Picture a slice the color of a ruby scarf, its tender crumb giving way to a cool, satiny cloud of chocolate pudding frosting that smells faintly of cocoa and vanilla.
Imagine your fork sliding through velvety layers, the tang of buttermilk meeting the mellow, milky chocolate—comfort that feels like a hug at room temperature.
This cake matters to me because it turns ordinary moments celebratory: a make-ahead showstopper that looks luxe, tastes nostalgic, and doesn’t demand pastry-chef nerves.
It’s the kind of dessert that wins birthdays, soothes busy weeknights with a stolen slice after dinner, and anchors Sunday suppers when you want something special without fuss.
Once, after a long workday and a forgotten bakery order, this recipe saved my kid’s party—simple pantry staples, quick pudding frosting, and a beaming table of guests.
It’s reliable, indulgent, and surprisingly easy to pull off at home.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor: tangy red velvet meets silky chocolate pudding
- Stays incredibly moist thanks to oil and buttermilk base
- Comes together with simple, pantry-friendly ingredients
- Frosts easily with light, luscious pudding-cream blend
- Slices cleanly after a quick chill for picture-perfect plating
Ingredients
- 2 1/2 cups all-purpose flour, sifted — measure after sifting (prevents dense cake)
- 1 1/2 cups granulated sugar — standard white sugar (fine grain dissolves well)
- 1 teaspoon baking soda — fresh/active (ensures proper rise)
- 1 teaspoon fine salt — fine grain (even seasoning)
- 1 tablespoon unsweetened cocoa powder, natural — not Dutch-process (classic tang)
- 2 large eggs, room temperature — room temp mixes smoother
- 1 1/2 cups vegetable oil — neutral oil (keeps crumb moist)
- 1 cup buttermilk, room temperature — real cultured buttermilk (tender crumb)
- 2 teaspoons vanilla extract — pure vanilla (better aroma)
- 1 tablespoon distilled white vinegar — reacts with soda (light texture)
- 2 tablespoons red liquid food coloring — gel gives stronger color
- 1/2 cup unsalted butter, softened — pliable, not greasy (easier creaming)
- 1/2 cup light brown sugar, packed — adds moisture and depth
- 1/4 teaspoon instant espresso powder (optional) — boosts cocoa notes subtly
- 1/2 cup granulated sugar (for pudding) — sweetness for custard base
- 3 tablespoons cornstarch — thickens pudding reliably
- 2 tablespoons unsweetened cocoa powder (for pudding) — deep chocolate flavor
- 1/8 teaspoon fine salt (for pudding) — balances sweetness
- 2 cups whole milk — richness for smooth pudding
- 4 ounces semi-sweet chocolate, chopped — melts evenly (60–64% ideal)
- 1 teaspoon vanilla extract (for pudding) — rounds out flavor
- 1 cup heavy cream, chilled — whips to stable peaks
- 2 tablespoons powdered sugar — sweetens and stabilizes whipped cream
Step-by-Step Method
Preheat, Prep Pans, and Sift Dry
Preheat oven to 350°F. Grease two 9-inch pans, line with parchment, and flour sides. Sift flour, granulated sugar, baking soda, salt, and cocoa into a large bowl. Whisk to combine evenly.
Sifting removes lumps and aerates for a tender crumb. Set pans and dry mix aside while you assemble the wet ingredients.
Whisk Wet Ingredients Smooth
In a separate bowl, whisk eggs, oil, buttermilk, vanilla, vinegar, and red food coloring until fully combined. Make certain eggs and buttermilk are room temperature for a smooth emulsion.
Add instant espresso if using. Mix until the color is uniform and the mixture looks glossy and cohesive without streaks.
Combine Wet and Dry Gently
Pour the wet mixture into the dry ingredients. Whisk just until a smooth batter forms.
Avoid overmixing to prevent a tough cake. Scrape the bowl with a rubber spatula to incorporate any pockets of flour.
The batter should be silky, with no visible lumps, and lightly thick but pourable.
Divide, Tap, and Bake
Divide batter evenly between prepared pans. Tap pans firmly on the counter to release air bubbles. Smooth tops with a spatula.
Bake 25 to 28 minutes until a toothpick comes out with a few moist crumbs. Avoid overbaking. Rotate pans once if needed for even baking, keeping the oven door closed as much as possible.
Cool and Level Layers
Cool cakes in pans on a wire rack for 10 minutes. Turn out, remove parchment, and cool completely for 1 hour.
Level domed tops with a serrated knife if needed. Brush away crumbs. Fully cooled layers prevent melting the frosting and help achieve clean, stable stacking during assembly.
Cook the Chocolate Pudding Base
Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly.
Bring to a simmer; continue until thick bubbles break the surface, 3 to 5 minutes after simmering. The mixture should coat a spoon and hold a soft ribbon when dripped.
Finish, Cover, and Chill Pudding
Remove from heat. Whisk in chopped chocolate and vanilla until glossy and smooth. Press plastic wrap directly onto the surface to prevent a skin.
Chill until cold and spreadable, about 45 to 60 minutes. If too loose, chill longer. If too thick, whisk in a tablespoon of milk to loosen slightly.
Whip Cream to Medium Peaks
Beat chilled heavy cream with powdered sugar to medium peaks. Keep it cold for best volume. Peaks should stand with a slight curl.
Don’t overwhip. Reserve a portion for optional piping later. Properly whipped cream will lighten the pudding frosting without weeping or becoming grainy.
Fold and Make Pudding Frosting
Fold half the whipped cream into the chilled pudding gently. Use a spatula and broad strokes to keep it airy.
Mix just until combined and uniformly light. Reserve remaining whipped cream for decoration. The frosting should be smooth, spreadable, and hold soft peaks suitable for layering and coating the cake.
Fill, Stack, and Crumb-Coat
Place one cake layer on a serving plate. Spread about one-third of the pudding frosting evenly to the edges. Top with the second layer.
Apply a thin crumb coat over top and sides to trap crumbs. Chill 10 to 15 minutes to set. This helps achieve a cleaner final finish when frosting fully.
Frost Smoothly and Set
Spread remaining frosting over the top and sides using an offset spatula. Smooth edges with gentle, even strokes.
Aim for a uniform layer without pulling crumbs. Chill the assembled cake 20 to 30 minutes to set the frosting. A brief chill firms the exterior for neater slicing and easier decoration.
Decorate and Slice Cleanly
Pipe reserved whipped cream decoratively on top if desired. Lightly dust with cocoa for contrast.
Warm a knife under hot water, wipe dry, and slice with gentle sawing motions. Clean the knife between cuts. Serve at cool room temperature for best texture. Refrigerate leftovers, covered, to keep frosting stable.
Ingredient Swaps
- Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar; let sit 5 minutes. Dairy-free: use unsweetened almond/soy milk with 1 tbsp acid.
- Oil: Swap with 1 1/2 cups melted coconut oil or 1 1/2 cups neutral light olive oil; for lighter cake use 1 cup oil + 1/2 cup applesauce.
- Eggs: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested) or 1/2 cup unsweetened applesauce for vegetarian/egg-free.
- Flour: Use 1:1 gluten-free all-purpose baking blend; sift well.
- Cocoa: Natural cocoa is specified; if using Dutch-process, add 1/2 teaspoon extra vinegar to keep the red vibrant.
- Red food coloring: Use gel color (2–3 teaspoons) or 2–3 tablespoons beet powder mixed with 2 tablespoons hot water (color will be more muted).
- Butters and sugars: Dairy-free frosting—replace butter with vegan butter; whipped cream with coconut cream. Budget: use only granulated sugar (swap light brown sugar 1:1).
- Milk for pudding: Any milk works; for extra richness use 1 cup milk + 1 cup half-and-half. Dairy-free: use canned coconut milk.
- Chocolate: Semi-sweet can be replaced with dark (60–70%) or milk chocolate; for dairy-free, use vegan chocolate chips.
You Must Know
Doneness • Visual cue: If batter looks slightly streaky after combining, stop stirring; overworked batter turns tough.
Why: gluten develops fast in red velvet.
Anchor: faint streaks disappear during the 25–28 minute bake.
Troubleshoot • Sunken centers: If cakes dome high then collapse, extend time until centers read 205–210°F or spring back with light finger press.
Why: underbaked middle can’t support structure.
Anchor: toothpick should show a few moist crumbs, not wet batter.
Flavor Boost • For deeper cocoa notes without bitterness, add 1/4–1/2 teaspoon instant espresso to the dry mix.
Why: enhances chocolate perception.
Anchor: you should smell a subtle roasty aroma in the batter.
Make-Ahead • To keep pudding frosting spreadable, chill until it mounds on a spoon, 45–60 minutes, then hold assembled cake refrigerated up to 24 hours.
Why: stabilized texture prevents slide.
Anchor: frosting should hold soft peaks; if stiff, loosen with 1–2 teaspoons milk.
Scale • For a 3-layer 6-inch cake, use 2/3 of the batter and pudding amounts.
Why: same thickness, shorter bake.
Anchor: check doneness at 18–22 minutes with spring-back test.
Serving Tips
- Serve chilled slices with a dollop of reserved whipped cream and cocoa dust.
- Pair with cold milk, black coffee, or a not-too-sweet rosé.
- Garnish plates with fresh raspberries or strawberries and a drizzle of chocolate sauce.
- Add crunch with chopped toasted pecans or pistachios around the cake’s base.
- For parties, pre-slice and place parchment separators for easy, clean serving.
Storage & Make-Ahead
Refrigerate the assembled cake, covered, for up to 4 days. The pudding frosting stays silky and the crumb moist.
Bake layers a day ahead, wrap well, and chill.
Make pudding frosting up to 24 hours in advance and rewhisk before spreading.
The frosted cake freezes well for 1 month. Thaw overnight refrigerated.
Reheating
Reheat slices gently: microwave 10–15 seconds at 50% power.
Whole cake: oven at 300°F, tented, 8–12 minutes.
For leftover pudding frosting, warm briefly stovetop on low, stirring, then rechill slightly.
Juneteenth Church Picnics
Folding this red velvet cake into a Juneteenth church picnic feels like joining a joyful chorus—bright quilts on the grass, drumlines in the distance, and elders swapping stories under shade trees.
I carry in the layered scarlet crumb with its glossy chocolate pudding frosting, and you can almost hear the “mmm” ripple through the crowd.
Red honors resilience and jubilee; chocolate adds a cool hush in the June heat.
I keep slices tidy, chilled just enough to travel, ready for the dessert table between cobblers and lemonade.
- Serve small squares first; go back for seconds when the grill smoke clears.
- Pack the cake chilled, wrapped snug, with an offset spatula for clean cuts.
- Offer napkins and a smile—sweetness tastes better when shared.
Final Thoughts
Ready to bake? Give this red velvet cake a whirl, then make it your own—add a pinch of espresso, swap in gel food color, or play with extra whipped cream swirls on top.
Enjoy every slice!
Frequently Asked Questions
Can I Convert This Recipe for High-Altitude Baking?
Yes—you can. I’d reduce sugar 2 tablespoons, increase flour 2 tablespoons, add 1 tablespoon extra buttermilk, and bump oven to 365°F. Bake slightly less, watch doneness early. For pudding, simmer longer; chill thoroughly before folding cream.
How Do I Adapt for Gluten-Free and Dairy-Free Diets?
Use a 1:1 gluten‑free all‑purpose blend plus 1 teaspoon xanthan gum; swap buttermilk with oat milk + 1 tablespoon vinegar; choose dairy‑free chocolate, plant milk, and coconut cream for frosting. I’ll guide you—your crumb stays tender, lush, celebratory.
What’s the Best Way to Transport the Frosted Cake Safely?
Chill it until firm, box it snug in a carrier, and wedge non-slip mat beneath. I’ll insert skewers, wrap lightly with plastic to catch crumbs, keep it level in the car, and drive like I’m carrying glass.
How Can I Prevent Red Food Coloring From Staining Hands and Tools?
Wear gloves, oil measuring spoons, and line your counter with parchment. I mix dye over the sink, use gel color, and wipe spills immediately with vinegar-damp towels. For tools, rinse fast, then wash with hot, soapy water.
Can I Bake This as Cupcakes or a Sheet Cake?
Yes—you can. I’d bake cupcakes 18–20 minutes, two-thirds full, or a 9×13 sheet 28–32 minutes. Cool completely, then mound the chilled pudding frosting. I’ll chill briefly to set, slice cleanly, and swirl generous, velvety tops.
Red Velvet Cake with Chocolate Pudding Frosting
Equipment
- 2 9-inch round cake pan
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Sieve
- 1 offset spatula
- 1 Saucepan
- 1 plastic wrap sheet
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon unsweetened cocoa powder natural
- 2 large eggs room temperature
- 1 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon distilled white vinegar
- 2 tablespoon red liquid food coloring
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/4 teaspoon instant espresso powder optional
- 1/2 cup granulated sugar for pudding
- 3 tablespoon cornstarch
- 2 tablespoon unsweetened cocoa powder for pudding
- 1/8 teaspoon fine salt for pudding
- 2 cup whole milk
- 4 ounce semi-sweet chocolate chopped
- 1 teaspoon vanilla extract for pudding
- 1 cup heavy cream chilled
- 2 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F (175°C), grease two 9-inch pans, line bottoms with parchment, and lightly flour the sides.
- In a large bowl whisk flour, 1 1/2 cups granulated sugar, baking soda, salt, and 1 tablespoon cocoa until combined.
- In another bowl whisk eggs, oil, buttermilk, 2 teaspoons vanilla, vinegar, and red food coloring until smooth.
- Pour wet ingredients into dry and mix with a whisk just until a smooth batter forms.
- Divide batter evenly between pans and tap to release air bubbles.
- Bake for 25 to 28 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cakes in pans on a wire rack for 10 minutes, then turn out, remove parchment, and cool completely for 1 hour.
- For the chocolate pudding, whisk 1/2 cup sugar, cornstarch, 2 tablespoons cocoa, and 1/8 teaspoon salt in a saucepan.
- Gradually whisk in milk until smooth, place over medium heat, and cook stirring constantly until thick bubbles break the surface, 3 to 5 minutes after simmering.
- Remove from heat, whisk in chopped chocolate and 1 teaspoon vanilla until glossy and smooth.
- Press plastic wrap directly on the surface of the pudding and chill until cold and spreadable, about 45 to 60 minutes.
- Whip heavy cream with powdered sugar to medium peaks.
- Fold half of the whipped cream into the chilled pudding to make a light chocolate pudding frosting, reserving the rest for decorating if desired.
- Level cooled cake layers if needed and place one layer on a serving plate.
- Spread about 1/3 of the pudding frosting over the first layer to the edges.
- Top with the second layer and spread remaining frosting over the top and sides with an offset spatula.
- Chill the assembled cake for 20 to 30 minutes to set the frosting before slicing.
- Optionally, pipe reserved whipped cream decoratively on top and dust lightly with cocoa.
Notes
