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Bourbon and butterscotch make a great pair in this dessert.

Sarah Epperson


Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Lydia Pursell

Recipe Summary test

20 mins
10 mins
30 mins

Many brands of bourbon have strong notes of butterscotch, so it’s no wonder the two flavors taste good together. It’s a match made in heaven in our Butterscotch-Bourbon Lava Cakes. Not only do butterscotch chips impart a lovely beige color to these lava cakes, but they also bring a note of sweetness, which is cut by the hit of bourbon in the lava cake batter and whipped cream.

These single-serving sweets make a great end to a dinner party or special meal. As with any lava cake recipe, timing is everything. If they overbake, they won’t have rich molten centers. Baking these lava cakes at a high temperature ensures that the exterior bakes through while the inside remains nice and gooey.

You may expect these pretty Butterscotch-Bourbon Lava Cakes to take ages to prepare, but from start to finish, they’ll be on the table in 30 minutes. These Butterscotch-Bourbon Lava Cakes are packed with warming fall flavors, making them the ideal finale for a cozy, cold-weather dinner. Be sure to pair them with the accompanying Bourbon Whipped Cream and, of course, a tumbler of your favorite Southern bourbon.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Coat 6 (1-cup) ramekins with cooking spray. 

  • Melt butterscotch chips and butter in a small saucepan over medium, stirring constantly, until smooth, about 2 minutes. Remove from heat; whisk in 3 tablespoons of the bourbon and 1 teaspoon of the vanilla. Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth. Whisk in egg yolks and eggs. Fold in flour and salt using a rubber spatula until fully combined.

  • Spoon batter evenly into prepared ramekins (about ⅓ cup each). Arrange ramekins on a baking sheet. Bake in preheated oven until cake tops are golden brown and centers have a slight jiggle, 10 to 11 minutes.

  • Meanwhile, beat cream and remaining 2 tablespoons powdered sugar, 1 tablespoon bourbon, and 1 teaspoon vanilla with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.

  • Remove cakes from oven, and let stand 1 minute. Gently run an offset spatula or a sharp knife around edges of each cake, and carefully invert each onto a serving plate. (Use a kitchen towel or oven mitt to prevent burning.) Sprinkle cakes with additional powdered sugar, and dollop evenly with bourbon whipped cream before serving.