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
Scale
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.
