Serve this lava caramel cake warm with a scoop of dulce de leche or butterscotch ice cream and more flaky sea salt for sprinkling! Ooey-gooey, warm-your-soul desserts are always a special treat, and this caramel lava cake is the perfect example that hits the spot, every single time.
It is sweet, salty, and super chocolatey - need I say more? And with two preparation techniques and two cooking methods, this caramel lava cake recipe allows you to have your dessert any way you please!
Ingredients - Notes & Substitutions
This molten caramel cake requires just a few baking ingredients, most of which you probably already have on hand. You will need: Unsalted Butter: start with a stick of unsalted butter. There is no need to bring it to room temperature since we are melting the butter with the chocolate. Chocolate Chips: my girls and I love bittersweet Ghirardelli chocolate chips. The bitter chocolate balances the sugar and caramel. For a sweeter version, use semi-sweet chocolate chips instead. Confectioner’s Sugar: finer confectioner’s sugar blends easier into the batter. Egg + Egg Yolk: to bind the batter and add an extra layer of richness. Vanilla Extract: for sweet vanilla essence and to enhance the chocolate flavor. Salt: to bring out all those sweet, chocolatey, caramel notes. All-Purpose Flour: a small amount of flour goes a long way and doesn’t dry out the batter too much. Salted Caramel Sauce: I love Trader Joe’s salted caramel sauce, which has just the right amount of salty-sweet balance. For a sweeter take, use dulce de leche. Coarse sea salt: An extra sprinkle of flaky sea salt, like Maldon or Fleur de Sel, makes for a final finishing touch. Use more or less depending on the salt level of your caramel sauce. Ice cream: Nothing compliments lava cake more than the cool contrast of ice cream. We love dulce de leche, butterscotch, salted caramel, and toffee flavors. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make a Caramel Lava Cake
This salted caramel lava cake recipe can be assembled and baked in one of two ways. Here’s how to do each one:
Step 1: Prepare Chocolate Cake Batter
Melt butter and chocolate chips in the microwave, for about 30 seconds to a minute. Using a whisk, mix well. Sift in confectioners sugar and mix again. (pic 1 & 2) Add eggs, vanilla, and salt and mix well. Sift in the flour and whisk till everything is incorporated. (Pic 3 & 4)
Step 2: Assemble in ONE of Two Ways
Grease silicone cupcake molds or 4 oz. ramekins (using Pam cooking oil spray). There are two options for making caramel lava cake, pick the one that appeals to you the most: Option 1: Pour batter into molds, filling them halfway. Pour 1 teaspoon or more of salted caramel sauce into the center. Pour batter on top, leaving ¼ inch from the top. In this option, the caramel sauce will ooze out ‘with’ the chocolate lava, from within the cake. (Pic 5 & 6) Option 2: Start by pouring caramel sauce at the bottom of the mold. Pour batter on top, leaving ¼ inch from the top. In this option, the salted caramel sauce will melt all over your lava cake when you invert it.
Step 3: Bake in Instant Pot or Oven
Method 1: Instant Pot Caramel Lava Cake Pour 1 cup of water into the Inner pot of the Instant Pot. Place trivet. Place cakes on the trivet. Close lid. Set vent to SEALING. (pic 8) Cook on MANUAL (high pressure) for 7 minutes. If you like a less gooey center, increase the time to 8-9 minutes. QR (quick release) the pressure and remove the cakes. Cool for 1 minute, invert the cakes onto the serving plate, and dust with confectioners sugar (optional). Method 2: Oven Baked Caramel Molten Cake Preheat the oven to 425°F. Follow steps 1 and 2. Place the cakes on a cookie sheet and bake for 11-13 minutes, depending on how gooey you want the center to be.
Serving Suggestions
Moten caramel cakes are best served right away, while still warm. The beauty of lava cake is the molten center that oozes out. Serve with a scoop of your favorite ice cream, like butterscotch, dulce de leche, salted caramel, toffee, or vanilla; extra sea salt, or a dusting of powdered sugar.
How to Store
Leftover caramel cake will keep in an airtight container in the fridge for up to 4 days. Cool completely before storing. Reheat in 30-second increments in the microwave, until warm to the touch. This should indicate the center is hot enough for oozing.
Recipe Tips & Notes
Chocolate: Opt for bittersweet chocolate chips or go for semisweet chocolate chips for a sweeter cake.Grease: If not using silicone cupcake molds, make sure to evenly grease the ramekins with cooking spray.Baking time: The longer the cakes bake, the less molten the center. Start with the lower bake time and work your way up from there.Cool slightly: Cool the cakes for 1 minute in their baking vessel, then invert immediately. This should ensure a clean release.
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Note: This recipe has been recently updated with helpful tips and information.
