Lava Cakes
Red Velvet Lava Cake
Fluffy red velvet cake, delicate cream cheese buttercream, and a silky cocoa lava that coats every slice.
Prep
55 min
Bake
22-27 min
Total
2 hr 30 min
Yield
One tall 3-layer 8-inch cake
A note from my kitchen
Before you bake this
This is the red velvet cake everyone will remember: super-fluffy red velvet layers, cream cheese buttercream you could eat by the spoonful, and a silky cocoa lava that settles over every slice.
The lava has a subtle, creamy cocoa flavor rather than an intensely dark chocolate one, so it complements the cake instead of covering up everything that makes red velvet special.
For everyone who remembers my Red Velvet Batter Cake, consider this its new version. I cannot wait for you to cut into it!
Save me a slice ;)
Read this first
The quick notes.
Flavor
Subtle cocoa, vanilla bean, a gentle tang, and classic cream cheese frosting.
Texture
Soft, fluffy cake with delicate frosting and smooth, glossy lava.
Best moment
Cutting the first slice and letting the cocoa lava settle over the layers.
Buttercream
Use plant butter sticks, not tubs. Tubs tend to have more water, which can make buttercream softer and less stable.
Pan check
Pan and oven notes
Even layers
For layer cakes, a scale is the easiest way to divide batter evenly between pans. If you do not have one, eyeballing it is completely fine; just aim for the pans to look as even as possible.
Oven personality
My oven runs very fast, so the lower end of the bake time reflects a fast oven. If your oven usually takes longer, expect to land closer to the higher end, and sometimes 10-15 minutes beyond it. Use the visual cues in the recipe first.
Pan material
I test with Fat Daddio's anodized aluminum pans. Light aluminum heats evenly and gently; dark metal can brown and set edges faster; glass and ceramic hold heat longer and may need more time. None of these are wrong, they just bake at their own pace.
Ingredient notes
Key ingredients
Natural cocoa powder
Natural cocoa makes up most of the cocoa blend, keeping the flavor subtle and classically red velvet. I like Ghirardelli natural cocoa powder here.
Dutch-process cocoa powder
A smaller amount rounds out and deepens the cocoa flavor without turning this into a full chocolate cake. Majestic Dutch cocoa is my preference.
Red gel food coloring
High-quality color is much more concentrated, so you may need only about 3 drops. I recommend Ann Clark or Colour Mill; begin with a few drops and add more only if you want a deeper red.
Soy milk and apple cider vinegar
Together they bring the acidity and gentle tang that belong in red velvet while helping the cake bake up tender.
Non-dairy cream cheese
Keep it cool but pliable. It gives the frosting its signature tang, but it becomes softer as it warms, so temperature matters throughout assembly.
Lactic acid
This is optional, but a tiny amount sharpens the tang when you are using non-dairy cream cheese.
Brand notes
Brands that matter here
For the ingredients where brand choice changes texture, set, or flavor, these are the tested options I use.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
- 01Forager Unsweetened Plain Yogurt
- 02Silk Plain Unsweetened Yogurt
Milk
Milk
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.
- 01Silk Original Unsweet
- 02Plain unsweetened soy milk
- 03Ripple Original
- 04Oatly Barista Edition
Butter sticks
Plant butter sticks
Use plant butter sticks, not tubs, especially for buttercream and fillings that need to hold their shape.
- 01Country Crock Plant Butter Sticks
- 02Violife Plant Butter Sticks
- 03Earth Balance
- 04Miyoko's
Cream cheese
Cream cheese
For no-bake cheesecake, use Violife Cream Cheese Bricks. For baked cheesecake, use Tofutti. Do not use Violife for baked cheesecake in my recipes.
- 01Philadelphia Plant-Based Cream Cheese
- 02Violife Cream Cheese Bricks
- 03Tofutti
Food coloring
Gel food coloring
High-quality food coloring is much more concentrated. Start with about 3 drops of Ann Clark or Colour Mill, then add another drop only if you need a deeper shade.
- 01Ann Clark Gel Food Coloring
- 02Colour Mill Oil Blend Coloring
Cocoa
Cocoa powders
Use the cocoa styles called for in the recipe. Ghirardelli natural cocoa is my accessible, dependable pick for the classic cocoa flavor, and Majestic is my choice for the smaller amount of Dutch-process cocoa.
- 01Ghirardelli natural cocoa powder
- 02Majestic cocoa powder
Testing notes
Why this works
A little red velvet history
Earlier red velvet cakes used natural, non-alkalized cocoa in acidic batters, which could create a muted reddish-brown color. The first recipes called red velvet appeared in the early 20th century, and food coloring later became the familiar way to create the vivid red we recognize now. Red velvet is meant to have a subtle cocoa flavor and a gentle tang, rather than taste like a deeply chocolate cake.
Why both cocoas are sifted
Cocoa loves to hold onto little lumps. Sifting both kinds with the flour and leaveners helps them disperse evenly, so the batter stays smooth and the color remains consistent from layer to layer.
Why the lava must be chilled
The lava will be quite thin when it comes off the stovetop, but it will thicken naturally as it cools. Make sure it is completely chilled before assembly so it does not soften the cream cheese frosting or compromise the structure of the cake.
Why the frosting stays cool
Non-dairy cream cheese frosting is delicate and weakens as it reaches room temperature. Work efficiently, keep the cake and frosting cool, and return either one to the refrigerator whenever it begins to feel too soft.
How it comes together
Small things that matter
Tips for the best cake
Sift the cake flour, both cocoa powders, baking powder, baking soda, and salt so no cocoa pockets remain.
Let the cake layers cool completely before filling. Even a little warmth can soften the cream cheese frosting.
Chill the lava completely before assembly so it cannot soften the cream cheese frosting or compromise the structure of the cake.
Pipe a thick, sturdy frosting border and keep every bit of lava inside it.
If you are newer to layer cakes, start with less filling. It lowers the risk of shifting or collapse, and the remaining lava is excellent poured over each slice.
Assemble efficiently and chill the cake as soon as it is frosted so the delicate cream cheese frosting can set.
Before you slice
Texture and serving notes
For a celebration, serve the extra lava on the side so everyone can decide whether they would like more.
For a traditional red velvet layer cake, simply leave the lava out and make the cake with the cream cheese frosting alone.
For the cleanest slices, cut the cake while it is cool and add extra lava after plating.
Keep it good
Storage
Fridge
Store the assembled cake covered in the refrigerator for up to 4 days.
Fridge
Keep extra lava in a separate airtight container in the refrigerator and gently bring it back to a pourable consistency before serving.
Serve
Because the cream cheese frosting softens at room temperature, keep the cake cool until shortly before serving.
Recipe FAQ
Questions that come up
How do I keep a Red Velvet Lava Cake from collapsing?
Use completely cooled cake layers, fully chilled lava, and a thick cream cheese frosting dam. Keep the filling inside the border, work efficiently, and chill the assembled cake promptly. If you are a beginning baker, use less lava inside and serve the rest with the slices.
Can I make this as a traditional red velvet cake?
Yes. Leave out the lava and assemble the three layers with cream cheese frosting. You will still have a soft, subtly chocolate red velvet cake with plenty of tang.
Why does this recipe use natural and Dutch-process cocoa?
Natural cocoa keeps the flavor bright and classically subtle, while the smaller amount of Dutch-process cocoa adds a rounder, deeper note. Using both creates more dimension without making the cake taste like a standard chocolate cake.
Does red velvet need food coloring?
Natural cocoa and acidic ingredients can give an uncolored cake a muted reddish-brown tone, but the vivid red associated with modern red velvet comes from food coloring. You can adjust the amount to reach the shade you prefer.