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Red Velvet Lava Cake

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Hi Bold Bakers! I know you love Red Velvet desserts so this week I’m making a BIG & BOLD Red Velvet Lava Cake that I think you’ll really enjoy. So let’s get baking!

 

 

 

 

 

 

 

 

5.0 from 6 reviews
Red Velvet Lava Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 8 oz white chocolate
  • 2 sticks(8oz/225g) butter
  • 1 cup (200g/7oz) sugar
  • 4 large eggs, at room temperature
  • 4 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1 ½ / 2 tbsp red liquid food coloring
  • ¼ Cup (1oz / 27g) natural unsweetened cocoa powder
  • ½ tsp cinnamon
  • ¾ cups (100g/ 3 ½ oz) all-purpose flour
  • confectioner's sugar, for dusting
Instructions
  1. Set a rack in the center position and preheat the oven to 375oF (190oC).
  2. Melt the butter and white chocolate in the top of a double boiler or microwave gently.
  3. Whisk the eggs and egg yolks in a large bowl.When doubled in size and fluffy slowly add in the vanilla extract and sugar bit by bit. Keep whisking until fully incorporated.
  4. While the machine is running, Add in the red food coloring, vanilla and melted chocolate mixture.
  5. Off the machine, sieve the cocoa, flour and cinnamon over the eggs mix. Gently fold in the dry ingredients to the batter and stir until just combined.
  6. Butter your dishes or mugs really well. Divide the batter evenly among them . I scooped 1 Cup measure in each mug .It makes 6 in total.
  7. Place the dishes on a baking sheet and bake until the sides of the cake are set but the centers are still soft, around 18 to 22 minutes. every oven varies so just keep an eye on it. If you take it out and it’s too soft in the middle, don’t worry, pop it back in the oven.
  8. Let the cakes rest for 5 minutes, then invert them onto dessert plates.
  9. Serve the cakes immediately with ice cream and dusted with sugar.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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56 Comments

  1. Astha on October 28, 2017 at 12:28 am

    Hi I…what’s d best substitute for eggs in d lava cakes..?

    • Gemma Stafford on October 29, 2017 at 12:14 pm

      Hi Astha,

      for a red velvet cake try a flax egg. That should work well 🙂

      • Astha on October 30, 2017 at 1:13 am

        Thank u so much..with flax seeds egg Yorks will b half d quantity of full eggs right..?

        • Gemma Stafford on October 30, 2017 at 4:40 am

          Hi Astha,
          Well, it depends on what you wish to use it for really.
          I would not worry too much about this, just balance it with the liquids in your recipe, it will not harm it,
          Gemma 🙂

  2. Khadeejah Muhammed on February 14, 2017 at 10:17 am

    My dear…
    I ve tried this recipe several times nd it never cease to amaze me… absolutely yumm. Especially today… it was a hit with my friends … so thot will let u know.
    Very much grateful to u for the recipes…
    Love. K

  3. Gabriella Szalay on January 26, 2017 at 7:39 am

    Hi Gemma!
    Do you think I colud make these in a muffin tin, maybe smaller batches and shorter baking time?

    I love your recipes!
    Gabo

    • Gemma Stafford on January 27, 2017 at 1:13 am

      Yes Gabriella, My Mum makes this in individual portions, but in individual molds, called dariole molds. you could try this in a muffin pan, but it is important to use a liner as these are delicate, and you need to be able to turn them out and serve without breaking them. they will take about 15 mins, can be refrigerated before baking, and need to be baked and served from the oven. Do give this a try, break down the recipe to a small portion to try it. It is best to write it down, and double check it. 1/4 of the recipe would be good for a test,
      Gemma 🙂

  4. Terrance on December 30, 2016 at 6:25 am

    May I know whether I can make white chocolate lava cake with this recipe if I just skip cocoa powder?

    • Gemma Stafford on December 30, 2016 at 5:00 pm

      you can but just note the amount of cocoa you leave out replace that with more flour and it will make a difference to your finished product. Also I recommend leave out the cinnamon as well.

      Happy Baking 🙂

    • Khadeejah Muhammed on February 14, 2017 at 10:26 am

      I ve tried that with Gemma’s chocolate lava cake…only changed to white chocolate… tasted awesome… the only thing I felt was the colour of the cake on the surface turned brown unevenly… nd din look quite alluring until it was tasted….
      Do try… u ll like it… ?

      • Gemma Stafford on February 15, 2017 at 3:03 am

        Thank you for your lovely comments and kind assistance, it is great to get this level of help from you guys.
        I am happy to hear about your experiment with white chocolate too, well done you,
        Gemma 🙂

  5. Prisilia Anggraini Evelyne Terisno on August 11, 2016 at 10:04 pm

    gemma , if i dont want to put a cocoa powder ,can i exchange it with flour ?

    • Gemma Stafford on August 12, 2016 at 2:57 am

      Hi Prisilla,
      this will of course change the result for this recipe. You can leave out the cocoa and replace with 1/2 cocoa quantity of flour.
      Happy baking,
      Gemma 🙂

  6. Annie on August 5, 2016 at 1:29 am

    AMAZING!!! I will totally try this recipe!

  7. shamaila on June 17, 2016 at 1:17 pm

    HI, can you make a pure vanilla lava cake. My father loves vanilla other than any other flavors and his birthday is coming soon. I wanna please him with a great vanilla recipe… 🙂 THANK YOU

    • Gemma Stafford on June 18, 2016 at 1:15 am

      Hi Shamaila,
      Do you mean a white lava cake, using white chocolate? I do not have a recipe here for this but I will add it to my list. It will not appear too soon as I am working through a really long list at the moment,
      Gemma 🙂

  8. Buqayi on June 13, 2016 at 9:36 am

    Butter**

  9. Buqayi on June 13, 2016 at 9:34 am

    Hi Gemma,
    I forgot to put the melted putter and white chocolate anyhow i put them last.
    But i got a satisfied taste

    • Gemma Stafford on June 14, 2016 at 2:42 am

      Ha ha! Buqayi, well done, you did not panic, and you will not forget this again!,
      Gemma 🙂

  10. Jason on June 9, 2016 at 4:46 pm

    Hey Gemma,

    I am really enjoying trying out your recipes. I was wondering can you split this recipe up into cakelettes? I have a great Pan for that and it has 6 molds so I figured it might work for the six servings of this recipe. Thanks!
    -J

    • Gemma Stafford on June 10, 2016 at 2:12 am

      Hi Jason,
      That is a perfect plan, great for portion control, and having something for the freezer, great idea! Just watch your cooking time, you will need to check the bake after about 20 mins,
      Gemma 🙂

      • Jason on June 10, 2016 at 9:18 am

        Bingo, wife and I want the cake but can’t always hold back from eating it all at once!! Thanks a lot, I’ll send pictures when we bake them. Not to mention how slick would it be having little cakelettes in the freezer when company arrives?
        Thanks for the advice and look forward to more bold baking!

        -J

        • Gemma Stafford on June 11, 2016 at 2:14 am

          Hi Van,
          Thank you for your response! I am happy when you and your wife are happy!
          Gemma 🙂

  11. Storm on April 28, 2016 at 11:17 pm

    Hi Gemma.
    The red velvet lava cakes look amazing. I’m wondering can you freeze the mix in the cup and bake later?
    Thank you

    • Gemma Stafford on April 30, 2016 at 11:26 am

      Hi Storm,
      Once you add a raising agent to a bake it begins to deactivate. Freezing a mixed recipe is not a great idea, but saving the dry ingredients in a plastic bag in the fridge, just to add the wet ingredients will be ok!
      Gemma 🙂

  12. Vikki on March 30, 2016 at 9:44 pm

    Can I half the recipe?

    • Gemma Stafford on March 30, 2016 at 9:49 pm

      sure you can. No problem 🙂

  13. Celine on March 30, 2016 at 5:07 pm

    I’m going to make this for my cousin’s birthday but try to add a twist of Matcha because she loves Matcha and red velvet!?

    • Gemma Stafford on March 30, 2016 at 10:04 pm

      Sounds great. I hope it turns out well 🙂

  14. Abe on January 31, 2016 at 3:57 am

    I really love your recipes, Gemma! It’s all so gorgeous. Could you make a greentea/macha lava cake? I love greentea 😀

    • Gemma Stafford on February 4, 2016 at 4:14 pm

      Thanks so much Abe, I’m delighted you like them :). I’ll see what I can do about your request. 🙂

  15. Kris on December 31, 2015 at 12:41 am

    Hey Gemma, im one of your big guest fan!! Im about to make this recipe yet i realize in the tutorial there a vanilla extract yet nine in the recipe. Could you clarify it? Thanks darl!!

    • Gemma Stafford on January 15, 2016 at 6:35 pm

      Hi Kris,

      I’m sorry for my late reply. Good catch, I just added it to the recipe. Thanks :), Gemma.

  16. Mariam on December 20, 2015 at 4:29 am

    Can you make an easy chocolet lava cake?

    • Gemma Stafford on December 22, 2015 at 12:27 pm

      I have a microwave lava cake Mariam. Look in the microwave 1 minute recipes 🙂

  17. Chase on November 29, 2015 at 9:09 am

    So would that be 8 eggs all together?

    • Gemma Stafford on November 30, 2015 at 6:51 pm

      Yep. You can save the four egg whites by freezing them for a later use. Hope this helps 🙂

  18. Zach on November 1, 2015 at 9:26 am

    Is that 4 eggs and 4 egg yokes?

    • Gemma Stafford on November 3, 2015 at 7:17 pm

      Yep 🙂

  19. Wulanayu on August 25, 2015 at 9:26 pm

    Hello gemma your inspiration to me, i’m very very like your recipes and love it..

  20. Rachel on August 9, 2015 at 10:14 am

    I made this once before and it was amazing! I was wondering if it would turn out the same if I baked it in cupcake liners in a muffin pan?

    • Gemma Stafford on August 17, 2015 at 11:24 am

      I haven’t tried that. I think the baking times will change, be sure to keep an eye on it. Good luck and let me know how it turns out 🙂

  21. Teressa on August 2, 2015 at 7:51 am

    love this recipe :9 🙂

    • Gemma Stafford on August 2, 2015 at 1:49 pm

      Thanks so much Teressa, really glad you my baking videos 🙂

  22. Teressa on August 1, 2015 at 9:09 am

    I made this, and it turns out really delicious :9

    • Gemma Stafford on August 6, 2015 at 3:03 pm

      Delighted to hear that! 🙂

  23. Kaylee armentrout on July 9, 2015 at 11:15 am

    I love your videos you inspired me to be a culinary chef I really want to try my hardest to become one
    thank you so much your the best.
    🙂

    • Gemma Stafford on July 9, 2015 at 2:49 pm

      aw, that is really incredible. Thank you so much. I am really delighted you get inspiration from my channel.:)

  24. Faya on July 6, 2015 at 8:56 pm

    I love this video soo much i watch it like 6 timee cann you make the greentea one?

    • Gemma Stafford on July 7, 2015 at 9:02 pm

      Aw Thanks so much, really glad you like my baking :). I’ll add your request to my list

  25. Amy pond on July 2, 2015 at 3:58 am

    I’m a little girl which loves baking… your recipes are amazing especially this I will try it now

    • Gemma Stafford on July 2, 2015 at 8:11 pm

      Thank you so much Amy, I’m really glad you like my videos. 🙂

  26. Rey on June 6, 2015 at 10:05 pm

    I learned alot from you Gemma. The queen of pastry! Thank you for sharing your ideas! 🙂

    • Gemma Stafford on June 7, 2015 at 4:38 pm

      Thanks so much Rey, delighted you like my baking videos. And I won’t say no to a title like that 😉

  27. Katie :) on May 29, 2015 at 9:17 pm

    Looks absolutely perrrfect!! I love the elegance! So glad your website is doing well!!

    • Gemma Stafford on May 30, 2015 at 3:34 pm

      Thank you again, Katie! 🙂

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