This easy Instant Pot lava cake is a decadent chocolate treat that tastes like a fancy restaurant dessert. Ready in just 20 minutes with 7 pantry staples, these individual cakes are rich and indulgent, with a perfectly gooey molten center. Very easy to customize, this molten lava cake is the perfect dessert for two!
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My husband is hands-down the biggest chocolate fan I know - he's basically a self-proclaimed chocolate aficionado at this point 🙂 So, for us, no celebration is complete without a decadent chocolate dessert, such as moist, fudgy brownies, gooey almond flour brownies, a decadent flourless chocolate cake, or this lava cake.
These 'lava cakes for two' are a regular in my home on Valentine's Day, anniversaries, and a must-have on Father's Day. There's just something about cracking into that warm liquidy lava cake that feels instantly satisfying! My hubby loves his molten lava cake with vanilla ice cream; my girls top theirs with salted caramel ice cream, and I love mine with fresh berries.
The BEST part of this easy chocolate lava cake recipe is that it uses 5 key ingredients and takes 20 minutes to make. Let's get started!
What is Lava Cake (Molten Chocolate Cake)
Also known as Molten Lava Cake, this Lava cake has a gooey center and a fudgy texture. It's made with chocolate, butter, eggs, sugar, and flour, and is baked till the outer walls of the cake set, but the center is still jiggly. As a result, when you cut into a cake, the center flows out, resembling a volcanic lava flow.
Ingredients - Notes & Substitutions
You need two key elements to make perfect, gooey lava cakes in the Instant Pot: high-quality ingredients and the right bowls. I'll discuss the bowl options after the ingredients. Here's what you need:
- Chocolate- Use a good-quality baking chocolate bar or chips. I use the Ghirardelli or Guittard brand bittersweet chocolate chips. I've tried this recipe with semi-sweet and milk chocolate chips, and bittersweet wins hands-down for its intense chocolate flavor and balanced sweetness.
- Butter- This is your basic unsalted butter, at room temperature, which means pull it out of the refrigerator 30 minutes before starting.
- Flour- I use only 2 tablespoons of flour in this quantity. I've tested this recipe with more and less quantity of flour and found this quantity to give the best 'lava' results.
- Eggs- One full egg (large) + one egg yolk, at room temperature. (Remove from fridge 30 minutes before baking.
- Sugar- I use confectioners' sugar, also called powdered sugar. I've tried this recipe with regular sugar as well, but I find confectioners' sugar gives the best texture.
- Vanilla Essence- The subtle floral aroma balances the intense chocolate really well. If you don't have it, you can skip it.
- Salt: This is the optional '7th' ingredient, which ties all the flavors together. You can skip it, though.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Ramekins - Sizes & Cook Times
The quantity of batter in this recipe will make:
- 2 4 oz. ramekins - Pressure Cooking Time: 7 mins; Oven time: 10 mins
- 2 6 oz ramekins - Pressure Cooking Time: 7 mins; Oven time: 10 mins
- 4 Silicone Cupcake molds; Pressure Cooking Time: 7 mins; Oven time: 8 mins
How to Make Lava Cake in an Instant Pot
Here are the step-by-step instructions and photos on how to make Lava Cake in the Instant Pot using the Pot-in-pot method:
Prepare Ramekins
Grease the ramekins with cooking spray or melted butter. For extra insurance, add 1 teaspoon of granulated sugar or flour, swirl it around, until it coats the ramekin. Discard the excess.
Melt butter and chocolate
Add butter and chocolate chips to a heat-safe bowl and microwave in two 30-second increments. Use a whisk and mix until smooth.
Add all ingredients
Sift in confectioners' sugar and mix again. Add eggs, vanilla, and salt, and mix again. Sift in flour and whisk till everything is incorporated and lump-free.
Pressure Cook
Divide the batter equally into 2 ramekins. Loosely cover them with foil. Add 1 cup of water to the Instant Pot, place a trivet, and place the ramekins on top. Close the lid and pressure cook for 7 minutes at high pressure.
Cool the cakes
After pressure cooking, carefully perform a quick release of pressure. Remove the ramekins, uncover them, and cool for 5 minutes.
Invert cake
Run a knife around the edges of the cake. Place a serving plate on top of a ramekin and gently flip and tap to release the cake onto the plate. Alternatively, leave it in the ramekin and serve it as-is.
Serve warm
Dust powdered sugar on the cake. Enjoy it as-is, or serve it with fresh strawberries or raspberries, or a scoop of vanilla ice cream.
Texture & Altitude Adjustments
- For a gooier center, reduce the pressure-cook time by a minute.
- For a firmer core, add a minute.
- Altitude adjustments: At high altitude, the Instant Pot needs a little extra time to reach pressure and cook. With lava cakes, that time difference could result in raw batter in the center. Here is how to adjust the timing for your elevation:
- 0 - 2,000 ft: No Change- Follow the recipe
- 3000-5000 ft: Add 1 minute to the cook time.
- Above 5,000 feet: Add 2 minutes to the cook time.
How to Make Molten Lava Cake in the Oven
- Pre-heat oven to 425°F. Follow the steps to prepare the lava cake batter, then divide it into ramekins or silicone cupcake molds.
- Place the cakes on a cookie sheet and bake for 8-9 minutes, depending on how gooey you want the centers.
Serving Suggestions
Cool the lava cakes for 5 minutes so the lava gets a chance to set. Serve them as-is in the ramekins or invert them into a serving plate. I like to dust these molten lava cakes with confectioners' sugar- the white snow-like sugar adds a beautiful contrast to the warm chocolate cake.
Serve them as-is, or with fresh strawberries or raspberries, or top them with a scoop of vanilla ice cream for the ultimate indulgence.
Make Ahead & Storage
How to prepare them ahead: It is best to make these cakes just before serving. You can prepare the batter, pour it into ramekins, and refrigerate until you're ready for dessert. This can be done upto a day in advance.
Storing: Uncooked lava cakes can be refrigerated for 1 day. Simply assemble and pour them into ramekins, cover with foil, and refrigerate. Remove them from the fridge 30 minutes before baking them.
Cooked lava cakes can be stored in the refrigerator for 2 days. When ready to enjoy, pop them in the microwave for 30-40 seconds. Please note that the center will not be as gooey as freshly baked cakes.
Recipe Tips & Notes
- Quantity: This recipe yields two 4-oz portions.
- Chocolate: Use the best-quality chocolate, as it makes or breaks this dessert. I find bittersweet chocolate chips to be perfect for these cakes.
- Sweetness: You can adjust this to your taste. My family prefers 6 tablespoon for this quantity. For sweeter cakes, add 7 tablespoon or 8 tablespoon (½ cup).
- Prepare ramekins: Grease and dust the ramekins to ensure easy release of the cakes.
- Adjust gooeyness: If you like a more cooked center, add another minute to the pressure-cooking time. If you prefer a gooier center, reduce it by a minute.
- To make ahead: Assemble the batter, pour into ramekins, cover with plastic wrap, and refrigerate till later. Pull them out 30 minutes before baking.
- Note about storing: These lava cakes are best right after baking. If you're storing a cooked lava cake for later, it may lose its gooey center or lava-like texture when reheated.
- Multiply this recipe: You can fit up to 4 ramekins in a 6-qt Instant Pot or 8 ramekins in an 8-qt Instant Pot, with the same pressure-cooking time. If cooking a larger batch, I would recommend baking these cakes in the oven.
Frequently Asked Questions
Lava cakes taste best when freshly baked; however, you can prep them ahead of time. Prepare the batter, pour it into ramekins, and refrigerate until you're ready for dessert. This can be done upto a day in advance.
I like to cover them with foil to prevent any condensation or extra moisture from falling into the cakes. It is an optional step, though.
You can make 2 cakes in a 3-qt Instant Pot, and up to 8 in an 8-qt size. Please note that the results may differ slightly, depending on the size of the cooker. Add ¾ cup of water for a 3-qt size, and 2 cups for an 8-qt.
To get the gooey center, the chocolate cakes are pulled out of the oven before the center can set. Since these cakes contain only a couple of tablespoons of flour, they cook through but remain soft. Also, the cook time is long enough to cook the eggs in the batter.
You can do a jiggle test to see if your lava cake is done. When you take it out, gently jiggle it; the center should be soft and slightly wobbly.
Other Popular Instant Pot Desserts
Here are some of the most popular Instant Pot desserts, as voted by our readers:
📖 Recipe
Easy Instant Pot Lava Cake (Molten Lava Cake)
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Video
Equipment
Ingredients
For Prepping The Ramekins
- 1 teaspoon olive oil or melted butter
- 1 teaspoon granulated sugar
Lava Cake
- 4 tablespoon unsalted butter softened
- ½ cup Bitter-Sweet Chocolate Chips (4 ounces)
- 6-8 tablespoon Confectioners Powdered Sugar Adjust to taste. (I add 6 tbsp)
- 1 egg
- 1 egg yolk
- ½ teaspoon Vanilla Extract (optional)
- ⅛ teaspoon Salt
- 2 tablespoon All Purpose Flour
- 1 cup water for pressure building
Serving Suggestions
- Vanilla Ice-cream or Salted Caramel Ice-Cream
- Powdered sugar for dusting on top
- 2-4 strawberries or raspberries
Instructions
- Prepare Ramekins: Grease the ramekins with cooking spray or melted butter. For extra insurance, add 1 teaspoon of granulated sugar or flour, swirl it around, until it coats the ramekin. Discard the excess.
- Melt butter & chocolate: Add butter and chocolate chips to a heat-safe bowl and microwave in two 30-second increments. Use a whisk and mix until smooth.
- Add all ingredients: Sift in confectioners' sugar and mix again. Add eggs, vanilla, and salt, and mix again. Sift in flour and whisk till everything is incorporated and lump-free.
- Pressure cook: Divide the batter equally into 2 ramekins. Loosely cover them with foil. Add 1 cup of water to the Instant Pot, place a trivet, and place the ramekins on top. Close the lid and pressure cook for 7 minutes at high pressure.
- Cool the cakes: After pressure cooking, carefully perform a quick release of pressure. Remove the ramekins, uncover them, and cool for 5 minutes.
- Invert cake: Run a knife around the edges of the cake. Place a serving plate on top of a ramekin and gently flip and tap to release the cake onto the plate. Alternatively, leave it in the ramekin and serve it as-is.
- Serve warm: Dust powdered sugar on the cake. Enjoy it as-is, or serve it with fresh strawberries or raspberries, or a scoop of vanilla ice cream.
Notes
- Quantity: This recipe yields two 4-oz portions.
- Chocolate: Use the best-quality chocolate, as it makes or breaks this dessert. I find bittersweet chocolate chips to be perfect for these cakes.
- Sweetness: You can adjust this to your taste. My family prefers 6 tablespoon for this quantity. For sweeter cakes, add 7 tablespoon or 8 tablespoon (½ cup).
- Prepare ramekins: Grease and dust the ramekins to ensure easy release of the cakes.
- Adjust gooeyness: If you like a more cooked center, add another minute to the pressure-cooking time. If you prefer a gooier center, reduce it by a minute.
- To make ahead: Assemble the batter, pour into ramekins, cover with plastic wrap, and refrigerate till later. Pull them out 30 minutes before baking.
- Note about storing: These lava cakes are best right after baking. If you're storing a cooked lava cake for later, it may lose its gooey center or lava-like texture when reheated.
- Multiply this recipe: You can fit up to 4 ramekins in a 6-qt Instant Pot or 8 ramekins in an 8-qt Instant Pot, with the same pressure-cooking time. If cooking a larger batch, I would recommend baking these cakes in the oven.
Nutrition
This recipe was originally published in 2017 and has been republished in 2026 with updated video, photos, and tips.
Lindsey S says
Decided to ring in the new year by trying these out in the instapot! This recipe is fantastic!! Doubled it no problem and had great sized cakes from 6oz ramekins. Family absolutely loved! Will be making this a new tradition.
Aneesha says
Hi Lindsey, thank you so much, I'm so happy your family enjoyed it. We made these for NYE too! Have a sweet year ahead 🙂
Tania Ciantar says
Hi can I use aluminum foil cupcake mold instead of the one you mentioned?
Aneesha says
Hi Tania, Yes,as long as the size matches. Enjoy!
Laura says
Oh Lord, If I were Catholic, I would have to go to confession cause this looks so sinful. Bahahahaha.....
Thank you so much for such a wonderful recipe.
Aneesha says
Hi Laura, haha- thank you for that laugh! I'm so glad you enjoyed the recipe!
Puja says
Hi Any substitute for egg?
Aneesha says
Hi Puja, sorry I've never tried this particular recipe with egg substitutes, so can't say.
Poo says
Which flour did you use? Can we use oat flour or almond flour? Thank you
Aneesha says
Hi Pooja, Sorry, I've never used either of those in this cake, so can't say. If you do try it, do let me know how it turns out!
Lynda says
Is vanilla essence the same as vanilla extract?
Aneesha says
Hi Lynda, I meant to write vanilla extract 🙂 Thanks for pointing that out, I'll fix it.
Sally H says
Can I put the ingredients in one springform (designed for the insta pot)? Do you think it might work?
Aneesha Gupta says
Hi Sally, I doubt that will work. The cooking time and texture works for ramekin size portions. For a similar tasting dense chocolate dessert (in a springform pan in Instant Pot), try this Flourless Chocolate Cake: https://spicecravings.com/flourless-chocolate-cake
Rachel says
I followed this recipe perfectly and mine ever baked! I tried 11 mins in the oven as indicated at 425. They were all liquid. Tried another 10 mins, all liquid. I gave up having already doubled the baking time. Too scared to put my ramekins in the IP, I don’t want them shattered. Did anyone get these to work?
Aneesha says
Hi Rachel, I'm very surprised that your cakes didn't bake even after the extra 10 minutes, that's 21 minutes of baking time, which is good enough to bake cupcakes. This recipe has been tested by me and made readers many times, plus it is consistent with other lava cake recipes. I would recommend checking your oven- pre-heat it to whatever temp you want and then place a meat thermometer in it for 10 minutes. Pull out the thermometer and check if the reading matches the temperature you set. I hope this solves the mystery. And on another note, I use ramekins in the IP all the time, they turn out fine, no problem at all.
Maxene says
Did I miss something? How much chocolate does the recipe cake
Aneesha says
Hi Maxena, It's mentioned in the recipe card- ½ cup Bitter-Sweet Chocolate Chips (4 ounces). Hope this clarifies things.
Nancy says
Your chocolate lava cake recipe was awesome! The directions were easy to follow, and my family loved the results. It was my first sweet food in the Instant Pot. Thank you.
Aneesha says
Hi Nancy, that's so awesome, I love it when the whole family enjoys a recipe. Thanks for sharing 🙂