White Chocolate Lava Cakes

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

Highlighted under: Oven Food

I absolutely adore these White Chocolate Lava Cakes because they bring a unique twist to a classic treat. The smoothness of white chocolate combined with the molten center creates an indulgent experience that’s just impossible to resist. Whenever I serve these to friends or family, the excitement in the room grows as they anticipate the moment they cut into their cakes, revealing that luscious gooeyness. Making them at home is easier than you think, and they’re perfect for special occasions or a cozy night in!

Created by

Ivy Sanderson

Last updated on 2026-01-08T13:53:37.327Z

When I first decided to make White Chocolate Lava Cakes, I was skeptical about how they would turn out. I experimented with various recipes, but it was the balance of using high-quality white chocolate and the right amount of butter that truly made the difference. Each time I’ve baked them, the centers ooze beautifully, providing that heavenly, gooey texture that is absolutely delightful.

One tip I found essential is to let the batter sit briefly before pouring it into the ramekins. This not only helps the flavors meld together but also creates that perfect consistency. Pairing these with a dollop of vanilla ice cream really elevates the dessert to a whole new level!

        Why You'll Love These Cakes
        Decadent white chocolate flavor that satisfies your sweet tooth
Delightfully warm, gooey center that surprises with each bite
Easy to make with simple ingredients, perfect for any occasion

      

Mastering the Lava Center

The key to achieving that irresistible molten center lies in precise baking time. Bake your cakes for exactly 10 minutes; this ensures that the outer edges set, while the inside remains velvety and gooey. Open the oven only when necessary so that the temperature doesn't drop significantly. If you find that your cakes aren't as gooey as desired, try reducing the baking time by a minute, checking for a slight jiggle in the center before you take them out.

Another important factor is your ramekins. Using ceramic or glass ramekins helps to retain the heat evenly, while directly affecting the cooking duration. Make sure to butter and flour them well, as stubborn cakes can stick, leading to a less than perfect presentation. If you want to experiment, you can also try silicone ramekins which sometimes allow for easier release.

Ingredient Insights

White chocolate is the star of this dish, and not all white chocolates are created equal. Choose high-quality white chocolate with a cocoa butter content of at least 30% for the best flavor and melting properties. Brands that list cocoa butter as the first ingredient usually provide a smoother melt and richer flavor, which makes all the difference in achieving that luscious lava effect.

The role of eggs is crucial in this recipe; they provide both structure and richness. Ensure the eggs are at room temperature to create a better emulsion when whisked with sugar. If you're looking to make this recipe dairy-free, consider using aquafaba (the liquid from chickpeas) as an egg substitute. Use three tablespoons for each egg and whisk until it forms soft peaks before folding it into your batter.

Ingredients

Gather these ingredients to get started:

Ingredients for White Chocolate Lava Cakes

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

Once you have your ingredients ready, you can begin preparing the cakes!

Instructions

Follow these steps to create the perfect lava cakes:

Preheat the Oven

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

Melt the Chocolate

In a heat-proof bowl, melt the white chocolate and butter together over a pot of simmering water, stirring until smooth.

Mix the Batter

In a separate bowl, whisk together the eggs, egg yolks, and sugar until thick and pale. Gently fold in the melted chocolate mixture, followed by the flour and a pinch of salt.

Fill the Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Bake the Cakes

Bake in the preheated oven for about 10 minutes, or until the edges are firm but the center is still soft.

Serve

Carefully run a knife around the edges and invert each cake onto a plate. Serve immediately with ice cream or whipped cream.

Enjoy these delightful cakes fresh out of the oven!

Pro Tips

For best results, use high-quality white chocolate that melts smoothly and adds depth to the flavor. Don’t overbake—watch closely to ensure your centers are perfectly gooey!

Serving Suggestions

These White Chocolate Lava Cakes can be enhanced with a variety of toppings. Serving them warm with a scoop of vanilla ice cream provides a delightful contrast in temperature and texture. You can also pair them with fresh berries, which add a vibrant touch and tartness that complements the sweetness of the cake. Dusting with powdered sugar or drizzling with a raspberry sauce can elevate both the presentation and taste.

For an extra touch of elegance, consider infusing the melted white chocolate with flavors such as orange zest or espresso powder. Simply mix in your choice of flavoring during the melting process, allowing you to tailor the decadent experience to your tastes. This variation opens up a whole new world of delicious possibilities!

Storage and Make-Ahead Tips

These cakes are best enjoyed fresh from the oven for that gooey center, but if you're planning ahead, uncooked batter can be stored in the fridge for up to 24 hours. Just be sure to cover the ramekins with plastic wrap to avoid drying out. When ready to bake, there’s no need to bring the batter back to room temperature; you can bake them directly from the fridge, though you may need to add a minute or so to the baking time.

If you have leftover baked cakes, cool them completely in their ramekins before running a knife around the edges and transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 8 minutes to revive that molten center.

Questions About Recipes

→ Can I make these lava cakes in advance?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking.

→ What can I use instead of white chocolate?

You can substitute with milk chocolate, but it will change the flavor of the dish noticeably.

→ How do I know when the cakes are done?

The edges should be firm but the center will still jiggle slightly when you remove them from the oven.

→ Can I freeze these cakes?

Yes, you can freeze the baked cakes. Just allow them to cool completely before wrapping them tightly and storing them in the freezer.