If you’re searching for a dessert that delivers a perfect harmony between vibrant color, rich flavor, and delightful texture, this Red Velvet Chocolate Chip Cake Recipe is the one to try. It combines the classic cream cheese frosting and the tender crumb of a red velvet cake with bursts of mini chocolate chips folded right into the batter, creating a luscious and irresistible treat that’ll have everyone asking for seconds. Plus, the luscious cream cheese frosting enriched with extra mini chocolate chips adds a delightful touch that elevates this cake to celebration-worthy status. Trust me, once you make this Red Velvet Chocolate Chip Cake Recipe, it will quickly become one of your all-time favorite cakes to bake and share.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in bringing the Red Velvet Chocolate Chip Cake Recipe to life. From the flour that creates the tender crumb to the red food dye that gives the cake its signature hue, and the mini chocolate chips that add bursts of melty sweetness, these simple components come together beautifully.
- All-purpose flour: The foundation for the structure of your cake, ensuring perfect softness and rise.
- Unsweetened cocoa powder: Adds a subtle chocolate depth and balances the sweetness, especially when using Dutch process for richness.
- Baking powder and baking soda: Essential leavening agents that ensure your cake rises perfectly light and fluffy.
- Salt: Enhances and balances the sweet and tart flavors in the cake.
- Oil (canola or vegetable): Keeps the cake moist and tender without overpowering the flavor.
- Unsalted butter: Adds richness and a delicate crumb texture when creamed with sugar.
- White granulated sugar: Provides sweetness and aids in creating that fluffy cake texture.
- Pure vanilla extract: Infuses the batter with aromatic warmth for depth of flavor.
- White vinegar: Reacts with baking soda to aid rising and subtly enhances the tangy flavor traditional in red velvet.
- Sour cream or Greek yogurt: Adds moisture and a slight tang, keeping the crumb tender.
- Large eggs: Help bind ingredients, contribute to moisture, and support structure.
- Red food gel dye: Creates that iconic bright red color that makes this cake pop visually.
- Buttermilk: Brings acidity and moisture, helping balance flavors and tenderize the crumb.
- Mini chocolate chips: Add delightful pockets of chocolate throughout the cake layers.
- Butter (for frosting): Gives the cream cheese frosting a smooth, rich texture.
- Cream cheese: Classic partner to red velvet, providing creamy tang that complements the cake.
- Powdered sugar: Sweetens and thickens the frosting for perfect spreadability.
How to Make Red Velvet Chocolate Chip Cake Recipe
Step 1: Prepare Your Pans and Preheat Oven
Start by preheating your oven to 350℉ to ensure it’s hot and ready when your batter is mixed. Spray three 8-inch cake pans with nonstick baking spray, then line the bottoms with parchment paper and spray again for easy release. Setting this up beforehand means you can pour in the batter right away, keeping everything on track.
Step 2: Sift Dry Ingredients
In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Sifting blends these thoroughly, breaks up any lumps, and helps your cake turn out light and airy instead of dense or gritty.
Step 3: Cream Butter, Oil, and Sugar
Using a stand or hand mixer, beat the unsalted butter, oil, and white sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy. This process incorporates air, which is crucial for that soft, tender crumb unique to a great red velvet cake.
Step 4: Add Wet Ingredients
Mix in vanilla extract, white vinegar, sour cream, eggs, and red food gel dye on medium speed until everything is combined. The red food dye is what gives the cake its signature vibrant hue, so don’t skimp on this step.
Step 5: Combine Dry Ingredients and Buttermilk
Reduce the mixer speed to low and gradually add the dry ingredients alternated with the buttermilk, mixing until just combined to keep the batter tender. Avoid overmixing here, which can make the cake tough. As a final touch, fold in the mini chocolate chips gently using a rubber spatula, ensuring bursts of chocolate surprise in every bite.
Step 6: Bake the Cake Layers
Divide the batter evenly among your prepared pans, smoothing tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. This timing ensures that the cakes will be moist but fully set.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Cooling completely is key to avoid melting the frosting when assembling.
Step 8: Prepare the Cream Cheese Frosting
Sift the powdered sugar to prevent clumps. Beat butter on high speed until smooth and fluffy, then add cream cheese and continue beating until smooth. Gradually add powdered sugar in two parts with vanilla extract, mixing until creamy. This luscious frosting is the perfect balance of tang and sweetness that complements the red velvet beautifully.
Step 9: Assemble and Frost the Cake
Place the first cake layer on your serving board or plate. Spread one cup of frosting evenly over it and sprinkle with a third of the mini chocolate chips. Repeat with the second layer. For the third layer, flip it with the bottom facing up for a flat top. Apply a thin crumb coat of frosting all over the cake and freeze for 15 minutes to set.
Step 10: Final Decoration
Finish by spreading the remaining frosting smoothly over the cake. Top generously with mini chocolate chips for a visually stunning and textural flourish. This last touch makes the Red Velvet Chocolate Chip Cake Recipe unforgettable.
How to Serve Red Velvet Chocolate Chip Cake Recipe
Garnishes
To jazz up your cake even more, consider adding fresh raspberries or strawberries on top along with the mini chocolate chips. A dusting of cocoa powder or edible gold flakes can also bring an elegant touch perfect for special occasions.
Side Dishes
This cake pairs wonderfully with a glass of cold milk or a light cup of coffee or tea. For something more indulgent, serve it alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to amplify the creamy flavors.
Creative Ways to Present
Slice this cake into neat squares or hearts using cookie cutters for a fun presentation at parties or gatherings. You can also transform leftovers into trifle by layering cake chunks with whipped cream and fresh fruit in individual glasses—delicious and visually stunning!
Make Ahead and Storage
Storing Leftovers
Keep your cake covered in an airtight container or tightly wrapped with plastic wrap at room temperature for up to two days to maintain freshness. Refrigerate if your kitchen is warm, but bring to room temperature before serving for the best texture and flavor.
Freezing
Wrap the un-iced cake layers tightly in plastic wrap and then foil before freezing for up to three months. You can also freeze the fully assembled cake, but it’s best to thaw it overnight in the fridge and then decorate freshly for the best look.
Reheating
While cakes are typically enjoyed at room temperature, if you want to warm up a slice, heat gently in the microwave for 10-15 seconds. This will revive the softness and melt the chocolate chips slightly, making each bite heavenly.
FAQs
Can I substitute all-purpose flour for cake flour in this Red Velvet Chocolate Chip Cake Recipe?
You can, but cake flour produces a more tender crumb due to its lower protein content. Using all-purpose flour works fine and gives good structure, so this recipe is flexible depending on what you have on hand.
Is there a way to make this cake dairy-free?
Yes! Substitute butter with a nondairy margarine and use a dairy-free cream cheese alternative for the frosting. Just ensure your milk and sour cream choices are also dairy-free options to keep the flavors balanced.
Why do I need both baking powder and baking soda in this recipe?
Both leavening agents work together to create the perfect rise. Baking soda reacts with the acidic ingredients like buttermilk and vinegar, while baking powder provides additional lift. This balance helps achieve the ideal texture for your Red Velvet Chocolate Chip Cake Recipe.
Can I use regular red food coloring instead of gel?
You can, but gel food coloring offers more vibrant color without adding extra liquid, which might alter the batter’s consistency. When using regular liquid dye, use less and increase the amount gradually to avoid over-thinning the batter.
How long will this cake stay fresh after frosting?
Once frosted, the cake will stay fresh for up to 3 days when refrigerated. Before serving, allow the cake to come to room temperature for the best flavor and texture experience.
Final Thoughts
This Red Velvet Chocolate Chip Cake Recipe is truly a showstopper that anyone can make at home with love and a bit of attention to detail. Its moist crumb, bright color, and pockets of sweet chocolate chips teamed with silky cream cheese frosting make it a dessert to celebrate any occasion. I hope you enjoy baking and sharing this cake as much as I do—get ready for endless compliments and happy smiles!
Print
Red Velvet Chocolate Chip Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Chocolate Chip Cake is a moist, tender, and visually stunning dessert layered with cream cheese frosting and mini chocolate chips. Combining classic red velvet flavors enhanced with a hint of cocoa and studded with chocolate chips, this cake is perfect for celebrations or anytime you want a luscious treat. The recipe involves baking three layers of cake, filling and frosting them with a smooth cream cheese buttercream, and decorating with additional chocolate chips for a delightful finish.
Ingredients
Cake Ingredients
- 3 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (preferably Dutch process)
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 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)
- 1 1/2 cups Mini chocolate chips
Frosting Ingredients
- 2 cups Unsalted butter (room temperature)
- 8 oz Cream cheese (room temperature)
- 5 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1/2 cup Mini chocolate chips (for filling and decoration)
Instructions
- Prepare pans: Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper and spray again. Set aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a mixer with a large bowl, beat the unsalted butter, oil, and granulated sugar on high speed for 2 minutes until very pale in color and fluffy.
- Add wet ingredients: Add in vanilla extract, white vinegar, sour cream, eggs, and red food gel dye. Mix on medium speed until fully combined and smooth.
- Combine dry and wet: Add the sifted dry ingredients alternately with the buttermilk to the wet mixture, mixing on low speed until just combined. Immediately fold in the mini chocolate chips gently using a rubber spatula to avoid overmixing.
- Divide and bake: Evenly divide the batter between the three prepared cake pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely before decorating.
- Prepare frosting: In a large bowl, sift the powdered sugar. In a separate mixing bowl, beat the unsalted butter on high speed for 2 minutes until creamy. Add the cream cheese and beat on high for 1 minute until smooth and consistent. If any lumps remain, beat an additional 20–30 seconds.
- Mix frosting: Gradually add half the sifted powdered sugar on low speed until nearly incorporated, then add the remaining powdered sugar and continue mixing on low. Finally, add vanilla extract and beat on high speed until frosting is creamy and fluffy.
- Assemble cake layers: Place a small dollop of frosting on your working surface or cake board. Position the first cake layer on top.
- Fill and layer: Spread approximately 1 cup of frosting evenly over the first cake layer. Sprinkle 1/3 cup mini chocolate chips over the frosting. Repeat with the second cake layer. For the third layer, invert the cake so the bottom faces up for a flat surface.
- Crumb coat and chill: Apply a thin crumb coat layer of frosting over the entire cake to seal in crumbs. Place the cake in the freezer for 15 minutes to set the crumb coat.
- Final frosting and decoration: Frost the cake with the remaining frosting evenly and smoothly. Finish by topping the cake with extra mini chocolate chips for decoration.
Notes
- Using room temperature ingredients helps achieve a smooth batter and frosting.
- Dutch process cocoa powder gives a deeper flavor and richer color to the cake.
- Red food gel dye is preferred over liquid to avoid thinning the batter consistency.
- A toothpick test ensures the cake is fully baked without overbaking, which would dry it out.
- Chilling the cake after crumb coating helps in achieving a professional-looking finish.
- You can substitute Greek yogurt for sour cream if preferred.
- Store the cake covered in the refrigerator for up to 3 days due to the cream cheese frosting.
