Description
A decadent Red Velvet Chocolate Chip Cake featuring moist layers infused with cocoa and red food dye, embedded with mini chocolate chips, and finished with a rich cream cheese frosting studded with more chocolate chips. Perfect for celebrations or indulgent gatherings.
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 & Cake Mix
- 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
- 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 Oven and Prepare Pans: Preheat the oven to 350℉ (175℃). 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 the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Oil, and Sugar: Using a mixer with a large bowl, beat the room temperature butter, oil, and white granulated sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: Mix in the pure vanilla extract, white vinegar, sour cream, eggs, and red food gel dye on medium speed until well combined.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredients alternating with the buttermilk, mixing on low speed until just combined. Remove bowl from mixer and gently fold in the mini chocolate chips using a rubber spatula.
- Divide and Bake: Evenly divide the batter among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
- Prepare Cream Cheese Frosting – Sift Sugar: In a large bowl, sift the powdered sugar to remove lumps and aerate.
- Beat Butter and Cream Cheese: In a separate large bowl, beat the room temperature butter on high speed for 2 minutes until fluffy. Scrape down the sides, add the cream cheese, and beat on high until smooth, about 1 minute. Continue beating for another 20-30 seconds if any butter lumps remain.
- Incorporate Powdered Sugar and Vanilla: Gradually add half of the powdered sugar to the butter-cream cheese mixture on low speed until almost combined; then add the remaining sugar and mix on low. Finally, add the vanilla extract and beat on high speed until the frosting is creamy and smooth.
- Assemble Layered Cake: Place a small dollop of frosting on your cake board for stability. Position the first cake layer on the board, spread approximately 1 cup of frosting evenly over it, and sprinkle 1/3 cup of mini chocolate chips on top of the frosting.
- Add Second Layer and Repeat: Place the second cake layer on top, repeat frosting and chocolate chips application.
- Place Final Layer: Position the third cake layer, flipping it so the bottom side faces up for a flat top surface.
- Chill Cake: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set the crumb coat firmly.
- Final Frosting and Decoration: Frost the cake completely with the remaining frosting in a smooth, even layer. Decorate the top and sides generously with mini chocolate chips as a finishing touch.
Notes
- Room temperature ingredients like eggs, butter, sour cream, and buttermilk help achieve a smooth batter and even baking.
- Using Dutch process cocoa powder intensifies the chocolate flavor and complements the tanginess of red velvet.
- Sifting dry ingredients ensures no lumps and even distribution of leavening agents.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- Flipping the top cake layer upside down creates a flat surface for stacking and frosting.
- Freezing the crumb coat helps achieve a clean final frosting application.
- Mini chocolate chips inside and on top add delightful bursts of chocolate in every bite.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
