Description
A rich and moist Red Velvet Chocolate Chip Cake layered with creamy cream cheese frosting and mini chocolate chips, perfect for celebrations or any special occasion. This recipe combines the classic red velvet flavor with bursts of chocolate chips in every bite, topped with a smooth and luscious cream cheese frosting.
Ingredients
Scale
Dry 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
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 (Americolor super red)
- 1 cup Buttermilk (room temperature)
Add-ins
- 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 topping)
Instructions
- Preheat and Prepare 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 ensure easy cake removal.
- Sift Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter, Oil, and Sugar: Using a mixer with a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes until the mixture is pale and fluffy, indicating proper aeration.
- Add Wet Ingredients: Mix in vanilla extract, white vinegar, sour cream, eggs, and red food dye on medium speed until the batter is combined evenly.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients and buttermilk to the wet mixture, mixing on low speed until just combined to avoid overmixing. Remove the bowl from the mixer and fold in mini chocolate chips carefully with a spatula.
- Divide and Bake: Evenly distribute the batter among the three prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to sit in the pans for 10 minutes after baking, then transfer them to a cooling rack to cool completely before frosting.
- Prepare Frosting – Sift Sugar: Sift the powdered sugar in a large bowl; set aside.
- Beat Butter and Cream Cheese: In a separate bowl, beat the butter on high speed for 2 minutes. Scrape down the bowl, add cream cheese, and beat on high for 1 minute until smooth. Continue beating if any lumps remain.
- Mix in Powdered Sugar and Vanilla: Add half of the powdered sugar and mix on low until nearly combined. Then add the remaining powdered sugar and mix on low. Add vanilla extract and beat on high speed until the frosting is creamy and smooth.
- Assemble Cake Layers: Place a small dollop of frosting on your work surface to anchor the first cake layer. Position the first cake layer right side up.
- Fill: Spread 1 cup of frosting over the first cake layer, then sprinkle 1/3 cup of mini chocolate chips over the frosting.
- Repeat Layers: Add the second cake layer on top and repeat the frosting and chocolate chip layering. For the third layer, invert the cake so the bottom is facing up.
- Chill Briefly: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs, then freeze the cake for 15 minutes to set the frosting.
- Final Frosting and Decoration: Frost the cake completely with the remaining frosting and decorate the top with mini chocolate chips for a finishing touch.
Notes
- Room temperature ingredients help in better mixing and achieving a smooth batter and frosting.
- Use Dutch process cocoa powder for a deeper red color and richer chocolate flavor.
- The white vinegar enhances the red color and tenderizes the cake.
- Chilling the cake after the crumb coat helps to achieve a clean, professional-looking finish.
- Be careful not to overmix the batter once dry ingredients are added to keep the cake tender.
- For best results, use high-quality cream cheese and butter for the frosting.
