Red Velvet Molten Cake

There is something wildly comforting about a dessert that looks fancy but secretly requires very little effort. These Red Velvet Molten Lava Cakes are exactly that kind of recipe. They feel like something you would order at a cozy restaurant date night, but they come together in one bowl, bake in minutes, and create that iconic warm chocolate lava center every single time.

This recipe was born out of one of those evenings when I wanted something indulgent but not complicated. I wanted the cozy nostalgia of red velvet, the rich gooeyness of molten cake, and something that felt special without pulling out half the kitchen. These cakes check every box. They are buttery, lightly chocolatey, and soft on the outside while hiding a molten chocolate center that melts into every bite.

And instead of artificial dyes, this version uses Supernatural natural powder food coloring, which keeps the color vibrant while sticking with cleaner ingredient choices. It gives the cakes that classic red velvet look without synthetic coloring, which honestly makes them feel even more special.

Why You’ll Love These Red Velvet Molten Cakes

These molten lava cakes hit that perfect balance between indulgent dessert and easy homemade comfort baking.

• Creates a guaranteed gooey lava center
• Made in one bowl with simple pantry ingredients
• Bakes in under 15 minutes
• Naturally colored using Supernatural powder food coloring
• Perfect single-serve or date-night dessert
• Beginner friendly but still feels bakery quality
• Customizable toppings and fillings

If you love cozy desserts like my Molten Brownie Mug Cake or Molten S’mores Mug Cake, this recipe fits right into that same warm dessert category.

What Makes Molten Lava Cakes Work

The secret to a successful molten cake is contrast. The outside of the cake needs enough structure to hold shape while the center stays slightly underbaked so it stays liquid and fudgy.

This recipe achieves that by layering the batter around a chocolate center and baking just long enough for the edges to set while the middle remains soft. The butter adds richness, the buttermilk creates tenderness, and the cocoa powder gives that classic red velvet depth without overpowering chocolate flavor.

Ingredient Breakdown

Butter

Butter provides moisture, richness, and helps create the soft cake crumb that molten cakes are known for.

Coconut Sugar

Adds warm caramel sweetness while keeping the flavor slightly deeper than traditional white sugar.

Buttermilk

Buttermilk adds acidity that helps tenderize the cake while enhancing flavor and softness.

Supernatural Powder Food Coloring

This natural coloring replaces traditional gel food coloring and gives the cakes their signature red velvet tone without artificial dyes.

Cocoa Powder

Red velvet is not fully chocolate cake. The small amount of cocoa adds depth without overwhelming the vanilla and butter notes.

Chocolate Squares

This is the molten center. When the cakes bake, the chocolate melts into the gooey lava middle.

Step-By-Step Instructions

Step 1: Prep The Ramekins

Preheat your oven to 375°F. Generously grease two ramekins or oven-safe bowls. This prevents sticking and helps the cakes release cleanly.

Step 2: Mix The Batter

In a medium bowl whisk together:

• Melted butter
• Coconut sugar
• Egg
• Buttermilk
• Vanilla extract
• Supernatural powder food coloring

Whisk until smooth and fully combined.

Add:

• All purpose flour
• Cocoa powder
• Salt
• Baking soda

Stir gently until just combined. Avoid overmixing, which can make the cakes dense.

Step 3: Assemble The Molten Center

Divide half the batter between ramekins.

Place one chocolate square into the center of each.

Cover with remaining batter. This seals the molten center inside the cake.

Step 4: Bake

Bake for 11 to 13 minutes.

The edges should look set and slightly pulled from the ramekin. The centers should still look slightly soft.

Step 5: Rest and Serve

Allow cakes to sit for 2 minutes before serving. This helps the structure settle while keeping the center molten.

Serve warm and slice open to reveal the lava center.

Pro Tips For Perfect Molten Lava Cakes

• Use room temperature egg and buttermilk for smoother batter
• Grease ramekins thoroughly to prevent sticking
• Do not overbake. Slightly underbaked centers create the lava effect
• Use high-quality chocolate for the best molten center
• Let cakes rest briefly before serving for the best texture

Common Mistakes & Troubleshooting

Cake Is Fully Cooked With No Lava Center

This usually means the cakes baked too long. Reduce baking time by 1-2 minutes next time.

Cake Collapsed After Baking

This can happen if the center was too underbaked or if the cake was removed too quickly. Allow cakes to rest briefly before serving.

Batter Looks Grainy

Make sure coconut sugar dissolves fully into melted butter before adding dry ingredients.

Cakes Stick To Ramekins

Use butter or baking spray generously and consider lining the bottom with parchment circles.

Ingredient Swaps

No buttermilk -> Use milk plus ½ teaspoon vinegar
No coconut sugar -> Substitute brown sugar or maple sugar
No Supernatural powder coloring -> Traditional gel food coloring works
No chocolate squares -> Use chocolate chips or Nutella spoonful

Make Ahead & Storage Tips

Molten cakes are best eaten fresh, but you can prep batter ahead.

Store prepared batter covered in fridge up to 24 hours. Bring to room temperature before baking.

Baked cakes can be refrigerated 1 day and reheated gently in microwave for 10-15 seconds.`

Serving Ideas

These molten lava cakes pair beautifully with:

• Vanilla ice cream
• Fresh strawberries
• Powdered sugar dusting
• Whipped cream
• Chocolate drizzle

Frequently Asked Questions

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