Deep Dish Brown Butter Molten Lava Cake
This Deep Dish Brown Butter Molten Lava Cake is warm, gooey, rich, and irresistibly decadent—like a giant molten lava cake baked with nutty brown butter for next-level flavor. The edges bake up slightly chewy while the center stays perfectly molten and fudgy, creating the ultimate spoonable chocolate dessert. Serve it warm with homemade hot fudge sauce, a scoop of vanilla ice cream, and a sprinkle of flaky sea salt for the most indulgent, cozy treat that’s perfect for date nights, holidays, or anytime you're craving something truly chocolatey and luxurious.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Lightly thickens the batter and provides structure while keeping the center molten.
Unsweetened Cocoa Powder: Gives the cake its deep, rich chocolate flavor and fudgy color.
Salt: Balances sweetness and enhances both the chocolate and brown butter notes.
Salted Butter: The base of the brown butter and hot fudge, adding rich, nutty, caramelized flavor.
Dark Chocolate Chips: Creates bold chocolate depth and contributes to the gooey molten center.
Semi-Sweet Chocolate Chips: Adds balanced sweetness and melts smoothly into the batter and fudge sauce.
Eggs: Provide structure while helping the center stay warm, soft, and molten.
Granulated Sugar: Sweetens the cake and helps form chewy, caramelized edges.
Vanilla Bean Paste or Extract: Enhances the warm, rich flavors in both the cake and optional fudge sauce.
Powdered Sugar: Perfect for dusting on top for a classic bakery-style finish.
Vanilla Ice Cream: Adds a cool, creamy contrast to the warm molten cake.
Flaky Sea Salt: Elevates and brightens the chocolate flavor with a gourmet finishing touch.
Half and Half or Heavy Cream: Creates a silky, luxurious base for the optional homemade hot fudge.
Why You’ll Love a Deep Dish Brown Butter Molten Lava Cake:
Warm, Gooey Center: The molten chocolate middle stays perfectly soft, warm, and fudgy for the ultimate spoonable dessert.
Brown Butter Flavor: Nutty, caramelized brown butter adds depth and richness you don’t get from a traditional lava cake.
Deep Dish & Extra Indulgent: Bigger, thicker, and more decadent than classic individual lava cakes—this one is meant to be shared.
Chewy Edges + Molten Middle: You get the best of both worlds with slightly chewy, golden edges and a rich molten center.
Perfect for Entertaining: Beautiful served table-side and impressive enough for holidays, special occasions, or dinner parties.
Pairs Beautifully With Toppings: Hot fudge, vanilla ice cream, and flaky sea salt melt into the warm cake for an unforgettable bite.
Simple Ingredients: Made with pantry staples and no complicated techniques—just whisk, pour, bake, and enjoy.
Cozy & Comforting: The warm, gooey chocolate makes this the perfect cold-weather or late-night dessert.
Tips for Making a Deep Dish Brown Butter Molten Lava Cake:
Brown the Butter Properly: Cook the butter until the milk solids turn golden brown and smell nutty for the richest flavor.
Measure Ingredients Accurately: For the best texture, weigh your dry ingredients using a kitchen scale.
Do Not Over-Mix the Batter: Gently mix until just combined to keep the cake tender and prevent toughness.
Use a Deep Dish or Skillet: A deeper pan helps create that molten center while allowing the edges to set perfectly.
Watch the Bake Time Closely: Pull the cake from the oven when the edges are set but the center still jiggles slightly.
Do Not Overbake: Even a few extra minutes can turn the molten center into a fully baked cake.
Serve Immediately: For the true lava cake experience, enjoy it warm while the center is still molten.
Add Ice Cream Right Before Serving: The contrast of cold ice cream on hot, gooey cake makes every bite perfection.
Warm the Hot Fudge Before Drizzling: Pouring warm hot fudge over the hot cake enhances the molten effect.
How to Store a Deep Dish Brown Butter Molten Lava Cake:
Room Temperature (Short-Term): Store leftovers covered tightly in the pan or in an airtight container for up to 1 day. The molten center will set slightly as it cools but will still be soft and fudgy.
Refrigerator (Best for 2–3 Days): Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently to restore the warm, gooey texture.
Reheat to Restore the Melt: Warm individual portions in the microwave for 10–15 seconds or in a 300°F oven for 8–10 minutes until the center softens again.
Freezing (Unbaked Batter Only): You can freeze the unbaked batter in a deep dish pan, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Avoid Freezing After Baking: Because this cake is meant to be molten, freezing after baking will change the texture and is not recommended.
FAQs:
Q: Can I make this molten lava cake ahead of time?
A: Yes. You can prepare the batter, pour it into the deep dish pan, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes before baking so it bakes evenly.
Q: How do I know when the lava cake is done baking?
A: The edges should look set and slightly pulling away from the pan, while the center should still jiggle. If the middle looks fully baked, it has gone too far.
Q: Can I bake this in a skillet instead of a cake pan?
A: Yes. A well-greased 9-inch or 10-inch oven-safe skillet works great and helps create chewy edges with a molten center. If using a 9-inch or 10-inch skillet, double the recipe!
Q: Can I make this gluten-free?
A: Yes, use a high-quality 1:1 gluten-free flour blend. The texture will be slightly softer, but still delicious.
Q: Why is my cake not molten in the middle?
A: It was overbaked. Ovens vary, so begin checking around the 18–20 minute mark. Pull the cake as soon as the edges are set and the center is still soft.
Q: Can I reheat leftovers?
A: Yes, gently warm individual portions in the microwave for 10–15 seconds or in a low oven. It won’t be as molten as when freshly baked, but it will still be warm, rich, and fudgy.
Q: Can I add chocolate chips to make it extra gooey?
A: Absolutely. Stir in 1/2–1 cup of chopped chocolate or chips for an even richer molten center.
Q: Do I need to use brown butter?
A: Brown butter adds incredible nutty flavor, but you can use regular melted butter if preferred. The cake will still work, though the flavor will be less complex.
Q: What can I serve with the lava cake besides ice cream?
A: Hot fudge, caramel sauce, whipped cream, espresso, cocoa powder, or a dusting of powdered sugar all pair beautifully.
Love this? Check out my other holiday dessert recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this deep dish brown butter molten lava cake. Happy baking!
