White Chocolate Cakes

These white chocolate cakes are a take on molten "lava" cakes, but use white chocolate instead of regular for perfectly sweet and moist individual white cakes!


Servings: 4 individual cakes

  • 1 stick butter, unsalted
  • 6 ounces white chocolate (see note)
  • 8 egg whites
  • 1/3 cup powdered sugar (40 grams, see note)
  • 1/8 tsp salt
  • 8 tbsp flour (64 grams)


  1. Preheat the oven to 425 degrees.
  2. Spray 4 10-ounce tall ramekins with cooking spray and dust with flour, tapping out excess.
  3. Melt butter in microwavable bowl. Immediately add white chocolate, stirring until melted. It will look like it's not melting at first but eventually will.
  4. In a medium bowl, whisk powdered sugar, salt, and flour.
  5. Using a stand mixer fitted with the whisk attachment, or a hand mixer, beat egg whites on high speed for 1 minute until frothy.
  6. Add flour mixture and egg whites to melted white chocolate, whisking until just combined.
  7. Ladle evenly into ramekins on a baking sheet, and bake for 12 minutes and 30 seconds.
  8. Remove from oven, let them sit for 1 minute, then carefully invert each on to plates. Let the ramekin sit for 10 seconds, then carefully remove it. If the cake is stuck, run a knife along the edge. Enjoy immediately as the cake will continue to cook and lose its molten center.
Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes


I used white chocolate which contains cocoa butter. A lot of white chocolate "chips" don't, so I recommend looking for the bars of white chocolate instead of the chips.

I recommend using a scale to measure the powdered sugar and flour in grams due to the small quantities.