It’s officially February (how???), and that means it’s the month of LOVE…. Yes, Valentines Day is on the way and what better way to celebrate than baking your significant other some Red Velvet Lava Cakes. These are perfectly soft and fluffy red velvet cakes baked in small porcelain ramekins with a cream cheese icing baked in the middle for the ooey gooey lava center. All the flavours of red velvet cake as an ooey gooey, decadent lava cake dessert.
I’m obsessed with lava cakes. I mean, whats not to love? A soft and fluffy cake outside with an ooey gooey, runny center! Heaven on a plate in my opinion. Remember my Salted Caramel Lava Cakes?
The great thing about these red velvet lava cakes is they come together so quick and easily. Make the red velvet cake which is a simple cake recipe and make the cream cheese icing recipe. This cream cheese filling is slightly more runny than a traditional cream cheese icing as we don’t have to worry about it holding it’s shape on a cake. In fact, the runnier the better for me! #gooeyalltheway.
I bake these in 8cm-10cm porcelain ramekins. Exactly like these ones here. I liked using the small ramekins as you get a taller lava cake. You could use slightly bigger ones like a 12-14cm and only make two.
Top them off with a drizzle of white chocolate and a sprinkle of icing sugar and you have all the flavours of a red velvet cake and one VERY decadent dessert for any occasion.
How are you celebrating Valentines Day (minus making these red velvet lava cakes)? Do you have a special someone? A fun day planned? Or are you forever alone… Like me!? Some people focus so much on being alone on Valentines Day but it’s never bothered me. For me it’s a day that either passes by uneventful or I use it as an excuse to eat chocolate and watch movies. Maybe I’ll make a batch of these lava cakes and eat them all myself. You know, to eat away my “sorrows”.
Red Velvet Lava Cakes
Red Velvet Cakes;
- 2 and 1/2 Tbsp. Cocoa (14g)
- 1/2 tsp Vanilla Extract
- 3 Tbsp. Red Food Colouring
- 1/4 Cup Butter, Softened (55g)
- 2/3 Cup Sugar (150g)
- 1 Large Egg
- 1 Cup All Purpose Flour (125g)
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 Cup Yoghurt (Or Buttermilk) (125g)
- 1 tsp White Vinegar
Cream Cheese Filling;
- 1/2 Cup Cream Cheese, Softened (125g)
- 1/4 Cup Butter, Softened (55g)
- 1 tsp Vanilla Extract
- 2 Cups Icing Sugar (250g)
- 60 g White Chocolate, To Serve
- 1 Tbsp. Icing Sugar, To Serve
- Grease four 8cm ramekins with butter or non stick spray. To ensure the cakes doesn't stick to the base of the ramekins, cut out a piece of baking paper to sit in the base.
- Preheat the oven to 200°C (375°F) and set the ramekins aside.
- In a small bowl mix together the cocoa, vanilla extract and red food colouring and set aside.
- In a separate bowl beat the butter and sugar together until light and fluffy.
- Beat in the egg and the cocoa mixture until all combined.
- Mix in the flour, baking powder and baking soda and beat until half mixed then add in the yoghurt or buttermilk.
- Finally add the white vinegar and beat until combined.
- Pour half of the red velvet cake into the base of each ramekin. Around about three tablespoons each. (You should have half of the red velvet cake mixture left.
Make the Cream Cheese Filling;
- Beat the butter and cream cheese together until smooth.
- Add in the vanilla extract and icing sugar and beat until all combined and smooth.
- Spoon around two tablespoons of the cream cheese filling into each of the ramekins. You can add as much as you like from there. (You may have some leftover and that's okay).
- Pour the remaining red velvet cake mixture over the cream cheese filling and smooth out.
- Place the cakes in the oven for 15 minutes or until a skewer inserted into the side of the red velvet cake comes out with light crumbs attached.
- Remember the middle will be wobbly. Allow to site of 5-10 minutes before serving.
- Place a plate on top of the ramekin and turn over. Knock on the base of the ramekin to ensure the cake has come away from the bottom.
- Take off the ramekin, drizzle with some white chocolate and dust with some icing sugar to serve.
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