Print

Decadent Red Velvet Lava Cakes Recipe Easy Homemade with Cream Cheese Center

red velvet lava cakes - featured image
Print Recipe

These decadent red velvet lava cakes feature a rich, molten cream cheese center and a tender cocoa-infused cake, perfect for quick indulgence with simple ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour (120 g), sifted
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup granulated sugar (150 g)
  • 6 tablespoons unsalted butter (85 g), melted and cooled
  • 1/2 cup buttermilk (120 ml) (or milk + 1 tsp lemon juice)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces cream cheese (115 g), softened
  • 1/4 cup powdered sugar (30 g)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Lightly butter and flour the ramekins, tapping out excess flour to prevent sticking.
  2. Prepare the cream cheese center: In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Cover and chill for about 10 minutes.
  3. Make the cake batter: In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a separate bowl, combine melted butter and granulated sugar. Stir until combined but don’t overmix. Add the egg, vanilla extract, and red food coloring, mixing until smooth and uniform.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Fold gently just until combined—don’t overwork the batter.
  6. Fill ramekins: Spoon about 2 tablespoons (30 ml) of cake batter into the bottom of each ramekin. Add about 1 tablespoon (15 ml) of the cream cheese filling in the center. Top with another 2 tablespoons (30 ml) of cake batter, covering the cream cheese completely.
  7. Bake for 12 to 14 minutes. The edges should be set but the center still slightly jiggly. Avoid overbaking to maintain the molten effect.
  8. Cool for 2 minutes, then run a knife around the edges. Carefully invert onto a dessert plate. The cream cheese center should ooze out like lava.

Notes

Do not overbake to keep the molten center gooey. Use room temperature eggs for better batter texture. Chill the cream cheese filling before assembling. If using silicone muffin cups, watch baking time closely. You can prepare the cream cheese center ahead and keep chilled. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use coconut cream cheese and plant-based milk. Freeze unbaked cakes wrapped tightly for up to 2 months.

Nutrition

Keywords: red velvet lava cakes, cream cheese lava cake, molten lava cake, easy dessert, quick red velvet cake, homemade lava cake, chocolate dessert

Find it online: https://lucastable.com/decadent-red-velvet-lava-cakes-recipe-easy-homemade-with-cream-cheese-center/