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red velvet cake with pastry cream

Red Velvet Cake with Pastry Cream

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Prep Time 30 minutes
Cook Time 28 minutes
Resting Time 2 hours
Total Time 2 hours 58 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 round cake pan (8-inch)
  • 1 Mixing bowl, large
  • 1 Mixing bowl, medium
  • 1 saucepan (medium)
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 parchment paper sheet
  • 1 Serrated knife
  • 1 offset spatula

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C), grease two 8-inch round pans, and line the bottoms with parchment paper.
  • In a large bowl whisk together flour, granulated sugar, baking soda, salt, and cocoa powder until combined.
  • In a medium bowl whisk eggs, vegetable oil, buttermilk, vanilla extract, vinegar, and red food coloring until smooth and uniformly colored.
  • Add the wet mixture to the dry ingredients and mix on low just until a smooth batter forms without overmixing.
  • Divide the batter evenly between the prepared pans and tap to release air bubbles.
  • Bake for 25–28 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans 10 minutes, then invert onto a wire rack and cool completely.
  • For the pastry cream, heat milk in a saucepan over medium until steaming but not boiling.
  • In a bowl whisk 0.5 cup sugar, cornstarch, salt, and egg yolks until thick and pale.
  • Slowly whisk the hot milk into the yolk mixture, then return to the saucepan and cook, whisking, until thick bubbles form, about 2–3 minutes.
  • Remove from heat and whisk in 2 tbsp butter and 1 tsp vanilla, then press plastic wrap directly on the surface and chill until cold.
  • For the cream cheese frosting, beat softened butter and cream cheese until creamy, then add powdered sugar and 1 tsp vanilla and beat until fluffy.
  • Level cake layers if needed with a serrated knife to create flat surfaces.
  • Place the first cake layer on a board, pipe a tall frosting dam around the edge, and spread chilled pastry cream inside the dam.
  • Top with the second layer, crumb-coat the cake with a thin layer of frosting, and chill 20 minutes.
  • Finish with a final coat of frosting and smooth with an offset spatula, then slice and serve.

Notes

Use gel food coloring for a richer hue without thinning the batter, and adjust cocoa slightly if using Dutch-process by reducing to 1.5 tablespoons to maintain brightness. Ensure the pastry cream is fully cold and thick; if loose, whisk briefly and chill 10 more minutes so it doesn’t ooze out. A frosting dam is essential when filling with pastry cream—pipe it at least 1/2 inch high. For extra moisture, brush cooled layers with a light simple syrup. If buttermilk isn’t available, substitute 1 cup milk mixed with 1 tablespoon vinegar, rest 5 minutes. Chill the assembled cake at least 30 minutes before slicing for cleaner cuts, and warm your knife in hot water, wiping between slices.
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