Red Velvet Cake With Vanilla Custard

Picture a slice so plush it blushes: crimson crumb tender as velvet, swirled with ivory custard that’s silky as satin, and a tangy cream cheese cloak that perfumes the air with vanilla.

Imagine the first forkful—moist, cocoa-kissed cake meeting cool, pudding-smooth custard—comfort layered on comfort, a dessert that feels like a hug after a long day.

This cake matters to me because it’s celebration and solace in one: bright enough for birthdays, soothing enough for quiet nights when you need something sweet and steady.

It’s a showstopper for potlucks, a make-ahead star for Sunday suppers, and surprisingly doable for busy weeknights when you plan ahead.

Once, after a storm knocked out plans for my daughter’s recital party, this cake became the centerpiece that lifted spirits and gathered everyone back to the table.

We sliced, we exhaled, we smiled.

Ready? Let’s cook!

Why You’ll Love It

• Delivers classic red velvet flavor with silky vanilla custard richness
• Balances tender crumb, tangy buttermilk, and subtle cocoa notes
• Impresses with bakery-worthy layers and smooth cream cheese frosting
• Assembles cleanly using a frosting dam for tidy slices
• Make-ahead friendly; custard and layers chill beautifully

Ingredients

• 2 cups all-purpose flour, sifted — keep it light and airy (use freshly sifted)
• 1 1/2 cups granulated sugar — fine texture dissolves evenly
• 1 teaspoon baking soda — guarantees proper lift
• 1 teaspoon fine salt — balances sweetness
• 1 tablespoon natural unsweetened cocoa powder — subtle cocoa backbone
• 1 cup buttermilk, room temperature — tender crumb and tang
• 1 1/4 cups vegetable oil — moist, even crumb
• 2 large eggs, room temperature — better emulsification
• 1 tablespoon red liquid food coloring (or gel equivalent) — gel gives vibrant hue
• 1 teaspoon vanilla extract — warm aroma
• 1 teaspoon white vinegar — reacts with leavening for rise
• 1/2 cup unsalted butter, softened — for frosting base
• 8 ounces cream cheese, softened — classic tangy frosting
• 3 cups powdered sugar, sifted — smooth, lump-free frosting
• 1 teaspoon vanilla extract (for frosting) — rounds out flavor
• 2 cups whole milk (for custard) — rich, creamy body
• 4 large egg yolks (for custard) — silky texture
• 1/2 cup granulated sugar (for custard) — balanced sweetness
• 3 tablespoons cornstarch (for custard) — reliable thickener
• 1 tablespoon unsalted butter (for custard) — glossy finish
• 1 teaspoon vanilla bean paste or extract (for custard) — pronounced vanilla notes
• 1/4 teaspoon fine salt (for custard) — enhances vanilla flavor

Step-by-Step Method

Preheat, Prep Pans

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour sides. Set a wire rack nearby. Bring buttermilk and eggs to room temperature.

Sift flour and powdered sugar to remove lumps. Assemble mixer, bowls, whisk, spatula, and offset spatula so everything is ready before you start mixing.

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 cocoa streaks.

Sifting the flour first helps create a tender crumb. Keep the dry bowl nearby so you can quickly combine with the wet mixture without letting leavening sit too long.

Mix Wet Ingredients

In a separate bowl, whisk buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth and fully emulsified. Use gel food coloring for intense color without thinning.

Make certain eggs and buttermilk are room temperature for better integration. Whisk until the mixture looks uniform with no streaks of yolk or oil.

Combine Batter Gently

Pour the wet mixture into the dry ingredients. Whisk or mix on low just until a smooth batter forms. Stop as soon as the flour disappears to avoid overdeveloping gluten.

Scrape the bowl with a rubber spatula to catch any pockets of dry mix. The batter should be pourable and evenly colored.

Fill Pans Evenly

Divide batter equally between prepared pans. Use a scale for accuracy or eyeball closely. Smooth tops with an offset spatula. Tap pans lightly on the counter to release air bubbles.

This promotes even baking and flat layers. Rotate pans so they’re centered in the oven and not touching each other or the oven walls.

Bake to Doneness

Bake 28–32 minutes until centers spring back and a toothpick comes out with a few moist crumbs. Avoid opening the oven early. If needed, rotate pans in the last few minutes for even browning. Don’t overbake; red velvet dries quickly. Remove to a wire rack and let cool in pans for 10 minutes.

Cool Completely

Run a knife around edges, invert layers onto the rack, and peel away parchment. Cool completely before assembly. Warm layers will melt frosting and custard.

If domed, wait until fully cool before leveling for cleaner cuts. Meanwhile, start the custard so it can chill thoroughly before filling the cake.

Whisk Custard Base

In a heatproof bowl, whisk egg yolks, granulated sugar, cornstarch, and fine salt until thick and pale. Whisk vigorously to dissolve sugar and eliminate cornstarch lumps. This prevents graininess.

Have butter and vanilla ready for finishing. Keep a saucepan of milk nearby to temper the yolks properly.

Temper With Hot Milk

Heat milk in a saucepan over medium until steaming, not boiling. Slowly drizzle hot milk into the yolk mixture while whisking constantly. This gradually raises the temperature and prevents scrambling. Once combined, return everything to the saucepan. Place over medium heat, ready to whisk continuously.

Cook Until Thick

Whisk constantly as the custard heats. Cook until thick bubbles break the surface and the custard coats the whisk with visible trails. Remove from heat. Whisk in butter and vanilla bean paste or extract until glossy. Transfer to a clean bowl. Press plastic wrap directly on the surface to prevent skin.

Chill the Custard

Refrigerate custard until fully cold and set, at least 1 hour. It thickens more as it chills. For a lighter texture, fold in whipped cream just before assembly. Keep chilled until ready to fill the cake. Cold custard spreads neatly and stays put inside the frosting dam without oozing.

Beat Cream Cheese Frosting

In a mixer, beat softened butter and cream cheese until fluffy and smooth. Gradually add sifted powdered sugar and vanilla. Mix on low to start, then increase speed until creamy with no lumps. Scrape the bowl as needed. Chill briefly if too soft to pipe; it should hold a clean edge.

Level & Build

Level cake layers if needed. Place the first layer on a board. Pipe a thick ring of cream cheese frosting around the edge to create a dam. Spoon and spread chilled custard inside the dam in an even layer. Top with the second cake layer, aligning edges for a straight, stable stack.

Crumb-Coat Cleanly

Spread a thin crumb coat of frosting over the top and sides to trap crumbs. Smooth with an offset spatula. Chill the cake for about 20 minutes to set the coat. This step ensures a neat final finish. Keep remaining frosting covered to prevent crusting while the cake chills.

Finish Frosting

Apply a thicker final coat of frosting, smoothing tops and sides. Use a bench scraper or offset spatula for clean lines. Add simple swirls or keep it sleek. Wipe tools often for a polished look. If desired, reserve a little frosting for borders or piping accents after chilling.

Chill, Slice, Serve

Refrigerate the finished cake for at least 1 hour to set. For neat slices, warm a serrated knife, wipe dry, and clean between cuts. Serve slices slightly chilled with extra custard spooned alongside if desired. Store leftovers covered in the refrigerator. Enjoy the vibrant crumb and silky vanilla custard.

Ingredient Swaps

• Buttermilk: 1 cup milk + 1 tablespoon white vinegar or lemon juice (rest 5 minutes), or dairy-free: unsweetened almond/soy milk + 1 tbsp acid.
• Vegetable oil: same amount melted coconut oil or neutral light olive oil; budget: canola.
• Eggs: for 2 eggs use 1/2 cup unsweetened applesauce or 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested).
• Red food coloring: beet powder (1–2 tbsp) or concentrated pomegranate juice reduction; gel gives strongest color with least liquid.
• Flour: 1:1 gluten-free baking blend with xanthan gum.
• Cocoa powder: Dutch-process works; for deeper color use natural cocoa as written or reduce cocoa slightly (to 2–3 tsp) if color is priority.
• Cream cheese: Neufchâtel (lower fat) or dairy-free cream cheese for frosting.
• Butter in frosting: plant-based butter sticks for dairy-free; budget: use all butter and skip cream cheese for classic buttercream.
• Whole milk (custard): any dairy milk; dairy-free: canned full-fat coconut milk or barista oat milk.
• Cornstarch: equal amount of arrowroot or 2 tbsp flour (cook a bit longer).
• Vanilla bean paste: equal vanilla extract.
• Vinegar: apple cider vinegar or lemon juice.

You Must Know

• Doneness • If cake centers dome or sink slightly, level only after fully cool and springy to touch; aim for edges pulling 1/8 inch from pan and an internal temp of 205–210°F. This guarantees set crumb without dryness.
• Troubleshoot • When batter looks curdled after combining wet ingredients, add 1 tablespoon flour and fold gently just until glossy; curdling can deflate rise. Stop once streaks disappear to avoid toughness.
• Flavor Boost • For deeper cocoa notes without losing color, swap 1 teaspoon vanilla for 1 teaspoon espresso extract; it amplifies chocolate while keeping the red vibrant. Taste custard chilled; it should read softly sweet with a warm vanilla finish.
• Scale • For a 9-inch, 2-layer cake, increase recipe by 1.25x and extend bake by about 3–6 minutes; surface should bounce back with a light fingerprint. For cupcakes, fill 2/3 full, bake 18–20 minutes.
• Make-Ahead • To assemble clean layers, chill custard until it mounds firmly on a spoon (40–45°F) and refrigerate cake layers wrapped for up to 2 days; frosting can be held 3 days at 38–40°F. Rebeat frosting 20–30 seconds to restore fluff.

Serving Tips

• Garnish slices with fresh raspberries and a light dusting of powdered sugar.
• Spoon chilled vanilla custard alongside; add a drizzle of warm chocolate sauce.
• Serve with lightly sweetened whipped cream and crushed pecans for texture.
• Pair with black coffee, Assam tea, or a glass of cold milk.
• Plate on white dishes; finish with a few chocolate curls for contrast.

Storage & Make-Ahead

Refrigerate assembled cake, covered, up to 4 days.

Keep slices wrapped to prevent drying.

Custard must be chilled and kept 3 days maximum.

Bake cakes ahead: cooled layers wrap well and refrigerate 3 days or freeze up to 2 months.

Thaw wrapped in the fridge overnight.

Frosting keeps 5 days refrigerated.

Reheating

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

Whole cake: oven 275°F, loosely tented, 8–12 minutes.

Custard: stovetop low heat, whisk constantly; or microwave 20-second bursts, stirring between.

Avoid overheating.

Juneteenth Church Socials

Joy mingles with history at Juneteenth church socials, where I bring this red velvet cake with vanilla custard to the table like a love letter to community.

I set it down beside deviled eggs, lemonade, and praise-soaked hymns drifting from the fellowship hall. Red crumb and pale custard nod to resilience and sweet freedom—festive, dignified, joyful.

I plan ahead so slices hold steady during heat and conversation. I chill the cake an hour, pack the custard in a cold jar, and keep a small offset spatula handy.

For clean pieces, I warm a serrated knife, wipe between cuts, and serve generous, not towering. Garnish with strawberries or sugared pecans for sparkle. Then I pass plates, look folks in the eye, and say, “Take two.”

Final Thoughts

Ready to bake? Give this Red Velvet Cake with Vanilla Custard a try, and feel free to tweak the sweetness, add cocoa for depth, or swirl in extra custard to make it your own.

Enjoy every velvety slice!

Frequently Asked Questions

Can I Bake This Red Velvet Cake as Cupcakes Instead?

Yes—you can. I’d fill a 12-cup tin two-thirds full, bake at 350°F for 18–22 minutes. Chill the custard, core cupcakes, spoon it in, then crown with cream cheese frosting. Soft crumb, scarlet swirls, pure delight.

How Do I Make It Gluten-Free Successfully?

Use a 1:1 cup-for-cup gluten-free blend with xanthan gum, sift well, and don’t overmix. I add an extra egg white and 1 tablespoon milk. Let batter rest 15 minutes; bake slightly longer. Tender, scarlet, cloud-soft crumb awaits.

What’s the Best Natural Alternative to Red Food Coloring?

I reach for beet powder or concentrated beet juice; they tint batter richly without flavoring it earthy. For deeper ruby, I blend beet with a touch of hibiscus or pomegranate, balancing acidity with vinegar for vibrancy.

Can I Freeze the Assembled, Custard-Filled Cake Safely?

Yes, but I don’t recommend it. Custard can weep and turn grainy after thawing. If you must, freeze tightly wrapped, then thaw overnight in the fridge. Expect softer layers; serve slightly chilled to preserve structure.

How Do I Prevent Cream Cheese Frosting From Becoming Runny?

Chill everything. I beat cool, full-fat cream cheese with butter, sifted sugar, and a pinch of salt. I avoid overmixing, add 1–2 tablespoons cornstarch or milk powder if needed, and refrigerate briefly before spreading. Silky peaks, no slumps.