, and salt. Gently fold until just incorporated.
Spoon half of the batter into prepared ramekins. Add a dollop of cream cheese in the center of each, then top with remaining batter.
Bake for 12–14 minutes, until edges are set but centers are soft and jiggly.
Let rest for 1 minute, then carefully invert onto plates.
Dust with powdered sugar if desired and serve immediately while warm.
Notes
Use high-quality chocolate for the best flavor and texture.You can prep the batter ahead and refrigerate in ramekins up to 24 hours before baking.Do not overbake—centers should remain molten.Serve with ice cream or whipped cream for extra indulgence.Greasing and flouring the ramekins ensures easy release after baking.
