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

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Surprise me

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 silky cocoa lava echoes the cake's gentle cocoa flavor, coating every slice alongside the vanilla and cream cheese tang.

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 ;)

Thinking out loud

Red Velvet, Taken Over the Top

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

Red velvet always feels like an experience. The color grabs everyone's attention first, and then the silky cream cheese frosting keeps you coming back for another bite.

Then there are red velvet brownies, which might be an even better version of the combination. Their mild cocoa flavor and fudgy texture are so good with frosting that the two practically melt together. Leave the brownie unfrosted, and all I want to do is warm it up and add a big scoop of ice cream.

This cake piles all of those experiences into one dessert: soft red velvet layers, cream cheese buttercream, and a silky cocoa lava running through the center. It is ridiculously over the top, and that is exactly why I love it.

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.

From this recipe

Tested notes

The cream cheese frosting becomes softer as it warms. Keep the components cool, assemble efficiently, and pause to chill whenever needed.

Give the red velvet cookie dough its full 30-minute chill before breaking it into pieces, and keep the pieces refrigerated until assembly.

Beginning bakers may prefer to use less lava inside the cake and serve the remaining sauce alongside each slice.

For a classic red velvet layer cake, omit the lava and assemble with the cream cheese frosting alone.

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.

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 adds a bright, familiar cream-cheese tang.

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.

Yogurt

Plain unsweetened yogurt

Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.

Forager Unsweetened Plain Yogurt

Sour cream

For this loaf, start with Violife Sour Cream. Forager Sour Cream is my next choice.

01
Violife Sour Cream
02
Forager Sour Cream

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.

Silk Original Unsweet

Butter sticks

Use butter sticks for buttercream and fillings that need to hold their shape.

Country Crock Plant Butter Sticks

Cream cheese

Philadelphia Plant-Based Cream Cheese is my dependable choice when cream cheese is used in a cake batter, frosting, or icing.

Philadelphia Plant-Based Cream Cheese

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.

01
Ann Clark Gel Food Coloring
02
Colour Mill Oil Blend Coloring

Dutch cocoa

Dutch-process cocoa powder

For Dutch-process cocoa, I typically reach for Majestic or Ghirardelli.

01
Majestic Dutch-process cocoa powder
02
Ghirardelli Dutch-process cocoa powder

Natural cocoa

Natural cocoa powder

For natural cocoa, I typically reach for Ghirardelli or Valrhona.

01
Ghirardelli natural cocoa powder
02
Valrhona natural 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

Cream cheese frosting is delicate. Work efficiently, keep the cake and frosting refrigerated until firm, and return either one to the refrigerator whenever it begins to soften.

How it comes together

Red Velvet Lava Cake: sift dry ingredients

Red Velvet Lava Cake: assembly lava fill

From Instagram

Watch the reel

Watch the red velvet cake, silky cocoa lava, red velvet cookie-dough pieces, and cream cheese buttercream come together.

Open the reel

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.

Fridge

Store extra red velvet cookie-dough pieces separately in an airtight container in the refrigerator.

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.

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.

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