Red Velvet Lava Cake
Save RecipeHi 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!
Get more Valentine’s Day desserts including my Caramel Filled Chocolates, Pink Velvet Cupcakes & Microwave Red Velvet Cake.
- 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
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Set a rack in the center position and preheat the oven to 375oF (190oC).
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Melt the butter and white chocolate in the top of a double boiler or microwave gently.
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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.
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While the machine is running, Add in the red food coloring, vanilla and melted chocolate mixture.
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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.
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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.
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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.
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Let the cakes rest for 5 minutes, then invert them onto dessert plates.
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Serve the cakes immediately with ice cream and dusted with sugar.
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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Hi Emma, I’m Mexican and I think that my English isn’t very good, but I hope you can understand what I’m saying. I made this recipe for my Mom and Sister and they loved it (I ate a little too) The flavor was so good. I’m starting to bake breads, cake, cookies and all that stuff and I really love to do that; I tried this recipe and I’m glad that I tried. I can say that this recipe is one of my favorites
Ola Deny,
Es genial que estés horneando con nosotros. Gracias por su amable revisión de esta receta. Tu inglés es genial, bien hecho. Realmente eres un #boldbaker. Gracias por estar en contacto.
It is great that you are baking with us. Thank you for your kind review of this recipe. Your English is great, well done you. You really are a #boldbaker. Thank you for bein in touch,
Gemma 🙂
Can I not use the white chocolate and just use chocolate. I don’t have any white chocolate.
Hi there,
Yes, I think you can do that, but then it will be a different thing. White chocolate is cocoa butter, no cocoa solids as such, so a different thing to chocolate as we know it.
I hope this helps,You will have something more like this (https://www.biggerbolderbaking.com/chocolate-lava-cake/) and perhaps would be better to follow this recipe.
Gemma 🙂
Hi Gemma,
Should i preheat the oven for lava cake?
yes, always preheat the oven before baking 🙂
Best,
Gemma.
Hello
Kindly advise if i will add nesquik cocoa (chocolate) powder instead of the unsweetened cocoa powder, how much will be the proportion?
Thanks in advance 😍
Hi! Unfortunately, I wouldn’t recommend you use substitute cocoa powder. Great question though. I hope you still give the recipe a try. Let me know how you get on!
I would love for you to create a matcha green tea lava cake! 😀
Hi I…what’s d best substitute for eggs in d lava cakes..?
Hi Astha,
for a red velvet cake try a flax egg. That should work well 🙂
Thank u so much..with flax seeds egg Yorks will b half d quantity of full eggs right..?
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 🙂
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
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
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 🙂
May I know whether I can make white chocolate lava cake with this recipe if I just skip cocoa powder?
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 🙂
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… ?
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 🙂
gemma , if i dont want to put a cocoa powder ,can i exchange it with flour ?
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 🙂
AMAZING!!! I will totally try this recipe!
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
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 🙂
Butter**
Hi Gemma,
I forgot to put the melted putter and white chocolate anyhow i put them last.
But i got a satisfied taste
Ha ha! Buqayi, well done, you did not panic, and you will not forget this again!,
Gemma 🙂
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
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 🙂
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
Hi Van,
Thank you for your response! I am happy when you and your wife are happy!
Gemma 🙂
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
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 🙂
Can I half the recipe?
sure you can. No problem 🙂
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!?
Sounds great. I hope it turns out well 🙂
I really love your recipes, Gemma! It’s all so gorgeous. Could you make a greentea/macha lava cake? I love greentea 😀
Thanks so much Abe, I’m delighted you like them :). I’ll see what I can do about your request. 🙂
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!!
Hi Kris,
I’m sorry for my late reply. Good catch, I just added it to the recipe. Thanks :), Gemma.
Can you make an easy chocolet lava cake?
I have a microwave lava cake Mariam. Look in the microwave 1 minute recipes 🙂
So would that be 8 eggs all together?
Yep. You can save the four egg whites by freezing them for a later use. Hope this helps 🙂
Is that 4 eggs and 4 egg yokes?
Yep 🙂
Hello gemma your inspiration to me, i’m very very like your recipes and love it..
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?
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 🙂
love this recipe :9 🙂
Thanks so much Teressa, really glad you my baking videos 🙂
I made this, and it turns out really delicious :9
Delighted to hear that! 🙂
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.
🙂
aw, that is really incredible. Thank you so much. I am really delighted you get inspiration from my channel.:)
I love this video soo much i watch it like 6 timee cann you make the greentea one?
Aw Thanks so much, really glad you like my baking :). I’ll add your request to my list
I’m a little girl which loves baking… your recipes are amazing especially this I will try it now
Thank you so much Amy, I’m really glad you like my videos. 🙂
I learned alot from you Gemma. The queen of pastry! Thank you for sharing your ideas! 🙂
Thanks so much Rey, delighted you like my baking videos. And I won’t say no to a title like that 😉
Looks absolutely perrrfect!! I love the elegance! So glad your website is doing well!!
Thank you again, Katie! 🙂