Red Velvet Lava Cake

Ingredients

Instructions

1. Make the red velvet cake. Preheat the oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the granulated sugar, brown sugar, milk, apple cider vinegar, oil, yogurt, vanilla bean paste, and red food coloring until smooth and fully combined. If you are using a highly concentrated, high-quality food coloring, start with about 3 drops and add more only as needed.
3. Add the sifted cake flour, natural cocoa powder, Dutch-process cocoa powder, baking powder, baking soda, and salt. Whisk just until the batter is smooth and no dry streaks remain. Do not overmix.
4. Divide the batter evenly between the prepared pans.
5. Bake for 22-27 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool in the pans for 15 minutes, then transfer the layers to a wire rack to cool completely.
7. Make the red velvet lava. In a small saucepan over medium heat, combine the granulated sugar, butter, milk, natural cocoa powder, Dutch-process cocoa powder, red food coloring, salt, and vanilla bean paste.
8. Whisk constantly until the butter has melted and the mixture is completely smooth.
9. Bring to a gentle simmer and cook for 1-2 minutes, whisking frequently.
10. Remove from the heat, transfer to the refrigerator, and chill completely before assembling the cake. The lava will be quite thin at first and will naturally thicken as it chills.
11. Make the red velvet cookie dough. Use all-purpose flour labeled safe to eat without cooking for this unbaked filling. Beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes, scraping the bowl as needed, until light and fluffy.
12. Add the cream cheese or sour cream, vanilla bean paste, salt, and red gel food coloring. Mix until smooth and evenly colored.
13. Add the all-purpose flour, natural cocoa powder, and Dutch-process cocoa powder. Mix on low just until a cohesive dough forms, then fold in the mini white chocolate chips.
14. Flatten the dough into a shallow covered container and refrigerate for 30 minutes, or until firm enough to handle. Break it into small irregular pieces, then keep chilled until assembly.
15. Make the cream cheese buttercream. Beat the butter for 2-3 minutes, until light, scraping down the sides of the bowl as needed.
16. Make sure the cream cheese is the same temperature as the butter. Add the cream cheese and mix on low just until fully incorporated. Do not overmix.
17. Add the powdered sugar, salt, vanilla bean paste, and lactic acid, if using. Mix just until fully incorporated. Do not overmix or beat on high speed for too long.
18. Assemble the cake. Level the completely cooled cake layers if needed. Place one layer on a cake board or serving plate.
19. Spread a thin layer of cream cheese buttercream over the cake layer, then pipe a sturdy dam around the edge.
20. Spoon the fully chilled red velvet lava inside the dam and spread it into an even layer. Keep the lava below the halfway point of the frosting dam, then press small chilled red velvet cookie-dough pieces into the filling without overfilling the layer.
21. Place the second cake layer on top and repeat with a thin layer of cream cheese buttercream, a sturdy frosting dam, fully chilled red velvet lava, and chilled cookie-dough pieces.
22. Place the third cake layer on top. Cover the cake with the remaining cream cheese buttercream, decorate with the remaining cookie-dough pieces as desired, then refrigerate for 20-30 minutes to set.

Helpful 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.