Introduction

These Molten Red Velvet Cakes feature a rich, gooey chocolate center encased in a tender red velvet cake. Topped with a luscious cream cheese whipped cream, they make an impressive and delicious dessert perfect for special occasions or cozy treats.

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

Tips & Variations

Use high-quality semisweet chocolate for a richer molten center.
If you don’t have buttermilk, mix 6 tablespoons of milk with 1 teaspoon lemon juice and let sit for 5 minutes as a substitute.
For a vibrant red color, liquid food coloring works best; avoid gel types which may affect texture.
Make the chocolate filling a day ahead to save time on baking day.

Storage

These cakes are best served fresh to enjoy the molten center. You can store any leftovers covered in the refrigerator for up to 2 days, but the molten texture will be lost. Reheat gently in the microwave for 10–15 seconds if desired, then add fresh whipped cream before serving.

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, replace 2 tablespoons of each cup of all-purpose flour with cornstarch.

Is it possible to make these gluten-free?

Yes, you can use a gluten-free cake flour blend in the same quantity. Just be sure it includes xanthan gum or a similar binder for best results.

Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe

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★★★★★

4.7 from 115 reviews

Delight in these decadent Molten Red Velvet Cakes featuring a luscious melted chocolate center encased in a tender red velvet cake. Baked to perfection and topped with a fluffy cream cheese whipped cream, this dessert is perfect for special occasions or an indulgent treat.

Author: Zane
Prep Time: 20 minutes plus 2 hours chilling
Cook Time: 18 minutes
Total Time: Approximately 2 hours 40 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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, 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 mixture: Combine 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 mixture with plastic wrap to prevent a skin from forming and chill in the refrigerator until firm, about 2 hours.
Preheat and prepare ramekins: Preheat oven to 400°F (204°C). Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa powder, tapping out any excess to prevent sticking and add subtle chocolate flavor.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components.
Mix wet ingredients: In a separate bowl, whisk melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and egg yolk until fully combined.
Combine wet and dry mixtures: Gradually add the wet mixture into the dry ingredients, whisking just until blended to avoid overmixing which can toughen the cake.
Fill ramekins: Evenly divide the batter among the prepared ramekins, filling each one.
Form and add chocolate centers: Using a small cookie scoop (1 1/4- to 1 1/2-inch), portion the chilled chocolate mixture into four balls. Press one ball lightly into the center of the batter in each ramekin. This chocolate will melt and sink into the cake as it bakes, creating the molten center.
Bake the cakes: Place ramekins on a baking sheet and bake in the preheated oven for about 18 minutes, or until the cake edges are set but the center springs back lightly when pressed.
Prepare cream cheese whipped cream: While cakes bake, combine softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Stir until smooth. Add heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute. Scrape down sides of the bowl as needed for even mixing.
Unmold and serve: Remove cakes from the oven. Immediately loosen edges with an offset spatula or thin knife and invert each cake onto a serving plate. Dust with powdered sugar and top generously with the cream cheese whipped cream. Serve immediately for best texture and flavor.

Notes

Chilling the chocolate mixture for at least 2 hours is crucial to form the molten center.
Be careful not to overbake; the center should remain molten, so check edges and springiness at 16-18 minutes.
Use cake flour for a lighter texture; all-purpose flour may make the cakes denser.
Red food coloring intensity can be adjusted based on preference for a deeper red hue.
If desired, prepare the chocolate mixture a day ahead and keep refrigerated to save time.

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