There’s something magical about cutting into a Red Velvet Lava Cake and watching the rich, velvety center cascade out. This indulgent dessert combines the deep, cocoa-kissed flavor of red velvet with a lusciously gooey core that’s pure bliss. In just 38 minutes, you can create a showstopper that’s as stunning as it is delicious, perfect for impressing guests or treating yourself. The contrast of the moist, tender cake with the warm, molten filling is a texture lover’s dream, while the subtle tang of buttermilk adds a delightful twist. It’s a dessert that feels fancy yet is surprisingly simple to make, proving that decadence doesn’t have to be complicated.
Every bite of this Red Velvet Lava Cake is a celebration of flavor and texture, from the delicate crumb to the silky-smooth center. The vibrant red hue makes it a feast for the eyes, while the aroma of cocoa and vanilla fills the kitchen as it bakes. Whether you’re ending a special meal or just craving something extraordinary, this cake delivers. With a prep time of just 20 minutes and a bake time of 18 minutes, it’s a quick yet unforgettable treat. Pair it with a scoop of vanilla ice cream for the ultimate indulgence, and watch it disappear in moments.
Ingredients for Red Velvet Lava Cake
- 8 oz white chocolate (chopped for easier melting)
- 2 sticks (8oz/225g) butter (unsalted, softened)
- 1 cup (200g/7oz) sugar (granulated)
- 4 large eggs (at room temperature)
- 4 large egg yolks (at room temperature)
- 1 tsp vanilla extract (pure for best flavor)
- 1 ½ / 2 tbsp red liquid food coloring (adjust for desired color intensity)
- ¼ Cup (1oz / 27g) natural unsweetened cocoa powder (sifted)
- ½ tsp cinnamon (optional, for added warmth)
- ¾ cups (100g/ 3 ½ oz) all-purpose flour (sifted)
- Confectioner’s sugar (for dusting)
Step-by-Step Instructions
- Preheat the oven: Set a rack in the center position and preheat to 375°F (190°C).
- Melt butter and chocolate: In a double boiler or microwave, gently melt the butter and white chocolate until smooth. Set aside to cool slightly.
- Whisk eggs and yolks: In a large bowl, whisk the eggs and egg yolks until doubled in size and fluffy.
- Add sugar and vanilla: Slowly add the sugar and vanilla extract to the egg mixture, whisking continuously until fully incorporated.
- Mix in coloring and chocolate: While whisking, add the red food coloring and the melted chocolate mixture. Combine thoroughly.
- Fold in dry ingredients: Off the heat, sieve the cocoa powder, flour, and cinnamon over the egg mixture. Gently fold until just combined.
- Prepare dishes: Butter 6 ramekins or mugs generously. Divide the batter evenly among them, using about 1 cup per dish.
- Bake: Place the dishes on a baking sheet and bake for 18 to 22 minutes, or until the sides are set but the centers are still soft. (Oven times may vary, so keep an eye on them.)
- Rest and serve: Let the cakes rest for 5 minutes, then invert them onto dessert plates. Serve immediately with ice cream and a dusting of confectioner’s sugar.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Red Velvet Lava Cake with a drizzle of raspberry coulis or a dollop of whipped cream. For a decadent twist, try a scoop of vanilla bean ice cream or a sprinkle of crushed pecans for added texture. Dusting with confectioner’s sugar is classic, but a touch of cocoa powder can add depth to the presentation.
Serve It Right: Presentation Tips
For a stunning presentation, invert the cakes onto warm dessert plates and serve immediately. Pair with a sprig of fresh mint or a few fresh berries for a pop of color. If you’re feeling fancy, use a piping bag to add a swirl of cream cheese frosting on the side.
Time-Saving Hacks for Busy Bakers
To save time, melt the butter and white chocolate in the microwave in 20-second intervals, stirring in between. Prep your ramekins or mugs with butter before starting the batter to streamline the process. If you’re short on time, skip the double boiler and use a microwave-safe bowl for melting.
Storage and Reheating Tips
These cakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, microwave for 10-15 seconds until the center is warm and gooey again. Avoid over-reheating to maintain that perfect lava texture.
Common Questions Answered
Can I use dark chocolate instead of white? Absolutely! Swap white chocolate for dark chocolate for a richer flavor. What if I don’t have ramekins? Use oven-safe mugs or small baking dishes instead. Just ensure they’re well-buttered to prevent sticking. How do I know when it’s done? The edges should be set, but the center should still jiggle slightly when shaken.
Red Velvet Lava Cake
Ingredients
- 8 oz white chocolate
- 2 sticks butter 8oz/225g
- 1 cup sugar 200g/7oz
- 4 large eggs at room temperature
- 4 large egg yolks room temperature
- 1 tsp vanilla extract
- 1 ½ / 2 tbsp red liquid food coloring
- ¼ Cup natural unsweetened cocoa powder 1oz / 27g
- ½ tsp cinnamon
- ¾ cups all-purpose flour 100g/ 3 ½ oz
- confectioner’s sugar for dusting
Instructions
- Set a rack in the center position and preheat the oven to 375oF (190oC).
- Melt the butter and white chocolate in the top of a double boiler or microwave gently.
- Whisk the eggs and egg yolks in a large bowl.
- When doubled in size and fluffy slowly add in the vanilla extract and sugar bit by bit. Keep whisking until fully incorporated.
- While the machine is running, Add in the red food coloring, vanilla and melted chocolate mixture.
- Off the machine, sieve the cocoa, flour and cinnamon over the eggs mix. Gently fold in the dry ingredients to the batter and stir until just combined.
- Butter your dishes or mugs really well. Divide the batter evenly among them . I scooped 1 Cup measure in each mug .It makes 6 in total.
- Place the dishes on a baking sheet and bake until the sides of the cake are set but the centers are still soft, around 18 to 22 minutes. every oven varies so just keep an eye on it. If you take it out and it’s too soft in the middle, don’t worry, pop it back in the oven.
- Let the cakes rest for 5 minutes, then invert them onto dessert plates.
- Serve the cakes immediately with ice cream and dusted with sugar.
