How long should lava cake be baked?

Lava cakes typically bake for 11–13 minutes at 425°F (218°C) in standard ramekins. Mini lava cakes take about 9–10 minutes. You’ll know they’re ready when the edges are set, but the center still jiggles slightly. Always bake on the shorter end first—overbaking removes the molten center.

Can I freeze lava cake before baking?

Yes, you can freeze unbaked lava cake batter directly in ramekins. Wrap tightly with plastic and freeze for up to 2 weeks. When ready to bake, no need to thaw—just bake from frozen and add 1–2 extra minutes.

What's the difference between molten cake and lava cake?

They're essentially the same! Both refer to a rich chocolate cake with a molten center. Some use "molten chocolate cake" as the more formal term, while "lava cake" is widely used thanks to its vivid description of the flowing center.

Can I make lava cake without ramekins?

Absolutely. You can use oven-safe mugs, muffin tins, or small Pyrex bowls. Just be sure to grease and dust with cocoa powder to prevent sticking, and adjust baking times based on thickness.

How do I reheat lava cake without overcooking?

For best results, reheat baked lava cakes in the microwave for 15–20 seconds, or in a 300°F oven for 5 minutes. This warms the cake and softens the center without cooking it solid.

Lava Cake Recipe – 5-Star Molten Chocolate Treat You’ll Love

Name: Lava Cake: The Ultimate Gooey Chocolate Dessert
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: French-American
Ingredients: 4 oz dark or semi-sweet chocolate; 1/2 cup (1 stick) unsalted butter; 2 whole eggs; 2 egg yolks; 1/4 cup granulated sugar; 2 tbsp all-purpose flour; 1/2 tsp vanilla extract; Pinch of salt; Butter and cocoa powder for greasing ramekins

Ingredients

Scale

4 oz dark or semi-sweet chocolate

1/2 cup (1 stick) unsalted butter

2 whole eggs

2 egg yolks

1/4 cup granulated sugar

2 tbsp all-purpose flour

1/2 tsp vanilla extract

Pinch of salt

Butter and cocoa powder for greasing ramekins

Instructions

1. Preheat oven to 425°F (218°C) and grease 4 ramekins with butter, then dust with cocoa powder.

2. Melt chocolate and butter in a microwave or double boiler until smooth.

3. In a separate bowl, whisk eggs, yolks, sugar, and vanilla until thick.

4. Gently fold the chocolate mixture into the egg mixture.

5. Add flour and salt; stir just until combined.

6. Divide batter evenly into ramekins.

7. Place ramekins on a baking sheet and bake for 11–13 minutes until edges are firm and center jiggles.

8. Let sit for 1 minute, run a knife around edges, and invert onto plates.

9. Serve immediately with ice cream, berries, or dusted sugar.

Notes

You can prepare the batter up to 24 hours in advance and refrigerate.

To freeze unbaked: fill ramekins, cover, and freeze up to 2 weeks. Bake from frozen by adding 1–2 minutes.

For variation: Add orange zest, espresso, or a spoonful of raspberry jam to the center before baking.

Author: Casey Morgan
Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: French-American
Diet: Vegetarian

Nutrition

Serving Size: 1 cake
Calories: 390
Sugar: 18g
Sodium: 120mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 6g
Cholesterol: 190mg

Keywords: lava cake, molten chocolate cake, mini chocolate lava cakes