Red Velvet Chocolate Chip Cake
This red velvet chocolate chip cake is perfect for Valentine’s Day. It is a soft and moist red velvet cake with mini chocolate chips. It is filled and topped with cream cheese frosting.
The chocolate chips in this red velvet chocolate chip cake give the cake a little texture and a small amount of chocolate flavor that boosts the red velvet cake! The red velvet cake itself is super soft and is my favorite red velvet cake.
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a dryer cake.
- Tip 2: For red velvet, don’t skip the vinegar and buttermilk. The vinegar and buttermilk have an acid reaction to the cocoa powder and baking soda. It gives it the tang flavor and also make such a soft crumb.
- Tip 3: For the best red food gel dye, I used Americolor super red. It gives them their bright color without using too much.
- Tip 4: Make sure the butter and cream cheese are the same temperature for the cream cheese frosting. If one is colder than the other, it can cause it to split.
Decorating the cake
I got these heart sprinkles.
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For more red velvet recipes, try my red velvet cupcakes and red velvet cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Red Velvet Chocolate Chip Cake
This red velvet chocolate chip cake is the perfect cake for Valentine's Day. It is a moist three layer red velvet cake with mini chocolate chips. It is filled and topped with cream cheese frosting.
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Ingredients
Red Velvet Chocolate Chip Cake
- 3 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder, I used 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, I used 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
Instructions
Red Velvet Chocolate Chip Cake
- Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper and spray again. Set aside.
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.3 1/2 cups All-purpose flour, 1/4 cup Unsweetened cocoa powder, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Using a mixer with a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become very pale in color and fluffy.1/2 cup Oil, 1/2 cup Unsalted butter, 1 3/4 cup White granulated sugar
- Add in the vanilla, vinegar, sour cream, eggs, and red food dye. Mix on medium until combined.1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/3 cup Sour cream, 4 Large eggs, 1 tsp Red food gel dye
- Add in the dry ingredients and buttermilk. Mix on low until just combined. Take off the mixer and stir using a baking rubber spatula. Add in the mini chocolate chips and fold them in.1 cup Buttermilk, 1 1/2 cups Mini chocolate chips
- Divide the batter evenly between the three pans and smooth evenly. Bake for 25-30 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Cream Cheese Frosting
- In a large bowl, sift the powdered sugar. Set aside.5 cups Powdered sugar
- Using a mixer in a separate bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high for 1 minute. Make sure it is all smooth. If any butter chunks remain, beat for another 20-30 seconds.2 cups Unsalted butter, 8 oz Cream cheese
- Add in half of the powdered sugar and mix on low until almost combined. Add in the rest of the powdered sugar and mix on low. Add in the vanilla and mix on high speed until creamy.1 tsp Pure vanilla extract
Assembly
- Place a small amount of frosting on the board you are working on, place the first cake layer down.
- Spread 1 cup of frosting over the cake. Sprinkle 1/3 cup of mini chocolate chips on top of the frosting.1/2 cup Mini chocolate chips
- Repeat with the second layer. For the third layer, place the bottom of the cake facing up.
- Frost the cake in a light layer of frosting and freeze for 15 minutes to set the cake.
- Frost the rest of the cake. Top with mini chocolate chips.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 696kcal, Carbohydrates: 101g, Protein: 6g, Fat: 48g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 316mg, Potassium: 104mg, Fiber: 2g, Sugar: 39g, Vitamin A: 1186IU, Vitamin C: 0.2mg, Calcium: 108mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
I don’t have three 8” pans. Would two 9” work? Also, there are two adds blocking the recipe and instructions. Do you know what I can do to delete them. Thank you.
Yes you can use two cake pans.
I loved how soft this cake is!