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–+ servings
red velvet cake with chocolate

Chocolate Pudding Center Red Velvet Cake

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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 Medium saucepan
  • 1 large mixing bowl
  • 2 medium mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cooling rack
  • 1 wire whisk attachment
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula
  • 1 Fine mesh sieve
  • 1 parchment paper sheet

Ingredients
  

  • 1 1/2 cup granulated sugar
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon natural cocoa powder
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 3/4 cup neutral oil
  • 1 tablespoon white vinegar
  • 2 teaspoon vanilla extract
  • 2 tablespoon red gel food coloring
  • 1/2 cup hot water
  • 2 cup whole milk
  • 1/2 cup granulated sugar for pudding
  • 3 tablespoon cornstarch
  • 2 tablespoon natural cocoa powder for pudding
  • 1/4 teaspoon fine salt for pudding
  • 1 large egg yolk
  • 1 teaspoon vanilla extract for pudding
  • 2 tablespoon unsalted butter softened for pudding
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened for frosting
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 1/8 teaspoon fine salt for frosting
  • 2 tablespoon heavy cream as needed for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C), line two 9-inch pans with parchment, and lightly grease the sides.
  • In a large bowl whisk sugar, flour, baking soda, salt, and cocoa powder until evenly combined.
  • In a separate bowl whisk eggs, buttermilk, oil, vinegar, vanilla, and red food coloring until smooth.
  • Pour the wet ingredients into the dry and whisk just until a batter forms.
  • Stream in the hot water and whisk until the batter is smooth and slightly thin.
  • Divide the batter evenly between the prepared pans and bake for 25–30 minutes until a toothpick comes out with a few moist crumbs.
  • Cool cakes in pans 10 minutes, then turn out onto a rack to cool completely.
  • For the chocolate pudding, whisk milk, sugar, cornstarch, cocoa, and salt in a saucepan until no lumps remain.
  • Place over medium heat, whisking constantly, until the mixture thickens and bubbles, about 5–7 minutes.
  • Off the heat whisk in the egg yolk quickly, return to low heat for 1 minute while whisking, then remove from heat.
  • Whisk in vanilla and butter until glossy, press plastic wrap directly on the surface, and chill until set, about 1 hour.
  • For the frosting, beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and salt and beat until fluffy, adding cream to reach spreadable consistency.
  • Level the cooled cake layers if needed and place the first layer on a serving board.
  • Pipe a thick 1-inch tall ring of cream cheese frosting around the edge of the first layer to create a dam.
  • Spoon the chilled chocolate pudding into the center, smoothing to the top of the frosting dam.
  • Place the second cake layer on top and gently press to secure.
  • Crumb-coat the cake with a thin layer of frosting and chill 20 minutes to set.
  • Apply a final coat of frosting and smooth or decorate as desired.
  • Chill the assembled cake at least 30 minutes before slicing to help the pudding center set.

Notes

Use gel food coloring for a vibrant red without thinning the batter, and avoid overmixing the cake to keep it tender. Ensure the pudding is fully chilled and thick; if it seems loose, whisk in an extra teaspoon of cornstarch slurry over low heat until it bubbles. A frosting dam is crucial to prevent the pudding from oozing—make it tall and sturdy. If transporting, chill the cake for at least 2 hours and keep it cool. For tidy slices, heat a knife under hot water, wipe dry, and cut with gentle downward strokes.
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