Molten Dulce de Leche Skillet Lava Cake Tips, FAQ & printable recipe

Tips for success

For the best molten center, freeze the dulce de leche dollop until solid. This prevents it from melting into the batter during baking.

If you’re short on time, you can use a spoonful of cold dulce de leche, but the result will be less dramatic. Also, make sure the butter and dulce de leche are fully melted and smooth before adding the sugar and eggs.

Serve the cake warm, straight from the skillet. The contrast between the warm cake and cold ice cream is key.

You can also add a drizzle of extra dulce de leche on top if you like, but the recipe as written is already rich. For a neat presentation, use a sharp spoon to cut through the cake and reveal the lava.

Variations

• Chocolate Dulce de Leche: Add 2 tablespoons of unsweetened cocoa powder to the flour for a chocolate twist. The cocoa pairs beautifully with the caramel, creating a deeper, more complex flavor.
• Espresso Infused: Stir 1 teaspoon of instant espresso powder into the melted butter mixture. The coffee enhances the caramel notes and adds a subtle bitterness that balances the sweetness.
• Nutty Crunch: Fold 1/4 cup of toasted, chopped pecans or walnuts into the batter before pouring. The nuts add texture and a toasty flavor that complements the dulce de leche.
• Spiced Caramel: Add 1/2 teaspoon of ground cinnamon or a pinch of cayenne to the flour. The warmth of the spice elevates the caramel and gives the cake a subtle kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 15 seconds to soften.

Freezer

Freeze the baked, cooled cake for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven for 5-8 minutes.

Reheat

Reheat individual slices in the microwave for 15-20 seconds, or in a 350°F oven for 5 minutes, until warm and the center is soft.

Store any leftover cake in an airtight container in the refrigerator for up to 2 days. The center will set as it cools, so reheat individual portions in the microwave for 15-20 seconds to restore some of the molten texture.

You can prepare the batter up to a day ahead and keep it covered in the refrigerator.

When ready to bake, pour the batter into the skillet and add the frozen dulce de leche dollop, then bake as directed. You may need to add 1-2 minutes to the baking time if the batter is cold.

Serving ideas

Serve the skillet cake warm, directly from the pan. Place a generous scoop of vanilla bean ice cream on top and let it melt slightly into the cake.

Sprinkle with flaky sea salt to balance the sweetness. The contrast of hot cake, cold ice cream, and salty crunch is irresistible.

This dessert is best enjoyed fresh from the oven, but you can also serve it slightly cooled. The center will be less molten but still soft and creamy. Pair it with coffee or a glass of cold milk for a comforting end to any meal.

Frequently asked questions

Recipe card

Molten Dulce de Leche Skillet Lava Cake

Prep 10 minCook 13 minTotal 23 minServes 4

Ingredients

• 5 tbsp unsalted butter, plus more for the skillet
• 100 g dulce de leche, for melting
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp fine salt
• 1/4 cup dulce de leche, frozen in a dollop
• vanilla bean ice cream, for serving
• flaky sea salt, for serving

Instructions

1. Heat the oven to 400°F (200°C). Butter a 6-inch cast-iron skillet generously. In a heatproof bowl set over simmering water, melt the butter with 100 g dulce de leche, stirring until silky and smooth. Remove from heat and let cool slightly.
2. Whisk the granulated sugar into the butter mixture until dissolved. Add the whole eggs, egg yolks, and vanilla extract. Whisk vigorously for about 1 minute until the mixture is pale, ribbony, and slightly thickened.
3. Sprinkle the flour and salt over the batter. Fold gently with a rubber spatula until just combined, with no dry streaks. Do not overmix.
4. Pour half of the batter into the prepared skillet. Place the frozen dollop of dulce de leche in the center. Pour the remaining batter over the top, covering the dollop completely.
5. Place the skillet in the oven and bake at 400°F (200°C) for 13 minutes, until the edges are firm and puffed, and the center is moist and glossy but not fully set. The center should have a slight wobble when gently shaken.
6. Remove the skillet from the oven. Let rest for 2 minutes. Top with a scoop of vanilla bean ice cream and a sprinkle of flaky sea salt. Serve directly from the skillet, spooning out portions that reveal the molten caramel center.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

410

Protein

6 g

Carbohydrates

55 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.