Brownie Lava Cake
5.0 from 4 reviewsThis is my most requested cake - both for local cake orders and on social media - and it makes sense the moment you cut into it.
Soft chocolate cake, glossy brownie lava, chewy brownie squares, and silky chocolate buttercream bring every irresistible stage of a brownie into one completely over-the-top slice.
It is built for people who want chocolate cake to taste like brownie batter, not simply chocolate cake with chocolate frosting.
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Every Stage Is the Best Part
The Brownie Lava Cake was the second cake in my lava cake series. Cookie dough came first because it has always been my favorite, but brownie batter felt like the obvious next choice. Brownies may be number one for nearly everyone else - and it turns out I was right. This has become my most requested cake, both for local orders and on social media. When I ask someone what kind of cake they want to order, I hear “brownie lava cake” more than anything else.
A brownie is one of those rare desserts where every stage of the process tastes like the best part. There is the batter, which I can barely convince myself to let go of. Then there is the underbaked brownie with that gooey, melted, almost fudge-like center - especially with ice cream. Game over. And finally, there is the fully baked brownie: chewy, rich, and studded with little pockets of chocolate that make you think about your next bite even after the brownie is gone.
I wanted all of those moments to exist in one cake. The fluffy chocolate layers hold glossy brownie-batter lava and chewy brownie squares, and the whole thing is wrapped in a silky chocolate buttercream so every component feels balanced rather than simply heavy.
The first time I tasted it, I either said “shut up” or “stop it.” I cannot remember which, but it was definitely one of them. Every bite is fudgy, milky, chewy, moist, fluffy, and silky all at once. You immediately take a second bite just to make sure it is really happening. I love this cake - and, thankfully, so does everyone else.
Ingredient notes
Key ingredients
Dutch-process cocoa powder
Dutch-process cocoa gives the cake, lava, and buttercream a deeper chocolate flavor and a darker color. You do not need one specific brand; just sift it well so the cake batter and frosting stay smooth.
Cake flour
Cake flour keeps the chocolate layers softer and more delicate, which matters because the filling and buttercream are rich.
Cream
Cream loosens the lava and buttercream into a smooth, silky texture. Add it gradually so you can control how thick or flowy each component becomes.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Silk Original Unsweet
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
Country Crock Plant Butter Sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Country Crock Heavy Plant Cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
Majestic Dutch-process cocoa powder
For Dutch-process cocoa, I typically reach for Majestic or Ghirardelli.
Ghirardelli natural cocoa powder
Ghirardelli is my natural cocoa preference. The Valrhona cocoa powder linked here is Dutch processed; use the cocoa type listed in the recipe.
King Arthur Unbleached Cake Flour
I use King Arthur Unbleached Cake Flour for this recipe.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
What binds the cake without eggs
Milk, yogurt, oil, sugar, flour, and cornstarch work together to create structure and moisture. The starches set in the oven, while the yogurt gives the crumb body and softness.
Why there is apple cider vinegar
The vinegar reacts with the baking soda to help the cake rise. It also balances the cocoa and sweetness. The finished cake should not taste like vinegar.
Why the dry ingredients are sifted
Dutch-process cocoa and cake flour can clump easily. Sifting keeps the batter smooth and helps the cake bake with an even, soft crumb.
Why Dutch-process cocoa works best
Dutch-process cocoa is the surest way to get that dark, brownie-like flavor in a cake like this. It tastes smoother and less sharp than natural cocoa, gives the layers and lava a deeper color, and helps the chocolate flavor read as rich brownie batter instead of basic chocolate cake.
Why the lava cools before assembly
The lava needs to be cool enough to hold inside the buttercream dam. If it is too warm, it can melt the frosting and slide between the layers before the cake is set.
Why a chilled slice gets warmed
The lava firms in the refrigerator. A quick 8-10 seconds in the microwave softens it back toward molten so the slice has that gooey center again.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
See the brownie lava pour, the center being filled, and the finished slice before you make it.
Open the reelSmall things that matter
Tips for the best cake
Chill the brownie squares before cutting so they hold clean edges.
Troubleshooting
If This Happens
The brownie lava became too thick
Wait until it reaches room temperature, then whisk in the milk gradually at the very end. Stop at the consistency you want and use the filling right away because it continues to thicken as it sits.
The lava is escaping between the layers
Make sure the cake layers and lava are cool, pipe a firm and unbroken buttercream dam, and keep the filling below the top of that border.
The chopped chocolate disappeared into the lava
The lava was too hot when the chocolate was added. Let it cool until just above room temperature so the pieces soften without melting completely.
The cake layers feel fragile during assembly
Leave them in the pans for 10-15 minutes after baking, then move them to a wire rack and let them cool completely before stacking the cake.
Before you slice
Texture and serving notes
This cake is meant to be stored chilled, then brought back toward room temperature before serving.
For the ultimate gooey effect, microwave a chilled slice for 8-10 seconds. The heat reactivates the lava and gives you that molten flow on demand.
The lava will thicken in the refrigerator, so give slices 30-45 minutes at room temperature if you are not warming them.
Keep it good
Storage
Serve
Keep slices out at room temperature for up to 3 hours when serving.
Fridge
Store covered in the refrigerator for up to 4 days.
Serve
Let slices sit at room temperature for 30-45 minutes before serving so the center softens back toward flowy.
Recipe FAQ
Questions that come up
Is this also a brownie batter lava cake?
Yes. The glossy filling is designed to taste like brownie batter, while chilled brownie squares add a soft, chewy bite. “Brownie lava cake” describes the finished layer cake, and “brownie batter lava cake” describes the flavor and texture of its filling.
What makes this a brownie lava cake instead of a chocolate lava cake?
The filling is designed to taste like rich brownie batter rather than a standard chocolate sauce. Dutch-process cocoa gives it a darker brownie flavor. The brownie squares are mixed, pressed into a pan, and chilled before cutting, so they add a soft, chewy bite without a separate bake.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use all-purpose flour instead of cake flour?
Yes, of course. Replace the cake flour with the same amount of all-purpose flour by weight. The cake will have a slightly sturdier, less delicate crumb, but it will still be great.
More lava cakes to try
- Prep
- 1 hr 20 min
- Bake
- 22-25 min
- Total
- 4 hr
- Yield
- One three-layer 8-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Chocolate Cake
- 330 g cake flour, sifted330 g (about 2 3/4 cups) cake flour, sifted
- 70 g Dutch-process cocoa powder70 g (about 2/3 cup + 1 tablespoon) Dutch-process cocoa powder
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 2 1/2 teaspoons baking powder2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda1/2 teaspoon baking soda
- 1 teaspoon fine sea salt1 teaspoon fine sea salt
- 360 g granulated sugar360 g (about 1 3/4 cups + 1 tablespoon) granulated sugar
- 395 g milk, room temperature395 g (about 1 1/2 cups + 2 tablespoons) milk, room temperature
- 2 teaspoons apple cider vinegar2 teaspoons apple cider vinegar
- 120 g plain unsweetened yogurt120 g (about 7 tablespoons + 2 1/2 teaspoons) plain unsweetened yogurt
- 210 g neutral oil, such as grapeseed, canola, or sunflower210 g (about 3/4 cup + 3 tablespoons) neutral oil, such as grapeseed, canola, or sunflower
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
Brownie Lava
- 100 g light brown sugar, packed100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
- 50 g granulated sugar50 g (about 1/4 cup) granulated sugar
- 70 g butter70 g (about 5 tablespoons) butter
- 40 g Dutch-process cocoa powder40 g (about 6 tablespoons + 2 teaspoons) Dutch-process cocoa powder
- 40 g all-purpose flour40 g (about 1/3 cup) all-purpose flour
- 80 g heavy cream80 g (about 1/3 cup) heavy cream
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 70 g chopped chocolate chips, about 50% cocoa70 g (about 6 tablespoons + 2 teaspoons) chopped chocolate chips, about 50% cocoa
- 60-90 g milk, to thin to desired consistency60-90 g (about 1/4 cup to 6 tablespoons) milk, to thin to desired consistency
Brownie Squares
- 100 g light brown sugar, packed100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
- 50 g granulated sugar50 g (about 1/4 cup) granulated sugar
- 90 g butter, room temperature90 g (about 1/3 cup + 1 tablespoon) butter, room temperature
- 60 g Dutch-process cocoa powder60 g (about 1/2 cup + 2 tablespoons) Dutch-process cocoa powder
- 120 g all-purpose flour120 g (about 1 cup) all-purpose flour
- 2-3 tablespoons heavy cream2-3 tablespoons heavy cream
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 70 g chopped chocolate, about 50% cocoa70 g (about 6 tablespoons + 2 teaspoons) chopped chocolate, about 50% cocoa
Chocolate Buttercream
- 339 g butter, room temperature339 g (about 1 1/2 cups) butter, room temperature
- 510 g powdered sugar, sifted510 g (about 4 1/4 cups) powdered sugar, sifted
- 68 g Dutch-process cocoa powder68 g (about 2/3 cup + 2 teaspoons) Dutch-process cocoa powder
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 50-80 g heavy cream, starting with 3 tablespoons and adding to desired texture50-80 g (about 3 tablespoons + 1 teaspoon to 1/3 cup) heavy cream, starting with 3 tablespoons and adding to desired texture
Pan used
I use Fat Daddio's 8-inch anodized aluminum round cake pans for this recipe.
Instructions
- 1Make the cake layers. Preheat oven to 350°F (175°C). Grease and line three 8-inch pans with parchment.
- 2In a medium bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Sift well so no cocoa clumps remain.
- 3In a large bowl, whisk together the sugar, room-temperature milk, apple cider vinegar, yogurt, oil, and vanilla bean paste.
- 4Sift the dry mixture into the wet mixture and fold gently until smooth.
- 5Divide the batter evenly between the prepared pans and bake for 22-25 minutes, until the tops spring back. Cool for 10-15 minutes in the pans, then remove and place on a wire rack to cool completely.
- 6Make the brownie lava. Melt the butter with both sugars over medium heat until glossy.
- 7Whisk in the cocoa powder and flour until the mixture looks paste-like.
- 8Gradually stream in the cream until the mixture is molten and thick. Stir in the vanilla bean paste and salt.
- 9Let the lava cool until just above room temperature. Fold in the chopped chocolate so it softens without fully melting.
- 10Let the lava cool to room temperature or slightly below. Whisk in 60-90 g milk at the very end, until your desired consistency is reached, and use immediately.
- 11Make the brownie squares. Cream the room-temperature butter with both sugars until fluffy.
- 12Mix in the cocoa powder, flour, and salt until sandy. Add the vanilla bean paste and cream, then mix to a stiff dough.
- 13Fold in the chopped chocolate. Press into a parchment-lined 9 x 9-inch pan, chill for 30 minutes, then cut into small squares.
- 14Make the chocolate buttercream. Beat the butter until creamy. Add the powdered sugar, cocoa powder, salt, and vanilla bean paste. Beat on low, then whip on high until fluffy.
- 15Slowly stream in the cream and mix on low until the buttercream is light, smooth, and silky.
- 16Assemble the cake. Place the first cake layer on a board. Spread on a thin layer of buttercream, then pipe a buttercream dam around the edge.
- 17Spoon brownie lava inside the dam and scatter in a few brownie squares.
- 18Repeat with the second cake layer, then add the final cake layer.
- 19Frost the outside with chocolate buttercream.
- 20Garnish with more brownie squares and drizzle extra lava over the top.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Amazing! It was super moist and delicious. By far the best chocolate cake I have made :)
Awesome, Katie!! Thank you so much for sharing, I'm thrilled to hear it was a success!
It turned out amazing! made it for a friends birthday and everyone was obsessed with it. Definitely will be a recipe I make again!
Ah! Thanks for sharing, Jay, I'm thrilled to hear everyone enjoyed it! I hope your friend had a wonderful birthday! :D
I surprised my husband with this cake for his birthday. We were in love. It wasnt too sweet and the best part was the molten lava center especially good when warmed up in the microwave. The recipe was easy to follow. And overall I think we both rated this cake a 9/10
Thank you, Alyssa! I'm so glad you both enjoyed it & thank you for sharing!
Overall it turned out quite nice!! I ended up having to freeze the cakes overnight because the sponge was delicate and it started tearing. I wish I could attach a photo because it might be the most beautiful cake I’ve ever made.
So happy to hear it, Stephanie! Would love to see a picture! You can DM me and I’ll share it to my story 😍. I’m going to try and see if I can add that feature to my reviews - thank you for the suggestion ❤️
Questions from readers
Recipe questions and answers
I loved this recipe im remaking it again this week! One thing though, do the brownies need to be baked?
Yay!! Love that! No they do not :) they're supposed to have the texture of cookie dough. However, if you're in the mood for baked, do that instead! just use your favorite brownie mix or recipe. It'll be great. Enjoy!
If I make this cake the day before, should it be stored in the fridge or freezer?
Just refrigerate the night before and take it out a few hours before serving :) You can always put the slices indvidually in the microwave for 10 sec to activate that lava experience again. Let me know how it turns out!
Could you replace chocolate buttercream with an Oreo buttercream? Can’t wait to try!!
Yes! That would be quite amazing, actually..let me know how it turns out :)
Did you make this?
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