Instant Pot Lava Cakes are rich, individual chocolate cakes with a molten center—an elegant and simple dessert for any occasion.
These Instant Pot lava cakes make a perfect single-serving treat for celebrations or a cozy night in. They may appear technical, but the method is straightforward—timing is the only tricky part. Follow the steps closely to keep the centers gooey and the edges set.
How to make Instant Pot lava cakes:
Lava cakes bake from the outside in, so you need to remove them as soon as the exterior is set to preserve the molten center. This version is adapted for the Instant Pot and yields reliably gooey results when timed correctly.
- Prepare the Instant Pot: place the trivet inside the stainless steel insert and add 1 cup of water. Set aside.
- Grease four 6-ounce glass ramekins with butter, then dust them with unsweetened cocoa powder; tap out any excess cocoa and set the ramekins aside.
- In a microwave-safe bowl, combine the butter and semi-sweet baking chocolate. Heat in short bursts, stirring every 15–20 seconds until smooth. Set aside to cool slightly.
- In a separate medium bowl, beat the eggs, egg yolk, granulated sugar, and salt with an electric mixer until the mixture lightens in color. Add the melted chocolate mixture, espresso powder (optional), and the flour.
- Fold gently with a spatula or wooden spoon until the batter is uniform and slightly thickened.
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
- Arrange the ramekins on the trivet in the Instant Pot. A 6-quart Instant Pot typically fits three ramekins on the base with the fourth stacked on top if needed.
- Close the lid, set the valve to sealing, and pressure cook (manual) for 7 minutes. Perform a quick release when the cook time ends.
- Carefully remove the hot ramekins with a pot holder, invert each ramekin onto a plate, and release the cakes. Garnish with powdered sugar, fresh berries, or a scoop of vanilla ice cream, and serve immediately.
Is the center of a lava cake raw?
The center of a lava cake is softer because cakes set from the outside toward the center. That softer center is intentionally molten and hot—it’s not raw, but it hasn’t fully set the way the exterior has, which creates the desirable gooey texture.
Can you add a flavored filling?
Yes—add a tablespoon or two of Nutella, peanut butter, caramel, or a piece of chocolate to the center of each ramekin before cooking. These mix-ins create a flavored molten core and work well in the Instant Pot method.
Why didn’t my lava cake have “lava”?
If your lava cake lacked a molten center, it was likely overcooked. Instant Pot lava cakes will look wet on top when you open the lid—remove them promptly. They continue to cook in the hot ramekins, so transfer and invert them quickly; letting them sit too long will allow the center to firm up into a cake-like texture.
Can you reheat a lava cake?
Reheating often causes the molten center to firm up, turning the dessert into a regular cake. Some people report success with very brief, gentle reheating, but results vary—serving immediately after cooking is best.
Can you save the batter?
While we did not test storing the batter, many bakers refrigerate lava cake batter for up to two days. If you plan to use chilled batter, bring it slightly closer to room temperature before portioning and cooking to help maintain consistent results.
Other amazing chocolate desserts:
- Chocolate Lasagna
- Cherry Cola Dump Cake
- Coca-Cola Cake Recipe
- Chocolate Peanut Butter Bundt Cake
- Mini Skillet Cookie
- Turtle Candies
Instant Pot Lava Cakes
15 minutes
7 minutes
5 minutes
27 minutes
4 Servings
Ingredients
- 1 cup water (for the Instant Pot)
- ½ cup unsalted butter, plus extra for greasing ramekins
- 1 tablespoon unsweetened cocoa powder (for the ramekins)
- 6 ounces semi-sweet baking chocolate
- 3 large eggs
- 1 large egg yolk
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ⅛ teaspoon espresso powder (optional)
- 2 tablespoons all-purpose flour
Instructions
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Place a trivet in the Instant Pot liner and add 1 cup of water.
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Grease four 6-ounce ramekins with butter, dust with cocoa powder, and set aside.
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Melt the butter and chocolate together in short microwave bursts, stirring until smooth. Let cool slightly.
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Beat the eggs, egg yolk, sugar, and salt until light in color. Add the chocolate mixture, flour, and espresso powder if using, then fold to combine.
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Divide batter among ramekins, place them on the trivet, close the lid, and set the valve to sealing. Pressure cook for 7 minutes.
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Quick release the pressure, open the lid carefully, remove ramekins with a pot holder, and invert each on a plate to release the cake.
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Serve immediately with fresh berries, powdered sugar, or vanilla ice cream. Storing or reheating is not recommended for preserving the molten center.
Notes
- Calories and nutrition values are approximate and will vary based on ingredients and portion size.
- The molten center in this recipe is thick—similar to brownie batter rather than a thin sauce.