Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe

ByMariam Harutyunyan
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Introduction

These Molten Red Velvet Cakes are a delightful twist on a classic dessert, featuring a rich, gooey center of melted chocolate surrounded by moist red velvet cake. Topped with a luscious cream cheese whipped cream, they make an elegant and irresistible treat for any occasion.

A single round red cake with a moist, dense texture sits on a white plate with a gold rim, topped with a large dollop of fluffy white whipped cream. The cake has a vertical slice cut out, revealing a thick dark chocolate and white cream swirl flowing out from the center onto the plate. The plate rests on a red cloth on a white marbled surface. In the background, there is another plate with a similar cake and whipped cream, slightly out of focus, and a clear glass of water with a pitcher behind it. Photo taken with an iphone --ar 4:5 --v 7

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

  1. 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 and melted. Cover with plastic wrap directly on the surface and chill until firm, about 2 hours.
  2. Step 2: Preheat the oven to 400°F. Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa, tapping out any excess.
  3. Step 3: In a medium bowl, whisk together cake flour, cocoa, baking soda, and salt. In another bowl, whisk melted butter, granulated sugar, buttermilk, red food coloring, vanilla extract, apple cider vinegar, and egg yolk until combined.
  4. Step 4: Add the wet mixture to the dry ingredients and whisk just until blended. Divide the batter evenly among the prepared ramekins.
  5. Step 5: Using a small cookie scoop, portion the chilled chocolate mixture into 4 balls. Place one chocolate ball in the center of the batter in each ramekin, pressing lightly. The chocolate will melt into the batter as it bakes.
  6. Step 6: Place the ramekins on a baking sheet and bake for about 18 minutes, until the cakes spring back when lightly pressed in the center.
  7. Step 7: While the cakes bake, prepare the cream cheese whipped cream by stirring together softened cream cheese, powdered sugar, and vanilla extract 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.
  8. Step 8: Remove the cakes from the oven. Run a thin knife around the edges to loosen, then invert each cake onto a serving plate. Dust with powdered sugar and top with cream cheese whipped cream. Serve immediately.

Tips & Variations

  • Use a good quality semisweet chocolate for a richer molten center.
  • If you don’t have buttermilk, substitute with regular milk mixed with 1/2 tsp. lemon juice or vinegar, let it sit for 5 minutes before using.
  • The cakes are best served immediately to enjoy the warm molten center; avoid overbaking to keep the gooey texture.
  • For a festive touch, garnish with fresh berries or a sprig of mint alongside the whipped cream.

Storage

Molten cakes are best enjoyed fresh. If needed, store any leftovers covered in the refrigerator for up to 2 days, but note that the molten center will firm up. Reheat gently in a microwave for 15-20 seconds to warm before serving. Store cream cheese whipped cream separately in an airtight container for up to 1 day; re-whip lightly before serving if needed.

How to Serve

The dish shows a single round red cake with a moist texture, sitting on a white plate with a thin gold rim on a white marbled texture. The cake is cut slightly, revealing dark chocolate lava and light cream swirled inside, flowing out onto the plate. On top of the cake, there is a thick layer of white whipped cream with a soft, airy texture. In the background, there is another plate with a similar cake and whipped cream, and a silver spoon with some white cream on the right side of the front plate. The setting includes a red cloth underneath the plate and a blurred dark blue background, enhancing the rich colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chocolate filling in advance?

Yes, the chocolate ganache can be made up to one day ahead and refrigerated covered. Just be sure to bring it back to firm consistency before portioning into balls for the cakes.

What if I don’t have ramekins?

You can bake these cakes in a muffin tin, but adjust baking time slightly and watch closely for doneness since size and heat distribution may vary.

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Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe

★★★★★

4.9 from 117 reviews
  • Author: Mariam
  • Total Time: 2 hours 33 minutes
  • Yield: 4 individual cakes 1x
Print Recipe

Description

Indulge in these decadent Molten Red Velvet Cakes featuring a rich semisweet chocolate center that oozes out with every bite. Baked in individual ramekins, these moist, velvety cakes combine classic red velvet flavors with a luscious molten chocolate core and are topped with creamy, sweetened cream cheese whipped cream for the perfect dessert experience.

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 powder, plus more for dusting ramekins
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup salted butter, melted, plus more for greasing 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

  1. Prepare molten chocolate center: Combine the chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let it stand for 1 minute. Whisk the mixture until smooth and fully melted. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until firm, about 2 hours or up to 1 day in advance.
  2. Preheat and prepare ramekins: Preheat your oven to 400°F (204°C). Butter four 8-ounce ramekins thoroughly and dust them with unsweetened cocoa powder, tapping out any excess cocoa to prevent clumps.
  3. Mix dry ingredients: In a medium bowl, whisk together cake flour, unsweetened cocoa, baking soda, and salt until combined uniformly.
  4. Mix wet ingredients: In another bowl, whisk melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and the egg yolk until the mixture is smooth and fully blended.
  5. Combine batter: Pour the wet ingredients into the dry ingredients and whisk just until everything is blended together; do not overmix to keep a tender crumb.
  6. Assemble cakes: Divide the batter evenly into the prepared ramekins. Using a small cookie scoop (1 1/4- or 1 1/2-inch), portion the chilled chocolate mixture into 4 balls and gently press one ball into the center of the batter in each ramekin. The chocolate will sink as it bakes.
  7. Bake: Place the 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 still springs back slightly when touched.
  8. Prepare cream cheese whipped cream: While the cakes bake, beat together softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. Add heavy cream and beat on medium-high speed with an electric mixer until soft peaks form, about 30 seconds to 1 minute, scraping the sides as needed.
  9. Unmold and serve: Remove the ramekins from the oven and immediately run a thin knife or offset spatula around the edges to loosen the cakes. Invert each cake onto a serving plate. Dust the tops evenly with powdered sugar. Finish by topping each cake with a dollop of cream cheese whipped cream and serve immediately for best molten effect.

Notes

  • The molten chocolate center can be made a day ahead to save time on baking day.
  • Ensure the chocolate mixture is chilled and firm before portioning to achieve a gooey yet distinct molten center.
  • Do not overbake; the centers should remain soft and molten for the best texture.
  • If you do not have buttermilk, you can substitute with regular milk plus 1/2 tsp lemon juice or vinegar, allowed to curdle for 5 minutes.
  • Use room temperature cream cheese for easier whipping and a smoother whipped cream texture.
  • To achieve the best red velvet color, use high-quality red liquid food coloring rather than gel or powder.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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