Lava Cake Vanilla – Molten Magic

Lava Cake Vanilla is a soft, warm dessert filled with a creamy vanilla center. I first saw this dessert made in a baking show that inspired me instantly.

I decided to recreate it in my kitchen, and the result was rich, smooth, and comforting. My experience making Lava Cake Vanilla was exciting, especially when I saw the molten center pour out.

The main specialty is the contrast between the fluffy cake and the warm vanilla core. This Lava Cake Vanilla brings joy to any table.

I’m ready to guide you through making Lava Cake Vanilla yourself, showing how I achieved that delicious molten center.

Molten Magic Lava Cake Vanilla

Lava Cake Vanilla offers a rich, indulgent taste that melts in your mouth with every bite. The outer cake is soft and slightly golden, giving way to a warm, silky vanilla center that flows like molten cream.

It’s delicately sweet, with a smooth, buttery flavor and a gentle hint of real vanilla. The contrast between the tender cake shell and the gooey filling creates a comforting, luxurious experience.

Each spoonful delivers warmth and sweetness that lingers, making it a truly unforgettable dessert for those who love soft textures and deep vanilla flavor.

How To Prepare Lava Cake Vanilla?

Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Dessert

Cuisine: French

Yield: 4 servings

Kitchen Utensils Needed

• 2 mixing bowls
• Whisk
• Rubber spatula
• Saucepan
• Measuring cups and spoons
• 4 ramekins (6oz size) or muffin tins
• Sifter (optional)
• Oven
• Baking tray

Ingredients

For the Cake Shell (Batter):

• ¾ cup (95g) all-purpose flour
• ¼ teaspoon baking powder
• A pinch of salt
• 2 large eggs
• 2 large egg yolks
• ½ cup (100g) granulated sugar
• 3 tablespoons (45g) unsalted butter, melted and cooled
• 2 tablespoons (30ml) whole milk
• 1 teaspoon pure vanilla extract

For the Molten Vanilla Core (Filling):

• ¼ cup (60ml) heavy cream (or double cream)
• 1 tablespoon (15g) unsalted butter
• 2 tablespoons (25g) powdered sugar
• ½ teaspoon pure vanilla extract
• 1 tablespoon (8g) cornstarch

Instructions

1. Preheat and Prepare

Preheat your oven to 425°F (220°C). Grease four ramekins generously with butter and dust with a little flour or sugar to prevent sticking. Set aside.

2. Make the Molten Vanilla Filling

In a small saucepan over medium heat, combine heavy cream and butter. Stir until the butter melts. Remove from heat and whisk in powdered sugar, vanilla extract, and cornstarch until smooth. Let it cool for a few minutes. Then, transfer the mixture into a small bowl and place it in the freezer for about 10–15 minutes to firm up while you prepare the batter.

3. Whisk the Eggs and Sugar

In a large mixing bowl, whisk together the whole eggs, extra yolks, and granulated sugar until pale, thick, and slightly frothy. This may take a few minutes by hand or quicker with an electric mixer.

4. Add Wet Ingredients

Stir in the melted butter (make sure it’s cooled), milk, and vanilla extract into the egg mixture. Mix until combined.

5. Add Dry Ingredients

Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and lump-free.

6. Assemble the Cakes

Spoon a layer of cake batter into the bottom of each ramekin, filling about halfway. Take about a tablespoon of the chilled vanilla filling and place it in the center of each ramekin. Top with more batter until the ramekin is about ¾ full, completely covering the filling.

7. Bake

Place ramekins on a baking tray and bake in the preheated oven for 12 to 14 minutes. The edges should be set, but the center will remain slightly soft. Don’t overbake – this is what keeps the molten core!

8. Serve

Let the cakes rest for 1 minute after removing from the oven. Run a knife around the edges to loosen, then carefully invert onto serving plates. Dust with powdered sugar, add a scoop of vanilla ice cream or fresh berries if desired, and serve immediately.

Note

Don’t skip freezing the filling; it helps keep the center molten while the cake shell bakes. These cakes are best served warm right out of the oven. You can prepare the batter and filling ahead of time, assemble the cakes, and refrigerate them for a few hours before baking.

Nutritional Amount Lava Cake Vanilla

Why You’ll Love This Recipe

You’ll love this Lava Cake Vanilla recipe because it brings bakery-quality results straight from your home oven. The soft, golden cake surrounds a rich, molten vanilla center that flows with warmth and flavor.

It’s made with simple ingredients, no fancy equipment, and comes together quickly great for both beginners and experienced bakers. The texture contrast between the tender cake and creamy filling is deeply satisfying.

This Lava Cake Vanilla feels elegant but is easy to prepare, making it a go-to treat when you want something comforting, sweet, and a little special without spending hours in the kitchen.

Best Serving Suggestions

Best serving suggestions for Vanilla Lava Cake include pairing it with a scoop of cold vanilla or cinnamon ice cream to balance the warm, gooey center.

Fresh berries like raspberries or strawberries add a bright, tangy contrast that cuts through the richness. A light dusting of powdered sugar on top gives a delicate sweetness and pretty presentation.

For an extra touch, drizzle some caramel or chocolate sauce around the plate. Serve it right out of the oven to enjoy the molten center at its best, making every bite a decadent experience.

Expert Baking Tips For Lava Cake Vanilla

1. Cold eggs can cause the batter to curdle or bake unevenly. Let your eggs and yolks sit at room temperature for about 30 minutes before starting.

2. Make the molten vanilla core ahead and chill it well. This helps it stay thick and creamy during baking instead of blending into the cake batter.

3. Gently fold the flour into the wet ingredients to keep the texture soft. Overmixing leads to a dense, rubbery cake.

4. Grease and flour your ramekins thoroughly to ensure the cakes release easily. Missed spots may cause sticking or broken cakes.

5. Bake just until the edges are set and the center is still slightly jiggly. Overbaking will cook the center solid and ruin the molten effect.

6. After baking, let the cakes sit for 1 minute before turning out. This helps them firm up slightly and release cleanly from the ramekins.

How To Make Lava Cake Vanilla More Delicious

To make your Lava Cake Vanilla even more delicious, start by using high-quality pure vanilla extract or vanilla bean paste this deepens the flavor and adds a rich aroma.

Add a pinch of cinnamon or a touch of white chocolate to the batter for an extra layer of sweetness. For the molten core, mix in a spoonful of mascarpone or cream cheese for a creamier, tangier center.

Serve warm with a drizzle of warm caramel sauce or a light sprinkle of sea salt to enhance the flavor balance. Always serve fresh for the best texture and taste.

FAQs About Lava Cake Vanilla

Conclusion

Lava vanilla cake is not just a dessert; it’s an experience. The anticipation of slicing into the cake, the rush of warm vanilla filling, and the contrast of temperatures and textures make it a memorable indulgence.

This guide has equipped you with all the knowledge you need to create your own version of this classic dessert.

So, gather your ingredients, don your apron, and get ready to embark on a delicious journey into the world of vanilla lava cake!

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Lava Cake Vanilla

Lipia

Lava Cake Vanilla is a delightful dessert featuring a soft, tender cake with a warm, flowing vanilla center. Made with simple ingredients like eggs, flour, sugar, and real vanilla, it offers a rich yet delicate flavor. The contrast between the fluffy outer shell and creamy molten core makes it irresistible. Easy to prepare and perfect for any occasion, this dessert delivers a comforting, elegant treat sure to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine French

Servings 4 servings

Calories 400 kcal

Equipment

• 2 mixing bowls
• Whisk
• Rubber spatula
• Saucepan
• Measuring cups and spoons
• 4 ramekins (6oz size) or muffin tins
• Sifter (optional)
• Oven
• Baking tray

Ingredients

  

For the Cake Shell (Batter):

• ¾ cup 95g all-purpose flour
• ¼ teaspoon baking powder
• A pinch of salt
• 2 large eggs
• 2 large egg yolks
• ½ cup 100g granulated sugar
• 3 tablespoons 45g unsalted butter, melted and cooled
• 2 tablespoons 30ml whole milk
• 1 teaspoon pure vanilla extract

For the Molten Vanilla Core (Filling):

• ¼ cup 60ml heavy cream (or double cream)
• 1 tablespoon 15g unsalted butter
• 2 tablespoons 25g powdered sugar
• ½ teaspoon pure vanilla extract
• 1 tablespoon 8g cornstarch

Instructions

 

Preheat and Prepare

• Preheat your oven to 425°F (220°C). Grease four ramekins generously with butter and dust with a little flour or sugar to prevent sticking. Set aside.

Make the Molten Vanilla Filling

• In a small saucepan over medium heat, combine heavy cream and butter. Stir until the butter melts. Remove from heat and whisk in powdered sugar, vanilla extract, and cornstarch until smooth. Let it cool for a few minutes. Then, transfer the mixture into a small bowl and place it in the freezer for about 10–15 minutes to firm up while you prepare the batter.

Whisk the Eggs and Sugar

• In a large mixing bowl, whisk together the whole eggs, extra yolks, and granulated sugar until pale, thick, and slightly frothy. This may take a few minutes by hand or quicker with an electric mixer.

Add Wet Ingredients

• Stir in the melted butter (make sure it’s cooled), milk, and vanilla extract into the egg mixture. Mix until combined.

Add Dry Ingredients

• Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and lump-free.

Assemble the Cakes

• Spoon a layer of cake batter into the bottom of each ramekin, filling about halfway. Take about a tablespoon of the chilled vanilla filling and place it in the center of each ramekin. Top with more batter until the ramekin is about ¾ full, completely covering the filling.

Bake

• Place ramekins on a baking tray and bake in the preheated oven for 12 to 14 minutes. The edges should be set, but the center will remain slightly soft. Don’t overbake – this is what keeps the molten core!

Serve

• Let the cakes rest for 1 minute after removing from the oven. Run a knife around the edges to loosen, then carefully invert onto serving plates. Dust with powdered sugar, add a scoop of vanilla ice cream or fresh berries if desired, and serve immediately.

Notes

Note

Don’t skip freezing the filling; it helps keep the center molten while the  cake shell bakes. These cakes are best served warm right out of the oven. You can prepare the batter and filling ahead of time, assemble the cakes, and refrigerate them for a few hours before baking.

Nutritional Amount Lava Cake Vanilla

Nutrition	Amount
Calories	400
Protein	5g
Fat	28g
Carbohydrates	34g
Fiber	1g
Sugar	20g

Keyword Lava Cake Vanilla