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moist pudding filled red velvet

Pudding-Filled Moist Red Velvet Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 round cake pan 9-inch
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl medium
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Serrated knife
  • 1 offset spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Saucepan small
  • 1 plastic wrap roll
  • 1 Cooling rack
  • 2 Parchment paper sheets

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 natural cocoa powder unsweetened
  • 1 1/2 cup vegetable oil neutral
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoon red liquid food coloring
  • 2 teaspoon vanilla extract divided
  • 1 teaspoon white vinegar
  • 1 1/2 cup whole milk cold
  • 1 package instant vanilla pudding mix 3.4 ounces
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted

Instructions
 

  • Preheat the oven to 350°F (175°C), line two 9-inch cake pans with parchment circles, and lightly grease the sides.
  • In a mixing bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In another bowl whisk oil, buttermilk, eggs, red food coloring, 1 teaspoon vanilla, and vinegar until smooth and emulsified.
  • Add the wet mixture to the dry ingredients and mix on low just until a smooth batter forms without overmixing.
  • Divide batter evenly between prepared pans and bake for 28 to 32 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 onto the rack and cool completely.
  • In a bowl whisk cold milk with instant pudding mix for 2 minutes until thick, then cover with plastic wrap touching the surface and chill for 15 minutes.
  • In a separate bowl beat cream cheese and butter until creamy, add remaining 1 teaspoon vanilla, and gradually beat in powdered sugar until fluffy to make frosting.
  • Level the cooled cake layers with a serrated knife and use the knife to create a shallow 1/2-inch-deep trench leaving a 1-inch border on the bottom layer.
  • Fill the trench with chilled pudding, keeping it below the rim, and gently place the second layer on top.
  • Apply a thin crumb coat of frosting over the cake, chill for 20 minutes, then finish with a smooth final coat using the offset spatula.
  • Slice with a clean serrated knife, wiping between cuts, and serve.

Notes

For the most vibrant color and tender crumb, use natural cocoa and avoid overmixing once the dry and wet ingredients meet. If your pudding seems loose, chill it longer or whisk in 1 to 2 tablespoons of instant pudding mix to firm it up before filling. To prevent the filling from oozing out, maintain that 1-inch border and avoid overfilling, and consider piping a frosting dam around the edge before adding the pudding. Buttermilk should be at room temperature to prevent the batter from tightening, and parchment circles ensure clean release. The cake tastes best after a short chill to set the filling, and leftovers keep well covered in the refrigerator for up to 3 days; bring slices to room temperature for the softest texture.
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