Strawberry Lava Mini Cakes
These stunning individual desserts feature a soft, moist vanilla cake that hides a molten core of vibrant, oozing strawberry “lava.” They’re surprisingly easy to make and are guaranteed to impress!
Ingredients
For the Strawberry Lava Center:
· ½ cup (100g) fresh strawberries, hulled and finely chopped
· 2 tbsp granulated sugar
· 1 tsp cornstarch mixed with 1 tsp water
· 1 tsp lemon juice
For the Vanilla Cake Batter:
· ½ cup (1 stick / 113g) unsalted butter, softened
· ¾ cup (150g) granulated sugar
· 2 large eggs, room temperature
· 1 tsp vanilla extract or vanilla bean paste
· 1 cup (125g) all-purpose flour
· 1 tsp baking powder
· ¼ tsp salt
· ¼ cup (60ml) whole milk, room temperature
· Optional: Pink or red gel food coloring for a pink cake batter
For Serving (Optional):
· Powdered sugar for dusting
· Fresh strawberries and mint
· Vanilla ice cream or whipped cream
Instructions
- Make the Strawberry Lava Filling
- In a small saucepan, combine chopped strawberries and sugar over medium heat.
- Cook for 5-7 minutes until strawberries break down and become saucy.
- Stir in the cornstarch slurry and lemon juice. Cook for 1 more minute until thickened.
- Remove from heat and let cool completely (you can speed this up in the fridge). Once cool, the mixture should be thick and jam-like.
- Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease 6-8 oven-safe ramekins (about 4 oz size) or a jumbo muffin tin very well with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then add the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- If desired, add a drop or two of pink food coloring and gently swirl for a marbled effect.
- Assemble & Bake
- Fill each ramekin halfway with cake batter.
- Place 1 tablespoon of the cooled strawberry filling in the center of each.
- Cover the filling with more batter until ramekins are ⅔ to ¾ full.
- Place ramekins on a baking sheet and bake for 18-22 minutes, until the edges are golden and the centers are just set but still slightly soft to the touch.
- Let cool for 5 minutes only—this is crucial! If you wait too long, the lava will set.
- Serve
- Run a knife around the edge of each ramekin.
- Place a small plate on top, flip carefully, and lift the ramekin to release the cake.
- Dust with powdered sugar, add fresh strawberries, and serve immediately with a scoop of vanilla ice cream.
Tips for Perfect Lava Cakes
· Don’t overbake: The center should be soft but not raw. A toothpick inserted near (but not through) the center should come out with moist crumbs.
· Cool the filling completely: If it’s warm, it will sink and bake into the cake.
· Use room temperature ingredients for a smooth, even batter.
· Experiment with fillings: Try raspberry, chocolate-hazelnut spread, or lemon curd.
· Make ahead: Prep the filling and batter (separately) up to a day in advance. Assemble and bake just before serving.
These elegant little cakes deliver a beautiful burst of strawberry flavor with every spoonful. Perfect for Valentine’s Day, anniversaries, or whenever you want to make an occasion feel special! 🍓❤️