Save Pin
This indulgent Oreo Lava Cake turns an ordinary chocolate dessert into a luxurious treat with its gooey, flowing cookies and cream middle. Great for tackling sweet tooth cravings or wowing dinner guests without much work, these personal-sized cakes bring fancy restaurant vibes straight to your home.
I whipped these up during a family get-together when my oven suddenly quit working. With only a microwave to melt the chocolate and a short baking time, these cakes totally saved the day and now they're my favorite quick but fancy chocolate treat.
What You Need
- All purpose flour: gives just the right structure while staying light
- Semisweet chocolate: delivers deep flavor - splurge on good bars for the best results
- Instant Oreo pudding mix: this is what makes that amazing cookies and cream center happen
- Milk: pulls everything together and adds moisture - try 2% for a softer texture
- Vegetable oil: brings in needed moisture without adding any competing taste
- Baking powder: creates just enough rise while keeping that classic lava cake density
Easy Preparation Steps
- Mix Your Filling:
- Stir cold milk and Oreo pudding mix together until totally smooth. Let it sit about 5 minutes at room temp until it thickens up. This makes that awesome flowing center that stays gooey after baking.
- Get Ramekins Ready:
- Heat your oven to 350°F. Spray four 4oz ramekins thoroughly with baking spray or butter and flour them by hand. Cover all surfaces well so your cakes won't stick after baking.
- Make Your Chocolate Mix:
- Put chopped chocolate and milk in a big microwave-safe bowl. Heat it in 60-second bursts, stirring each time until it's completely smooth. This slow melting keeps the chocolate from burning while making it silky.
- Finish The Batter:
- Throw in your flour, baking powder and oil to the melted chocolate mix. Stir really well until completely smooth with no dry spots. Your batter should look shiny and pour easily.
- Build Your Cakes:
- Pour chocolate batter into each ramekin, filling halfway up. Spoon 2 tablespoons of Oreo pudding right in the middle, then cover fully with the rest of the batter. Getting this balance right makes sure everything cooks properly.
- Bake Them Just Right:
- Put your ramekins on a baking sheet and bake about 17-18 minutes until the tops look set but still wobble slightly in the middle. Watch the time carefully - too long ruins the gooey center, too short leaves the cake raw.
- Dig In Right Away:
- Run a knife around the edges to loosen, then flip cakes onto plates. Don't wait to eat them - they're best right out of the oven when the center's still warm and flowing.
Save Pin
The best thing about making these is seeing everyone's face when they cut in and that creamy Oreo filling pours out. My kid once told me these beat anything we'd ever had at restaurants, which became our little joke whenever we want something special but don't feel like going out.
Prep Them Early
You can get these lava cakes ready up to a day ahead by putting everything in the ramekins, wrapping them tight with plastic, and sticking them in the fridge. When you're ready to eat, let them sit out for about half an hour before baking. You might need to add an extra minute or two if they're still cold from the fridge. This works great for dinner parties when you don't want to be stuck in the kitchen while everyone's hanging out.
Switch Up The Flavors
What's cool about this dessert is how easy it is to change. Try using butterscotch, vanilla or chocolate pudding instead of Oreo for totally different lava centers. You can also jazz up the chocolate part by adding a bit of instant coffee to boost the chocolate taste or some cinnamon for extra warmth. If you're cooking for grown-ups, try adding a splash of Baileys or Kahlúa to both the cake and filling. You'll still bake everything the same way but get completely new taste experiences.
Ways To Serve
These lava cakes taste amazing by themselves but you can make them even better with a few extras. Adding a scoop of vanilla ice cream creates an awesome hot-cold combo with the warm cake. Fresh fruit, especially raspberries or strawberries, brings some tartness that cuts through the sweetness. For something really special, pour some caramel sauce over top or sprinkle with powdered sugar right before bringing them to the table. Using warm plates helps keep everything at the perfect temperature longer.
Fixing Common Problems
If your lava center isn't gooey enough, you probably baked the cakes too long. Remember they'll keep cooking a bit even after coming out of the oven, so it's better to underbake them slightly. If they won't come out of the ramekins even after greasing, try putting small circles of parchment paper in the bottoms. When you're ready to serve, make sure your plates are flat because the melted center will run all over if your plates are tilted or have deep edges.
Save Pin
Common Questions
- → Can I use whole milk instead of low fat?
Sure, whole milk works fine, but it might make the cake a bit richer and add some extra calories.
- → Can I make these cakes before I need them?
They taste best right out of the oven. You can mix everything earlier, pop it in the fridge, and bake them right when you want to eat them.
- → What if I don't own any ramekins?
A muffin pan works too, just watch how long you bake them as the time will be different.
- → Is there another pudding mix I can use instead of Oreo?
When you can't find Oreo pudding, grab instant chocolate or vanilla pudding for pretty much the same feel and taste.
- → How should I dish up these cakes?
They're best warm with a dollop of vanilla ice cream or a light dusting of powdered sugar on top.