Red Velvet Molten Cakes
These Red Velvet Molten Cakes hide a rich, flowing chocolate ganache center inside a tender, vibrant red velvet cake — topped with a silky cream cheese whipped topping and chocolate sprinkles. Foolproof, impressive, and absolutely irresistible.
Servings: 12 cakes
Equipment
- Standard 12-cup muffin tin
- Stand mixer
- Piping bag with large star tip
- Ice cream scoop
Ingredients
For the Ganache Center
- ½ cup semi-sweet chocolate chips high-quality recommended
- ¼ cup heavy whipping cream
For the Red Velvet Cake
- 2 cups all-purpose flour
- 1 tbsp corn starch
- 1 tbsp cocoa powder plus more for dusting the muffin tin
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter 2 sticks
- ¾ cup buttermilk
- red food coloring to achieve desired color
- 1 tsp vanilla extract
- 2 egg yolks
For the Cream Cheese Whipped Topping
- 4 oz cream cheese softened to room temperature
- 1 tsp vanilla extract
- ⅓ cup powdered sugar
- 1½ cups heavy whipping cream
- chocolate sprinkles optional, to decorate
Instructions
Make the Ganache Center
- In a small bowl, combine the chocolate chips and heavy cream. Microwave for 1 minute, then stir until completely smooth and glossy.
- Refrigerate the ganache until it is firm but still pliable and scoopable, at least 30 minutes. Do not skip this step — a properly chilled ganache is the key to a distinct molten center.
Prepare the Batter
- Preheat the oven to 400°F (205°C). Spray a standard 12-cup muffin tin with non-stick spray and dust generously with cocoa powder. Tap out any excess and set aside.
- In a medium bowl, whisk together the flour, corn starch, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, melt the butter in the microwave. Add the buttermilk, egg yolks, vanilla, and red food coloring. Whisk vigorously until fully combined and a vibrant red color.
- Add the dry ingredients to the wet ingredients. Whisk just until combined — do not overmix. The batter should be smooth and deeply red.
Assemble the Cakes
- Using an ice cream scoop, place a small dollop of batter into the bottom of each muffin cavity. Spread to the edges and fill to about halfway. Reserve the remaining batter.
- Scoop small mounds of the chilled ganache and place one directly in the center of each muffin cavity, on top of the bottom layer of batter.
- Top the ganache with the remaining red velvet batter, spreading gently to the edges to fully seal the ganache inside.
Bake and Invert
- Bake in the preheated oven for 18–20 minutes, until the tops spring back when gently pressed and the edges are set.
- Allow the cakes to cool in the pan for 3–5 minutes. Place a sheet of parchment paper and then a cutting board over the top of the tin. Carefully invert the pan. The cakes should release cleanly. If any stick, gently run a knife around the edges. Do this while still warm.
Make the Whipped Topping and Serve
- In the bowl of a stand mixer, combine the softened cream cheese, vanilla, and powdered sugar. Beat on medium speed until completely smooth, scraping down the sides as needed.
- Add the heavy cream and mix on medium-high speed until stiff peaks form, scraping down the sides often.
- Transfer the whipped topping to a piping bag fitted with a large star tip. Pipe a generous mound onto each slightly cooled molten cake.
- Decorate with chocolate sprinkles, if desired. Serve immediately and enjoy the molten chocolate center.
Notes
**Storage:** Store in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes in the microwave for 15–20 seconds to restore the molten center.
**Make Ahead:** Prepare the ganache and the batter up to 1 day in advance. Store separately in the fridge. Assemble in the muffin tin just before baking; add 1–2 minutes to bake time if batter is cold.
**Ganache Tip:** The ganache must be chilled until firm but still pliable before scooping. If it's too warm, it will blend into the batter instead of staying a distinct molten pocket.
**Invert While Warm:** Do not let the cakes cool completely in the tin. Invert after 3–5 minutes for the cleanest release.
**Cocoa Dusting:** Dust the muffin tin with cocoa powder instead of flour to keep the exterior of the cakes beautifully dark.
