Pudding-Filled Moist Red Velvet Cake

Picture a slice so scarlet it glows, with tender, velvety crumbs giving way to a cool, creamy vanilla pudding center and a billow of tangy cream cheese frosting.

Imagine the cocoa’s gentle aroma meeting sweet vanilla as your knife slides through, each bite soft, lush, and deeply comforting.

Red Velvet Pudding Cake is my answer to the days when we crave celebration without fuss—something impressive yet soothing, perfect for busy weeknights, Sunday suppers, or birthdays that sneak up on you.

One winter evening, this cake saved dessert when I’d run out of time; the instant pudding tucked inside felt like a clever secret, and the whole table fell quiet after the first forkful.

It’s a bake that rewards simple steps with bakery-worthy results: moist layers, stable filling, and clean slices that hold up beautifully.

Whether you’re hosting or treating yourself, this cake delivers pure comfort.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with classic tangy cocoa-red velvet notes
• Stays incredibly moist thanks to oil and buttermilk
• Surprises with creamy vanilla pudding center in every slice
• Whips up easily with simple, reliable pantry ingredients
• Finishes with luscious tangy cream cheese frosting

Ingredients

• 2 1/2 cups all-purpose flour sifted — measure after sifting for accuracy
• 1 1/2 cups granulated sugar — fine grain dissolves evenly
• 1 teaspoon baking soda — check freshness for proper rise
• 1 teaspoon fine salt — enhances cocoa and vanilla
• 1 tablespoon natural cocoa powder unsweetened — natural, not Dutch-processed
• 1 1/2 cups vegetable oil neutral — canola or grapeseed work well
• 1 cup buttermilk room temperature — temp helps a tender crumb
• 2 large eggs room temperature — prevents curdling
• 2 tablespoons red liquid food coloring — gel intensifies color
• 2 teaspoons vanilla extract divided — one for batter, one for frosting
• 1 teaspoon white vinegar — activates baking soda
• 1 1/2 cups whole milk cold — for instant pudding to set
• 1 package instant vanilla pudding mix 3.4 ounces — standard small box
• 8 ounces cream cheese softened — block style, not whipped
• 1/2 cup unsalted butter softened — room temp for smooth frosting
• 3 cups powdered sugar sifted — prevents frosting lumps

Step-by-Step Method

Preheat, Prepare Pans

Preheat oven to 350°F (175°C). Line two 9-inch round pans with parchment circles and lightly grease sides. Set out buttermilk and eggs to warm. Gather equipment and ingredients. This guarantees even baking and easy release.

Position racks in the center of the oven. Have a wire rack ready for cooling after baking.

Whisk Dry Ingredients

Combine sifted flour, granulated sugar, baking soda, fine salt, and natural cocoa powder in a medium bowl. Whisk until evenly blended with no streaks. Sifting and whisking aerate the mixture and prevent lumps.

Keep the bowl nearby to streamline combining with the wet ingredients later.

Emulsify Wet Mixture

In a separate bowl, whisk vegetable oil, room-temperature buttermilk, eggs, red liquid food coloring, 1 teaspoon vanilla, and white vinegar. Mix until smooth and emulsified. Guarantee a uniform color and texture.

Avoid overbeating. Proper emulsification leads to a tender crumb and consistent red hue throughout the batter.

Combine to Make Batter

Pour the wet mixture into the dry ingredients. Mix on low just until a smooth batter forms. Scrape the bowl with a rubber spatula to incorporate any pockets of flour.

Don’t overmix to avoid toughness. Stop when no dry streaks remain and the batter looks glossy and even.

Divide, Bake Evenly

Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake 28 to 32 minutes until a toothpick inserted in the center shows a few moist crumbs.

Rotate pans if needed for even browning. Avoid opening the oven early. Remove when set and slightly springy.

Cool, Release Layers

Cool cakes in pans on a wire rack for 10 minutes. Run a knife around edges. Invert onto the rack, peel off parchment, and cool completely.

Let cakes reach room temperature before leveling. This prevents tearing and keeps crumbs minimal for cleaner assembly and frosting later.

Whisk Instant Pudding

Whisk cold whole milk with instant vanilla pudding mix for 2 minutes until thick. Press plastic wrap directly onto the surface to prevent skin. Chill for 15 minutes to firm.

Check consistency; it should hold soft peaks. If loose, chill longer or whisk in 1 to 2 teaspoons more mix.

Beat Frosting Fluffy

Beat softened cream cheese and unsalted butter until creamy and smooth. Add remaining 1 teaspoon vanilla. Gradually beat in sifted powdered sugar until fluffy.

Scrape the bowl for even texture. Aim for spreadable consistency. If too soft, chill briefly; if thick, beat in a teaspoon of milk.

Level, Create Trench

Level cooled cake layers with a serrated knife. Place one layer on a board. Using the knife, carve a shallow 1/2-inch-deep trench, leaving a 1-inch border intact.

Create an even channel for filling. Optionally, pipe a frosting dam around the edge to secure the pudding and prevent oozing.

Fill, Cap Layers

Spoon chilled pudding into the trench, keeping it below the rim. Smooth gently without overfilling. Align and place the second layer on top.

Press lightly to set. Check for stability and clean any overflow. Chill briefly if needed to firm before applying the crumb coat.

Crumb Coat, Chill Briefly

Apply a thin crumb coat of frosting over the top and sides. Seal in loose crumbs using an offset spatula. Smooth lightly without pulling.

Chill the cake for about 20 minutes to set the coat. This creates a stable base and ensures a cleaner final frosting layer and neat finish.

Frost Smooth, Serve

Add a final, thicker coat of frosting. Smooth tops and sides with long strokes. Wipe the spatula between passes for clean lines.

Chill briefly to set if desired. Slice with a clean serrated knife, wiping between cuts. Serve slightly chilled or at room temperature for best texture.

Ingredient Swaps

• Buttermilk: 1 cup milk + 1 tbsp white vinegar or lemon juice (rest 5 minutes); dairy-free use unsweetened almond/soy milk with 1 tbsp acid.
• Eggs: 2 flax eggs (2 tbsp ground flax + 6 tbsp water, gel 10 min) for vegan; or 1/2 cup unsweetened applesauce for softer crumb.
• Vegetable oil: same amount of melted coconut oil or light olive oil; budget: any neutral oil.
• Red food coloring: beet powder (1–2 tbsp) or boiled beet juice reduction; allergy-friendly use plant-based gel colors.
• Cream cheese/butter (frosting): dairy-free cream cheese and vegan butter; budget: all-buttercream (omit cream cheese, increase butter to 1 cup).
• Whole milk (pudding): any milk; dairy-free use oat or almond milk, but reduce by ~2–3 tbsp for thicker set.
• Instant vanilla pudding mix: cook-and-serve pudding (cooled) or cornstarch custard (2 cups milk, 1/3 cup sugar, 2 tbsp cornstarch, vanilla); stabilize with 2–3 tbsp mascarpone or whipped topping if needed.
• Flour: 1:1 gluten-free all-purpose blend with xanthan; or half AP + half cake flour for extra tender crumb.
• Cocoa: natural cocoa as written; if using Dutch-processed, add 1/4 tsp extra vinegar to maintain tang and color.

You Must Know

• Doneness • If your layers dome or test underdone in the center, tent loosely with foil and extend time 3–5 minutes until the middle springs back and a pick shows moist crumbs, not wet batter; doming signals hotter edges and an underbaked core.
• Troubleshoot • When the batter looks streaky or suddenly thick, fold in 1–2 tablespoons buttermilk to loosen until it flows in a thick ribbon; over-tight batter can tunnel and bake up dense—visual cue: ribbon dissolves in 5–7 seconds.
• Make-Ahead • For neater filling lines, chill assembled but unfrosted layers 30–45 minutes until the pudding feels set to a gentle poke, then coat; brief chill firms the trench barrier and prevents ooze.
• Scale • For a 3-layer 6-inch cake, use 2/3 of the batter and bake 3 pans for about 20–24 minutes; for a sheet (9×13), use full batter and bake 32–38 minutes—both are done at 200–205°F in the center or when edges pull 1/4 inch from the pan.
• Flavor Boost • Bloom 1 teaspoon espresso powder in the vanilla before adding to the batter and swap 1 teaspoon vanilla in frosting for 1/2 teaspoon almond extract; boosts cocoa depth and cream-cheese tang without overshadowing—taste after 10 minutes to let flavors meld.

Serving Tips

• Serve chilled slices with a dollop of lightly sweetened whipped cream.
• Add fresh berries—raspberries or strawberries—for brightness and color contrast.
• Drizzle with warm chocolate sauce or white chocolate ganache.
• Garnish with red velvet crumbs and a mint sprig for flair.
• Pair with coffee, black tea, or a glass of cold milk.

Storage & Make-Ahead

Refrigerate covered for up to 3 days.

The pudding filling stays stable and the crumb remains moist.

For make-ahead, bake layers a day early, wrap, and chill.

Assemble and frost the day of serving.

The fully assembled cake can be refrigerated overnight.

Freeze unfrosted layers up to 2 months.

Thaw refrigerated.

Reheating

Reheat slices gently: microwave 50% power 15–25 seconds.

Whole cake: oven 300°F, loosely tented, 10–15 minutes.

For pudding-only leftovers, warm stovetop low, stirring constantly.

Avoid overheating to prevent separation.

Juneteenth Church Suppers

Church basements hum with laughter, folding tables bloom with foil-covered pans, and I carry this red velvet pudding cake in like a love note to Juneteenth.

The air smells like smoked ribs, buttery corn, and sweet tea kissed with lemon. Aunties lift foil with knowing smiles; kids orbit the dessert table, eyes bright. I set the cake down, that velvet crumb shining, the pudding tucked inside like a hush.

I slice clean, the knife gliding through scarlet layers, and the room leans in. Cream-cheese frosting softens at the edges, catching light; the first bite melts—tangy buttermilk, cocoa’s whisper, cool vanilla pudding easing through.

We trade stories and seconds. Plates empty. Someone asks for the recipe. I nod—freedom tastes like sharing.

Final Thoughts

Ready to bake? Give this red velvet pudding cake a try as written, or make it your own by swapping the vanilla pudding for chocolate or adding a hint of almond to the frosting—then tell me how it turns out!

Frequently Asked Questions

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

Swap in a 1:1 gluten-free baking flour with xanthan gum, sift well, and add 1 tablespoon cornstarch. I whisk longer for aeration, rest batter 15 minutes, and bake promptly—tender crumb, plush bite, ruby slices sigh.

What Altitude Adjustments Are Needed for High-Elevation Baking?

Reduce sugar 1–2 tablespoons, increase flour 2 tablespoons, add 1–2 tablespoons buttermilk, and bake a bit hotter (365°F). I’d also cut leaveners by 1/8–1/4 teaspoon. Expect quicker set; watch fragrant edges blush.

Can I Convert This Into Cupcakes With Pudding Centers?

Yes—you can. I’d bake the batter in lined tins, cool, then core each cupcake. I’ll spoon in chilled pudding, pipe a frosting dam, crown with swirls. Expect tender crumbs, creamy centers, and ruby-stained smiles.

How Do I Prevent Red Food Coloring Stains on Cookware?

I coat bowls with a thin oil sheen, use glass or stainless steel, and wipe spills fast. I stir gently, wear gloves, and cleanse with baking soda paste—circling until pink fades like sunset from shore.

Which Wines or Beverages Pair Best With Red Velvet Pudding Cake?

I’d pour chilled Lambrusco or Pinot Noir with gentle tannins; both cradle cocoa and cream. Prefer nonalcoholic? I’d choose cherry hibiscus tea or vanilla cream soda—bubbly, floral, and bright—lifting each velvety bite like satin against candlelight.