This delicious and unique red velvet molten lava cake comes together in 20 minutes and makes for the perfect comforting dessert! Pair it with the simple 3 ingredient cream cheese glaze to take it to the next level.
Is there any person in the world who does not like molten desserts? I don’t think so.
I mean, how can you NOT like them? They’re warm, gooey, fudgy, AND delicious. What’s not to love? Well, you know how much I love them. If you don’t, you should go read my other molten lava cake recipes, yes, I have multiple on this website.
Now the thing about molten lava cakes is that because they seem like some sort of magical desert that’s somehow set from the outside but molten on the inside, a lot of people think there is a lot of technique that goes into making them, and that they can’t make it themselves at home.
Well, the reality my friend, is quite the opposite. In all honesty, molten lava cakes are just cakes that are slightly undercooked from the center. I’m not kidding. You just have to find the right time balance to take them out of the oven while they’re cooked from the outside but still uncooked from the center.
The recipe for a molten lava cake itself is as simple as it gets – chocolate, butter, eggs, vanilla, flour, and icing sugar. Mix these few basic ingredients together, and your batter is ready. It’s mainly about getting the timing right where it gets a little tricky. But trust me, all you need is a little practice and you’ll know exactly what the right time to take out the cake is.
Now, I know you all must have eaten a chocolate lava cake at least once in your life, but have you eaten a red velvet molten lava cake? No? Well, I’m here to blow your mind cause this red velvet cake is absolutely epic.
Essentially, there isn’t much difference between a red velvet cake and a chocolate cake, they are both flavored with chocolate. However, traditionally, what makes a red velvet cake different is the addition of baking soda and vinegar. Adding these acidic ingredients causes a reaction with the chocolate which results in the cake having a slightly acidic flavor. Pair that with tangy cream cheese, and you get one of the best cake flavors in the world.
When I was experimenting with the recipe for this red velvet molten lava cake, I wanted to make sure that the cake actually has that acidic red velvet flavor, and isn’t just another chocolate cake with red coloring, you won’t believe how many people actually do that.
Generally, molten lava cakes don’t use a rising agent in the recipe, but as this was red velvet, I wanted to add a tiny bit of baking soda. Adding a rising agent definitely made it tricky to get the molten center right, but after 5 tries, I finally got it right. And boy was it worth it. The fudgy, gooey, red velvet flavor paired with the tangy cream cheese glaze is absolute dessert perfection. And guess what? It comes together in less than 30 minutes which makes it the perfect easy, lazy person dessert.
Quick tip: If you’re worried about breaking the molten lava cake while unmolding it, just eat it from the bowl you baked it in. It will still taste delicious, and there is no risk of the cake collapsing 😉.
PS: This red velvet molten lava cake also makes for the perfect Halloween dessert because the molten red center resembles a pool of blood 🩸.
Love molten lava cakes? Then you will love these recipes!
A few tips to make a molten lava cake perfectly every time
- Grease the ramekins properly: you want the cakes to slip out of the ramekin as smoothly as possible, so make sure that you prep them properly with butter and flour every time
- Experiment with your oven: although I have mentioned oven temperature and time, your oven may work differently which will change your baking time. You might have to try 1-2 times to get the right time balance.
- Don’t fill the ramekin too much: as this recipe uses baking soda, the cake will rise a little. Make sure not to fill the ramekin more than halfway through.
- Knowing when the cake is done: it gets easier to identify when the cake is done over time, but generally, the cake should be completely set from the sides, and the visible top should have a set layer but should still be jiggly from the center. If it’s too jiggly, let it cook for another minute or two. Keep a very close eye on the cake in the last few minutes.
- Unmolding the cake: this can be a little tricky to do, but follow these steps and you will do it right every time. Place the plate of choice on top of the ramekin, placing the ramekin in the center, then carefully flip the ramekin on the plate and wait for the cake to release. If it does not release immediately, lightly tap the top of the ramekin with a spoon. The ramekin will be very hot so make sure to wear gloves.
- Serve immediately: As the cake sits, the residual heat will cook the center very quickly, so make sure to serve it as soon as it comes out of the oven.
I think you’re ready to become a molten lava cake expert. Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Red Velvet Molten Lava Cake Recipe
Equipment
- Hand whisk
- 2 oven-safe ramekins
Ingredients
Red Velvet Cake Batter
- 85 gs chocolate chips
- 58 gs unsalted butter
- 12 gs icing sugar
- Pinch of salt
- 1 egg
- 1 egg yolk
Cream Cheese Glaze
- 30 gs cream cheese
- 10 gs icing sugar
- 20 ml milk
Instructions
- Preheat oven to 200 degrees Celsius. Prep the ramekins by greasing and dusting with butter and flour.
- In a microwave-safe bowl, add the chocolate (85 gms) and the butter (58 gms) and melt over a double boiler or in the microwave* in 20-second increments (mixing between each increment) until both the ingredients are melted. Set it aside to cool
- Using a hand whisk, combine the mixture until the butter is well incorporated in the chocolate
- Combine the dry ingredients: flour, icing sugar, and salt in a bowl using a hand whisk. In another bowl, whisk together the egg and egg yolk until well combined.
- Add the dry ingredients mix and the egg mix into the cooled chocolate and butter mix and whisk until everything is well combined.
- Pour the batter into the prepared ramekins until they are filled halfway. Make sure not to overfill the ramekins.
- Bake the cakes for 12-13 minutes or until the sides are set but the center is still jiggly. Pay attention to the center, it should still be soft and jiggly but not too soft. Experiment with the baking time on your first try to make sure you get it right.
- Make the cream cheese glaze: In a bowl, add the cream cheese, icing sugar, and milk and whisk until properly combined. You can add more milk if you want the glaze to be runnier.
- To take the cakes out of the ramekin, place an inverted plate over it, then turn the ramekin around with the plate and place it on the table. Be very careful at this step as the ramekins will be extremely hot, don’t forget to use a mitten. Then, slowly lift the ramekin from the plate, the cake should slide out smoothly. If your cake breaks down in a puddle at this step, you have underbaked it. Try leaving it in the oven for a minute or two on your next try. Serve the cake immediately.
Notes
- Oven temperature and baking time: Contrary to popular belief, every oven works differently. The type and size of your oven majorly affect the end results. You may have to experiment a little to find the perfect baking time for your oven
- Chocolate: Using high-quality chocolate is important in this recipe. Regular old chocolate chips like the ones from Hershey’s will not result in a very good molten lava cake. This cake has chocolate front and center, so make sure you’re using high-quality baking chocolate like this one
- Melting chocolate: If you’re melting your chocolate in a microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate. Make sure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
I really hope you give this recipe a try, cause it’s absolutely delicious! If you give it a try, let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
