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Decadent Red Velvet Lava Cakes with White Chocolate Centers

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These decadent red velvet lava cakes feature a rich, velvety crumb with a molten white chocolate center, perfect for any occasion and easy to make in under 30 minutes.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1/2 cup (120ml) buttermilk, room temperature (or milk + 1 tsp lemon juice)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food coloring (gel or liquid)
  • 4 ounces (115g) white chocolate bars or chips

Instructions

  1. Preheat your oven to 425°F (220°C). Butter your ramekins generously and dust them with cocoa powder to prevent sticking.
  2. Cut the white chocolate bars into small chunks, approximately 1 tablespoon pieces each. Set aside.
  3. In a medium bowl, sift together the all-purpose flour, cocoa powder, sugar, salt, baking powder, and baking soda. Whisk to combine evenly.
  4. In a separate large bowl, whisk melted butter, vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring until smooth and well combined.
  5. Slowly add the sifted dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Spoon about 3 tablespoons of batter into each prepared ramekin. Place one piece of white chocolate in the center, then cover it with an additional 2 tablespoons of batter so the chocolate is fully encased.
  7. Place ramekins on a baking sheet and bake at 425°F (220°C) for 12-14 minutes. The edges should be firm but the center still slightly jiggly.
  8. Let the cakes cool in ramekins for 3-5 minutes. Run a knife around the edges to loosen, then invert onto dessert plates. Serve immediately.

Notes

Use room temperature eggs and buttermilk for best results. Dust ramekins with cocoa powder to prevent sticking. Watch baking time carefully to maintain molten center. For extra gooey centers, chill white chocolate pieces before baking. If baking from refrigerated, add a couple of extra minutes to baking time. Avoid opening oven door mid-bake to keep temperature steady.

Nutrition

Keywords: red velvet lava cakes, white chocolate lava cakes, molten lava cake, easy dessert, homemade lava cake, red velvet dessert, white chocolate center

Find it online: https://lucastable.com/decadent-red-velvet-lava-cakes-recipe-easy-homemade-white-chocolate-centers/