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
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
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.
