Daily food & travel inspiration in your inbox

Delicious individual red velvet lava cakes

Red velvet bundt cakes

serving time4


  • For the cakes:

  • 60g butter

  • 150 caster sugar

  • 1 egg

  • 25g cocoa powder

  • 1 tsp red food powder

  • 1 tsp vanilla

  • 150g plain flour

  • 125ml buttermilk

  • 1tsp white wine vinegar

  • ½ tsp bicarb

  • For the molten middles:

  • 85g cream cheese at room temperature

  • 25g butter, softened

  • 85g white chocolate, melted

  • 1tsp vanilla extract


  1. Preheat the oven to 160c fan.

  2. Place all the ingredients together in a bowl and mix well. Pour into the bundt tins, leaving about 1cm from to top. Place the tins on a baking sheet and cook for 25 minutes, then set aside to cool.

  3. Make the icing by melting the chocolate and butter together over a gentle heat. Add the vanilla and cream cheese and allow to warm through gently whilst mixing well to combine.

  4. Once the cakes have cooled, turn out onto a serving plate and fill the centre with molten cream cheese sauce.

 Red velvet bundt cakes




Daily food & travel inspiration in your inbox