Gooey, purple, and totally dreamy 💜
Let’s Talk Ube Lava Cake
If you’ve never had ube before, this is the dessert that’s gonna get you hooked. It’s rich, warm, a little nutty, and sweet—but not too sweet.
The best part? When you cut into that cake, the molten ube center just oozes out. Pair that with a scoop of cold vanilla ice cream, and it’s pure magic.
I made this for a little dinner party once, and it stole the show. People were silent after the first bite—just nodding and smiling. Yeah, it’s that good.
🍴 What You’ll Need
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup ube halaya (ube jam)
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp ube extract
- Vanilla ice cream (for topping)
- Non-stick spray or butter (for greasing ramekins)
💜 Why I Love This Recipe
This dessert has become one of my “special occasion” go-tos. Here’s why:
- It looks fancy but is secretly easy—No mixer needed!
- Ube is a total flavor bomb—earthy, nutty, creamy, all in one.
- That lava center—need I say more?
- Hot + cold combo—warm cake + cold ice cream = yes, please.
- Great for small groups—makes four perfect portions.
🍽 Servings + Timing
Servings: 4 individual lava cakes
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: About 30 minutes
🧠 Why This Recipe Works (Quick Science)
- Eggs do the heavy lifting—They give the cake structure while keeping the center soft and gooey.
- White chocolate and butter—When melted, they create that smooth, rich texture we want in a lava center.
- Ube halaya—Thick enough to hold form, soft enough to melt slightly, perfect for the lava effect.
- Short bake time—Hot enough to cook the outer cake but still leave that creamy center molten.
🔧 Tools Needed
- 4 ramekins (6 oz size)
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl
- Baking tray
🛠️ Pro Tips
- Grease the ramekins really well—A stuck cake is a sad cake.
- Don’t overmix—Gently fold so your cake stays fluffy.
- Watch your bake time—Set a timer. Lava cakes go from gooey to dry fast.
- Let them sit for 1-2 minutes before unmolding—This helps them hold shape.
- Scoop your ice cream before baking—So it’s ready to go.
🔄 Substitutions & Variations
- No ube halaya? Use purple sweet potato puree with a little condensed milk.
- Want it dairy-free? Try vegan butter and dairy-free white chocolate.
- Make it chocolatey: Add 1 tbsp cocoa powder for a chocolate twist.
- No ramekins? Use a muffin tin, but reduce baking time slightly.
🧊 Make Ahead Tips
- Mix the batter and store it in the fridge for up to 24 hours. Just bring to room temp before baking.
👩🍳 Step-by-Step Instructions
Step 1: Melt white chocolate and butter
In a small saucepan or microwave-safe bowl, melt together the white chocolate chips and butter until smooth.
Ingredients in this step:
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter
Step 2: Whisk eggs, yolks, and sugar
In a medium bowl, whisk the eggs, egg yolks, and sugar until slightly thickened and pale.
Ingredients in this step:
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
Step 3: Add melted mixture + flavor
Slowly pour the melted chocolate-butter mixture into the egg mixture, whisking constantly. Then stir in ube halaya and ube extract.
Ingredients in this step:
- Melted chocolate-butter mixture
- 1/4 cup ube halaya
- 1 tsp ube extract
Step 4: Fold in dry ingredients
Gently fold in the flour and salt using a spatula, just until combined.
Ingredients in this step:
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Step 5: Fill ramekins
Grease ramekins well, then divide the batter evenly into them.
Ingredients in this step:
- Prepared ube batter
- Greased ramekins
Step 6: Bake
Bake at 425°F (218°C) for 11–12 minutes, until edges are set and centers are still jiggly.
Step 7: Rest, unmold, and serve
Let cakes cool for 1–2 minutes, then run a knife around the edges and carefully flip onto plates. Top with a scoop of vanilla ice cream and serve immediately.
Ingredients in this step:
- Baked lava cakes
- Vanilla ice cream
🥡 Leftovers + Storage
These are best fresh, but if you have extras:
- Store in the fridge for up to 2 days.
- Reheat in the microwave for 20–30 seconds to revive the lava center.
- Ice cream should be stored separately.
❌ Common Mistakes
- Overbaking: You’ll lose the lava! Pull them out when the center still jiggles slightly.
- Undermixing: Lumps of flour? No thanks. Make sure it’s smooth.
- Not greasing ramekins well: You need these to release cleanly.
- Waiting too long to serve: The lava starts to firm up as it cools.
🥄 What to Serve With
- Coffee or espresso
- Fresh berries (adds a tart pop)
- Toasted coconut flakes
- Whipped cream
- A drizzle of sweetened condensed milk
❓ FAQ
Can I use ube powder instead of halaya?
Yes, but rehydrate it and add sugar to taste—it won’t be as creamy.
Can I freeze these before baking?
Yes! Freeze filled ramekins, then bake straight from frozen (add 3–4 minutes).
Can I double this recipe?
Absolutely. It scales beautifully.
🧺 Meal Plan Ideas
- Dinner Party Dessert: End with this after a light Asian-inspired meal.
- Date Night In: Fancy, but simple enough to whip up together.
- Holiday Treat: Serve for special occasions—everyone loves the wow factor.
❤️ Final Thoughts
Ube lava cakes are one of those desserts that people talk about long after the plates are clean. They look fancy, taste incredible, and don’t take much time. Give them a try—you’ll be amazed how easy they are.
If you make it, drop a comment! I’d love to hear how it went, what you served it with, or if you made any cool tweaks! 💜
