Red Velvet Cake With Pastry Cream

Picture a cake the color of deep velvet, tender crumbs clinging to your fork, cocoa whispering through each bite while a cool, silken ribbon of vanilla pastry cream sighs between layers.

Imagine the kitchen warming with the scent of butter and sugar, the tang of buttermilk promising moist, melt-in-your-mouth comfort—nostalgic yet a little luxurious.

Red velvet matters to me because it turns simple ingredients into celebration; it’s the dessert I reach for when I need something both familiar and special.

It suits so many moments: a make-ahead showstopper for busy weeknights when you want dessert ready by dinnertime, a polished finale for Sunday suppers, or a birthday centerpiece that slices clean and serves twelve with ease.

Once, this very cake saved my niece’s party when the bakery order fell through—fast batter, quick bake, chill the cream, and we were slicing on time.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold cocoa-vanilla flavor with classic tangy red velvet
• Balances richness with silky, bakery-style vanilla pastry cream
• Stays ultra-moist from buttermilk and oil-based batter
• Slices cleanly thanks to sturdy frosting dam and chilling
• Impresses guests with striking color and creamy layers

Ingredients

• 2 cups all-purpose flour, sifted — measure after sifting (keeps crumb tender)
• 1.5 cups granulated sugar — standard white sugar (fine grind blends best)
• 1 tsp baking soda — check freshness (ensures proper rise)
• 1 tsp fine salt — fine grain disperses evenly
• 2 tbsp natural cocoa powder, unsweetened — natural, not Dutch-process for brighter color
• 2 large eggs, room temperature — room temp mixes more evenly
• 1.25 cups vegetable oil — neutral oil keeps cake moist
• 1 cup buttermilk, room temperature — acidity boosts color and tenderness
• 2 tsp vanilla extract — pure extract for best flavor
• 1 tsp white vinegar — reacts with baking soda for lift
• 1 tbsp red liquid food coloring — gel gives richer hue with less liquid
• 0.5 cup unsalted butter, softened — for frosting; soft but not greasy
• 2 cups powdered sugar, sifted — removes lumps for smooth frosting
• 8 oz cream cheese, softened — full-fat for structure
• 1 tsp vanilla extract, for frosting — rounds out tang
• 2 cups whole milk — for pastry cream; don’t use skim
• 0.5 cup granulated sugar, for pastry cream — balances cocoa’s bitterness
• 3 tbsp cornstarch — thickens pastry cream cleanly
• 4 large egg yolks — enrich and thicken pastry cream
• 2 tbsp unsalted butter, for pastry cream — adds silkiness
• 1 tsp vanilla extract, for pastry cream — add off heat for best aroma
• 0.25 tsp fine salt, for pastry cream — sharpens flavor balance

Step-by-Step Method

Preheat, Prep Pans

Preheat oven to 350°F. Grease two 8-inch round pans and line bottoms with parchment. Lightly flour sides. Set a wire rack nearby for cooling. Gather equipment and ingredients to streamline mixing. Make certain eggs, buttermilk, butter, and cream cheese are at room temperature for better texture and easier blending.

Whisk Dry Ingredients

Combine sifted flour, granulated sugar, baking soda, salt, and cocoa powder in a large bowl. Whisk until evenly mixed and lump-free. Sifting improves crumb and color. Keep the bowl ready for adding wet ingredients later.

This uniform base makes certain consistent rise and texture throughout both cake layers.

Blend Wet Mixture

In a medium bowl, whisk eggs, vegetable oil, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth and uniformly colored. Adjust food coloring to achieve a vibrant red. Use gel color for intensity without thinning. Make certain no streaks remain.

The vinegar helps react with baking soda for a tender crumb.

Combine Batter Gently

Pour wet mixture into dry ingredients. Mix on low just until a smooth batter forms. Avoid overmixing to prevent a dense cake. Scrape bowl sides and bottom with a spatula.

Stop when no dry pockets remain. Batter should be silky and pourable, with a consistent red hue and light cocoa aroma.

Fill, Tap, Bake

Divide batter evenly between pans. Tap pans firmly to release air bubbles. Smooth tops with a spatula. Bake 25–28 minutes until a toothpick shows a few moist crumbs. Rotate pans if your oven bakes unevenly.

Avoid overbaking to keep layers moist and tender with a fine, velvety crumb.

Cool Completely

Cool cakes in pans for 10 minutes. Run a knife around edges, then invert onto a wire rack. Peel off parchment and cool completely. Avoid stacking warm layers.

Cooling prevents frosting melt and pastry cream slippage. If baking ahead, wrap cooled layers tightly and refrigerate to lock in moisture.

Heat Milk for Cream

Warm milk in a medium saucepan over medium heat until steaming. Don’t boil. Keep heat moderate to avoid scorching. Stir occasionally to prevent a skin.

Warm milk tempers the yolk mixture smoothly. Prepare whisk and bowl for the next step. Have butter and vanilla measured and ready.

Whisk Yolks, Sugar, Starch

In a bowl, whisk 1/2 cup sugar, cornstarch, salt, and egg yolks until thick and pale. Whisk vigorously to dissolve sugar. The mixture should ribbon off the whisk. This step makes certain a smooth pastry cream later.

Set the bowl on a damp towel to keep it steady while tempering.

Temper, Thicken Cream

Slowly pour hot milk into yolk mixture, whisking constantly. Return to saucepan. Cook over medium heat, whisking, until thick bubbles form, 2–3 minutes.

Continue 30 seconds to cook starch. Remove from heat. Whisk in butter and vanilla. Press plastic wrap directly on surface and chill until cold.

Beat Frosting Smooth

Beat softened butter and cream cheese until completely creamy. Add powdered sugar gradually and 1 teaspoon vanilla. Beat until fluffy and smooth. Scrape bowl often.

Adjust consistency with a teaspoon of milk or extra sugar if needed. Keep frosting slightly firm to build a strong dam for filling.

Level Cake Layers

Use a serrated knife to level domed tops. Create flat, even surfaces for stacking. Brush away crumbs. Optional: Lightly brush with simple syrup for moisture.

Place a nonslip mat under your board. Proper leveling prevents sliding and ensures a stable, professional-looking layer cake finish.

Dam, Fill, Stack

Place first layer on a board. Pipe a tall 1/2-inch frosting dam around the edge. Spread chilled pastry cream inside, staying within the dam. Smooth evenly.

Carefully place second layer on top, aligning edges. Press gently to set. The firm dam prevents oozing and keeps layers tidy and stable.

Crumb-Coat, Chill

Apply a thin layer of frosting over top and sides to trap crumbs. Smooth with an offset spatula. Chill the cake for 20 minutes to set the crumb coat.

This step makes certain a cleaner final finish and easier smoothing. Keep remaining frosting covered to prevent drying while chilling.

Finish Frost, Smooth

Apply the final coat of frosting generously. Smooth sides and top with an offset spatula or scraper. Chill 30 minutes for clean slicing.

Warm a serrated knife in hot water, wipe, and slice. Serve cool but not cold for best texture. Refrigerate leftovers covered; bring to room temp before serving.

Ingredient Swaps

• No buttermilk: 1 cup milk + 1 tbsp white vinegar or lemon juice; rest 5 minutes.
• Cocoa: If only Dutch-process, use 1–1.5 tbsp to keep color bright; or swap with black cocoa for deeper hue (use 1 tbsp).
• Food coloring: Use red gel for strong color with less liquid; natural options include beet powder (2–3 tsp) or pomegranate reduction (reduce other liquids slightly).
• Oil: Substitute equal amount of neutral oil (canola, sunflower) or 1 cup oil + 1/4 cup applesauce for lighter crumb.
• Flour: Cake flour for softer crumb (use 2 1/4 cups cake flour in place of 2 cups AP). Gluten-free: use a 1:1 GF blend with xanthan gum.
• Dairy-free: Use plant milk + 1 tbsp vinegar for “buttermilk,” vegan butter, and dairy-free cream cheese; pastry cream with plant milk and vegan butter.
• Eggs: For cake, use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested) or 1/2 cup unsweetened applesauce; pastry cream needs yolks—make dairy-free/egg-free “custard” with 2 1/2 cups plant milk + 4 tbsp cornstarch instead.
• Cream cheese frosting: If unavailable, make American buttercream (3/4 cup butter, 3 cups powdered sugar, 1–2 tsp vanilla, pinch salt, 1–2 tbsp milk), or mascarpone if accessible.
• Sugar: Brown sugar can replace up to 1/2 cup of granulated in cake for moisture; use superfine sugar if available for finer crumb.
• Vinegar: White vinegar can be swapped with apple cider vinegar.

You Must Know

• Doneness • If the cake centers look set but you’re unsure, lightly tap the tops; they should spring back and pull slightly from pan edges—also aim for an internal temp around 205–210°F or a toothpick with a few moist crumbs at 25–28 minutes.
• Troubleshoot • If your pastry cream seems runny after chilling, stir in 1–2 teaspoons extra cornstarch slurry (1 tsp cornstarch + 1 tsp cold milk), reheat to one or two thick bubbles, then chill 15–20 minutes; this firms it so it won’t ooze from the dam.
• Avoid • To prevent a brick-red or bitter taste, keep cocoa to 2 tbsp natural and food coloring to about 1 tbsp gel or 1–1.5 tbsp liquid; too much dye dulls flavor and can stain teeth—aim for a deep ruby hue when batter is in the bowl.
• Scale • For a 9-inch two-layer version, multiply batter and frosting by 1.25 (bake about 23–26 minutes) or for three 8-inch layers, multiply by 1.5 (bake 18–22 minutes); pastry cream scales equally and should be about 1/2–3/4 cup per layer.
• Make-Ahead • For smoother assembly, prepare pastry cream up to 48 hours ahead and frosting up to 24 hours ahead (both refrigerated); bring frosting to cool room temp 20–30 minutes and re-beat 15–30 seconds so it spreads without tearing crumbs.

Serving Tips

• Slice chilled; wipe warm knife between cuts for clean, sharp layers.
• Garnish with cocoa-dusted edges and chocolate curls or red crumb sprinkle.
• Serve with fresh berries and a dollop of lightly sweetened whipped cream.
• Pair with coffee, black tea, or a not-too-sweet sparkling rosé.
• Plate with a drizzle of raspberry coulis or white-chocolate sauce.

Storage & Make-Ahead

Refrigerate the assembled cake, covered, for up to 3–4 days. Slice cleaner when well-chilled.

Make pastry cream up to 2 days ahead. Keep it refrigerated and covered.

Make frosting up to 3 days ahead. Keep it refrigerated and covered.

Bake layers up to 2 days ahead. Wrap well.

Freeze the whole cake or unfrosted layers for up to 2 months. Thaw overnight in the fridge.

Reheating

Reheat slices gently.

Microwave 10–15 seconds at 50% power.

Whole cake.

Oven at 300°F, loosely tented, 8–12 minutes.

Pastry cream.

Stovetop low, whisk constantly; stop when just warm, not hot.

Juneteenth Picnic Staple

Warm leftovers make nice treats, but this red velvet cake truly shines as a Juneteenth picnic staple—bold ruby layers, a cool ribbon of pastry cream, and tangy cream cheese frosting that holds its shape under a shady oak.

I bring it chilled, boxed snugly with ice packs, then reveal it when the grill smoke drifts sweet as hymnals.

You’ll love how the cocoa’s whisper and buttermilk’s twang balance the sunshine. I pipe a sturdy frosting dam, so the pastry cream stays put through toasts, music, and second plates. Slice with a warm knife; wipe between cuts for clean stripes.

If the day runs hot, keep the cake shaded, tented, and returned to the cooler between passes. It tastes like celebration—soft crumb, bright color, steady joy.

Final Thoughts

Give this red velvet cake a try and make it your own—swap in gel coloring, add a simple syrup soak, or play with extra vanilla in the pastry cream.

Don’t forget to chill before slicing for picture-perfect layers!

Frequently Asked Questions

How Do I Convert This Recipe for High-Altitude Baking?

Bake at 365°F, reduce sugar 2 tablespoons, increase flour 2 tablespoons, add 2 tablespoons buttermilk, keep leavening same, shorten bake slightly. Whisk batters gently, chill fillings firm. I’ll guide you—soft crumbs, tall layers, mountain-kissed sweetness.

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

Yes—you can. I’d use a 1:1 gluten-free flour blend with xanthan, add 2 tablespoons almond flour, and an extra egg white. Don’t overmix; let batter rest 20 minutes. Expect tender crumb, velvety slice, confident lift.

What’s the Best Way to Transport a Filled Layer Cake?

Chill it well, box it snug on a non-slip mat, and keep it level. I anchor with skewers, drive slowly, avoid heat, and bring an offset spatula. You’ll slice later, proud of pristine layers.

How Do I Prevent Red Food Coloring From Staining Hands and Tools?

Wear gloves, coat tools with a whisper of oil, and switch to gel coloring. I line my counter with parchment, wash spills immediately, and soak stained bowls in warm, soapy water with a splash of vinegar.

Can I Freeze Leftover Pastry Cream for Future Use?

You can, but I don’t recommend it. Freezing breaks the silky custard. Instead, I chill it, press wrap on top, and keep 3–4 days. Extra? I fold it into whipped cream or fill eclairs immediately.