Introduction

Molten Red Velvet Cakes offer a rich, indulgent twist on classic red velvet with a luscious molten chocolate center. Topped with a smooth cream cheese whipped cream, these individual cakes are perfect for a special dessert that impresses both in flavor and presentation.

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 (additional 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. Let it stand for 1 minute, then whisk until smooth and melted. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until firm, about 2 hours.
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, 1 1/2 tsp. cocoa, baking soda, and salt.
Step 4: In a separate 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 butter mixture to the 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 or 1 1/2 inches), portion the chilled chocolate mixture into 4 balls. Press one chocolate ball into the center of the batter in each ramekin. The molten chocolate will sink into the cake as it bakes.
Step 7: Place ramekins on a baking sheet and bake for about 18 minutes, until the center of each cake springs back when lightly pressed.
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.
Step 9: Add 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 sides of the bowl as needed.
Step 10: When the cakes are done, use an offset spatula or thin knife to loosen the edges. Invert each cake onto a serving plate. Dust with 1 tablespoon powdered sugar, top with cream cheese whipped cream, and serve immediately.

Tips & Variations

For a deeper chocolate flavor, try using bittersweet chocolate instead of semisweet.
If you don’t have buttermilk, substitute with regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
To make ahead, prepare the molten chocolate filling a day in advance and chill as instructed.
Serve warm for the best molten effect and texture.

Storage

Molten red velvet cakes are best enjoyed fresh on the day they are made. You can store leftover cream cheese whipped cream in an airtight container in the refrigerator for up to 2 days. Reheat cakes gently in a warm oven (about 300°F) for 5 minutes before serving, but avoid microwaving to preserve the texture and molten center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

You can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons cornstarch, then sift together before measuring.

What if I don’t have ramekins?

If ramekins aren’t available, use small oven-safe dishes or muffin tins. Just be sure to adjust the baking time as needed since size and depth affect cooking time.

Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

Indulge in these decadent Molten Red Velvet Cakes featuring a rich, gooey semisweet chocolate center baked inside a tender red velvet cake. Topped with smooth, creamy cream cheese whipped cream, this dessert offers a perfect balance of chocolate, tangy cream cheese, and classic red velvet flavors. Perfect for special occasions or a luxurious treat.

Author: Kai
Prep Time: 20 minutes (plus 2 hours chilling time for ganache)
Cook Time: 18 minutes
Total Time: 2 hours 38 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 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

Prepare the chocolate center: Combine the finely chopped semisweet chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, then let stand for 1 minute. Whisk until smooth and melted. Cover the surface with plastic wrap to prevent skin from forming and chill until firm, about 2 hours. This can be prepared up to 1 day ahead and stored covered in the refrigerator.
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 bitterness.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
Mix wet ingredients: In another bowl, whisk the melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and egg yolk until smooth and combined.
Combine batter: Add the wet mixture to the dry ingredients and whisk just until blended. Avoid overmixing to keep the cake tender.
Fill ramekins: Evenly divide the batter among the prepared ramekins.
Portion chocolate centers: Using a small cookie scoop (about 1 1/4 to 1 1/2 inches), scoop the chilled chocolate ganache into 4 balls. Place one ball in the center of the batter in each ramekin, pressing lightly to ensure it sinks slightly as it bakes.
Bake the cakes: Place the ramekins on a baking sheet and bake in the preheated oven for approximately 18 minutes, or until the centers spring back when lightly pressed.
Prepare cream cheese whipped cream: While the cakes bake, stir together the cream cheese, powdered sugar, and vanilla extract until smooth. Add the 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 bowl as needed.
Unmold and serve: Remove the cakes from the oven. Immediately run a thin knife or offset spatula around the edges to loosen them. Invert each ramekin onto a serving plate. Dust the cakes with powdered sugar and top generously with the cream cheese whipped cream. Serve immediately to enjoy the molten center at its best.

Notes

Chilling the chocolate ganache ahead of time is crucial for forming the molten center.
Do not overmix the batter to maintain a tender crumb.
Serve the cakes immediately after baking for the best molten effect.
For a deeper red color, adjust the red food coloring quantity to preference.
Use room temperature cream cheese to ensure smooth whipped cream.

Keywords: molten red velvet cake, red velvet dessert, molten chocolate cake, cream cheese whipped cream, molten lava cake, red velvet molten center