That Skinny Chick Can Bake
White Chocolate Molten Lava Cakes | Dreamy individual white chocolate cakes with molten centers!

White Chocolate Molten Lava Cakes

Home » 900+ Best Dessert Recipes » White Chocolate Molten Lava Cakes

Nearly every Christmas, I’ve made chocolate lava cakes. For Mother’s Day, this mom wanted White Chocolate Molten Lava Cakes. Guess who got her way?

White Chocolate Molten Lava Cakes on a white plate with a red handled spoon

White Chocolate Molten Lava Cakes

I’ve made numerous classic dark chocolate lava cakes over the years. Some unmolded beautifully, others wanted to stay put. Some oozed molten chocolate with the first bite, others had moist, but otherwise solid centers. This Jean-Georges classic lava cakes recipe was definitely consistent, but I wondered how it would perform with white chocolate. This mama wanted white chocolate for Mother’s Day. The challenge was on!

White Chocolate Molten Lava Cakes on a square ceramic plate with raspberries

Perfect Molten Lava Cakes

I love when Bill spies my day’s work in the fridge and gets a big grin when I let him know they’ve been photographed. That means they’re fair game. He gave these his approval and was even more delighted when I mentioned I’d have to update my photos of the semisweet version!

White Chocolate Molten Lava Cakes on a square, white ceramic plate

Tips for Making Molten Lava Cakes:

  • With recent salmonella scares, you may want to use pasteurized eggs for this recipe or pasteurize your eggs at home.
  • The original recipe called for buttering and flouring the ramekins, but mine didn’t unmold well. I recommend using parchment to line the bottom of your ramekins for an easier release.
  • The time will vary depending on the oven and the temperature of your batter. I was once told to cook until the middle is 160º but the whole interior was jiggly at that point. You want the perimeter to be set and solid and maybe about a quarter sized area in the center to look unset.
  • You may want to do a practice run if making this for company to zero in on the right timing for your set up.  All ovens bake a little differently.
  • To make the traditional Chocolate Molten Lava Cakes, use semisweet or bittersweet chocolate instead of the white chocolate.
  • You may make these ahead of time up to pouring the batter into the prepared ramekins. Cover with plastic wrap and refrigerate. Remove from the refrigerator one hour before baking. Bake as directed, but you may need to adjust your timing.

More White Chocolate Recipes You’ll Love!

White Chocolate Molten Lava Cakes

White Chocolate Molten Lava Cakes

A blissful, white chocolate version of the classic molten lava cake

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings


  • 1 stick butter, plus more for ramekins
  • 4 ounces white chocolate, chopped (may substitute bittersweet if you love an intense chocolate experience)
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons flour, plus more to dust the ramekins
  • Fresh raspberries, fresh mint, whipped cream or vanilla ice cream, to garnish, optional


  1. Preheat oven to 450º.
  2. Cut parchment to fit in bottom of four 4-ounce ramekins. Butter ramekins, then place parchment in each. Butter top of parchment. Dust ramekins with flour. (or spray with oil/flour spray like Bakers Joy instead of using butter and flour). Set aside.
  3. Melt butter and white chocolate gently in the microwave. Stir at frequent intervals. Set aside.
  4. In mixer, with paddle attachment, beat eggs, yolks and sugar till light and thick. You may also use a hand mixer. Add melted chocolate and mix to combine. Add flour and mix just until combined. Divide among ramekins.
  5. Place ramekins on baking sheet, and bake till sides are set, but the middles are still soft, about 6-10 minutes (time varies with different oven; mine took 9 minutes). The middle might jiggle a bit, but the edges should be firm.
  6. Run a knife or thin metal spatula around the perimeter of each cake. Wait a minute or two, then invert each ramekin onto a serving plate. Gently shake if the cake doesn't release.
  7. Garnish as desired. Serve immediately.


Adapted from a Jean-Georges recipe

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 545 Total Fat: 41g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 268mg Sodium: 274mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 1g Sugar: 37g Sugar Alcohols: 0g Protein: 8g
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

23 comments on “White Chocolate Molten Lava Cakes”

  1. Yum, these look great! Happy Mother’s Day Liz, glad to hear you treated yourself:@)

  2. Ha! Your husband is like mine. He has learned to ask before trying any new recipe I make. My kids ask too. I love your white chocolate version.

  3. I love white chocolate! What a great idea to use it in a lava cake!

  4. Absolutely gorgeous Liz! Would love to have this for Mother’s Day!

  5. what a yummy change from the traditional chocolate this one is calling my name Happy Mothers Day!

  6. I can’t wait to try this! I usually made a dark or milk chocolate one! This looks so amazing!

  7. Happy Mother’s Day Liz, looks like you outdid yourself again these look positively devine.

  8. They look beautiful! I first thought it was lemon curd :-))

  9. What a great twist on traditional lava cakes! Happy Mother’s Day, Liz!

  10. I have never seen a white chocolate lava cake before! This sounds amazing!!

  11. It has been years since I made molten chocolate cake. Your recipe looks wonderful and I am tempted to make it,

  12. Wow! We love our molten cakes here and this sounds great – maybe with a touch of lemon zest too

  13. Wow! That yellow is so stunning and gorgeous. I really really love the lava cake. But white chocolate and lava cake? what a brilliant combination. I can’t wait to try this one with my mom. Thanks for the incredible recipe.

  14. Thank you for the sweet peek into life with Bill. Appreciate your molten lava cake tips too. Happy Mother’s Day Liz!

  15. I’d been wanting to find a white chocolate version, so now I don’t have to look any further. Almost thought this was lemon! Umm. You might have to work on that next!

  16. Liz, I love to eat them, but I’ve never made a lava cake! I’m gonna get brave so I can give this one a try though! Really sounds like an amazing dessert!

  17. These are so pretty – they look like they came from some fancy bakery shop. They are perfect for summer too, as they would go so well with any type of fruit.

  18. So pretty, I love that molten center!

  19. Oh my, Liz! You have outdone yourself! I have to bookmark this one! Thank you!

  20. I love lava cakes & yours is so different, dear! Love the colours! xoxo

  21. These are amazing, especially paired with raspberries!

  22. LOVE this white chocolate version!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.