Vanilla Lava Cake
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The Best Vanilla Lava Cake: New Recipe In 2024

Even though they are simple enough to make daily, these vanilla lava cakes are ideal for a special occasion. You’ll like this decadent delicacy, consisting of a soft and fluffy cupcake with warm vanilla sauce in the middle.

Vanilla Lava Cake
Vanilla Lava Cake

WHAT DO YOU NEED TO MAKE VANILLA LAVA CAKES?

Vanilla custard or instant vanilla pudding mix to make the vanilla sauce.

Use any one of the following to make the vanilla sauce: 

  • Ready-to-use carton of vanilla custard from the store
  • The custard powder was made in compliance with the directions on the package.
    Your preferred handmade custard
  • I made the instant vanilla pudding mix as directed on the carton.

    For the cupcakes, you will need the following ingredients:

Use a Muffin Pan

There are 12 lava cakes in this recipe. These vanilla lava cakes are easy to prepare in a muffin tray. To stop the cakes from sticking, the muffin tin has to be well-greased or non-stick.

MAKE THE VANILLA SAUCE IN ADVANCE

Pour the prepared custard or vanilla pudding into each of the 12 holes of an ice cube tray, then freeze until firm. After being dipped into the cake mixture, these cubes will be cooked. The vanilla cubes will melt while the cakes bake, producing a rich, creamy sauce.

The custard cubes should ideally freeze for at least three hours. It will not melt or thaw before baking because of this, making it more straightforward to handle and deal with.

Make the Vanilla CakesThis recipe for eggless cake is airy and light, and it tastes terrific when stuffed with rich vanilla sauce. It’s a simple bake that uses items that are easily found.


Mix the flour, sugar, baking powder, and bicarbonate in a big basin of dry ingredients.

Add the wet components (vanilla extract, melted butter, vinegar, and milk) into the dry mixture.


Whisk the batter to combine it.

Fill each hole in the muffin tray with slightly about ¾ of the batter using a spoon.

Take out of the ice tray the created frozen vanilla cubes.

To the batter, add one cube apiece. The cube should not be pressed to the muffin tin’s bottom.

To coat the cube, add one more spoonful of cake mixture.

Bake for 15 to 20 minutes or until the lava cakes are cooked through and brown. Give the lava cakes two minutes to cool. Using a spatula, loosen the lava cakes’ borders and carefully remove them from the muffin tray.

Sprinkle the cakes with powdered sugar, and if you’d like, serve them with an ice cream scoop.

Vanilla Lava Cake
Vanilla Lava Cake

Vanilla Lava Cakes

Even though they are simple enough to make daily, these vanilla lava cakes are ideal for a special occasion. You’ll like this decadent delicacy, consisting of a soft and fluffy cupcake with warm vanilla sauce in the middle.

15 minutes for preparation

Cooking Period: 20 minutes

Chilling the vanilla sauce for thirty hours

Servings: 12 vanilla cakes the size of muffins

Ingredients

TO MAKE THE VANILLA SAUCE

USE TWO CUPS/500ML OF ANY OF THE FOLLOWING:

  • ▢Ready-to-use carton of vanilla custard from the store
  • ▢Custard powder made as directed on the box
  • ▢Your preferred handmade custard
  • ▢I made the instant vanilla pudding mix as directed on the carton.

TO MAKE THE VANILLA CUPCAKES

DRY INGREDIENTS

  • ▢2 ½ cups/300g of cake or all-purpose flour
  • ▢150g, or ¾ cup, of sugar
  • ▢1/2 tsp baking powder
  • ▢One tsp baking soda, also known as bicarbonate of soda
  • ▢One-half teaspoon of salt

WET INGREDIENTS

  • ▢One cup (250 ml) of full-fat milk (full cream)
  • ▢115g or ½ cup melted butter
  • ▢1 tsp (15 ml) vinegar, either white or apple cider
  • ▢Ten millilitres (2 tsp) of vanilla essence

Instructions

TO MAKE THE VANILLA SAUCE

  • Pour the prepared custard or vanilla pudding into each of the 12 holes of an ice cube tray, then freeze until firm. Refer to Note 1
Vanilla Lava Cake
Vanilla Lava Cake

TO MAKE THE VANILLA CUPCAKES

  • Coat the muffin tin thoroughly with cooking spray or butter.
  • Mix the dry ingredients (flour, sugar, baking soda, and baking powder) in a large bowl.
  • Add the liquid ingredients (vanilla essence, melted butter, vinegar, and milk) to the dry ingredients and toss with a whisk until combined.
  • Scoop a little less than ¾ of the batter into each well of a muffin tray that has been oiled.

    Take out the frozen vanilla cubes that have been made from the ice tray and carefully drop one into each of the batter. The cube should not be pressed to the muffin tin’s bottom. To coat the cube, add one more spoonful of cake mixture.
  • The lava cakes should be baked for 15 to 20 minutes at 320°F/160°C or until brown and well cooked. Give the lava cakes two minutes to cool. Using a spatula, loosen the lava cakes’ borders and carefully remove them from the muffin tray.
  • Sprinkle the cakes with powdered sugar, and if you’d like, serve them with an ice cream scoop.

Notes

After being dipped into the cake mix, these cubes will be cooked. The vanilla cubes will melt while the cakes bake, producing a rich, creamy sauce. The custard cubes should ideally freeze for at least three hours. It will not melt or thaw before baking because of this, making it simpler to handle and deal with.

Frequently Asked Questions

What is the difference between molten cake and lava cake?

While lava cake is a particular kind of chocolate cake with a melted centre, molten cake is a more general word that can be used to describe cakes with a liquid middle.

Is lava cake just undercooked cake?

Lava cake is not raw in the centre, sorry. Molten chocolate cake, also called lava cake, has an outside layer fully baked while the core is purposefully undercooked to produce a warm, gooey, molten chocolate interior.

What does a lava cake contain?

To achieve the most delectable results, use semisweet chocolate of the highest quality. Butter: The addition of a stick of butter adds taste, moisture, and richness. Eggs: Three eggs help to bind the batter together and offer extra moisture.

What is another name for lava cake?

A chocolate cake with a liquid chocolate center is called molten chocolate cake, and it’s a popular French dish. It’s also called mi-cuit au chocolat, chocolate coulant (“flowing”), chocolate lava cake, or just plain lava cake, all of which derive from its molten middle.

Is it OK to eat lava cake?

No, exactly like custard, it reaches temperatures beyond 160 degrees F, thus it’s safe to consume.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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