Spache the Spatula

Red Velvet Molten Lava Cakes

Oozey, ooey-gooey, goodness!

Beautiful red velvet cakes that hide a rich molten center---the most perfect Valentine's Day dessert! | #recipeIs there anything more perfect and decadent for Valentine’s Day that a chocolate molten cake? Yes. In fact there is. A red velvet molten cake is definitely more perfect!

Guys. Big news for my red velvet obsession. Did you know there is an entire red velvet cookbook?!?!?!?! (All that punctuation is more than necessary.)

Yeah, I didn’t either. So, when I was asked if I wanted a copy of Red Velvet Lover’s Cookbook by Deborah Harroun (author of the amazing food blog Taste and Tell), I baaaasssically freaked out.

Beautiful red velvet cakes that hide a rich molten center---the most perfect Valentine's Day dessert! | #recipeThe cookbook is full of crazy amazing recipes for things like Red Velvet Oreos, Red Velvet Waffles, and Red Velvet Hot Chocolate, and I am in heaven.

I was told that I could share a recipe from the book with you guys, and I knew it had to be these Red Velvet Molten Lava Cakes.

While these look and taste super fancy, they’re actually SO simple to make. Plus, you can make the batter ahead of time, pour it into ramekins, cover with plastic wrap, and pop them into the fridge until you’re ready to bake and eat. It makes them ideal for a homemade Valentine’s Day dessert since you can do all the prep ahead of time!

Beautiful red velvet cakes that hide a rich molten center---the most perfect Valentine's Day dessert! | #recipe

These cakes use white chocolate instead of dark chocolate, making them extra red and vibrant.

You can eat your cakes straight out of their ramekins, but it looks even nicer to invert them onto a plate so that the cakes are actually upside-down.

Beautiful red velvet cakes that hide a rich molten center---the most perfect Valentine's Day dessert! | #recipeDeborah serves hers with a simple dusting of confectioner’s sugar and sliced strawberries. I opted for raspberries.

These actually taste kinda custard-y, like a soufflé or something of the sort. They’re delicious!

Beautiful red velvet cakes that hide a rich molten center---the most perfect Valentine's Day dessert! | #recipe

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Red Velvet Molten Lava Cakes

Yield: 4 cakes


  • 8 tbsp (1 stick) unsalted butter
  • 4 ounces white chocolate
  • 1 cup confectioners' sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tbsp red liquid food coloring
  • 2 tbsp natural unsweetened cocoa powder
  • 6 tbsp all-purpose flour
  • confectioner's sugar, for dusting
  • melted dark or semi-sweet chocolate, to decorate (optional)
  • raspberries or sliced strawberries, for serving


  1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
  2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners' sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
  3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
  4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
  5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
  6. Serve the cakes immediately, dusted with confectioners's sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

recipe from Red Velvet Lover's Cookbook by Deborah Harroun

Beautiful red velvet cakes that hide a rich molten center---the most perfect Valentine's Day dessert! | #recipe


46 Responses to “Red Velvet Molten Lava Cakes”

  1. Hanna — February 15, 2015 at 5:40 am

    Do you have this recepie in European?

    • Rachael replied: — February 15th, 2015 @ 12:52 pm

      Hi Hanna, do you mean by weight? I do not. Since this recipe was taken directly from the cookbook, I didn’t bother weighing anything. You could contact Deborah at and ask her though, since it’s her recipe 🙂

  2. leelabean — February 15, 2015 at 8:23 am

    Hey Rachael!
    These red velvet molten lava cakes look sooooo amazing. I cannot wait to try them on my family… And white chocolate – that’s genius! Such a great twist on a delectable classic.
    Will report back when I make them.. 🙂

    • Rachael replied: — February 15th, 2015 @ 12:53 pm

      Thank you! I wish I could take credit from this, but like I said, this is a recipe straight from the cookbook!

  3. Honey, What's Cooking? — February 15, 2015 at 11:00 am

    Looks scrumptious.  Your pics are divine.  Never seen a red velvet motlen cake before, and I’m thinking why is this not more common?  Perfect for V-Day!

    • Rachael replied: — February 15th, 2015 @ 12:55 pm

      Right?! It’s such a great idea and almost seems so obvious, and yet I don’t know that I’ve ever seen it before!
      Thank you!

  4. Jess @ whatjessicabakednext — February 15, 2015 at 11:22 am

    These lava cakes look amazing! Love the red velvet! 😀 

    • Rachael replied: — February 15th, 2015 @ 12:56 pm

      Thanks, Jess!

  5. Thalia @ butter and brioche — February 15, 2015 at 1:00 pm

    Wow – a red velvet molten lava cake?! Never seen anything like it before. Just delicious!

    • Rachael replied: — February 15th, 2015 @ 1:00 pm

      Thank you, Thalia!

  6. Vy — February 15, 2015 at 11:06 pm

    Wow! That looks amazing!

    • Rachael replied: — February 15th, 2015 @ 11:49 pm

      Thank you, Vy!

  7. Oana — February 15, 2015 at 11:48 pm

    Look at that bright, ooey gooey center! I haven’t seen red velvet molten cake before, but it looks beautiful! Well done, thank you for sharing!

    • Rachael replied: — February 15th, 2015 @ 11:49 pm

      Thanks, Oana!

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  9. Lena — March 8, 2015 at 10:23 am

    We tried these, but they did not turn out red. We think the cocoa powder was a bit overwhelming and next time we will use left. We also had smaller molds so they were not as gooey but still very good. 

    • Rachael replied: — March 8th, 2015 @ 1:36 pm

      Hi Lena, I’m shocked yours didn’t turn out red, as mine were incredibly vibrant! I’m glad you liked them, though!

  10. Deborah — March 10, 2015 at 6:34 am

    This is my husband’s all-time favorite recipe EVER.  I’m so glad you got to try them and that you loved them!!  Thanks so much for posting!!!

    • Rachael replied: — March 10th, 2015 @ 11:12 am

      It was an amazing recipe! Thanks so much for creating such an awesome book!

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  16. Norita — January 31, 2016 at 2:20 pm

    Can gluten free flour be used in place of regular flour?

    • Rachael replied: — January 31st, 2016 @ 9:08 pm

      Hi Norita! I’m not sure as I’ve never tried making it that way; I’m sorry. Id you try it out, I’d love to hear how it works!

  17. louise — February 2, 2016 at 8:14 am

    Wow I wish I could make this every time I try velvet cake it comes out brown not red 😞

    • Rachael replied: — February 2nd, 2016 @ 10:03 am

      Hi Louise, it may depend on the amount and type of red dye you are using!

  18. sue — February 3, 2016 at 3:53 am

    what red dye do i need to make sure the cakes turn out deep red and not brown or pink?

    • Rachael replied: — February 3rd, 2016 @ 11:41 am

      In this recipe, just regular liquid red dye from the grocery store will work. In others, I find that gel food colorings have better color payoff.

  19. Love Food Life Alchemy — February 7, 2016 at 10:40 am

    You photos are beautiful and very tempting. I want to try this for Valentine’s Day, but I’m so concerned about getting the center to bake up right.  It semms tricky, but I’ll gie it a shot.

    • Rachael replied: — February 7th, 2016 @ 2:05 pm

      Aw thank you!

      I promise it only looks tricky. It’s actually quite simple!

  20. Fay — February 9, 2016 at 11:59 pm

    Hi Rachel,

    I loved the recipe, and would love to make it for my husband for V.Day, I have 2 questions, first at what temp do you bake them at? and my second is I have 2 sizes for the ramekins 9cm and 12cm, which one is better?

    thank you in advance

    • Rachael replied: — February 10th, 2016 @ 2:10 pm

      Hi Fay! They bake at 450 degrees.
      I would probably go with the 9cm ramekins. Do they hold 4 ounces? That’s what really matters 🙂 Happy baking!

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  22. Eva — February 12, 2016 at 1:44 pm

    Would the batter hold in the fridge for a couple of hours (im not sure because of the confectioners sugar which tends to liquify if it remains in a wet preparation)? I would love to make these for a dinner but they have to be baked at the last minute and as the batter requires a bit of preparation time it would be great if i could do it before the dinner starts so i can just pop them in the oven while we finish eating 🙂 
    Last but not least: I dont have ramequins. Do you think they would do well in a muffin tin? It would probably be a shorter baking time since they would be smaller? Could you tell me the size of yours?
    Thank you so much for your tips!

    • Rachael replied: — February 12th, 2016 @ 1:58 pm

      Hi Eva!
      The batter should be fine in the fridge for a couple hours!
      As for making them in muffin tins, I’m not sure, but yes the baking time would definitely need to be reduced as cooking in metal is different than cooking in the ramekins. My ramekins hold around 4 ounces, each. They are maybe 2-3x the size of a standard muffin ti, I think.

  23. Eva — February 13, 2016 at 3:03 am

    Thank you so much! Will try and let you know how it goes (i said tin but actually it is a silicon mold. As a test I poured 4 ounces of yogurt in one slot and there was still space to pour a bit more so it should be ok 🙂 )

  24. Eva — February 14, 2016 at 10:16 am

    Hi! So to conclude this thread: the muffin silicon mold worked very well! I was able to divide the batter into the 6 slots and I took them out of the oven after about 10 mn. They were done to perfection and so easy to serve. My only regret is that they were a reddish brown but i know it has to do with the cacao powder so ill adjust for another time. All in all this is a very easy recipe that makes for such an impressive and delicious turnout, thank you for sharing it!

    • Rachael replied: — February 14th, 2016 @ 8:39 pm

      Oh silicone muffin molds was an excellent idea! I’m glad you liked them! Yes, unfortunately the cocoa powder used can change the color, so it can be a bit tricky.

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  26. Andrea — February 17, 2016 at 11:23 am

    THANK YOU for sharing this recipe! I made these for Valentine’s Day, and they were a huge hit, even for someone who does not usually love dessert. So simple, yet so impressive.

    • Rachael replied: — February 17th, 2016 @ 12:12 pm

      Yay! I’m so glad they worked so well for you :]

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