The Red Velvet Chocolate Chip Cake Recipe is an absolute showstopper for any dessert lover. Imagine layers of moist, tender red velvet cake, studded with melty mini chocolate chips that add delightful bursts of sweetness in every bite. This cake combines the classic charm of red velvet with the irresistible punch of chocolate chips, crowned with a luscious cream cheese frosting that is both tangy and creamy. Whether you’re celebrating a special occasion or simply craving a slice of something extraordinary, this recipe brings joy and deliciousness to your table with every forkful.
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial in delivering that perfect balance of texture, flavor, and vibrant color in your cake. From rich cocoa powder to tangy buttermilk and the essential red food gel dye, each plays a vital part in creating this memorable dessert.
- All-purpose flour: The sturdy base that gives the cake its soft, tender crumb.
- Unsweetened cocoa powder: Adds depth and subtle chocolate flavor, enhancing the red velvet profile.
- Baking powder and baking soda: These leaveners help the cake rise beautifully and stay light.
- Salt: Balances and enhances all the sweet and rich flavors.
- Oil (canola or vegetable): Keeps the cake moist and soft without weighing it down.
- Unsalted butter: Contributes richness and a tender texture to the batter and frosting.
- White granulated sugar: Sweetens the cake perfectly while helping to create a fluffy structure.
- Pure vanilla extract: Adds a comforting aroma and rounds out the flavors beautifully.
- White vinegar: Reacts with baking soda to lighten the cake and enhances the red hue.
- Sour cream (or Greek yogurt): Introduces creaminess and a slight tang to balance the sweetness.
- Large eggs: Bind ingredients together and add richness.
- Red food gel dye: Gives the cake its signature vivid red color without altering flavor.
- Buttermilk: Adds tenderness and moisture with a gentle tang.
- Mini chocolate chips: Bursting pockets of chocolate throughout each layer.
- Cream cheese: The heart of the frosting’s tangy creaminess.
- Powdered sugar: Sweetens and thickens the frosting to a silky smooth finish.
How to Make Red Velvet Chocolate Chip Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F and preparing three 8-inch cake pans. Spray them thoroughly with a nonstick spray, line the bottoms with parchment paper, and spray again to prevent any sticking. This ensures your beautiful cake layers come out clean and intact, ready for frosting.
Step 2: Sift the Dry Ingredients
To achieve the perfect cake texture, sift together your flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting incorporates air and eliminates lumps, guaranteeing an even and tender crumb in the finished cake.
Step 3: Cream the Butter, Oil, and Sugar
Using a mixer, beat the softened butter, oil, and granulated sugar on high speed for about two minutes. This step is key to getting a pale, fluffy base that lends the cake its lovely lightness and moisture. It’s where the magic of texture truly begins.
Step 4: Add the Wet Ingredients
Next, mix in the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Blend on medium speed until everything is just combined, creating that rich, vibrant red batter that’s so characteristic of the Red Velvet Chocolate Chip Cake Recipe.
Step 5: Combine Dry Ingredients and Buttermilk
With your mixer on low, gradually add the sifted dry ingredients alternating with the buttermilk. Once combined, carefully fold in the mini chocolate chips using a spatula for even distribution. This folding step prevents overmixing while ensuring every slice gets those delightful chocolatey bursts.
Step 6: Bake the Cake Layers
Divide the batter evenly among your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Once baked, let the layers sit briefly in the pans before transferring them to a rack to cool completely—this patience pays off in perfect cake texture.
Step 7: Make the Cream Cheese Frosting
Start by sifting the powdered sugar for a smooth frosting. Beat the butter until fluffy, then add the cream cheese, continuing to beat until smooth and lump-free. Gradually incorporate the powdered sugar and vanilla extract, finishing with a luscious, creamy frosting perfect for layering and decorating.
Step 8: Assemble Your Red Velvet Chocolate Chip Cake Recipe
Place the first cake layer on your cake board and spread a generous cup of cream cheese frosting over it. Sprinkle mini chocolate chips on the frosting, then repeat with the second layer, and invert the third layer so its bottom faces up for a flat top. Apply a thin crumb coat, chill briefly to set, then finish with a final thick frosting layer and decorate with more mini chocolate chips. Your masterpiece is ready!
How to Serve Red Velvet Chocolate Chip Cake Recipe
Garnishes
Adding a sprinkle of mini chocolate chips on top is classic and irresistible, but feel free to freshen it up with a dusting of cocoa powder or edible glitter for a festive touch. Some fresh berries add a pleasantly tart contrast that complements the cake’s sweetness beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a side of fresh fruit salad for an added brightness. A cup of rich coffee or bold black tea also makes an excellent companion, balancing the richness perfectly.
Creative Ways to Present
Consider serving this cake as mini individual layers stacked into parfait glasses for a whimsical twist. Alternatively, slice into bite-sized squares and arrange with a drizzle of chocolate sauce and a sprinkle of freeze-dried raspberries for an elegant dessert platter that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Keep leftover slices tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. This prevents the cake from drying out, keeping it moist and tender for up to 4 days while preserving the lovely flavor of the cream cheese frosting.
Freezing
You can freeze the cake layers before frosting or the fully assembled cake. Wrap each layer or whole cake tightly in plastic wrap and then aluminum foil to protect from freezer burn. Frozen properly, the cake stays fresh for up to 2 months—perfect for preparing ahead of celebrations.
Reheating
If frozen, thaw the cake layers or fully assembled cake overnight in the refrigerator. Before serving, bring the cake to room temperature for about an hour for the best texture and flavor. Avoid reheating a frosted cake in the microwave, as this can melt the frosting.
FAQs
Can I substitute the red food gel dye with a natural alternative?
Absolutely! Beet juice or powdered freeze-dried beets can be used for a natural red tint, though the color might be less vivid than with gel dye. Keep in mind it may slightly alter the flavor.
Is it okay to use regular chocolate chips instead of mini chocolate chips?
Yes, but mini chocolate chips distribute more evenly throughout the batter and give delightful little chocolate bursts in every bite, which is a hallmark of this recipe’s charm.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a gluten-free blend suitable for baking. Ensure your baking powder and other ingredients are gluten-free as well for best results.
How long does the cream cheese frosting last?
When stored in the refrigerator in an airtight container, the cream cheese frosting stays fresh for up to one week. Always give it a quick stir before using if it’s been chilled.
Can the cake be made a day in advance?
Definitely! This cake actually tastes better after resting overnight as the flavors meld nicely. Just keep it covered in the refrigerator until ready to serve, and bring it to room temperature before slicing.
Final Thoughts
There’s something truly special about the Red Velvet Chocolate Chip Cake Recipe that makes it a beloved favorite, one slice at a time. Whether you’re baking it for a festive occasion or a cozy night in, this cake’s vibrant color, rich flavor, and irresistible chocolate chip surprise will no doubt steal the spotlight. Give it a try—you’ll be so glad you did, and your friends and family might just ask for it again and again!
Print
Red Velvet Chocolate Chip Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This Red Velvet Chocolate Chip Cake is a luscious, moist dessert featuring layers of tender red velvet cake studded with mini chocolate chips and enveloped in a smooth, creamy cream cheese frosting. Perfectly balanced with subtle cocoa, a touch of vinegar, and vibrant red food coloring, this cake is ideal for special occasions or indulgent treats.
Ingredients
Cake Ingredients
- 3 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (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)
- 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
- Preheat and Prepare Pans: Preheat your oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with parchment paper, and spray again to ensure easy release. 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 this dry mixture aside for later use.
- Cream Butter, Oil, and Sugar: Using a mixer fitted with a large bowl, beat the unsalted butter, oil, and granulated sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy, indicating good aeration.
- Add Wet Ingredients: Add the pure vanilla extract, white vinegar, sour cream, eggs, and red food gel dye to the butter mixture. Mix on medium speed until all ingredients are fully combined and the batter turns a vibrant red color.
- Combine Dry and Wet Ingredients: Slowly add the sifted dry ingredients along with the buttermilk into the wet mixture. Mix on low speed until just combined to avoid overmixing, then fold in the mini chocolate chips gently using a rubber spatula.
- Divide and Bake: Evenly distribute the batter among the three prepared cake pans, smoothing the tops evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to sit in their pans for 10 minutes after removing from the oven. Then transfer the cakes to a cooling rack and let them cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, sift the powdered sugar and set aside. In a separate bowl, beat the unsalted butter on high speed for 2 minutes until creamy. Add in the cream cheese and continue beating on high for 1 minute until smooth, ensuring no chunks remain.
- Mix Frosting: Gradually add half of the powdered sugar to the butter and cream cheese mixture, mixing on low speed until almost combined. Then add the rest of the powdered sugar and mix again on low. Finally, add the vanilla extract and beat on high speed until the frosting is creamy and fluffy.
- Assemble Cake: Place a small dollop of frosting on your work surface to anchor the first cake layer. Place the first cake layer bottom-side down and spread about 1 cup of frosting evenly over it. Sprinkle 1/3 cup mini chocolate chips on top of the frosting.
- Repeat Layers: Add the second cake layer on top and repeat the frosting and chocolate chip sprinkling. For the third layer, flip it so the bottom of the cake faces up for a smooth top surface.
- Crumb Coat and Chill: Apply a thin layer of frosting all over the assembled cake to seal in crumbs. Freeze the cake for 15 minutes to let the crumb coat set.
- Final Frosting and Decoration: Frost the cake with the remaining cream cheese frosting, smoothing it evenly around the sides and top. Garnish generously with mini chocolate chips for a festive finishing touch.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for the best texture.
- Use Dutch process cocoa powder for a smoother, less acidic flavor in your cake.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Chilling the crumb coat helps to get a clean and smooth final frosting layer.
- Red food gel dye provides a more vibrant color than liquid dyes without affecting the batter consistency.
- The cake layers can be baked a day ahead and wrapped tightly in plastic wrap for freshness.
