White Chocolate Lava Cakes: the delicious, fancy dessert recipe you’ll love

Total time: 55 Min
Difficulty: Low
Serves: 6 people
By Cookist

If you’re looking to be fancy and take your baking up a level, it’s time to bake lava cakes. This white chocolate lava cakes are an easy, decadent and might we say very luxurious dessert recipe, based on the classic chocolate lava cake.

These white chocolate lava cakes are sweet with a soft, fluffy crumb. Unlike classic lava cakes where the center is often left undercooked, these lava cakes contain white chocolate. So no raw centers here! With humble pantry ingredients like flour, baking powder, vanilla extract, and eggs, you too can get fancy and make these delightful white chocolate lava cakes for your guests.


White Chocolate Lava Cake Ingredients

Flour – use all-purpose flour

Baking powder – make sure your baking powder is fresh. To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

Butter – use salted butter

Sugar – use granulated sugar

Eggs – use eggs at room temperature

White chocolate – because the chocolate is a main component in the dish, there’s no place to hide if you use low-quality chocolate. Look for the best you can find.

How To Make White Chocolate Lava Cakes

Start by whisking the wet ingredients until thick and fluffy. Sift in the dry ingredients and stir until the dough starts to come together, forming a ball. Now melt the chocolate in the microwave.

Place a piece of the cake dough into a greased muffin mold. Press it in to form the base of the lava cake. Fill the cup with melted chocolate, and top with another piece of dough.

Press the edges to seal it, then bake for 20 minutes at 180°C/350°F.



Raspberries are notoriously known for going exceptionally well with white chocolate. So feel free to serve the white chocolate lava cakes with raspberries. The tartness from the berries will break some of the sweetness of the white chocolate.

Make a dark chocolate variation by using dark chocolate instead of white chocolate. Pair with raspberries or orange wedges.

Make sure to serve the lava cakes warm, so that the chocolate melts.

How To Store White Chocolate Lava Cakes

Store the lava cakes in an airtight container in the fridge for up to 4 days. Warm in the oven before serving.

375 g
Baking powder
2 tsp
1/2 tsp
115 g
200 g
Vanilla Extract
1 tsp
Whole Milk
50 ml
butter, melted
White chocolate
180 g
powdered sugar for decorating


In a large bowl, using a mixer, beat butter and sugar until fluffy.

Add vanilla extract and egg. Add milk.

Gradually add flour, salt and baking powder until the dough becomes thick and forms a ball.

Divide the dough into equally sized pieces.

Grease the muffins. Take a piece of cake dough and line the bottom and sides.

Melt the white chocolate in the microwave. Fill each muffin form with melted white chocolate.

Take another portion of the cookie dough, roll it into a ball and make a 6 cm circle. Place the circle on top of the filling and press the edges.

Bake for 20 minutes at 180°C/350°F. Sprinkle white chocolate lava cakes with powdered sugar.

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