Recipes // Desserts // Molten Red Velvet Cake

Molten Red Velvet Cake


By Chef Zac Young

Ingredients For The Filling:

  • 2 8oz packages of cream cheese
  • 1 cup powdered sugar
  • 1 vanilla bean scraped


In a stand mixer whisk all ingredients until smooth. Place in a piping bag or zip lock bag.

For The Cake

My favorite Red Velvet Cake comes from "The Confetti Cakes Cookbook" by my delightful friend Elisa Strauss. I use it all the time, with her permission and sweet blessing: 


  • 3½ cups cake flour
  • ½ cup unsweetened cocoa (not Dutch process)
  • 1½ teaspoons salt
  • 2 cups canola oil
  • 2¼ cups granulated sugar
  • 3 large eggs
  • 6 tablespoons (3 ounces) red food coloring
  • 1½ teaspoons vanilla
  • 1¼ cup buttermilk
  • 2 teaspoons baking soda
  • 2½ teaspoons white vinegar


  1. Preheat oven to 350 degrees. spray 22 four ounce disposable soufflé tins.
  2. Whisk cake flour, cocoa and salt in a bowl.
  3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
  5. Divide batter among tins, place in oven and bake until a cake tester comes out clean, about 15 minutes. Let cool in pans 20 minutes. Then scoop out the center with a spoon. Fill with cream cheese filling and reheat when ready to serve. Flip out of the tin and place cream cheese side down. 
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