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–+ servings
red velvet cake custard filled

Red Velvet Cake with Custard Filling

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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 round cake pan 9-inch
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl large
  • 1 Saucepan medium
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Sifter
  • 1 offset spatula
  • 1 Serrated knife
  • 2 parchment paper sheet
  • 1 Cooling rack

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
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoon red liquid food coloring
  • 1/2 cup unsalted butter softened
  • 8 ounce cream cheese softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 cup whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Instructions
 

  • Preheat the oven to 350°F and line two 9-inch round cake pans with parchment circles and lightly grease the sides.
  • In a large bowl whisk together flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In another bowl whisk oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth and uniformly red.
  • Add the wet ingredients to the dry ingredients and mix with a mixer on low just until a smooth batter forms without overmixing.
  • Divide the batter evenly between the prepared pans and tap pans gently to release large air bubbles.
  • Bake the cakes 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 invert onto the rack, peel parchment, and cool completely.
  • For the custard, heat milk in a medium saucepan over medium heat until steaming but not boiling.
  • In a bowl whisk egg yolks, sugar, cornstarch, and a pinch of salt until pale and thick.
  • Slowly whisk half the hot milk into the yolk mixture to temper, then return the mixture to the saucepan while whisking.
  • Cook over medium heat, whisking constantly, until thick bubbles pop and the custard holds whisk trails, about 2 to 3 minutes.
  • Remove from heat and whisk in butter and vanilla, then transfer to a shallow dish, press plastic wrap on the surface, and chill until cold.
  • For the frosting, beat softened butter and cream cheese on medium speed until creamy and smooth, about 2 minutes.
  • Add powdered sugar and vanilla to the mixer and beat on low until incorporated, then on medium until fluffy, 2 minutes more.
  • Level the cooled cake layers with a serrated knife if domed, reserving crumbs for garnish if desired.
  • Place the first cake layer on a board, pipe a 1/2-inch tall ring of cream cheese frosting around the edge to form a dam.
  • Spoon and spread the chilled custard inside the frosting dam in an even layer to about 1/2 inch thick.
  • Top with the second cake layer and press gently to set, then crumb-coat the cake with a thin layer of frosting.
  • Chill the cake for 20 to 30 minutes to set the crumb coat, then finish frosting smoothly with the remaining frosting.
  • Garnish with reserved cake crumbs or chocolate shavings if desired, slice with a warm knife, and serve.

Notes

Use room-temperature ingredients for the batter to ensure even mixing and a tender crumb, and measure flour by fluffing, spooning, and leveling to avoid a dense cake. Natural cocoa helps keep the bright red hue, while Dutch-processed can mute it slightly; adjust food coloring as needed. Make the custard a bit thicker than pie filling so it holds between layers, and always pipe a sturdy frosting dam to prevent oozing. If your kitchen is warm, chill the assembled but unfrosted cake for 15 minutes before final icing for clean sides. Cakes can be baked a day ahead, wrapped well, and chilled for easier stacking, and leftovers keep covered in the fridge for up to 4 days; bring slices to room temperature for best texture.
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