Red Velvet Lava Cake Recipe

Craving something rich, romantic, and slightly dramatic? This Red Velvet Lava Cake recipe is your perfect match. With a vibrant red color and a velvety texture that melts in your mouth, each bite delivers a burst of warm, gooey chocolate from the center. Ideal for special nights, anniversaries, or just a personal treat it’s a showstopper that doesn’t need hours in the kitchen. The best part? It’s ready in under 30 minutes with basic ingredients!

I love red velvet lava cake. Red Velvet Pancakes is one of my favorite cake. So I think this Red Velvet Pancakes is suitable for you to make for breakfast anytime.

Ingredients of Red Velvet Lava Cake 

• ½ cup unsalted butter
• ½ cup white chocolate chopped
• 2 large eggs
• ¼ cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• ¼ cup all-purpose flour
• ½ tsp vanilla extract
• ½ tsp red gel food coloring

Optional Toppings

• Powdered sugar
• Vanilla ice cream

Equipment

• 4 ramekins (6 oz each)
• Mixing bowls
• Whisk or hand mixer
• Rubber spatula
• Baking sheet
• Cooling rack

Step-by-Step Instructions

Step: 1- Preheat the oven to 425°F (218°C). Lightly butter the inside of each ramekin and dust with cocoa powder. Place ramekins on a baking tray.

Step: 2- Melt the butter and white chocolate in a microwave-safe bowl or over a double boiler. Stir until smooth. Let it cool slightly.

Step: 3- Whisk eggs and sugar in a separate bowl for about 1–2 minutes until light and fluffy. Mix in vanilla extract and red food coloring. Combine the cooled chocolate mixture with the egg mixture.

Step: 4- Sift in cocoa powder, flour, and a pinch of salt. Gently fold the batter until just combined. Avoid overmixing.

Step: 5- Divide the batter evenly into the ramekins. Bake for 12–14 minutes. The edges should be firm while the center stays molten.

Step: 6- Cool for 1–2 minutes. Run a knife around the edges and invert onto serving plates. Serve warm with your favorite toppings.

If you like these red velvet lava cake recipe, you should definitely try the Red Velvet Waffles and Cheesecake recipes.

Storage Tips

• Fridge: Store leftover cakes (unmolded) in an airtight container for up to 2 days.
• Reheat: Microwave for 15–20 seconds to reheat.

Nutrition 

• Calories: 375 kcal
• Fat: 26g
• Carbs: 30g
• Sugar: 21g
• Protein: 5g
• Fiber: 1g

FAQs

Q: Can I replace white chocolate with dark or milk chocolate?

A: Yes, but it will alter both the flavor and the red hue of the cake.

Can I use a muffin tin if I don’t have ramekins?

A: Absolutely! Use foil or paper cupcake liners and reduce bake time by 1–2 minutes.

Q: Can I freeze the batter?

A: Yes! Pour into ramekins, cover, and freeze. Thaw overnight before baking.

Q: Is vinegar required in red velvet cake?

A: Not always for lava cakes, but a drop can enhance flavor balance if desired.

Conclusion

This Red Velvet Lava Cake proves you don’t need to be a pastry chef to create an elegant, restaurant-worthy dessert. Its luscious texture and molten center make every bite unforgettable. Whether you’re planning a celebration or treating yourself to a cozy dessert night, this recipe is a must-try. Bake it, break it, and enjoy the chocolatey magic!