If you have a soft spot for cakes that are vibrant, luscious, and bursting with flavor, then this Red Velvet Chocolate Chip Cake Recipe is about to become your new obsession. It’s a decadent twist on the classic red velvet, generously dotted with mini chocolate chips that add delightful pops of sweetness in every bite, and topped with a dreamy cream cheese frosting that’s perfectly smooth and creamy. Whether you’re celebrating a special occasion or just craving something extraordinary, this cake’s rich texture and eye-catching color will have everyone reaching for seconds.
Ingredients You’ll Need
Getting the ingredients right is the first secret to making this cake shine. Each one plays a crucial role— from the tender crumb created by all-purpose flour and buttermilk to the subtle cocoa undertone that deepens the cake’s flavor while allowing that signature red hue to pop. Using simple, quality ingredients ensures your cake comes out moist, perfectly balanced, and irresistibly delicious.
- All-purpose flour (3 1/2 cups): The backbone of your cake, providing structure and tenderness.
- Unsweetened cocoa powder (1/4 cup): Adds rich chocolate flavor with a subtle depth; dutch process is best for smoothness.
- Baking powder (2 tsp): Gives the cake a light lift and fluffy texture.
- Baking soda (1/2 tsp): Helps with rising and contributes to the cake’s fine crumb.
- Salt (1 tsp): Enhances all the flavors, keeping the sweetness in check.
- Oil (1/2 cup): Keeps the cake moist and tender, especially canola or vegetable oil for a neutral flavor.
- Unsalted butter (1/2 cup, room temperature): Provides richness and a silky crumb.
- White granulated sugar (1 3/4 cup): Sweetens the cake perfectly without overpowering the other flavors.
- Pure vanilla extract (1 tsp): A warm, aromatic note that layers beautifully with cocoa and cream cheese.
- White vinegar (1 tsp): Reacts with baking soda to help the cake rise and keeps the tangy flavor traditional to red velvet.
- Sour cream or Greek yogurt (1/3 cup, room temperature): Adds moisture and a slight tang, balancing out sweetness and keeping the cake tender.
- Large eggs (4, room temperature): Essential for structure and richness.
- Red food gel dye (1 tsp): Gives this cake its vibrant, show-stopping red color; gel is best for an intense, even shade.
- Buttermilk (1 cup, room temperature): A classic red velvet ingredient, providing acidity and moistness.
- Mini chocolate chips (1 1/2 cups): Small bursts of chocolate that make every bite extra fun and flavorful.
How to Make Red Velvet Chocolate Chip Cake Recipe
Step 1: Prep and Combine Dry Ingredients
Start by whisking together your flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl. This ensures your leavening agents and cocoa are evenly distributed, which is critical for the cake’s perfect rise and consistent chocolate flavor. Take a moment to appreciate how this mixture sets the foundation for that tender, crumbly texture everyone loves.
Step 2: Cream Butter, Oil, and Sugar
In your stand mixer or with a hand mixer, beat the softened unsalted butter, oil, and granulated sugar until the mixture is light and fluffy. This aeration is important because it traps air that helps the cake rise and creates a delicate crumb. You’ll notice your kitchen filling with a sweet, buttery aroma that’s impossible to resist.
Step 3: Add Eggs, Vanilla, Vinegar, and Sour Cream
One at a time, beat in the room-temperature eggs until fully incorporated, then add the vanilla extract, white vinegar, and sour cream. These ingredients add moisture and a slight tang that balances the sweetness, keeping the cake from becoming cloying. Mixing these thoroughly ensures your batter is smooth and ready for that vibrant pop of red.
Step 4: Combine Wet and Dry, Add Color and Buttermilk
Slowly add the dry ingredients alternately with the buttermilk to the wet mixture, starting and ending with the dry. This gentle folding technique is key to preserving the batter’s light texture while fully blending all components. Stir in the red food gel dye, then fold in the mini chocolate chips carefully so they remain evenly distributed without sinking.
Step 5: Bake and Cool
Divide the batter evenly between greased and lined cake pans, then bake at 350°F (175°C) for about 25 minutes or until a toothpick inserted comes out clean. After baking, let the cakes cool in their pans for 10 minutes, then transfer to cooling racks completely. Cooling prevents the frosting from melting and helps set the cake’s perfect texture.
Step 6: Prepare Frosting and Assemble
Whip together unsalted butter, cream cheese, powdered sugar, and vanilla extract until luxuriously smooth and creamy. Once the cakes are fully cooled, spread a layer of frosting between each cake layer, sprinkling mini chocolate chips for an added surprise. Finish by frosting the entire cake for that gorgeous, velvety finish that screams indulgence.
How to Serve Red Velvet Chocolate Chip Cake Recipe
Garnishes
Sprinkle extra mini chocolate chips on top of the frosting or add festive sprinkles for a pop of color and fun texture. If you’re feeling fancy, a few edible rose petals or fresh raspberries make stunning natural accents that perfectly complement the rich flavor without overpowering it.
Side Dishes
This cake pairs beautifully with a simple scoop of vanilla bean ice cream or fresh whipped cream to balance the richness. For a fruity contrast, consider a mixed berry salad or a tangy citrus sorbet. These light sides refresh the palate and highlight the cake’s moist texture and chocolate notes.
Creative Ways to Present
Think beyond the traditional cake stand—serve your slice on a rustic wooden board or a vibrant patterned plate to make the colors pop. A drizzle of chocolate or a dusting of cocoa powder around the plate adds elegance. For parties, cake pops or mini cupcakes made from this batter bring the magic in bite-sized form everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover cake tightly covered in the refrigerator for up to 4 days. Keeping it wrapped well preserves moisture and prevents the cake from absorbing any fridge odors. Before serving, let the cake sit at room temperature for about 20 minutes to allow the frosting to soften slightly.
Freezing
You can freeze the cake layers unfrosted for up to 2 months. Wrap each layer tightly in plastic wrap and then foil to maintain freshness. When ready to enjoy, thaw in the refrigerator overnight and frost as usual. This makes preparing in advance a breeze and keeps the cake tasting freshly baked.
Reheating
For the best texture, avoid microwaving frosted cake. Instead, serve it chilled or let it warm gently at room temperature. If you have unfrosted slices, you can warm them briefly in a low oven (around 300°F) wrapped in foil to avoid drying out.
FAQs
Can I use regular cocoa powder instead of dutch process?
Absolutely! Regular cocoa powder will work fine, but dutch process cocoa has a mellower flavor and darker color that complements red velvet beautifully. If you use regular cocoa, your cake may be slightly more acidic and lighter in color.
Why is there vinegar in the recipe?
The vinegar reacts with the baking soda to help the cake rise and enhances the tangy flavor classic to red velvet. It also ensures the cake is moist and tender without leaving a vinegar taste behind.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a fantastic substitute because it adds similar moisture and tanginess. Just make sure it’s plain and full-fat for the best texture.
How do I prevent the chocolate chips from sinking?
Toss the mini chocolate chips in a little flour before folding them into the batter. This helps suspend them evenly throughout the cake instead of sinking to the bottom during baking.
Is it necessary to use gel food coloring?
Gel food coloring is recommended because it provides vibrant color without adding extra liquid, which can affect the batter consistency. If you only have liquid coloring, use it sparingly and adjust other liquids accordingly.
Final Thoughts
This Red Velvet Chocolate Chip Cake Recipe truly brings a joyful twist to any celebration or afternoon treat. Its moist, tender crumb studded with chocolate chips and topped with lush cream cheese frosting is a surefire way to impress friends and family. I can’t wait for you to make it your own and see the smiles it brings to your table—get ready for some seriously happy cake moments!
Print
Red Velvet Chocolate Chip Cake Recipe
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Chocolate Chip Cake is a decadent layered dessert featuring moist red velvet cake loaded with mini chocolate chips and frosted with a creamy, tangy cream cheese buttercream studded with chocolate chips. Perfect for celebrations, this cake combines the classic red velvet flavor with the rich texture of chocolate chips in every bite.
Ingredients
Dry Ingredients
- 3 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (Dutch process preferred)
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1/2 cup Oil (canola or vegetable)
- 1/2 cup Unsalted butter (room temperature)
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/3 cup Sour cream (room temperature or Greek yogurt)
- 4 Large eggs (room temperature)
- 1 tsp Red food gel dye (Americolor super red recommended)
- 1 cup Buttermilk (room temperature)
Chocolate Chips
- 1 1/2 cups Mini chocolate chips (to mix in batter)
- 1/2 cup Mini chocolate chips (for filling)
Frosting Ingredients
- 2 cups Unsalted butter (room temperature)
- 8 oz Cream cheese (room temperature)
- 5 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents and cocoa powder.
- Cream Butter, Oil, and Sugar: In a separate large mixing bowl, cream together the room temperature unsalted butter, oil, and white granulated sugar until light and fluffy. This will create a smooth and aerated base for the cake batter.
- Add Eggs, Vinegar, and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then mix in the white vinegar and pure vanilla extract to add moisture and enhance flavor.
- Incorporate Sour Cream and Red Dye: Blend in the sour cream and red food gel dye until the batter has a vibrant red color and sits smooth with no streaks.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually mix the sifted dry ingredients into the wet batter in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, stirring gently to avoid overmixing. This will help keep the cake tender.
- Fold in Mini Chocolate Chips: Carefully fold in 1 1/2 cups of mini chocolate chips to distribute evenly through the batter without breaking them.
- Prepare Pans and Bake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes Completely: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting.
- Make Cream Cheese Buttercream: In a mixing bowl, beat 2 cups of room temperature unsalted butter and 8 oz room temperature cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat until fluffy. Mix in 1 tsp pure vanilla extract to finish the frosting.
- Add Chocolate Chips to Frosting: Fold 1/2 cup mini chocolate chips gently into the frosting to add texture and extra chocolate flavor.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides of the entire cake evenly.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting and enhance flavors before slicing into 16 pieces and serving.
Notes
- Room temperature ingredients ensure a smooth batter and help the cake rise evenly.
- Using Dutch process cocoa enhances the red color and adds a richer chocolate flavor.
- Sifting powdered sugar prevents lumps in the frosting for a silky texture.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- For best results, store the cake refrigerated and bring to room temperature before serving.
