Description
This Red Velvet Chocolate Chip Cake is a luscious three-layer cake combining the classic mild cocoa flavor of red velvet with delightful mini chocolate chips throughout. It’s frosted with a creamy, tangy cream cheese frosting studded with more chocolate chips, making it an irresistible dessert perfect for celebrations or any special occasion. The cake layers are moist and fluffy, balanced with just the right amount of sweetness and a vibrant red color achieved with gel food dye.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (dutch process preferred)
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
Wet Ingredients and Cake Batter
- 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
Cream Cheese Frosting
- 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 generously with baking nonstick spray. Line the bottoms of each pan with parchment paper and spray again to ensure easy release after baking. Set aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even mixing and light texture. Set aside.
- Beat butter, oil, and sugar: Using a mixer fitted with a large bowl, beat the room temperature unsalted butter, oil, and white granulated sugar on high speed for about 2 minutes until the mixture becomes very pale in color and fluffy, incorporating plenty of air.
- Add wet flavorings and eggs: To the fluffy butter mixture, add the vanilla extract, white vinegar, sour cream, eggs, and red food gel dye. Mix again on medium speed until all ingredients are fully combined and the batter is smooth and evenly colored.
- Combine dry and wet ingredients: Add the sifted dry ingredients along with the buttermilk to the batter. Mix on low speed until just combined to avoid overworking the batter. Stop mixing and fold gently with a rubber spatula to finish incorporation.
- Fold in chocolate chips: Add the mini chocolate chips into the batter and carefully fold them in using the spatula to evenly distribute without breaking them.
- Divide and bake: Evenly divide the cake batter into the three prepared pans, smoothing the tops evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the pans from the oven and allow the cakes to rest in the pans for 10 minutes. Then, carefully transfer the cakes to a wire cooling rack and cool completely before frosting.
- Prepare the cream cheese frosting: In a large bowl, sift the powdered sugar and set aside. In a separate mixing bowl, beat the room temperature unsalted butter on high speed for 2 minutes until creamy. Scrape the bowl and add the cream cheese, beating again for 1 minute until smooth with no butter lumps.
- Mix frosting ingredients: Add half of the sifted powdered sugar to the butter and cream cheese mixture and mix on low until nearly combined. Add the remaining powdered sugar and continue mixing on low to fully combine. Add the vanilla extract and beat on high speed until the frosting is smooth, creamy, and spreadable.
- Assemble the cake: Place a small dab of frosting on your cake board or serving plate and set the first cake layer on top.
- Fill cake layers: Spread 1 cup of cream cheese frosting evenly over the first layer. Sprinkle about 1/3 cup of mini chocolate chips on top of the frosting for added texture and chocolate bursts.
- Repeat layering: Add the second cake layer on top and repeat spreading frosting and sprinkling mini chocolate chips. For the third layer, invert the cake so the bottom is facing up for a flat surface.
- Crumb coat and chill: Apply a thin, light layer of frosting all over the assembled cake to seal in the crumbs. Place the cake in the freezer for 15 minutes to set this crumb coat.
- Final frosting and decorate: Remove the cake from the freezer and apply the remaining frosting evenly over the sides and top of the cake. Decorate the cake by sprinkling additional mini chocolate chips on top for a festive finish.
Notes
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Dutch processed cocoa powder gives a richer chocolate flavor and deeper color.
- Gel food coloring provides a more vibrant red color compared to liquid colorings.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Freezing the cake after the crumb coat helps create a clean frosting finish.
- You can substitute Greek yogurt for sour cream if preferred.
- Store the finished cake refrigerated in an airtight container for up to 4 days.
