White Chocolate Molten Lava Cake
Unwrap the magic of Valentine’s Day with this irresistible white chocolate lava cake – a warm, indulgent dessert where delicate cake gives way to a luxurious, sweet molten center. Perfectly sized for a romantic dinner for two, each bite promises a richness that’s beautifully balanced with a sprinkle of powdered sugar, a tiny scoop of ice cream, and fresh berries.
Chocolate seems to be the ultimate expression of love on Valentine’s Day when it comes to sweet treats. So, in the spirit of romance, I’m sharing my decadent white chocolate molten lava cake, baked in individual ramekins for an unforgettable night in! And since you can prepare them up to two days ahead to bake fresh, you can spend less time in the kitchen and more time with your love!
Rich, fudgy, and oh-so delicious – this white chocolate molten cake is not to be missed!
What is white chocolate lava cake?
A white chocolate lava cake is a decadent twist on the classic chocolate lava cake, featuring a rich, vanilla cake batter with a high ratio of white chocolate and butter. It’s baked just until the edges are brown while the center remains luxuriously underbaked to create its signature molten core. This elegant single-serving sized dessert offers a perfect balance of delicate, cloud-like cake and a warm, sweet, flowing center.
Why you’ll love this white chocolate molten lava cake
- Its molten white chocolate center offers an irresistible, decadent surprise.
- You can effortlessly create this restaurant-quality dessert at home, anytime you want!
- It’s an elegant yet simple treat, perfect for both special occasions and everyday cravings.
- This dessert is the ultimate romantic gesture, making any Valentine’s Day celebration unforgettable.
Ingredients needed to make white chocolate lava cake
- White baking chocolate: Chopped pieces of white chocolate makes a sweet and indulgent cake batter, soft and gooey in the center. For extra molten effect, make sure to place one square of additional white chocolate in the center of the divided batter. I highly recommend it!
- Butter: Use unsalted butter for better control of the salt content.
- Powdered sugar: Adds sweetness and thickens the batter.
- Eggs: I’ve used 4 whole eggs AND 4 egg yolks in the white chocolate cake batter for added richness and moisture.
- Vanilla extract: For depth of flavor. These white chocolate lava cakes are equally delicious when you use almond extract instead of vanilla.
- Flour: All-purpose flour is my go-to sturdy flour for baking. You could use gluten-free flour or possibly other alternatives like almond meal instead. I haven’t tried these alternatives in this recipe, so let me know how it works out!
- Optional toppings: A sprinkle of powdered sugar, a tiny scoop of vanilla ice cream, and a few berries can be placed on top of each white chocolate lava cake for serving, if you like.
How do you make white chocolate lava cake?
Prep and preheat:
- Preheat the oven to 425 degrees F and spray 8 (6 oz.) ramekins with cooking spray.
- Place the ramekins on a baking sheet and set aside.
Make the white chocolate lava cake batter:
- In a small microwave-safe bowl, melt the butter and chopped white chocolate in 30-second increments, stirring between each increment until fully combined and smooth.
- Add the powdered sugar and stir until evenly incorporated.
- Add the eggs and vanilla. Beat until well combined.
- Stir in the flour until well combined.
- Divide the batter between the ramekins. At this step, you have the option to add one additional square of white chocolate in the center of each cake for extra molten!
Bake and cool:
- Place the ramekins on a baking sheet in the middle rack of the oven.
- Bake for 12-14 minutes, until edges are firm and center is soft, but not super jiggly.
- Let the baked cakes cool for 2 minutes.
- Using a knife, gently pull each cake away from the edges then invert onto a plate or serving dish. You can also just serve them in the ramekins, if you prefer.
Top and serve:
- Top each cake with an optional dusting of powdered sugar, a tiny scoop of vanilla ice cream, and a few berries.
- Serve immediately and enjoy!
Serving
Enjoy these scrumptious white chocolate lava cakes topped with powdered sugar, a tiny scoop of vanilla ice cream/whipped cream, and fresh berries as a spectacular dessert – fitting for any special occasion!
You could also serve these lava cakes on a big serving board or platter, with a bowl of whipped cream in the center and surrounded by fresh berries, just like I’ve done with this Maple Pecan Lava Cake Board. A fun alternative when entertaining!
Sandy’s tips and substitutions:
- Storage: These lava cakes should be eaten within 30 minutes of making them as they don’t reheat well.
- Make ahead: To prepare these lava cakes in advance, fill the ramekins with batter, freeze raw, and bake fresh. You will need to bake them a little longer due to the chilled batter but watch carefully – you want to remove them from the oven once the edges are firm and the center is still soft (not jiggly).
- Don’t overmix: Be careful that you don’t overmix the batter or you will create overly dense white chocolate lava cake.
- Grease the ramekins: Make sure to spray the ramekins with cooking spray for easy removal of the individual cakes. This doesn’t matter so much if you decide to serve the lava cakes straight from the ramekins.
- Cool the cakes: Allow the cakes to cool for 2 minutes once removed from the oven. This helps them set slightly and also makes them easier to remove from the ramekins.
- Baking time may vary: The baking time may vary depending on the size of ramekin used and the temperature of your oven. You’ll know when the cake is done when it browns around the edges with the middle slightly soft and puffy.
Variations:
- Gluten-free: Use a 1:1 gluten-free flour blend for the cake batter and add 1/2 teaspoon of xanthan gum if needed.
- Chocolate lava cake: Make decadent milk chocolate or dark chocolate lava cakes instead. You can also add a little instant coffee powder to the batter for extra depth of flavor.
- Red velvet lava cake: Add red liquid food coloring to the cake batter for a fun twist – perfect for Valentine’s Day!
These rich and gooey white chocolate lava cakes are the perfect way to show some love, and the single-serving ramekins make it so easy for a decadent treat for two! If you’re looking for more inspiration on what to cook for that special someone, check out these Date Night Recipes for a Romantic Evening In or Pink Party Food for Valentine’s Day!
More single-serving desserts you may want to try:
- Belgium Chocolate Mousse
- Baked Lemon Custard with Ricotta
- Mini Blueberry Cheesecakes
- Cookies and Cream Cupcakes
- Cinnamon Pudding
Get the Recipe:
White Chocolate Molten Lava Cake
Ingredients
- 8 ounces white bakers’ chocolate, chopped
- 1 cup butter
- 2 cups powdered sugar
- 4 eggs
- 4 egg yolks
- 1 tsp vanilla extract
- 12 Tbsp flour
- white chocolate, optional
Equipment
Instructions
- Preheat the oven to 425 degrees F.
- Spray 8 (6-oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.
- In a small microwave safe bowl, combine butter and chopped white chocolate and melt in 30 second increments, stirring between each increment until chocolate and butter are combined and smooth.
- Add powdered sugar and stir in evenly.
- Add eggs and egg yolks and vanilla extract and beat in until well combined.
- Stir in flour until well combined.
- Divide the batter between ramekins (optionally, you can add one additional square of white chocolate in the center for extra molten).
- Place the ramekins on a baking sheet in the middle rack of the oven. Bake for 12-14 minutes, until edges are firm and center is soft, but not super jiggly. [Baking time may vary depending on ramekin size and temperature of your oven. The cake should be browned around the edges, and the middle should be slightly soft and puffy in the center.]
- Let each cake cool for 2 minutes. Using a knife, gently pull the cake away from the edges then invert onto a plate or serving dish. Or, optional to simply serve in the ramekin.
- Sprinkle it with dusted powdered sugar and top with a tiny scoop of vanilla ice cream or a few berries. Serve immediately.
Notes
Sandy’s tips:
- Storage: These lava cakes should be eaten within 30 minutes of making them as they don’t reheat well.
- Make ahead: To prepare these lava cakes in advance, fill the ramekins with batter, freeze raw, and bake fresh. You will need to bake them a little longer due to the chilled batter but watch carefully – you want to remove them from the oven once the edges are firm and the center is still soft (not jiggly).
- Grease the ramekins: Make sure to spray the ramekins with cooking spray for easy removal of the individual cakes. This doesn’t matter so much if you decide to serve the lava cakes straight from the ramekins. WE USE 6 oz. ramekins.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
