Oozing Red Velvet Cake is rich and delicious with an oozing center. Serve with a strawberry sauce for more oozing fun!
#HalloweenTreatsWeek and the giveaway included in this post are sponsored by Dixie Crystals. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
It’s #HalloweenTreatsWeek! I cannot believe we’re in October already. Where has the year gone? Vanished into thin air along with my blogging mojo. Consequently, I am signing up for all events in an effort to force it to come back. But that’s another post entirely.
Okay, this is the first time I’ve made a lava cake that didn’t involve someone else’s instruction. Read: I made them as part of a Sur la Table class I took with Mom. Since then, I haven’t tried to make them. And yes, I hear you. “These aren’t very oozing.” We’ll get to that in a minute.
What are lava cakes?
Some describe lava cakes as a combination of a soufflé and chocolate cake. Other say it’s a cake with a truffle like center. This cake has a hint of flour. This gives the oozing red velvet lava cakes that fudgy almost truffle like consistency when baked correctly.
Of course, you don’t want to over cook these cakes. The center will not be as oozing if you do. Hence why mine isn’t oozing. I have adjusted the cooking time slightly to allow yours to turn out perfectly oozing. But there’s another part to that story. Stay tuned.
How do you make oozing red velvet lava cakes?
These oozing red velvet lava cakes are surprisingly easy to make. If you have a hand mixer or even a mixing bowl and a whisk you can make these simple cakes. Lava cakes have very few ingredients you probably have in your pantry and fridge right now.
You will need:
White chocolate chips
Red food coloring (I used gel coloring)
Four 6-ounce ramekins (or a muffin tin)
See what I mean? Simple ingredients that are a standard in my pantry. If you have liquid food coloring, that’s fine. I don’t think there will be any need to adjust the flour or cocoa powder amount to account for the liquid.
How do I make sure my lava cakes have a liquid center?
First and foremost, do not overcook them. This will keep the center from being liquid or truffle like. The edges of your cake will look done. The center will rise but not be overly puffy. I shook my ramekins like I do cheesecake. They didn’t jiggle but they did have more movement than if I made a regular cake.
Next, make sure to cook them close to the time you want to eat them. Finally, serve these lava cakes warm. I did not do this. Hence another reason why oozing red velvet cakes are not as oozing as I had hoped. Since they only take 10 to 13 minutes to cook, this should be easy to do.
And you can have the ramekins ready up to 2 days ahead of time. So these are easily to make ahead. Keep them covered with plastic wrap in the fridge. You can either bring the ramekins to room temperature or add an additional minute to the cooking time to account for the cold batter.
Yes, my oozing red velvet lava cake isn’t as red as I hope either. I used dark chocolate cocoa powder instead of regular cocoa powder. Don’t do this. It makes them really dark and not as red as you want. That is if you want red velvet cake. If you don’t, then just leave them with dark cocoa powder and make some dark chocolate lava cakes.
Either way, they are super delicious and easy to whip up. You can have them on the table in under 30 minutes. You can make them ahead of time and have them ready to pop into the oven any time you want. That’s dangerous. I know. But these oozing red velvet lava cakes are totally worth it.
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons flour
- 1/2 teaspoon salt
- 8 tablespoons butter
- 4 ounces white chocolate
- 1/2 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon red food coloring gel
- Preheat oven to 425.
- Combine the cocoa powder with the flour and salt in a small mixing bowl. Stir to combine and set aside.
- Melt the butter in a microwave safe dish n high for 45 to 60 seconds.
- Pour the butter into the bowl of a stand mixer fitted with the whisk (or mixing with a hand mixer). Add the white chocolate chips and mix on medium until combined.
- Slowly add the powdered sugar.
- Add the eggs and egg yolks one at a time stirring after each addition.
- Stir in the food color.
- Turn the mixer to low and slowly add the cocoa powder mixture until combined.
- Butter four 6-ounce ramekins and then sprinkle with powdered sugar.
- Pour the batter into each of the ramekins filling about 2/3 fill.
- Place the ramekins on a baking sheet and bake at 425 for 10 to 13 minutes or until the cakes spring back when touched.
- Remove from the oven and cool allow to cool 10 minutes.
- Run a sharp knife around the edges of each of the ramekins.
- Place a plate on top and carefully invert the ramekins onto the plate. Tap the plates lightly on the counter if the cakes don’t easily come out of the ramekin.
- Serve with whipped cream, ice cream, strawberry sauce, or any other toppings of your choice.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 532Total Fat 38gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 13gCholesterol 299mgSodium 546mgCarbohydrates 38gFiber 1gSugar 30gProtein 10g
Check out all of these great #HalloweenTreatsWeek recipes for today:
- Disney Villain Charcuterie Board from Big Bear’s Wife
- Grave Yard Snack Mix from Semi Homemade Recipes
- Jelly Filled Ghost Donuts from Jen Around the World
- Cake Top Forward Halloween Cake from Pint Sized Baker
- Witch Finger Pretzels from Fresh April Flours
- Caramel Apples from Devour Dinner
- Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
- Halloween Haunted Fault Line Cake from The Redhead Baker
- Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
- Bloody Vampire Cherry Floats from Cookaholic Wife
- Candy Corn Cookies from Eat Move Make
- Halloween Chocolate Covered Pretzel Rods from House of Nash Eats
- Friday the 13th Pancakes from Cheese Curd In Paradise
- Spider Donuts from The Flour Handprint
- Haunted House Cake from Sweet ReciPEAs
- Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
- Apple Spice Cake Donuts from It’s Shanaka
- Pumpkin Patch Cookie Cups from Sweet Beginnings
- Candy Corn Butterfinger Bark from Pastry Chef Online
- Spiderweb Cheesecake from The Spiffy Cookie
- Peanut Butter Chocolate Mummy Cookies from Strawberry Blondie Kitchen
- Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
- Black Velvet Cake from Lemon Blossoms
- Monster Burgers from An Affair from the Heart
- Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
- Candy Corn Fudge from Back To My Southern Roots
- Dark Chocolate Black Cat Cookies from Savory Moments
- Three Ingredient Pumpkin Cookies from Our Good Life
- Binx Marshmallow Fudge Brownies from For the Love of Food
Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pan
Giveaway open to US Residents 18 years or older. All entries are verified. No PO Boxes please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.