Chili's Molten Lava Cake Recipe

Did you know you can make Chili's Molten Lava Cake (aka Chili's Volcano Cake) at home?! It's easier than you would think and perfect for a special date night at home. 

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Chili’s Molten Lava Cake Recipe

Ingredients

  •  16 ounces ready-to-spread chocolate frosting
  •  1 box Devil's Food cake mix
  •  1/4 cup vegetable oil
  •  3 ounces chocolate instant pudding mix
  •  1 1/4 cup water

Additional

Did you know you can make the famous Chili's Molten Lava Cake at home?! It's easier than you would think and perfect for a special date night at home. 

Directions

Prepare ahead of time:

  1. Use a cookie scoop to portion out 4 heaping tablespoons of the chocolate frosting on to a lined baking sheet. Place the baking sheet in the freezer for 1-2 hours until frosting is very firm.

Preheat oven to 350ºF. GREASE AND FLOUR four mini bundt pans.

  1. Mix together the cake mix, vegetable oil, pudding mix, and water until batter forms.
  2. Divide the batter evenly among the four mini bundt pans.
  3. Gently press a portion of the frozen frosting into the center of each bundt pan, pressing it into the batter. Use a spatula to gently spread some of the batter over the frosting, sealing it inside.
  4. Bake for 15 minutes. Remove and let cool for at least 15 minutes before inverting onto a plate and serving warm with the caramel sauce, ice cream, and magic shell.

I linked to a few great options for dessert molds in the recipe card below. Anything silicone or with a removable bottom is a great option for this dessert.

Chili's Molten Lava Cake Copycat Recipe

Chili’s Molten Lava Cake Recipe

Yield: 4 cakes

Ingredients

  • 16 ounces ready-to-spread chocolate frosting
  • 1 box Devil's Food cake mix
  • 1/4 cup vegetable oil
  • 3 ounces chocolate instant pudding mix
  • 1 1/4 cup water

Additional:

Instructions

Prepare 1-2+ hours ahead of time:

  1. Use a cookie scoop to portion out 4 heaping tablespoons of the chocolate frosting on to a lined baking sheet. Place the baking sheet in the freezer for 1-2 hours until frosting is very firm.

Preheat oven to 350ºF. GREASE AND FLOUR four mini bundt pans.*

  1. Mix together the cake mix, vegetable oil, pudding mix, and water until batter forms.
  2. Divide the batter evenly among the four mini bundt pans.
  3. Gently press a portion of the frozen frosting into the center of each bundt pan, pressing it into the batter. Use a spatula to gently spread some of the batter over the frosting, sealing it inside.
  4. Bake for 15 minutes. Remove and let cool for at least 15 minutes before inverting onto a plate and serving warm with the caramel sauce, ice cream, and magic shell.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1344Total Fat: 49gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 22mgSodium: 1343mgCarbohydrates: 220gFiber: 4gSugar: 146gProtein: 12g

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