Molten Red Velvet Cakes Recipe

Introduction

Molten Red Velvet Cakes combine the rich, vibrant flavors of red velvet with a luscious molten chocolate center. These individual cakes are perfect for an impressive dessert that’s surprisingly easy to make and sure to delight family and friends.

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 the whipped cream)
• 1/2 tsp. vanilla extract (for the whipped cream)
• 3/4 cup heavy cream (for the whipped cream)
• 1 Tbsp. powdered sugar (for dusting)

Instructions

1. 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. Let stand for 1 minute, then whisk until smooth. Cover with plastic wrap directly on the surface and chill until firm, about 2 hours.
2. Step 2: Preheat your oven to 400°F (200°C). Grease four 8-ounce ramekins with butter and dust them lightly with unsweetened cocoa, tapping out the excess.
3. Step 3: In a medium bowl, whisk together the cake flour, 1 1/2 tsp. cocoa, baking soda, and salt.
4. Step 4: In a separate bowl, whisk melted butter, granulated sugar, buttermilk, red food coloring, vanilla extract, apple cider vinegar, and egg yolk until combined.
5. Step 5: Add the wet mixture to the dry ingredients and whisk gently until just blended. Divide the batter evenly among the prepared ramekins.
6. Step 6: Using a small cookie scoop (about 1 1/4 to 1 1/2 inches), portion the chilled chocolate mixture into four balls. Press one chocolate ball into the center of the batter in each ramekin.
7. Step 7: Place the ramekins on a baking sheet and bake for about 18 minutes, or until the centers spring back lightly when pressed.
8. Step 8: While the cakes bake, prepare the cream cheese whipped cream. In a medium bowl, stir together softened cream cheese, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
9. Step 9: Add the 3/4 cup heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute. Scrape down the bowl as needed.
10. Step 10: Remove the cakes from the oven. Immediately run a thin knife or offset spatula around the edges to loosen the cakes. Invert each cake onto a serving plate.
11. Step 11: Dust each cake with powdered sugar, top with a generous dollop of cream cheese whipped cream, and serve immediately.

Tips & Variations

• For an extra-moist texture, ensure not to overmix the batter once wet and dry ingredients are combined.
• Use high-quality semisweet chocolate for a richer molten center.
• If you don’t have buttermilk, substitute with milk plus 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
• Try adding a pinch of cinnamon or espresso powder to boost the chocolate flavor subtly.

Storage

Molten red velvet cakes are best enjoyed fresh for the gooey center experience. However, you can store leftover cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave for 20-30 seconds to soften the center before serving. Store the cream cheese whipped cream separately and whip again briefly if needed before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chocolate filling in advance?

Yes, the chocolate and cream mixture can be made up to one day ahead. Keep it covered and chilled in the refrigerator until ready to use.

What if I don’t have ramekins?

You can use any small oven-safe dishes that hold about 8 ounces, such as custard cups or small ceramic bowls. Just make sure to adjust the baking time slightly if your dishes are a different size.

Molten Red Velvet Cakes Recipe

Print Recipe

★★★★★

4.6 from 509 reviews

Molten Red Velvet Cakes feature a luscious semisweet chocolate center surrounded by moist, rich red velvet cake. Baked in individual ramekins and topped with a smooth cream cheese whipped cream, these elegant desserts combine the classic flavors of red velvet with a decadent molten chocolate core, making them perfect for special occasions or an indulgent treat.

• Author: Maya
• Prep Time: 15 minutes (plus 2 hours chilling for chocolate mixture)
• Cook Time: 18 minutes
• Total Time: 2 hours 33 minutes
• Yield: 4 individual molten red velvet cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cakes

• 2 oz. semisweet chocolate baking bar, finely chopped
• 1/4 cup heavy cream
• 1 cup cake flour
• 1 1/2 tsp. unsweetened cocoa powder, 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 (for dusting)

Instructions

1. Prepare the chocolate center: Combine finely 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 the mixture until smooth and melted. Cover with plastic wrap directly on the surface to prevent skin formation and chill until firm, about 2 hours. This can be prepared up to one day in advance and stored in the refrigerator.
2. Preheat and prepare ramekins: Preheat the oven to 400°F. Grease 4 eight-ounce ramekins with butter, then dust them with unsweetened cocoa powder. Tap out any excess cocoa to ensure the cakes don’t stick.
3. Mix dry ingredients: In a medium bowl, whisk together 1 cup cake flour, 1 1/2 teaspoons unsweetened cocoa, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
4. Mix wet ingredients: In a separate bowl, whisk together the melted salted butter, 1/2 cup granulated sugar, 6 tablespoons buttermilk, 1 1/2 teaspoons red liquid food coloring, 1/2 teaspoon vanilla extract, 1/2 teaspoon apple cider vinegar, and 1 large egg yolk until smooth.
5. Combine batter: Add the wet mixture to the dry ingredients and whisk gently just until blended. Avoid overmixing to ensure a tender cake texture.
6. Fill ramekins: Divide the batter evenly among the prepared ramekins. Using a small cookie scoop (1 1/4 to 1 1/2 inch), portion the chilled chocolate mixture into 4 balls. Place one chocolate ball in the center of each ramekin’s batter, pressing lightly so it sinks during baking.
7. Bake: Place the ramekins on a baking sheet and bake in the preheated oven at 400°F for about 18 minutes, or until the cake’s center springs back when lightly pressed.
8. Prepare cream cheese whipped cream: While the cakes bake, stir together 2 oz. softened cream cheese, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Add 3/4 cup heavy cream and whip with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute, scraping down the bowl as needed.
9. Serve: Remove the cakes from the oven and immediately run a thin knife or offset spatula around the edges to loosen. Invert each ramekin onto a serving plate. Dust the cakes evenly with 1 tablespoon powdered sugar. Top each cake with a dollop of the cream cheese whipped cream and serve immediately.

Notes

• Chilling the chocolate mixture ahead of time ensures a molten center that stays intact during baking.
• Use a small cookie scoop to portion chocolate evenly for consistent results.
• If you don’t have red liquid food coloring, gel-based coloring can be used, but adjust quantity accordingly.
• Serve these cakes immediately after baking for the best molten texture and warm experience.
• Ramekins should be well greased and dusted with cocoa to prevent sticking and to add a subtle chocolate flavor to the edges.

Keywords: molten red velvet cake, red velvet dessert, molten chocolate cake, individual cakes, cream cheese whipped cream