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red velvet cake with custard

Red Velvet Cake with Vanilla Custard

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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 round cake pan (8-inch)
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl, medium
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula
  • 1 Fine mesh sieve
  • 1 saucepan (medium)
  • 1 heatproof bowl
  • 1 plastic wrap roll
  • 1 Cooling rack

Ingredients
  

  • 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 cup buttermilk room temperature
  • 1 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tablespoon red liquid food coloring or gel equivalent
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup unsalted butter softened
  • 8 ounce cream cheese softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 2 cup whole milk for custard
  • 4 large egg yolks for custard
  • 1/2 cup granulated sugar for custard
  • 3 tablespoon cornstarch for custard
  • 1 tablespoon unsalted butter for custard
  • 1 teaspoon vanilla bean paste or extract for custard
  • 1/4 teaspoon fine salt for custard

Instructions
 

  • Preheat the oven to 350°F (175°C), grease two 8-inch round cake pans, line with parchment, and lightly flour.
  • In a bowl whisk flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In another bowl whisk buttermilk, oil, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  • Add the wet mixture to the dry ingredients and mix just until a smooth batter forms without overmixing.
  • Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
  • Bake for 28–32 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 vanilla custard, whisk egg yolks, 1/2 cup sugar, cornstarch, and salt in a heatproof bowl until thick and pale.
  • Heat milk in a saucepan over medium until steaming, then slowly whisk it into the yolk mixture to temper.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick bubbles appear and it coats the whisk.
  • Remove from heat, whisk in butter and vanilla, transfer to a bowl, press plastic wrap directly on the surface, and chill until cold.
  • For the frosting, beat softened butter and cream cheese until fluffy, then gradually add sifted powdered sugar and vanilla until smooth.
  • Level cake layers if needed, place the first layer on a board, pipe a ring of cream cheese frosting around the edge to create a dam, and spread a layer of chilled custard inside.
  • Top with the second cake layer, crumb-coat the cake with a thin layer of frosting, chill 20 minutes, then finish with a smooth final coat.
  • Refrigerate 1 hour to set before slicing, and serve with extra custard spooned alongside if desired.

Notes

Use gel food coloring for a vibrant hue without thinning the batter, and avoid overmixing after adding the flour to keep the crumb tender. Make sure all cold ingredients for the cake are at room temperature for better emulsification and rise. The custard thickens further as it cools, so cook it until it visibly bubbles and leaves trails on the whisk. If you prefer a lighter filling, fold 1/2 cup whipped cream into the chilled custard just before assembling. For neat slices, warm a serrated knife under hot water, wipe dry between cuts, and keep the cake chilled until serving.
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