Description
A rich and moist Red Velvet Chocolate Chip Cake made with a tender cocoa-infused batter, layered generously with smooth cream cheese frosting studded with mini chocolate chips. This decadent dessert combines classic red velvet flavor with delightful chocolatey bites, perfect for celebrations or any special occasion.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (Dutch process recommended)
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 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 (e.g., Americolor super red)
- 1 cup Buttermilk (room temperature)
Add-ins and Toppings
- 1 1/2 cups Mini chocolate chips (for batter)
- 1/2 cup Mini chocolate chips (for filling and topping)
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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350℉ (175℃). Spray three 8-inch cake pans with nonstick baking spray, then line the bottoms with parchment paper and spray again to ensure the cakes come out easily. Set pans aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
- Beat Wet Ingredients: Using a stand mixer fitted with a large bowl, beat the unsalted butter, oil, and white granulated sugar on high speed for about 2 minutes until the mixture is very pale and fluffy.
- Add Additional Wet Ingredients: Add the vanilla extract, white vinegar, sour cream (or Greek yogurt), eggs, and red food gel dye to the butter mixture. Mix on medium speed until fully combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture alternately with the buttermilk to the wet ingredients, mixing on low speed just until combined. Stop mixing to avoid overworking the batter. Fold in the mini chocolate chips gently using a rubber spatula.
- Divide Batter and Bake: Evenly divide the batter among the prepared cake pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to rest in the pans for 10 minutes to settle, then transfer them to a cooling rack. Let cool completely before assembling and frosting.
- Prepare Cream Cheese Frosting – Sift Sugar: Sift the powdered sugar into a large bowl and set aside to ensure a smooth frosting.
- Beat Butter and Cream Cheese: In a separate large bowl, beat the unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the sides, add the cream cheese, and beat on high speed for another minute until completely smooth with no lumps.
- Add Powdered Sugar and Vanilla: Add half of the sifted powdered sugar and mix on low speed until almost combined. Then add the remaining powdered sugar and mix on low again. Finally, add the vanilla extract and beat on high speed until the frosting is creamy and well combined.
- Assemble the Cake Layers: Place a small dollop of frosting on your working surface to stabilize the cake. Put the first cake layer down and spread approximately 1 cup of frosting evenly over it. Sprinkle about 1/3 cup of mini chocolate chips over the frosting.
- Repeat and Finish Layering: Repeat the frosting and chocolate chip layering with the second cake layer. For the third layer, invert it so the bottom faces up, then place it on top.
- Crumb Coat and Chill: Apply a thin, light layer of frosting all around the assembled cake to seal in crumbs. Place the cake in the freezer for 15 minutes to set the crumb coat firmly.
- Final Frosting and Decoration: Remove the cake from the freezer and apply the remaining frosting evenly over the entire cake. Decorate the top generously with mini chocolate chips for a final touch.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and proper emulsification.
- Using Dutch-process cocoa powder adds a deeper chocolate flavor; avoid using natural cocoa powder unless adjusted for acidity.
- For more intense red color, use gel-based food coloring rather than liquid dyes.
- Do not overmix the batter once dry ingredients and buttermilk are added to keep the cake tender.
- Cooling the cake layers completely before frosting helps prevent the frosting from melting and sliding off.
- If you prefer, you can substitute sour cream with Greek yogurt to add a slight tang and moisture.
