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Red Velvet Chocolate Chip Cake Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add Chocolate Chips to Frosting: Fold 1/2 cup mini chocolate chips gently into the frosting to add texture and extra chocolate flavor.
  11. 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.
  12. 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.