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Molten Caramel Cake Recipe

This Molten Caramel Cake Recipe creates delicious oozing caramel cakes that are impressive from the first bite to the last.

Impressive single-size desserts, oozing with rich, delicious caramel. It is everything dessert should be. You can even spoon caramel sauce and coarse sea salt over each cake for a truly elegant dessert.

Molten Caramel Cakes


You may want to mix and match with these delicious Molten Nutella Pudding Cakes.

Molten Caramel Cake Ingredients

  • 1/2  cup  all-purpose flour
  • 1/2  cup  unsweetened cocoa
  • 1/2  teaspoon  baking powder
  • 4  ounces  semisweet chocolate, finely chopped
  • 8  tablespoons  (1 stick) unsalted butter, cut into pieces
  • 4  large eggs
  • 1  teaspoon  vanilla extract
  • 1  cup  sugar
  • 1/4  teaspoon  salt
  • 6  tablespoons Caramel Sauce (or try homemade dulce de leche from Today’s Best Recipe)

Molten caramel cakes

Molten Caramel Cake Directions

1. Preheat oven to 350ºF. Mist 6 6-oz. Ramekins with cooking spray. Place a roasting pan in the oven; pour in 1/2 inch of hot water. In a bowl, whisk flour, cocoa, and baking powder.
2. Combine chocolate and butter in a microwave-safe bowl; cook on high, stirring once or twice, until almost melted, 1 to 2 minutes. Whisk until smooth.
3. In a bowl, with an electric mixer on medium-high speed, beat eggs, vanilla, sugar, and salt until pale yellow, about 5 minutes. Beat in the melted chocolate mixture. Stir in flour mixture. Spoon half of the batter into ramekins. Drop 1 Tbsp. of Caramel into the center of each. Cover with remaining batter.
4. Transfer ramekins to a roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes. Let cool for 5 minutes.

Serve warm.

What Can I Use In Place of a Ramekin?

Use any oven-safe, cook and serve mugs and teacups, baking dishes and muffin tins, small bowls, custard cups or glass jars are all good ramekin substitutes. For this recipe, you’ll want one with low edges to be able to invert to get the cake out for serving.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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