If you’re craving a dessert that’s both stunning and irresistibly delicious, the Red Velvet Chocolate Chip Cake Recipe is exactly what you need! This cake effortlessly combines the classic richness and velvety texture of red velvet with delightful bursts of mini chocolate chips in every bite. Whether it’s a special occasion or just a moment to treat yourself, this cake’s vibrant color and luscious cream cheese frosting will steal the show while delivering a perfect harmony of flavors that you and your loved ones will rave about.
Ingredients You’ll Need
The magic behind this Red Velvet Chocolate Chip Cake Recipe lies in simple, quality ingredients that each play a crucial role in building the cake’s texture, flavor, and eye-catching red color. From tender flour and rich cocoa powder to a heavenly cream cheese frosting, every item on this list is essential for success.
- All-purpose flour: The foundation that gives the cake structure and a tender crumb.
- Unsweetened cocoa powder (Dutch process): Adds subtle chocolate depth and enriches the red color.
- Baking powder: Helps the cake rise and stay light and fluffy.
- Baking soda: Enhances leavening and balances the acidity.
- Salt: Elevates the flavors and balances sweetness.
- Oil (canola or vegetable): Keeps the cake moist and tender.
- Unsalted butter (room temperature): Adds richness and a silky texture.
- White granulated sugar: Sweetens and aerates the batter for a light crumb.
- Pure vanilla extract: Provides warmth and depth to the flavor.
- White vinegar: Reacts with baking soda for lift and enhances the red velvet tang.
- Sour cream (or Greek yogurt): Adds moisture and a subtle tang for richness.
- Large eggs (room temperature): Bind and leaven the cake, adding richness.
- Red food gel dye (Americolor super red): Delivers vibrant color without affecting flavor.
- Buttermilk (room temperature): Tenderizes the crumb and adds a balanced tang.
- Mini chocolate chips: Surprise bursts of chocolate flavor all through the cake.
- Powdered sugar (sifted): For a smooth, creamy frosting texture.
- Cream cheese (room temperature): The tangy star ingredient for the luscious frosting.
How to Make Red Velvet Chocolate Chip Cake Recipe
Step 1: Prep Your Pans and Dry Ingredients
Start by preheating your oven to 350℉ and preparing three 8-inch cake pans with nonstick spray and parchment paper. This step makes sure your cakes come out perfectly without sticking. Meanwhile, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a medium bowl. This ensures an even distribution of your dry ingredients for a consistent batter every time.
Step 2: Cream the Butter, Oil, and Sugar
Next, using a mixer, beat the butter, oil, and sugar on high speed for about two minutes. At this point, you’ll notice the mixture turning a pale, fluffy cream—this is key to achieving that tender crumb and light texture that defines this cake.
Step 3: Combine the Wet Ingredients
Add the vanilla extract, white vinegar, sour cream, eggs, and red food gel dye to your butter mixture. Mixing these ingredients at medium speed ensures a cohesive batter with that signature red velvet flavor and vibrant color. Each addition plays a role: vinegar and buttermilk help the cake rise, while the red dye brings that stunning visual appeal.
Step 4: Incorporate Dry Ingredients and Buttermilk
Mix in your dry ingredients alternately with the buttermilk on low speed. This gentle mixing helps prevent overworking the batter, maintaining softness. After mixing, fold in the mini chocolate chips carefully using a spatula so the chips are evenly distributed without breaking them up.
Step 5: Bake the Cake Layers
Divide the batter evenly into the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool completely. Proper cooling is essential before frosting, so the layers don’t melt the icing.
Step 6: Prepare the Cream Cheese Frosting
In a large bowl, sift the powdered sugar for a smooth frosting. In another bowl, beat the butter until fluffy, then add the cream cheese and continue beating until creamy and without lumps. Gradually add the powdered sugar in two parts and then stir in the vanilla extract. Beat the mixture on high until it’s fluffy and silky—a perfect complement to the rich red velvet cake.
Step 7: Assemble the Cake
Place the first cake layer on your serving board and spread one cup of frosting over it. Sprinkle one-third cup of mini chocolate chips on top for extra chocolate surprises. Repeat with the second layer. Flip the final cake layer bottom-side up for a smooth top. Apply a thin coat of frosting over the entire cake (crumb coat) and freeze for 15 minutes to set the base. Finally, frost the cake fully and decorate the top with additional mini chocolate chips for a beautiful finish.
How to Serve Red Velvet Chocolate Chip Cake Recipe
Garnishes
Garnishing your cake is all about enhancing its already fantastic flavor and appearance. Fresh berries like raspberries or strawberries add a bright contrast and burst of freshness. Toasted white chocolate shavings or red velvet crumbs sprinkled on top can add texture and visual appeal that invite your guests to dive right in.
Side Dishes
Pairing your Red Velvet Chocolate Chip Cake Recipe with light accompaniments will balance its richness. A dollop of whipped cream or a scoop of vanilla bean ice cream beautifully complements the velvety texture without overpowering the cake. For drinks, a cup of strong coffee or a glass of cold milk makes the perfect cozy pairing for this indulgent treat.
Creative Ways to Present
Think beyond the traditional round cake. Try serving the cake layers as individual mini trifles with frosting and chocolate chips in clear glasses to show off the vibrant layers. You could also slice it into wedges and arrange them in a fan shape on a decorative platter, garnished with edible flowers or a light dusting of powdered sugar for a stunning centerpiece that wow’s your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Chocolate Chip Cake Recipe stays fresh best when stored in an airtight container in the refrigerator. This keeps the cream cheese frosting from spoiling and preserves the cake’s moist texture. It’s best enjoyed within three to four days for maximum flavor and texture.
Freezing
You can freeze both the unfrosted cake layers and the assembled frosted cake. Wrap each cake layer tightly in plastic wrap and then foil before freezing. The frosting on the assembled cake should be firmed by chilling before freezing to keep its shape. When thawing, move it to the refrigerator overnight to maintain moisture and prevent sogginess.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating isn’t typically recommended. However, if you want a slightly warm slice, place it in the microwave for 10 to 15 seconds — enough to soften the frosting slightly without melting it entirely. Serve immediately for the most enjoyable texture.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Absolutely! Just keep in mind that regular cocoa powder is more acidic and may affect the cake’s rise slightly. You might notice a subtle difference in flavor, but the cake will still be delicious.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for five minutes before using. It will mimic the tanginess and acidity buttermilk brings to the cake.
Is it necessary to use red food gel dye?
While the red food gel dye gives the cake its iconic vivid red color, you can opt for natural food coloring or just skip it entirely for a cocoa-flavored cake with chocolate chips. The flavor will still be fantastic, though the classic red velvet look won’t be as bold.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum or another binder. Make sure it’s a 1:1 replacement and keep an eye on the cake as baking times may vary slightly.
How do I prevent the mini chocolate chips from sinking?
Coating the mini chocolate chips lightly in flour before folding them into the batter helps keep them suspended evenly throughout the cake. This simple trick stops them from sinking to the bottom while baking.
Final Thoughts
You absolutely cannot go wrong with this Red Velvet Chocolate Chip Cake Recipe. It’s the kind of cake that feels like a big warm hug with every bite—perfectly moist, luxuriously creamy, and filled with delightful chocolate surprises. I truly hope you enjoy baking (and eating) this as much as I do. Give it a shot at your next gathering or simply indulge yourself—you deserve it!
Print
Red Velvet Chocolate Chip Cake Recipe
- Prep Time: 40 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 and fluffy layered cake combining the rich flavors of red velvet and chocolate chips. With a smooth cream cheese frosting studded with mini chocolate chips, it offers a perfect balance of sweetness and texture, making it an ideal dessert for celebrations or special occasions.
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
Cream Cheese 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 topping)
Instructions
- Prepare Cake Pans: Preheat the oven to 350℉. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper, and spray again to prevent sticking. 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 mixture aside.
- Cream Butter, Oil, and Sugar: Using a mixer with a large bowl, beat the unsalted butter, oil, and white granulated sugar on high speed for 2 minutes until the mixture becomes pale in color and fluffy.
- Add Wet Ingredients: To the butter mixture, add vanilla extract, white vinegar, sour cream, eggs, and red food gel dye. Mix on medium speed until all ingredients are combined evenly.
- Combine Dry Ingredients and Buttermilk: Add the sifted dry ingredients alternately with the buttermilk to the wet mixture. Mix on low speed until just combined. Remove the bowl from the mixer and gently fold in the mini chocolate chips using a rubber spatula.
- Divide and Bake Batter: Evenly divide the cake batter among the three prepared pans and spread the batter smoothly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to sit in their pans for 10 minutes before transferring them to a wire rack. Let them cool completely before applying frosting.
- Prepare Frosting – Powdered Sugar: Sift the powdered sugar in a large bowl and set aside.
- Beat Butter and Cream Cheese: In a separate bowl, beat the unsalted butter on high speed for 2 minutes. Scrape down the sides, then add cream cheese and beat on high speed for 1 additional minute until smooth and creamy, ensuring no lumps remain.
- Incorporate Powdered Sugar and Vanilla: Add half of the powdered sugar to the butter and cream cheese mixture and mix on low speed until nearly combined. Then add the remaining powdered sugar and mix again on low. Add vanilla extract and beat on high speed until creamy and fluffy.
- Assemble the Cake: Place a small dab of frosting on your work surface or cake board. Lay the first cake layer down, spread about 1 cup of frosting evenly on top, then sprinkle 1/3 cup of mini chocolate chips over the frosting.
- Layer the Remaining Cakes: Repeat the frosting and chocolate chip sprinkle for the second layer. For the third layer, place it upside down with the bottom facing up for a flat top.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set this layer.
- Final Frosting and Decoration: After chilling, apply the remaining frosting evenly around the cake. Decorate the top and sides with additional mini chocolate chips as desired.
Notes
- Ensure all dairy products and eggs are at room temperature before mixing for best texture and consistency.
- Use Dutch-process cocoa powder for a richer chocolate flavor in the cake.
- You can substitute Greek yogurt for sour cream to add moisture and tang.
- Red food gel dye provides vibrant color without thinning the batter, unlike liquid dyes.
- For easier layering, use a cake leveler or serrated knife to even out cake tops if needed.
- Store the frosted cake covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best flavor and texture.
