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decorated and sliced chocolate chip red velvet cake on cake stand (2)

Chocolate Chip Red Velvet Cake Recipe

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  • Author: Mimi
  • Total Time: 1 hour 58 minutes
  • Yield: 12 people (approx.)

Description

Let this be your sign to start adding chocolate chips to red velvet cake! This chocolate chip red velvet cake has the classic velvety, spongy, and ohhh so moist texture of red velvet cake with bites of mini chocolate chips throughout. All topped off with classic cream cheese frosting and a dreamy ganache drip.

Ingredients

for the chocolate chip red velvet cake batter

  • 3 cups (360g) all-purpose flour (spoon and leveled)
  • 1/3 cup (27g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick / 115g) unsalted butter (softened to room temperature)
  • 1/2 cup (120mL) vegetable oil, (or any neutral flavored oil)
  • 2 cups (400g) granulated sugar
  • 4 large eggs (at room temperature )
  • 1/2 cup (120g) full-fat sour cream (at room temperature)
  • 1 tablespoon white vinegar
  • 1 tablespoon gel food coloring
  • 2 teaspoons pure vanilla extract
  • 1 & 1/4 cups (300mL) buttermilk (at room temperature)
  • 2 cups (340g) mini chocolate chips

for the cream cheese frosting

  • 1 cup (2 sticks / 225g) unsalted butter (softened to room temperature)
  • 4 ounces (115g) full-fat block cream cheese (at room temperature *see notes)
  • 5 & 1/2 cups (715g) powdered sugar (sifted)
  • 1/2 teaspoon salt (or more to taste)
  • 1 teaspoon pure vanilla extract

for the chocolate ganache drip

  • 3 ounces (85g) chopped semi-sweet chocolate
  • 1/4 cup (60mL) heavy cream

Instructions

  1. Preheat your oven to 350°F. Grease 3 (8 inch) cake pans and line the bottoms with parchment rounds. Lightly dust the sides of the pans with flour and tap out any excess. Set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine butter, oil, and sugar. Using an electric mixer fitted with the beater attachment, or a whisk by hand, cream together until smooth and light in color. This will take about 1 to 2 minutes at medium speed with a mixer or 2 to 3 minutes by hand.
  4. Whisk eggs into the sugar mixture, one at a time, beating well after each addition. Mix in sour cream, vinegar, food coloring, and vanilla.
  5. Alternate whisking the dry ingredients and buttermilk into the wet ingredients. Start by mixing in about 1/3 of the dry ingredients, followed by half of the buttermilk. Mix in another 1/3 of the dry ingredients, the remaining buttermilk, and finish off with the remaining dry ingredients. Take care not to over mix!! Fold in chocolate chips to combine.
  6. Portion the cake batter between your prepared cake pans and smoothen into an even layer. Bake in the center of your preheated oven for 28 to 32 minutes, or until a skewer inserted into the center of a cake comes out clean.
  7. Cool the cakes for about 5 minutes in the pans, then turn onto a wire rack and set aside to cool completely before frosting.
  8. (Optional) Use a serrated knife to shave some crumbs off the bottom of the cakes to use for decorating later.
  9. Make the frosting: In a large bowl, combine frosting ingredients. Using an electric mixer fitted with the beater or whisk attachment, mix together on low speed until the sugar is dissolved. Increase the speed to medium and whip for 2 to 3 minutes, or until light and fluffy. You can do this by hand but it'll take about double the time and effort!
  10. If the frosting is too thick, whisk in about 1 tablespoon of milk until it reaches your desired consistency. If the frosting is too thin, you can either beat in more powdered sugar or chill in the fridge for 30 to 60 minutes to firm up slightly.
    * This recipe makes enough frosting to frost a semi-naked cake.
  11. Make the ganache drip: Add chocolate to a medium heat safe bowl, and set aside. Heat cream in a small pot until it starts steaming and very lightly bubbles around the edges.
  12. Pour the warm cream over the chocolate and let sit for 5 minutes before mixing until the chocolate is melted and everything is smooth and combined. Chill in the fridge for 10-15 or until no longer warm.
  13. Assemble the cake! Layer your cakes on a cake stand with about 3/4 cup of frosting between each layer. Frost the top and outside of the cake with the remaining frosting. Drizzle the ganache over the sides of your cake to create a drip effect and sprinkle cake crumbs and mini chocolate chips on top!
  14. You can slice and serve the cake right away, or chill for 1 hour to allow it to firm up for even cleaner slices!

Equipment

Notes

* Make sure to use the cream cheese that's sold in blocks and NOT cream cheese spread. Spread is too soft and can loosen the frosting too much.

  • Prep Time: 30 minutes
  • Bake Time: 28 minutes
  • Category: Cakes

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