White Chocolate Lava Cakes

Name: White Chocolate Lava Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 oz white chocolate, chopped; 1/2 cup unsalted butter; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon vanilla extract; Pinch of salt

Highlighted under: Sweet Ideas

I absolutely adore indulging in these White Chocolate Lava Cakes, which are so decadent that they feel like a guilty pleasure. Each bite reveals a molten center that flows out with warm, gooey white chocolate. It’s a treat that’s surprisingly easy to whip up and is perfect for impressing guests at dinner parties. With just a few simple ingredients, I’ve created a dessert that feels luxurious without taking hours in the kitchen. These cakes are guaranteed to satisfy your sweet tooth and leave everyone asking for seconds.

Created by

Marigold Pearson

Last updated on 2026-01-07T14:33:34.405Z

When I first attempted to make White Chocolate Lava Cakes, I was pleasantly surprised by how effortless it was to achieve such a restaurant-quality dessert. The key to that rich, gooey center lies in the perfect timing while baking. I advise keeping a close eye on them as they bake; a minute too long can turn the lava into a firm cake instead. Trust me, having that warm, melting center makes all the difference.

To enhance the flavor, I like to serve the cakes with a scoop of vanilla ice cream and a drizzle of raspberry sauce. The tartness of the sauce perfectly balances the sweetness of the white chocolate. It’s truly a crowd-pleaser, and each time I serve it, I get nothing but compliments!

Why You'll Love These Cakes
Decadent molten center that flows with every bite
Balanced sweetness of white chocolate makes it irresistible
Perfect for impressing guests or simply indulging yourself

Understanding the Ingredients

The key to achieving that perfect molten center lies in the quality of the white chocolate you select. Opting for high-quality white chocolate will not only enhance the flavor of your lava cakes but also help create a silky, smooth melt. Avoid using chocolate chips, as they contain stabilizers that prevent a good melt and can compromise the dessert’s texture.

Butter plays a crucial role in giving the cakes their rich flavor and moist texture. When melting the butter and chocolate, be cautious to keep the microwave on a low setting and to stir frequently. This prevents the chocolate from seizing and ensures a smooth mixture. Always allow the mixture to cool slightly before adding the eggs, as hot chocolate can scramble them.

Baking Tips for Success

Baking these lava cakes to perfection requires attention to time and temperature. Preheating your oven to 425°F (220°C) is essential for achieving the right structure. The cakes need just 10-12 minutes in the oven; keep an eye on them to ensure they set at the edges while remaining soft and gooey in the center. Overbaking will result in a solid cake rather than the desired lava effect.

To check if they are done, look for firm edges and a slight jiggle in the center when you gently shake the ramekin. If unsure, it's better to err on the side of slightly underbaking, as the residual heat will continue cooking the center after pulling them out of the oven.

Ingredients

For the Cakes

4 oz white chocolate, chopped
1/2 cup unsalted butter
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour.

Melt Chocolate and Butter

In a microwave-safe bowl, combine the chopped white chocolate and unsalted butter. Melt in the microwave in 20-second intervals, stirring until smooth.

Mix Eggs and Sugar

In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and frothy. Stir in the melted chocolate mixture.

Combine and Bake

Gently fold in the flour, vanilla extract, and a pinch of salt until just combined. Pour the batter into the prepared ramekins. Bake for 10-12 minutes, until the edges are set but the center is still soft.

Serve Warm

Let the cakes rest for 1 minute, then carefully invert each ramekin onto a plate. Serve immediately with ice cream or fresh berries.

Pro Tips

For an extra touch, you can mix in finely chopped nuts or citrus zest into the batter for a unique flavor twist.

Serving Suggestions

These White Chocolate Lava Cakes are incredibly versatile when it comes to serving. I recommend pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess that complements the sweet white chocolate. Fresh berries, such as raspberries or strawberries, can also add a tangy contrast, enhancing the overall flavor experience.

For presentation, consider dusting the cakes with powdered sugar and adding a sprig of mint on top. This not only elevates the visual appeal but also contributes subtle flavor notes that balance the richness of the cakes.

Make-Ahead & Storage

You can prepare the batter for these lava cakes ahead of time, making them a perfect choice for entertaining. Simply prepare the batter, pour it into the greased ramekins, and cover them tightly with plastic wrap. Store in the refrigerator for up to 24 hours. When ready to bake, remove from the fridge and let them sit at room temperature for about 15 minutes before baking to ensure even cooking.

These lava cakes are best enjoyed fresh but can also be stored in the refrigerator for up to two days once baked. Reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Be cautious not to overheat, or you risk losing that coveted molten center.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can prepare the batter and refrigerate it in the ramekins. Bake just before serving.

→ What can I substitute for white chocolate?

You can use other types of chocolate, but the texture and flavor will change. Dark chocolate will create a richer, darker cake.

→ How do I know when the cakes are done?

The edges should be firm, and the center should still jiggle slightly when you take them out of the oven.

→ Can I freeze the leftover cakes?

Yes, but it’s best to freeze them before baking. Wrap them tightly, and bake directly from frozen, adding a few extra minutes to the cooking time.