Red Velvet Lava Cookies

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👤 by admin

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Perfect for special occasions, gifting, or when you want a dessert that feels premium yet easy to prepare.

Usage

Soft red velvet cookies with a rich chocolate-filled center, combining the texture of a cookie with a molten surprise inside. Made using CakeShake Red Velvet Cake Mix, this recipe offers both visual appeal and indulgent flavor.

 Brief

Author

Admin

Category

Cookies / Desserts

Difficulty
Medium
Yields

4 Servings

Prep Time 15 mins

COOK TIME 12 mins

TOTAL TIME 27 mins

Ingredients

Instructions

  1. In a bowl, combine CakeShake Red Velvet Cake Mix with oil and egg to form a soft dough.
  2. Divide the dough into equal portions and flatten each slightly.
  3. Place a chocolate chunk in the center and fold the dough around it, sealing properly.
  4. Arrange the cookies on a lined baking tray, leaving space between each.
  5. Bake at 180°C for 10–12 minutes until edges are set but centers remain soft. Serve warm.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.