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red velvet cake with chocolate

Red Velvet Cake with Chocolate Chip Frosting

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 2 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 sifter or fine-mesh sieve
  • 1 Cooling rack
  • 1 offset spatula
  • 1 parchment paper sheet
  • 1 toothpick

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoon red liquid food coloring
  • 1 teaspoon white vinegar
  • 2 teaspoon vanilla extract
  • 4 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1/8 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy cream cold
  • 1 cup mini chocolate chips plus extra for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C), grease two 9-inch round pans, line bottoms with parchment, and lightly flour the sides.
  • In a large bowl whisk flour, granulated sugar, baking soda, salt, and cocoa until evenly combined.
  • In a separate bowl whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients and mix with a spatula just until no dry streaks remain.
  • Divide the batter evenly between prepared pans and smooth the tops.
  • Bake for 28–32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a rack for 10 minutes, then turn out, peel parchment, and cool completely.
  • For frosting, beat cream cheese and butter on medium-high until creamy and fluffy, 2–3 minutes.
  • Add powdered sugar and salt gradually on low, then beat in vanilla.
  • Stream in cold heavy cream and whip on medium-high until light and spreadable, 30–60 seconds.
  • Fold in mini chocolate chips with a spatula until evenly distributed.
  • Level cake layers if needed, place one layer on a stand, spread about 1 cup frosting, and top with second layer.
  • Apply a thin crumb coat, chill 15 minutes, then finish with a generous layer of frosting all over.
  • Garnish with extra mini chocolate chips along the sides or on top and slice to serve.

Notes

For the most vibrant color and tender crumb, use room-temperature eggs and buttermilk and avoid overmixing after combining wet and dry ingredients. Natural cocoa gives the classic tang and hue, but if using Dutch-process, add an extra 1/4 teaspoon vinegar to balance. If your batter seems thick, a tablespoon or two of buttermilk will loosen it; if thin, let it rest 5 minutes to hydrate the flour. Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts, and use mini chips to keep the frosting spreadable. Cakes can be baked a day ahead, wrapped well, and chilled; frosting keeps refrigerated up to 5 days—rewhip briefly before using.
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