Molten Caramel Cake Recipe: Gooey Chocolate Dessert You’ll Crave
Release the Caramel Bliss
Ready to dig in and delight? This Molten Caramel Cake Recipe isn’t just dessert—it’s an experience. Imagine cracking into a rich chocolate cake and discovering a warm, gooey caramel center that oozes perfection. It’s indulgence in every bite, and the best part? Even novice bakers can nail it. Let’s turn your kitchen into a caramel-chocolate haven!
Why You’ll Love This Molten Caramel Cake
- Rich, decadent chocolate paired with silky caramel.
- Quick prep with simple ingredients you likely already have.
- Perfect for special occasions or impressing last-minute guests.
- Can be made ahead, refrigerated, and baked fresh when needed.
- Fun to serve and guaranteed to wow family, friends, or that special someone.
Ingredients for Gooey Molten Caramel Cake
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 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)
Pro tip: For a unique twist, check out my Molten Nutella Pudding Cakes for more molten magic.
How to Make Molten Caramel Cake
Step 1: Prep Your Ramekins
Preheat the oven to 350°F. Lightly coat six 6-ounce ramekins with cooking spray (ramekins link). Place a roasting pan in the oven and pour in 1/2 inch of hot water to create a steam bath. This ensures evenly baked, moist cakes.
Step 2: Whisk Dry Ingredients
In a medium bowl, combine the flour, cocoa powder, and baking powder. Mix thoroughly and set aside.
Step 3: Melt Chocolate & Butter
Place chopped semisweet chocolate and butter in a microwave-safe bowl. Heat on high for 1–2 minutes, stirring halfway, until almost melted. Whisk until smooth and let cool slightly.
Step 4: Beat the Eggs Mixture
Using an electric mixer, beat eggs, sugar, salt, and vanilla on medium-high for about 5 minutes until pale yellow and slightly thickened.
Step 5: Combine Mixtures
Gently fold the chocolate-butter mixture into the egg mixture. Add the dry ingredients and stir just until combined—overmixing will deflate the batter.
Step 6: Add the Caramel Center
Divide half the batter among the ramekins. Place 1 tablespoon of caramel or dulce de leche in the center of each, then top with remaining batter.
Step 7: Bake to Molten Perfection
Place ramekins in the steaming pan and bake for 30 minutes, or until tops crack and cakes are set but still soft in the center. Cool 5 minutes before serving. Serve warm for the ultimate molten experience.
Expert Tips for Perfect Molten Caramel Cake
- Don’t overbake: Check cakes around 25 minutes to preserve the molten center.
- Prepare ahead: Batter can be refrigerated for up to 24 hours; let come to room temperature before baking.
- Elevate caramel: Homemade dulce de leche adds richer flavor than store-bought.
- Serving idea: Dust with powdered sugar or top with a scoop of vanilla ice cream.
Variations & Creative Tips
- Swap caramel for Nutella, peanut butter, or chocolate ganache.
- Add a pinch of sea salt on top for salted caramel lovers.
- Use flavored extracts like espresso or orange for subtle taste twists.
- Mini cakes are perfect for individual desserts at dinner parties.
Serving Suggestions
- Serve warm in ramekins with whipped cream or ice cream.
- Drizzle with extra caramel sauce for presentation.
- Garnish with fresh berries for color and tang.
- Perfect alongside vanilla bean ice cream or homemade whipped cream.
Frequently Asked Questions (FAQs)
Q: What can I use instead of ramekins? A: Oven-safe mugs, custard cups, muffin tins, or small baking dishes work perfectly. Ensure edges are low if inverting cakes.
Q: Can I make the batter ahead of time? A: Yes, refrigerate up to 24 hours, then bring to room temperature before baking.
Q: Can I replace caramel sauce? A: Absolutely! Try peanut butter, Nutella (Molten Nutella Pudding Cakes), or chocolate ganache for different flavor experiences.
Final Thoughts
This Molten Caramel Cake Recipe is a show-stopping dessert that’s easier to make than it looks. With a gooey caramel center hidden inside a rich chocolate cake, it’s perfect for holidays, celebrations, or when you simply want to treat yourself. Follow the tips above, experiment with variations, and savor every molten bite.
Molten Caramel Cake Recipe: Gooey Chocolate Dessert You’ll Crave
This Molten Caramel Cake Recipe is a decadent dessert with a rich chocolate cake and a gooey caramel center that melts in your mouth. Perfect for holidays, celebrations, or a special treat, it’s easy to make even for novice bakers. Serve warm with vanilla ice cream or whipped cream for a truly indulgent experience. For a twist, try our Molten Nutella Pudding Cakes or top with homemade dulce de leche for extra caramel flavor.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 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 for a richer flavor)
Instructions
Step 1: Prepare the Ramekins
Preheat your oven to 350°F. Mist six 6-ounce ramekins with cooking spray. Place a roasting pan in the oven and pour in about 1/2 inch of hot water—this will create a steam bath, helping the cakes cook evenly and stay moist.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, and baking powder until well-combined. Set aside.
Step 3: Melt the Chocolate and Butter
Combine the chopped semisweet chocolate and butter in a microwave-safe bowl. Microwave on high, stirring once or twice, for 1-2 minutes until almost melted. Then whisk the mixture until completely smooth. Set aside to cool slightly.
Step 4: Beat the Eggs
In another bowl, using an electric mixer, beat together the eggs, vanilla extract, sugar, and salt on medium-high speed. Keep mixing until the mixture turns pale yellow and slightly thick, about 5 minutes.
Step 5: Combine the Mixtures
Carefully fold the melted chocolate mixture into the egg mixture. Then, gently stir in the flour mixture until just combined. Be careful not to overmix—you want the cake to remain light and fluffy.
Step 6: Add the Caramel
Spoon half of the batter evenly into the prepared ramekins. Drop 1 tablespoon of caramel (or dulce de leche) into the center of each ramekin, then cover with the remaining batter.
Step 7: Bake the Cakes
Transfer the ramekins to the preheated roasting pan in the oven. Bake for about 30 minutes, or until the cakes have risen, and the tops are cracked. Let the cakes cool in the ramekins for about 5 minutes before serving.
Serve warm for the ultimate molten experience.
Notes
Expert Tips:
- Avoid overbaking: check around 25 minutes to preserve the molten center.
- Make ahead: batter can be refrigerated up to 24 hours; bring to room temperature before baking.
- Elevate caramel: homemade dulce de leche adds a richer flavor.
- Serving idea: dust with powdered sugar or top with vanilla ice cream.
Variations & Creative Tips:
- Substitute caramel with Nutella, peanut butter, or chocolate ganache.
- Sprinkle with sea salt for a salted caramel version.
- Use flavored extracts like espresso or orange for subtle flavor twists.
- Mini cakes are perfect for individual desserts at parties
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 619Total Fat: 26gSaturated Fat: 14gUnsaturated Fat: 12gCholesterol: 169mgSodium: 386mgCarbohydrates: 83gFiber: 6gSugar: 52gProtein: 12g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Originally published November 2018 and updated November 2025 with images, variations, tips and measurements.