Introduction

These Molten Red Velvet Cakes are a decadent treat featuring a rich, hidden chocolate center that oozes with every bite. Paired with a smooth cream cheese whipped cream, they make an impressive and indulgent dessert for any special occasion.

Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe - Recipe Image

Ingredients

2 oz. semisweet chocolate baking bar, finely chopped
1/4 cup heavy cream
1 cup cake flour
1 1/2 tsp. unsweetened cocoa, plus more for ramekins
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup salted butter, melted, plus more for ramekins
1/2 cup granulated sugar
6 Tbsp. buttermilk
1 1/2 tsp. red liquid food coloring
1/2 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1 large egg yolk
2 oz. cream cheese, softened
3 Tbsp. powdered sugar (for whipped cream)
1/2 tsp. vanilla extract (for whipped cream)
3/4 cup heavy cream (for whipped cream)
1 Tbsp. powdered sugar (for dusting)

Instructions

Step 1: Combine the chopped semisweet chocolate and 1/4 cup heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let stand for 1 minute. Whisk until smooth. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill until firm, about 2 hours. You can prepare this chocolate mixture up to one day in advance and store it refrigerated.
Step 2: Preheat your oven to 400°F. Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa, tapping out any excess.
Step 3: In a medium bowl, whisk together cake flour, unsweetened cocoa, baking soda, and salt.
Step 4: In another bowl, combine melted butter, granulated sugar, buttermilk, red food coloring, vanilla extract, apple cider vinegar, and egg yolk. Whisk until well blended.
Step 5: Add the wet butter mixture to the dry flour mixture and whisk just until combined. Divide the batter evenly among the prepared ramekins.
Step 6: Using a small cookie scoop (about 1 1/4 to 1 1/2 inches), portion the chilled chocolate mixture into four balls. Place one chocolate ball in the center of each ramekin’s batter, pressing lightly. The chocolate will sink during baking.
Step 7: Place the ramekins on a baking sheet and bake for about 18 minutes, until the cake’s center springs back when lightly pressed.
Step 8: While the cakes are baking, prepare the cream cheese whipped cream. In a medium bowl, stir together the softened cream cheese, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Add 3/4 cup heavy cream and beat on medium-high speed with an electric mixer until soft peaks form, about 30 seconds to 1 minute. Scrape the sides of the bowl as needed.
Step 9: Remove cakes from the oven and immediately run an offset spatula or thin knife around the edges to loosen. Invert each cake onto a serving plate.
Step 10: Dust the cakes evenly with 1 tablespoon powdered sugar. Top each with a dollop of cream cheese whipped cream and serve immediately for the best molten center experience.

Tips & Variations

For a deeper chocolate flavor, use bittersweet chocolate instead of semisweet.
If you don’t have buttermilk, mix 6 tablespoons of milk with 1 teaspoon of lemon juice or vinegar and let stand for 5 minutes as a substitute.
Use gel food coloring for a more vibrant red without adding extra liquid to the batter.
Prepare the chocolate filling a day ahead to save time on the day of baking.
To make these gluten-free, substitute cake flour with a gluten-free baking mix designed for cakes.

Storage

These molten cakes are best enjoyed fresh out of the oven. If you have leftovers, store them covered in the refrigerator for up to 2 days. Reheat gently in a microwave for about 15 seconds, but note the molten center may firm up. The cream cheese whipped cream should be stored separately in an airtight container and used within 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

You can prepare the chocolate filling a day in advance and keep it refrigerated. The cakes themselves are best baked and served immediately for the molten center effect.

What can I use if I don’t have ramekins?

Any oven-safe small baking dishes or custard cups around 6 to 8 ounces will work as substitutes for ramekins.

Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

Molten Red Velvet Cakes are decadent individual chocolate cakes with a gooey molten center, combining rich red velvet flavor with melted semisweet chocolate. Each cake is topped with a luscious cream cheese whipped cream, making this dessert perfect for special occasions or an indulgent treat.

Author: Isabella
Prep Time: 15 minutes plus 2 hours chilling time
Cook Time: 18 minutes
Total Time: 2 hours 33 minutes
Yield: 4 individual cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cakes

2 oz. semisweet chocolate baking bar, finely chopped
1/4 cup heavy cream
1 cup cake flour
1 1/2 tsp. unsweetened cocoa, plus more for ramekins
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup salted butter, melted, plus more for ramekins
1/2 cup granulated sugar
6 Tbsp. buttermilk
1 1/2 tsp. red liquid food coloring
1/2 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1 large egg yolk
2 oz. cream cheese, softened

Cream Cheese Whipped Cream

3 Tbsp. powdered sugar
1/2 tsp. vanilla extract
3/4 cup heavy cream

Additional Ingredients

1 Tbsp. powdered sugar

Instructions

Prepare the chocolate mixture: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let stand for 1 minute. Whisk the mixture until melted and smooth, then cover with plastic wrap directly on the surface to prevent skin formation. Chill in the refrigerator until firm, about 2 hours. This can be done up to one day in advance.
Preheat and prepare ramekins: Preheat your oven to 400°F (204°C). Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa powder, tapping out the excess to prevent clumps.
Mix dry ingredients: In a medium bowl, whisk together cake flour, unsweetened cocoa, baking soda, and salt until combined.
Mix wet ingredients: In a separate bowl, whisk together melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and the egg yolk until well combined.
Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and whisk just until blended, being careful not to overmix.
Fill ramekins with batter: Divide the batter evenly into the prepared ramekins.
Portion molten center: Using a small cookie scoop (1 1/4 or 1 1/2 inch), scoop the chilled chocolate ganache into four balls. Place one ball in the center of the batter in each ramekin, pressing lightly to ensure it sinks into the batter during baking.
Bake cakes: Place ramekins on a baking sheet and bake in the preheated oven until the centers spring back when lightly pressed, approximately 18 minutes.
Make cream cheese whipped cream: While cakes are baking, combine softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Stir until smooth, then add heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute, scraping down the sides as needed.
Finish and serve: Remove cakes from the oven and immediately run an offset spatula or thin knife around the edges to loosen. Invert each cake onto a serving plate. Dust the tops with powdered sugar and top each cake with a generous dollop of cream cheese whipped cream. Serve immediately for the best molten effect.

Notes

The chocolate ganache center needs to be chilled until firm for proper shaping, but it can be made up to one day ahead.
Use cake flour for a tender crumb; if unavailable, a mix of all-purpose flour with cornstarch can be used as a substitute.
Be careful not to overbake; the center should remain molten and soft.
You can prepare the cream cheese whipped cream just before serving to ensure maximum freshness and volume.
For a more intense red color, adjust the amount of red food coloring to your preference.

Keywords: molten lava cake, red velvet cake, individual cakes, chocolate molten center, cream cheese whipped cream, dessert recipes, holiday dessert