Lava Cakes

Cake Batter Lava Cake

Soft funfetti cake layered with molten cake batter filling, sprinkle cookie dough pieces, and fluffy vanilla buttercream.

Prep

1 hr

Bake

22-25 min

Total

About 3 hr, including cooling and chilling

Yield

One three-layer 8-inch cake

Jump to recipe How to make it Watch the reel

Surprise me

A note from my kitchen

Before you bake this

This Cake Batter Lava Cake turns the flavor of cake batter into a full-size celebration cake. Soft funfetti layers hold glossy cake batter lava, sprinkle-filled cookie dough pieces, and fluffy vanilla buttercream.

The filling thickens as it cools, then loosens into that dramatic lava moment when the first slice is removed. A tall buttercream dam keeps every layer supported until you are ready to cut it.

Save me a slice ;)

Thinking out loud

The Cake Batter Detour I Always Took

The cravings, questions, and running commentary behind this bake.

Cake Batter Lava Cake with a slice removed and filling moving through the layers — The cake batter flavor I could never walk past, rebuilt as a full-size lava cake.

I made this cake selfishly because cake batter is undeniably my favorite artificial flavor. In college, I could smell it coming from Cold Stone on my way home. I tried to walk past, but nine times out of ten I found a reason why I deserved a sweet treat.

Now, anytime I smell cake batter, I think of those stops. This cake takes that same nostalgic flavor and turns it into the ultimate celebration cake, with funfetti layers, molten filling, cookie dough pieces, and more sprinkles than strictly necessary.

Read this first

The quick notes.

Flavor

Cake batter, vanilla bean, sweet cream, and rainbow sprinkles.

Texture

Soft funfetti cake, glossy lava, fluffy buttercream, and tender cookie dough pieces.

Best moment

Removing the first slice and watching the filling begin to move.

From this recipe

Tested notes

Grams are the source of truth for this recipe.

The filling must cool completely before you judge its final consistency or assemble the cake.

The cake layers should be chilled before stacking, and the cookie dough needs its full 30-minute chill before it is broken into pieces.

If you want sprinkles in the buttercream, fold them in only after the buttercream is already light and fluffy.

Ingredient notes

Key ingredients

Cake batter extract

Cake batter extract creates the familiar bakery flavor at the center of this recipe. I use LorAnn Cake Batter Flavor throughout the cake.

Rainbow sprinkles

Rainbow sprinkles run through the cake, cookie dough, and decoration. Fold them into the cake batter quickly at the end to limit color bleeding.

Cake flour and cornstarch

This combination keeps the funfetti layers soft and tender while giving them enough structure to support the lava filling.

Vanilla bean paste

Vanilla bean paste rounds out the cake batter extract and gives the cake, filling, cookie dough, and buttercream one consistent vanilla base.

Funfetti cake batter divided among three round cake pans — Fold the sprinkles in last, then divide the batter evenly among the pans.

Optional ingredient notes

Use what you have on hand

Curious what I used? These are the exact products I reached for while developing this recipe.

Cake batter extract

I use LorAnn and have not tested another brand in this recipe. It is highly concentrated, so begin with the listed amounts and add more only after tasting.

LorAnn Cake Batter Flavor

Yogurt

Plain unsweetened yogurt

For a non-dairy version, I test the cake layers with Forager Unsweetened Plain Yogurt. Plain unsweetened dairy yogurt can be used at the same listed amount and temperature.

Forager Unsweetened Plain Yogurt

Butter sticks

For a non-dairy version, I use Country Crock Plant Butter Sticks. They are dependable in the lava, cookie dough, and buttercream, and they are usually easier to find in conventional grocery stores than at Sprouts or Whole Foods. Dairy butter can be used at the same listed amounts and temperatures.

Country Crock Plant Butter Sticks

Heavy cream

If you are replacing dairy heavy cream, I highly recommend Country Crock Heavy Plant Cream. It has no aftertaste, behaves more like dairy cream than any alternative I have used, keeps these lava fillings smooth, and makes the buttercream incredibly fluffy. I usually find it at Kroger or Fry's and wish every grocery store carried it. Dairy heavy cream can be used at the same listed amounts and temperatures.

Country Crock Heavy Plant Cream

Testing notes

Why this works

Add the sprinkles last

Toss the sprinkles with a small amount of flour, then fold them into the finished batter with only a few strokes. Working quickly keeps the colors distinct.

Cool the lava before adjusting it

The filling thickens considerably as it cools. Wait until it reaches room temperature before deciding whether it needs a little milk to reach the consistency you want.

Build a tall buttercream dam

Pipe a complete, sturdy ring around each layer. Keep both the lava and cookie dough pieces below the top of the dam so the next cake layer rests securely on buttercream.

Cake batter lava and sprinkle cookie dough pieces inside a buttercream dam — Keep the lava and cookie dough pieces inside a tall, complete buttercream dam.

How it comes together

Funfetti cake batter divided among three round pans — Divide the sprinkle batter evenly and add a few extra sprinkles before baking.

Funfetti cookie dough broken into small pieces — Chill the cookie dough, then break it into small pieces for layering and decorating.

Vanilla buttercream spread over a funfetti cake layer — Start each filling layer with a thin, even coat of buttercream.

Tall vanilla buttercream dam piped around a funfetti cake layer — Pipe a tall, continuous dam before adding any lava.

Golden cake batter lava spread inside a buttercream dam — Spread the cooled lava inside the dam, keeping it below the top edge.

Cake batter lava topped with sprinkle cookie dough pieces — Add cookie dough pieces and sprinkles without overfilling the layer.

Stacked Cake Batter Lava Cake covered with a thin crumb coat — Chill the crumb-coated cake before applying the final buttercream layer.

Finished Cake Batter Lava Cake topped with cookie dough pieces and sprinkles — Finish the cake with reserved lava, buttercream, cookie dough pieces, and sprinkles.

Cake Batter Lava Cake with the first slice removed — The first slice reveals the molten center and colorful funfetti layers.

Close view of Cake Batter Lava Cake layers and filling — Every slice includes funfetti cake, vanilla buttercream, lava, and cookie dough pieces.

From Instagram

Watch the reel

Watch the funfetti cake, cake batter lava, sprinkle cookie dough pieces, and vanilla buttercream come together.

Open the reel

Small things that matter

Tips for the best cake

Fold the sprinkles into the cake batter and cookie dough only until evenly distributed.

Chill the cake layers and cookie dough before assembly so every layer stays steady while you build the cake.

Keep the lava and cookie dough pieces below the top of each buttercream dam.

Apply a thin crumb coat and chill the stacked cake before adding the final buttercream layer.

Reserve some lava, cookie dough pieces, buttercream, and sprinkles for the top of the cake.

Finished Cake Batter Lava Cake with the first slice removed — Let the first slice reveal the cake batter lava, colorful layers, and cookie dough pieces.

Before you slice

Texture and serving notes

The cake is best the day it is assembled, when the filling has its softest lava effect.

Let refrigerated slices come to room temperature before serving.

Warm an individual slice for about 10 seconds if you want the filling to flow more freely.

Keep it good

Storage

Counter

Keep the assembled cake covered at room temperature for up to 8 hours.

Serve

Refrigerate the cake for up to 3 days and let slices soften at room temperature before serving.

Freezer

Freeze unassembled cake layers and cookie dough separately for up to 1 month.

Fridge

Assembled slices can be frozen and thawed overnight in the refrigerator.

Recipe FAQ

Questions that come up

How do I keep the Cake Batter Lava Cake from sliding?

Use completely cooled cake layers, room-temperature lava that has thickened, chilled cookie dough, and a tall, continuous buttercream dam. Keep the filling below the top of the dam and chill the crumb-coated cake before the final coat.

Can I make the cake batter lava ahead?

Yes. Make it ahead and refrigerate it in an airtight container. Bring it toward room temperature and stir until smooth before assembly, adding milk only if needed to restore a slowly spreadable consistency.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Vanilla extract can replace the vanilla bean paste at the same listed amount, although I prefer vanilla bean paste for its fuller flavor.

Which sprinkles work best in funfetti cake?

Use rainbow jimmies rather than tiny nonpareils. Fold them in quickly at the very end so the colors stay distinct instead of bleeding through the batter.

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, but the cake will have a slightly sturdier, less fine crumb. You can replace the cake flour with the same amount of all-purpose flour by weight. For a closer substitute, use 105 g all-purpose flour plus 15 g cornstarch for every 120 g cake flour called for, whisking or sifting them together well. If the recipe separately lists additional cornstarch, keep that amount in the recipe too; this mixture replaces only the cake flour.

Recipe card