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red velvet with chocolate pudding

Red Velvet Cake with Chocolate Pudding Frosting

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Prep Time 25 minutes
Cook Time 28 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Course Dessert
Cuisine American
Servings 12 slices

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

Ensure ingredients for the cake are at room temperature to achieve an even crumb, and sift the dry ingredients to avoid lumps in the batter. Natural cocoa gives classic tang, while a pinch of instant espresso deepens the chocolate notes without tasting like coffee. If your pudding seems too loose, chill it longer until it holds soft peaks before folding in cream; if it becomes too stiff, whisk in a tablespoon of milk to loosen. Use gel food color for more vibrant red with less liquid, and avoid overmixing once wet and dry ingredients combine to keep the cake tender. For clean slices, warm a knife under hot water, wipe dry, and cut with gentle sawing motions.
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