Ingredients
– 2½ cups all-purpose flour [Forms the tender structure of the moist red velvet cake]
– 1½ cups granulated sugar [Adds sweetness without overpowering the chocolate chips]
– 1 tsp baking soda [Helps the cake rise for a light texture in this chocolate chip cake]
– 1 tbsp unsweetened cocoa powder [Gives the signature subtle chocolate note to red velvet cupcakes or cake]
– 1 tsp salt [Balances flavors in the homemade red velvet cake chocolate chips batter]
– 1 cup vegetable oil [Keeps the easy chocolate chip red velvet cake incredibly moist]
– 1 cup buttermilk [Provides tanginess and tenderness unique to red velvet cake recipe]
– 2 large eggs [Bind ingredients for a cohesive chocolate chip red velvet cake]
– 2 oz red food coloring [Creates the vibrant red hue of this best chocolate chip red velvet cake recipe]
– 1 tsp vanilla extract [Enhances overall flavor profile]
– 1 tsp white vinegar [Reacts with baking soda for extra lift]
– 1-1½ cups semisweet or milk chocolate chips [Delivers gooey chocolate bursts; coat in 1 tbsp flour to prevent sinking]
– 1 tbsp all-purpose flour [Ensures chips stay suspended in the batter]
– 8 oz cream cheese, softened [Base for the tangy frosting that pairs with chocolate chip red velvet cake]
– ½ cup unsalted butter, softened [Adds creaminess to the frosting]
– 4 cups powdered sugar [Sweetens and thickens the cream cheese frosting]
– 1 tsp vanilla extract [Boosts flavor in the frosting]
Instructions
1-Preparation: Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment.
2-First Step: Prepare dry ingredients. In a large bowl, whisk 2½ cups flour, 1½ cups sugar, 1 tsp baking soda, 1 tbsp cocoa powder, and 1 tsp salt. This base ensures even distribution for a moist red velvet cake. Takes 2 minutes.
3-Second Step: Mix wet ingredients. In another bowl, combine 1 cup oil, 1 cup buttermilk, 2 eggs, 2 oz red food coloring, 1 tsp vanilla, and 1 tsp vinegar. Stir until smooth. The vinegar activates the soda for rise. For vegan, use plant-based swaps here.
4-Third Step: Combine batters. Pour wet into dry. Mix gently until just combined, about 50 strokes. Avoid overmixing to keep the chocolate chip cake tender.
5-Fourth Step: Add chocolate chips. Toss 1-1½ cups chips in 1 tbsp flour. Fold into batter. This prevents sinking in your red velvet cake with chocolate chips. Distribute evenly.
6-Fifth Step: Bake the cake. Divide batter between pans. Bake at 350°F for 25-30 minutes. Toothpick should come out clean. Cool in pans 10 minutes, then on racks. For red velvet cupcakes, use liners and bake 18-22 minutes.
7-Sixth Step: Make cream cheese frosting. Beat 8 oz cream cheese and ½ cup butter until creamy. Add 4 cups powdered sugar and 1 tsp vanilla gradually. Whip until fluffy. For low-calorie, use light versions.
8-Seventh Step: Assemble and frost. Level cooled layers. Spread frosting between, on top, and sides. Chill 30 minutes for set. Garnish with chips. Serves 12-16. Total time: 1 hour bake + cool.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Toss chocolate chips with 1 tablespoon of flour before adding to prevent them from sinking to the bottom
🎂 Room temperature ingredients mix better and create a smoother batter
⏰ This cake tastes even better the next day as the flavors meld together
- Prep Time: 25 minutes
- Cooling Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg