Chocolate Pudding Center Red Velvet Cake

Picture slicing into a scarlet-red cake, the knife gliding through tender crumb to reveal a glossy, mocha-brown pudding center that shimmers like satin.

Imagine the scent—soft cocoa and tangy buttermilk—mingling with the cool, creamy whisper of vanilla-kissed frosting.

This is comfort desserted: color-bright, velvet-smooth, and joyfully nostalgic, the kind of cake that turns any table into a celebration.

It matters to me because it’s both drama and dependability—spectacle on the outside, steady reassurance within.

One winter, this very cake rescued my daughter’s birthday when plans fell apart; the chocolate-pudding surprise made our small gathering feel grand, and the smiles said everything.

It’s perfect for busy weeknights when you need a make-ahead treat, Sunday suppers that deserve a finale, potlucks where a showstopper seals your reputation, or holidays when you want guaranteed oohs and aahs without fuss.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor: tangy cocoa cake meets silky chocolate pudding
• Stays incredibly moist thanks to oil, buttermilk, and pudding center
• Impresses visually with vibrant red and creamy, glossy layers
• Feels bakery-special yet uses simple, accessible ingredients
• Slices cleanly with sturdy frosting dam and chilled set

Ingredients

• 300 g granulated sugar — for cake batter; superfine dissolves easily
• 240 g all-purpose flour — spoon and level for accuracy
• 1 tsp baking soda — fresh, not clumpy
• 1 tsp fine salt — enhances cocoa and tang
• 2 tbsp natural cocoa powder — not Dutch-processed
• 2 large eggs — room temperature for emulsifying
• 240 ml buttermilk — room temperature; full-fat preferred
• 180 ml neutral oil — canola or vegetable
• 1 tbsp white vinegar — classic red velvet tang
• 2 tsp vanilla extract — real vanilla for best flavor
• 2 tbsp red gel food coloring — gel keeps batter consistency
• 120 ml hot water — helps bloom cocoa
• 480 ml whole milk — base for pudding
• 100 g granulated sugar — for pudding sweetness
• 3 tbsp cornstarch — thickens pudding cleanly
• 2 tbsp natural cocoa powder — for pudding chocolate flavor
• 1/4 tsp fine salt — balances pudding sweetness
• 1 large egg yolk — enriches pudding texture
• 1 tsp vanilla extract — added off heat for pudding
• 2 tbsp unsalted butter — softened; makes pudding glossy
• 226 g cream cheese — softened; full-fat for structure
• 113 g unsalted butter — softened; for frosting
• 240 g powdered sugar — sifted; smooth frosting
• 1 tsp vanilla extract — frosting aroma
• 1/8 tsp fine salt — tempers frosting sweetness
• 2 tbsp heavy cream — as needed to adjust frosting spreadability

Step-by-Step Method

Preheat, Prep Pans, and Gather Tools

Preheat oven to 350°F. Line two 9-inch pans with parchment and lightly grease sides. Set out all tools. Measure ingredients. Bring eggs and buttermilk to room temperature.

This guarantees even mixing and a tender crumb. Set a cooling rack nearby. Prepare a fine-mesh sieve for powdered sugar and cocoa. Have plastic wrap ready for pudding.

Whisk Dry Ingredients Thoroughly

In a large bowl, whisk granulated sugar, flour, baking soda, fine salt, and natural cocoa powder until evenly combined. Break up any lumps for a smooth batter. Even distribution of leavening is key. Keep the whisk moving to air the mixture slightly. Set aside. This dry base will be combined with wet ingredients next.

Combine Wet Ingredients Until Smooth

In a medium bowl, whisk eggs, buttermilk, neutral oil, white vinegar, vanilla extract, and red gel food coloring. Mix until silky and uniform. Aim for a consistent, vibrant color with no streaks. The vinegar enhances tang and color. Don’t overbeat; just combine well. Prepare to unite with the dry mixture.

Bring Batter Together Gently

Pour wet ingredients into dry. Whisk just until a batter forms. Stream in hot water while whisking to loosen and smooth. The batter will be slightly thin. Avoid overmixing to keep the cake tender. Scrape bowl sides and bottom. Work quickly to maintain leavening power. Batter should appear glossy and even.

Bake Layers to Tender Doneness

Divide batter evenly between pans. Smooth tops. Bake 25–30 minutes until a toothpick shows a few moist crumbs. Rotate pans if needed for even bake. Don’t overbake. Cool in pans 10 minutes. Turn out onto a rack to cool completely. Level domes if desired once fully cool for neat stacking.

Cook Pudding Base to Thicken

In a saucepan, whisk milk, sugar, cornstarch, cocoa, and salt until smooth with no lumps. Place over medium heat. Whisk constantly until thick and bubbling, about 5–7 minutes. Keep mixture moving to prevent scorching. Look for visible bubbles and a glossy sheen. Remove from heat once thickened.

Temper Yolks and Finish Pudding

Off heat, whisk in the egg yolk quickly to temper. Return to low heat for 1 minute, whisking constantly. Remove from heat. Whisk in vanilla and softened butter until glossy. Press plastic wrap directly on pudding surface. Chill until set, about 1 hour. Guarantee it’s thick; adjust with a cornstarch slurry if needed.

Beat Cream Cheese Frosting Fluffy

In a mixing bowl, beat softened cream cheese and butter until creamy. Add sifted powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy. Add heavy cream as needed for a spreadable yet sturdy consistency. Avoid over-softening. Switch to a whisk attachment for extra fluff if desired.

Build a Sturdy Frosting Dam

Place the first cake layer on a board. Pipe a thick 1-inch tall ring of frosting around the edge to create a dam. Assure it’s continuous and snug. This barrier holds the pudding. Chill briefly if the room is warm. Reinforce any thin spots. The dam should feel firm and stand tall without slumping.

Fill Center with Chilled Pudding

Spoon the chilled chocolate pudding inside the frosting dam. Smooth the surface level with the top of the dam. Avoid overfilling to prevent bulging. Tap the board gently to settle. Scrape excess if needed for a flat top. Keep pudding cold and thick. Work briskly for best structure and clean edges.

Cap with Second Layer Securely

Place the second cake layer on top. Align edges and gently press to secure. Check that pudding stays contained. Fill any gaps at the seam with a little frosting. Ensure the cake sits level. Chill briefly if layers shift. Prepare for crumb coating. Keep the cake cool to maintain stability.

Crumb-Coat and Chill to Set

Apply a thin crumb coat over the entire cake. Use an offset spatula to seal crumbs. Smooth lightly without dragging. Chill for 20 minutes to set the coat. This step locks in crumbs and firms the structure. Inspect for exposed crumbs and touch up. Keep the surface even for final frosting.

Frost Smoothly and Decorate

Apply a final, thicker coat of cream cheese frosting. Smooth sides and top or create swirls. Clean the base with a bench scraper. Add simple piping if desired. Avoid heavy pressure over the pudding center. Chill at least 30 minutes to set. For tidy slices, warm a knife, wipe dry, and cut gently.

Ingredient Swaps

• Buttermilk: 1 cup milk + 1 tablespoon white vinegar or lemon juice (rest 5 minutes); dairy-free use almond/soy milk + vinegar.
• Neutral oil: Melted coconut oil or light olive oil; budget-friendly vegetable oil works.
• Eggs: 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rest 5–10 min) for vegan; or 1/2 cup applesauce for softer crumb.
• Red gel food coloring: Beet powder (2–3 tbsp) or natural red dye; in a pinch, liquid food color (reduce hot water by 1–2 tbsp).
• All-purpose flour: Use cake flour for extra tenderness; or 1:1 gluten-free baking blend for GF.
• Cocoa powder: Natural cocoa is preferred; Dutch-process works but adds deeper color and less tang—keep vinegar.
• Whole milk (pudding): Any dairy milk; dairy-free use canned coconut milk or barista oat milk (thicker set).
• Cornstarch (pudding): Swap with 1.5× tapioca starch or 1:1 arrowroot (add off heat to avoid stringiness).
• Cream cheese frosting: Use vegan cream cheese and dairy-free butter; or make ermine frosting (cooked flour frosting) if cream cheese is unavailable.
• Powdered sugar: Blend granulated sugar with a little cornstarch to make your own in a pinch.

You Must Know

Doneness • If cake edges pull from the pan and the center springs back but a toothpick shows a few moist crumbs (not wet batter), remove from heat; overbaking dries the crumb.

Anchor: 25–30 minutes, internal 205–210°F.

Troubleshoot • If the pudding slumps or oozes when layering, reinforce the frosting dam with a second pass and chill the base layer 10–15 minutes before topping; this firms the barrier.

Anchor: pudding should mound slightly and hold a spoon trail for 3 seconds.

Scale • For a 6-inch, 3-layer cake, make 3/4 of the batter and pudding, but keep the full frosting; smaller diameters need less crumb, same coverage.

Anchor: each 6-inch layer ~350–370 g batter.

Flavor Boost • For deeper cocoa notes without darkening the red, bloom the cocoa for the pudding with 1 tablespoon hot espresso or strong coffee; it enhances chocolate perception without adding sweetness.

Anchor: add with liquids, chill time unchanged (~1 hour).

Make-Ahead • To prevent color fade and keep structure for transport, assemble and chill the cake uncovered 30 minutes, then cover and hold up to 24 hours; bring to room temp 20–30 minutes before slicing for best texture.

Anchor: fridge 34–38°F.

Serving Tips

• Plate chilled slices with a warm chocolate drizzle and fresh raspberries.
• Add a scoop of vanilla bean ice cream and a mint sprig.
• Sprinkle crushed chocolate cookies over the frosting for crunch.
• Serve with cold milk or espresso to balance sweetness.
• Garnish each slice with mini chocolate curls and a dusting of cocoa.

Storage & Make-Ahead

Refrigerate assembled cake, covered, for up to 4 days.

The pudding center stays set and the frosting firm.

For make-ahead, bake layers 2 days ahead (wrap well) and chill pudding up to 2 days.

Frosting keeps 3 days refrigerated.

The whole cake freezes well up to 2 months.

Thaw overnight refrigerated.

Reheating

Reheat slices gently: microwave 10–15 seconds at 50% power.

Whole cake: oven 275°F, loosely tented, 10–15 minutes.

Warm leftover pudding separately on stovetop low, whisking constantly; avoid overheating to prevent melting frosting.

Juneteenth Bake-Sale Favorite

Sunlit tables and red, black, and green ribbons set the scene as I slice into this red velvet cake, revealing a glossy chocolate pudding heart that winks in the light.

At a Juneteenth bake sale, I love how this cake bridges tradition and delight—scarlet crumb, cocoa warmth, and that silky center that hushes the crowd. I portion tidy wedges—twelve generous slices—each crowned with swoops of cream cheese frosting.

Kids point at the shine; aunties ask for the recipe; someone hums while the pudding settles on their tongue.

I keep the cake well-chilled so the pudding holds, then warm the knife, wipe, and glide for clean edges. The first bite lands soft, tangy, chocolate-deep—an easy yes in a sea of sweets.

Final Thoughts

Ready to bake? Give this red velvet cake with its silky chocolate pudding center a try, and feel free to tweak the frosting sweetness or cocoa level to make it your own!

Frequently Asked Questions

Can I Make This Cake Gluten-Free Without Compromising Texture?

Yes—you can. I’d swap in a quality 1:1 gluten-free flour with xanthan, sift twice, and add an extra egg white. Expect tender crumb, velvety bite, and rich pudding coziness, shimmering under creamy frosting like moonlit silk.

How Do Altitude Adjustments Affect Baking Times and Rise?

High altitude makes batters rise faster, set slower, and bake longer. I’d add flour, reduce leaveners, increase liquids, and extend bake time slightly. Watch for domes, tender crumbs, and fragrant edges; listen for a soft, dry whisper.

What’s the Best Way to Transport Long Distances?

Chill it rock-cold, box it snug, wedge with non-slip mats, and drive smooth. I secure layers with dowels, frost firm, keep ice packs nearby. At stops, I check, re-chill, and slice only at destination.

Can I Freeze the Assembled Cake With Pudding Center?

Yes, but I wouldn’t recommend it. Freezing soft pudding risks weeping and soggy layers. If you must, freeze well-wrapped, then thaw overnight in the fridge. I’d freeze layers separately, add chilled pudding, frost, and serve.

How Can I Convert This Into Cupcakes?

Yes—bake the batter in lined tins, 18–20 minutes. I core cooled cupcakes, spoon in chilled pudding, then swirl cream cheese frosting. Expect tender crimson crumbs, silky chocolate pockets, and tangy clouds—bite-sized velvet that sighs when you taste.