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Irresistible Red Velvet Lava Cakes Recipe Easy Homemade Dessert with White Chocolate Ganache

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These red velvet lava cakes feature a tender, spongy exterior with a molten core of creamy white chocolate ganache. Quick and easy to make, they deliver a rich, gooey dessert perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 2 tablespoons (15g) unsweetened cocoa powder (Dutch-processed preferred)
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) buttermilk (or milk + 1 tsp vinegar as substitute)
  • 1 teaspoon vanilla extract
  • 1 to 1½ teaspoons red food coloring (liquid or gel)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (135g) white chocolate chips or finely chopped white chocolate
  • ⅓ cup (80ml) heavy cream
  • 1 tablespoon (14g) butter

Instructions

  1. Preheat your oven to 425°F (220°C). Lightly butter or spray ramekins and dust with cocoa powder to prevent sticking.
  2. Prepare the white chocolate ganache: Warm heavy cream in a small saucepan over low heat until just simmering (2-3 minutes). Remove from heat, add white chocolate and butter, let sit for a minute, then whisk until smooth and glossy. Refrigerate until thickened but pourable.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk melted butter, sugar, eggs, buttermilk, vanilla extract, and red food coloring until smooth and homogenous.
  5. Gradually fold dry ingredients into wet ingredients gently until just combined; batter should be thick and glossy with a few tiny lumps.
  6. Spoon about 2 tablespoons (30 ml) of batter into the bottom of each ramekin. Add 1 tablespoon (15 ml) of chilled ganache in the center. Top with 2-3 tablespoons (30-45 ml) of batter to fully enclose the ganache.
  7. Place ramekins on a baking sheet and bake for 12-14 minutes until edges are set and springy but centers still jiggle slightly.
  8. Let cakes sit for 2 minutes after baking. Run a knife around edges to loosen and invert onto plates or serve directly in ramekins. Optionally dust with powdered sugar or add whipped cream.

Notes

Use good-quality white chocolate with at least 30% cocoa butter for smooth ganache. Avoid candy coating white chocolate. Chill ganache to thicken before filling. Watch baking time closely to maintain molten center. Butter and dust ramekins with cocoa powder for easy removal. Can refrigerate filled ramekins up to 24 hours before baking, adding extra baking time if baking cold.

Nutrition

Keywords: red velvet lava cake, white chocolate ganache, molten lava cake, easy dessert, homemade dessert, red velvet dessert, quick dessert, special occasion dessert

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