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Red Velvet Chocolate Chip Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 68 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely before decorating.
  8. 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.
  9. 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.
  10. Assemble cake layers: Place a small dollop of frosting on your working surface or cake board. Position the first cake layer on top.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://slsrecipes.com/red-velvet-chocolate-chip-cake-recipe/