White Chocolate Lava Cakes

Name: White Chocolate Lava Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz white chocolate, chopped; ½ cup unsalted butter; 2 large eggs; 2 large egg yolks; ½ cup granulated sugar; ⅓ cup all-purpose flour; 1 teaspoon vanilla extract; Butter and cocoa powder for greasing ramekins

Highlighted under: Oven Cooking

I have always been captivated by the idea of a dessert that combines the elegance of white chocolate with the delightful surprise of molten gooeyness inside. When I first tried to make these White Chocolate Lava Cakes, I was amazed at how easily the rich, creamy interior erupted with just a gentle poke. The balance of flavors and textures is truly divine, and I find myself making these more often than I care to admit. They're perfect for impressing guests or simply enjoying a cozy night in.

Created by

Xanthe Beaumont

Last updated on 2026-01-07T15:09:34.824Z

When I first made these White Chocolate Lava Cakes, I couldn’t believe how easy they were! I experimented with baking times and found that the key is to bake them until the edges are set but the centers remain soft. This careful timing gives that perfect molten center that everyone loves.

One tip that really elevated my game was to use high-quality white chocolate. The better the chocolate, the more luxurious and indulgent the cakes will be. Pairing these decadent cakes with fresh berries or a scoop of vanilla ice cream adds a refreshing contrast that enhances the overall experience.

Why You'll Love This Recipe
Decadent white chocolate flavor with a creamy center
Impressive yet simple enough for any occasion
Customizable with various toppings like berries or ice cream

Achieving the Perfect Melt

The secret to achieving that luscious molten center lies in the precise baking time. When you bake the White Chocolate Lava Cakes, keep a close eye on them around the 12-minute mark. The edges should have a slight golden hue, while the centers appear soft and slightly jiggly when you gently shake the ramekin. This indicates that the middle is still ooey-gooey waiting to flow out. If they bake too long, they will turn from lava cakes into regular chocolate cakes, losing that coveted melted chocolate center.

Using a double boiler or the microwave to melt the white chocolate with butter is crucial. If you're using a microwave, do it in short bursts of 20 seconds, stirring between each session to prevent overheating. The goal is a glossy and completely melted mixture. If the chocolate seizes up from overheating, you can try adding a teaspoon of vegetable oil to help smooth it out but be cautious as this can alter the melt-in-your-mouth texture.

Customizable Options

These lava cakes are not only delicious as they are, but they also serve as a versatile dessert base. Feel free to incorporate a fruit purée, like raspberry or passion fruit, into the batter for a tangy twist. You can also fold in crushed Oreo cookies or nuts for added texture. If you’d like to enhance the flavor even more, consider adding a pinch of sea salt to the batter, which can intensify the sweetness of the white chocolate beautifully.

Serving these cakes with a scoop of vanilla ice cream or a dollop of whipped cream adds a delightful contrast to the warm molten chocolate. To make it more lavish, top with fresh berries like strawberries or blueberries. Their tartness balances out the rich sweetness of the cake, creating a beautifully composed dessert plate.

Ingredients

Gather the following ingredients to make your White Chocolate Lava Cakes:

Ingredients

8 oz white chocolate, chopped
½ cup unsalted butter
2 large eggs
2 large egg yolks
½ cup granulated sugar
⅓ cup all-purpose flour
1 teaspoon vanilla extract
Butter and cocoa powder for greasing ramekins

Make sure to have everything measured out before you start mixing!

Instructions

Follow these steps to achieve the perfect White Chocolate Lava Cakes:

Prepare Ramekins

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder. Set them aside.

Melt Chocolate and Butter

In a double boiler or a microwave-safe bowl, melt the white chocolate and butter together. Stir until smooth and allow it to cool slightly.

Mix the Batter

In a mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and thick. Add the melted chocolate mixture and vanilla extract, and mix until well combined. Gently fold in the flour until just combined.

Fill Ramekins

Pour the batter evenly into the prepared ramekins, filling them about ¾ full.

Bake

Bake the cakes in the preheated oven for 12-15 minutes, or until the edges are set but the centers are still soft.

Serve

Let the cakes cool for a minute, then invert onto plates and serve immediately. Enjoy with fresh berries or a scoop of ice cream!

Make sure to serve the lava cakes while they're warm for that delicious molten effect!

Pro Tips

For an extra touch, add a hint of orange zest to the batter or sprinkle some sea salt on top before serving.

Storage and Make-Ahead Tips

If you're planning to prepare these White Chocolate Lava Cakes in advance, it's best to assemble the batter and fill the ramekins a day before. Cover them tightly with plastic wrap and store them in the refrigerator until you're ready to bake. When you're set to serve, simply preheat your oven and bake them straight from the fridge, adding an extra minute or two to the baking time.

Leftover lava cakes can be stored in the refrigerator for up to two days. If you want to reheat them, place the ramekin in a preheated oven at 350°F (175°C) for about 10 minutes. This will restore their gooey center without drying them out.

Troubleshooting Common Issues

If your lava cakes fail to ooze when you cut into them, they may have been baked too long. Remember: the edges should be set and the center soft. Next time, reduce the baking time by a minute or two and check for that soft, jiggly middle. Conversely, if they collapse in the oven, it might be due to too much air being incorporated into the batter during mixing. Be gentle when folding in the flour.

When it comes to greasing the ramekins, using both butter and cocoa powder is essential. The cocoa powder not only adds depth of flavor but also helps the cakes release easily. If you only use flour, they might stick. So don’t skip this step for the best results.

Questions About Recipes

→ Can I make the batter ahead of time?

Yes! You can prepare the batter and store it in the fridge for up to 24 hours. Just remember to bring it to room temperature before baking.

→ What if I don't have ramekins?

You can use muffin tins for a different shape, but adjust the baking time as needed.

→ Can I substitute white chocolate?

For the best results, I recommend using white chocolate, but you can experiment with dark or semi-sweet chocolate for a different flavor.

→ What toppings go well with these lava cakes?

Fresh berries, vanilla ice cream, or a drizzle of caramel sauce work beautifully with these cakes.