Shirley Temple Lava Cake

Whip up a Shirley Temple Lava Cake, made with 7UP®, today. A fresh twist on this delicious dessert.


  • 1/2 cup unsalted butter, melted + more for buttering ramekins
  • 2 cups white chocolate chips
  • 4 tbsp. heavy cream
  • 1-1/2 cups 7UP®
  • 4 eggs
  • 6 egg yolks
  • Zest of 1 lemon
  • Zest of 1 lime
  • 2 cups cake flour
  • 1 cup confectioners’ sugar
  • 1/2 tsp. salt
  • 1 package cherry gelatin
  • 1/2 cup boiling water
  • 12 maraschino cherries
  • Garnish

  • Powdered sugar
  • Lemon and lime zest
  • Maraschino cherries
  • Grenadine syrup


  • Preheat oven to 375°.
  • Cherry Filling

  • Whisk boiling water together with gelatin package, and stir in 1 cup 7UP®.
  • Pour into small, round silicone molds and place two cherries per circle.
  • Place in refrigerator until firm.
  • Pop in the freezer while preparing lava cake batter.
  • Lava Cake

  • Prepare batter by melting together butter and white chocolate chips.
  • Whisk in remaining 1/2 cup 7UP® and heavy cream until smooth.
  • Whisk eggs, egg yolks, and both zests together in a bowl, then stream in chocolate mixture slowly to temper eggs.
  • Sprinkle in cake flour, confectioners’ sugar, and salt, and mix together.
  • Pour half of the batter into prepared ramekins, pop out one cherry circle and place in ramekins, then cover with remaining batter. Repeat.
  • Bake cakes for 17-19 minutes; top should begin to crackle a bit. Remove from oven, run a knife around the edge, and turn out onto a plate.
  • Garnish with powdered sugar, lemon/lime zest, and maraschino cherries.