Butterscotch Lava Cakes

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Active: 10 min


Nonstick baking spray, for the ramekins

3/4 cup butterscotch chips 

1 stick (8 tablespoons) salted butter 

1 1/4 cups powdered sugar 

2 large eggs plus 3 yolks 

1 teaspoon vanilla 

1/2 cup all-purpose flour 

Chocolate ice cream, for serving 


Special equipment:
four 6-ounce ovenproof ramekins
  1. Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
  2. Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
  3. Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.
Let's Get Cooking!

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5 Reviews


These were fabulous!  I made the batter ahead of time and had them in the ramekins on the counter.  As soon as dinner was complete, I slipped them in the oven for 14 minutes. Absolutely perfect little lava cakes came out on the plate when I inverted them.  I added some caramel sauce on the plate and on top of the lava cakes, they were a BIG hit! My company loved them! (me too!)

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