I’m always in the mood for red velvet cake. However, I also love experimenting a bit each time and changing up the filling for my favorite dessert. When it comes to red velvet cake, there are endless possibilities regarding fillings and frostings. You can go classic and fill your cake with cream cheese frosting or mix it up with some of your favorite flavors. So, let’s see what filling goes best with red velvet cake.
Numerous fillings and frostings go with red velvet cake, from classic cream cheese and whipped cream fillings to custard filling or fruity options like berry and tropical fruit fillings. Regarding frosting ideas, the best ones are, without a doubt, vanilla buttercream frosting and ganache frosting.
No matter what you choose, make sure you frost your red velvet cake with a delicious frosting that will bring out the flavor of the cake. Whether you decide to go with a classic cream cheese frosting or try something new, you can’t go wrong. So, what are you waiting for? Get baking!
What Frosting Goes With Red Velvet Cake?
A good cake can go without frosting, and when it comes to red velvet cake, there are so many delicious frostings that you can use and make it even better. These are some of my favorites:
Vanilla Buttercream Frosting
You can never go wrong with a smooth and creamy vanilla buttercream frosting if you’re looking for a classic choice that will please everyone. It pairs perfectly with red velvet cake, highlighting the sweetness of the cake and giving it an extra layer of creamy goodness.
It’s also super easy to make your own vanilla buttercream frosting from scratch — all you need is butter, sugar, milk, and vanilla extract. You can also customize it by adding food coloring or cocoa powder for a unique twist on the classic flavor. Plus, if you want to go the extra mile, you can garnish it with sprinkles or a chocolate drizzle.
Basically, there are endless possibilities when it comes to pairing up red velvet cake with vanilla buttercream frosting! So if you’re looking for a simple yet delicious complement that’ll be sure to satisfy even the biggest sweet tooth – you can never go wrong with this classic combo.
Ganache is a fantastic choice for not only frosting but also filling a red velvet cake. You can make a dark chocolate ganache with either dark or semi-sweet chocolate, cream, butter, and sometimes other flavors like liqueurs, cinnamon, or mint.
The dark chocolate in the ganache pairs perfectly with the sweetness of the red velvet cake. It looks gorgeous too!
If you want an even richer flavor and texture, try white chocolate ganache. This can be made from white chocolate chips, cream and butter and can be flavored with peppermint extract for a festive treat. If you’re feeling adventurous, you could also add some raspberry liqueur for a fruity surprise!
Ganache is smooth, luxurious, and decadent – the perfect way to upgrade a classic red velvet cake. With so many possibilities, it’s no wonder that ganache is so popular in cakes of all kinds.
What Fruit Goes With Red Velvet Cake?
People often ask me what fruit goes well with red velvet cake.
There are a few popular options, but the best ones are the ones that follow. Some people like to pair it with strawberries, while others prefer raspberries or blackberries. You could also go for a classic cherry filling or mix things up with some blueberry or peach preserves.
The options are endless, but you need to make sure that whatever fruit you choose is not too overpowering or tart. A sweet and juicy filling is the perfect complement to a fluffy red velvet cake. And here are the best of the best!
If you’re looking for a lighter topping to pair with the classic red velvet cake, how about trying some fresh fruit? Adding a pop of vibrant color and a sweet flavor to your red velvet cake is as simple as adding a mix of your favorite fruits. This is also a great way to make your bake more nutritious!
Berries are always a good option – strawberries, raspberries, and blackberries pair wonderfully with red velvet cake.
The strawberry filling is an excellent option if you want something seasonal. The sweetness of the strawberries pairs perfectly with the tartness of the red velvet cake.
Red velvet cake is rich and decadent, but if you want something a little fruitier, I would go for a raspberry filling, as it’s also slightly tart, which contrasts nicely with the richness of the cake.
Tropical Fruit Fillings
If you are more into tropical fruits, like passionfruit or mango, you can also use them as a perfect filling to go on top of your red velvet cake. You can also choose something like a kiwi or pomegranate for something out of the ordinary.
Plus, if you opt for a pineapple filling, you won’t make a mistake since it has a sweet and tangy flavor that pairs perfectly with the chocolate and vanilla flavors in red velvet cake.
And if you need a decoration idea, here’s one that I will try to replicate on my next red velvet adventure!
What Are Other Red Velvet Filling Options?
When it comes to red velvet cake, the frosting-to-filling ratio is vital. Even though a classic cream cheese frosting goes great with red velvet, I like to mix it up by using a combination of cream cheese frosting and buttercream. A mix of the two yields a delicate sweetness that’s simply divine!
Let’s take a look at some of the classic fillings that will enrich the flavor of your red velvet cake at least double!
Cream Cheese Filling
None of the red velvet fillings is more beloved than cream cheese. Rich, indulgent, and creamy, it’s the perfect accompaniment to the classic red velvet flavor.
The cream cheese filling is easy to make and compliments the flavors of red velvet. To make it, you’ll need cream cheese, butter, powdered sugar, and some vanilla or almond extract. Simply mix all of these together until creamy, then spread between your cake layers and top with a layer of fresh cream cheese frosting. Yum!
And if you want an even more indulgent twist, you could always add chopped nuts or chocolate chips for a truly decadent treat!
Whipped Cream Fillings
Whipped cream is another classic filling for red velvet cake, and it adds a creamy, light texture that complements the cake’s rich flavor. To make it even better, you can add a teaspoon of vanilla extract and some confectioners’ sugar for sweetness. Don’t forget to whip in some butter, too, for an extra decadent treat!
I like to think outside the box and top my red velvet cake with other whipped cream flavors like chocolate, caramel, or mocha. Just don’t forget to fold in some cocoa powder if you’re going with chocolate or mocha whipped cream.
And if you fancy something a little more fruity, you can always add some fresh berries to your whipped cream before layering it onto the cake.
This creamy, silky filling pairs perfectly with the cake’s deep red and velvety texture. To make a custard filling, mix together egg yolks, cream, sugar, and any flavoring you want (vanilla, almond, etc.). Heat the mixture until it thickens, and voila – your filling is ready to go!
I always recommend using a stabilizer when making a custard since it helps create an even more luxurious texture. This is especially helpful if you plan to pipe the filling onto your cake or decorate it with it.
What’s your go-to red velvet filling combination? Excited to hear from you in the comments below!
Red Velvet Cake Custard Filling
- 1 cup Whipping Cream
- 2 cups Whole Milk
- 5 Egg Yolks
- 3 tbsp Cornstarch
- ½ cup Sugar
- 1 tsp Vanilla Extract you can use almond extract instead
- 1 tsp vanilla bean paste
- Mix whipping cream and whole milk together in a saucepan and heat it until it's hot. Take it off the heat before it reaches the boiling point.
- In the meantime, mix all the other ingredients together in a bowl. Make sure to take a big enough heat-resistant bowl because you will be adding the hot cream and milk mixture to it.
- When your cream and milk mixture reaches the right temperature, pour a little bit of hot mixture to cold ingredients. Continue adding little by little while mixing all the time. Don't add too much at one time because the eggs will curdle.
- When you add half of the hot mixture to the eggs, then it is okay to add the remaining liquid and cook all together over a low heat while constantly stirring. Stir frequently until you get the desired texture. Don't keep it on the stove for too long — you don't want any lumps in your filling.
- If there are any lumpy, just use a sieve and strain the mixture.
- Leave the mixture in a cool place covered with plastic foil. Once it cools, whip it for a few minutes and fill your red velvet cake.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.