This soft, fluffy red velvet cake with chocolate chips is covered in a classic cream cheese frosting. Thanks to a mixture of buttermilk and cake flour, the moist red velvet cake layers are super tender, while the homemade cream cheese frosting is packed with mini chocolate chips!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
I realized that while I have red velvet recipes like red velvet cheesecake, red velvet cookies, and a black velvet cake, I don't have a classic red velvet cake here! I knew I wanted to make my red velvet cake super easy to make, but soft and fluffy - no dry cakes here thank you!
I used a combination of butter and oil in the cake recipe, this is a favorite trick of mine that I use in my vanilla cupcakes with chocolate frosting recipe. You get tons of flavor from the butter, but the neutral oil makes the cake super soft, fluffy and moist. I then used cake flour, which has a lower protein content than regular all-purpose flour, to make the cake even softer.
I did test adding mini chocolate chips to the cake batter, but found with the color of the cake that you couldn't see them! I instead added them to my cream cheese frosting and ta-da! A red velvet cake with chocolate chips is born. If you're more of a cookies and cream gal or guy, you gotta try my red velvet Oreo cake with cookies and cream buttercream!
If you want more layer cakes, then you need to try my chocolate cake with chocolate ganache, strawberry funfetti cake, chocolate cake with vanilla frosting, or chocolate cake with cream cheese frosting.
Jump to:
Why you'll love this recipe!
- Classic Red Velvet Cake: this is the classic nostalgic fave that you can imagine at Magnolia Bakery in NYC! It's a two-layer red velvet cake with a traditional cream cheese frosting sprinkled with tons of mini chocolate chips.
- Easy to Make: just like all of the recipes I develop, this red velvet cake is simple and easy to make. You'll need a handheld mixer or a stand mixer so keep that in mind!
Grab your ingredients
- Cake Flour: I've tested this red velvet cake with both all-purpose flour and cake flour. Both work but the cake flour is going to make the cake softer because of the lower protein content. I used Swan's Cake Flour for reference!
- Neutral Oil: using a neutral oil instead of just butter is going to make the cake moist and soft. I recommend using a neutral oil like vegetable oil, canola oil or sunflower oil. You don't want an oil with a strong taste like olive oil or coconut oil!
- Red Food Coloring: using food gel instead of regular food coloring is going to be much more vibrant! I love using Americolor, and here I used the shade 'Super Red'. Different brands have different intensities, so you might need more or less than me.
- Unsalted Butter: I always use unsalted butter because that way I can control the amount of salt in both the cake and the frosting. I also use European-style butter, it has a higher butterfat content so it'll be richer and creamier.
- Cream Cheese: I do recommend using full-fat cream cheese, and if you can, use the type that comes in packets instead of tubs. If it comes in a tub, it has a higher moisture content so it's more likely to make the frosting runny! I did test this recipe with low-fat cream cheese and it did not work, it made the frosting liquidy. I actually use cold cream cheese to help keep the frosting firm.
- Natural Cocoa Powder: you want to use natural cocoa powder that's unsweetened, not Dutch-processed cocoa powder. These two cocoa powders have different acidity levels, and they will react differently with baking soda. Dutch-processed cocoa powder won't react with baking soda at all, while natural cocoa powder will react, letting the cake rise. Not sure what type is in your pantry? Check the ingredients label! If it says 'alkali' or 'acidity regulators', it's Dutch processed cocoa powder.
- Buttermilk: not only does buttermilk make your cake softer than regular milk, but it's also the traditional ingredient in red velvet cake! It's the combination of vinegar, buttermilk and cocoa powder that gives us that classic red velvet flavor.
- Vinegar: the white vinegar in this cake is going to react with the baking soda, helping the cake lift in the oven and give you a fluffy cake. I promise you won't be able to taste the vinegar in the cake!
Substitutions & Additions
- Mini Chocolate Chips: if you don't have mini chocolate chips on hand you can use regular chocolate chips! I prefer using semisweet chocolate chips but you can also swap them out for milk chocolate, dark chocolate, or even white chocolate chips.
- Frosting: if you don't want cream cheese frosting, you can swap it out for a fudge chocolate frosting, whipped ganache frosting, or my Oreo frosting! If you want a cream cheese frosting that doesn't use butter, you can use my cream cheese frosting without butter recipe.
- Flour: I have tested this recipe with all purpose flour and cake flour, just note that the cake won't be as soft.
How to make this recipe
- Step 1: Preheat your oven to 350°Fahrenheit. Grease and line two 8-inch cake pans with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Step 2: In a stand mixer fitted with the paddle attachment, or in a mixing bowl with a hand mixer, beat the butter with the sugar until light and fluffy on medium-high speed. This takes about 2-3 minutes.
- Step 3: Stop the mixer and add the eggs, oil, vanilla extract and white vinegar. Mix on high speed for 1-2 minutes. It will start off looking curdled but then will smooth out.
- Step 4: Add the flour mixture in three additions, alternating the dry ingredients with the buttermilk. Make sure to scrape the sides of the bowl so all the batter is getting evenly mixed.
- Step 5: Add the red food gel until you have your desired color. I usually add a few drops, then turn my mixer on. From there I can adjust if I want a stronger red color.
- Step 6: Pour the red velvet cake batter evenly into the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pan for 5-10 minutes before removing from the pan to cool on a wire rack.
- Step 5: Once the cake has cooled, make the frosting. In a stand mixer or in a large bowl with a handheld electric mixer, beat the butter and confections' sugar on low speed until combined. Once combined, increase the speed to medium-high and beat until light, thick and fluffy.
- Step 6: Add the salt, vanilla extract and cold cream cheese. Beat until just combined. Stir in your mini chocolate chips, saving a few to decorate the top of the cake. Place one cake layer down, and spread a layer of frosting. Place the second cake on top and frost the rest of the cake. Enjoy!
My Top Tips
- Even Cake Layers: I have tested this recipe both with and without cake strips. If you haven't used them before, they're velcro strips that you soak in water before wrapping them around your cake pan. They help your cakes bake with flat tops! I'm going to be honest, I almost always forget to use them. If I have forgotten to use them, once I'm ready to assemble the cake I use a serrated bread knife to carefully cut the domed cake top so the cake layers are even and straight.
- Adding Chocolate Chips: you can add half a cup of mini chocolate chips to the cake batter if you want even more chocolate flavor. Just add them just before you pour the cake batter into the pans. Try to use mini chocolate chips as they're less likely to sink while baking.
- Room Temperature Ingredients: it's really important to use room temperature butter, buttermilk, and eggs for the cake. They'll be easier to combine so you'll have a smoother cake batter. But remember, use cold cream cheese for the frosting!
- Kitchen Scale: I will always say this and I won't stop saying this - use a kitchen scale! You can get one for less than 10 dollars, and not only is it way more accurate for baking but you'll have fewer dishes to clean. If you use measuring cups it's really easy to add too much flour and your cake will end up dry or dense.
- Make Ahead: you can make the cake layers up to 2 days ahead of time. Once cooled, wrap tightly in plastic wrap and keep at room temperature if the weather isn't too hot.
Serving Suggestions
- Valentine's Day Dinner: to me, red velvet cake is such a classic Valentine's Day dessert! Serve this cake after eating my spicy vodka pasta.
- Seasonal Decorations: if you're making this cake in the spring or summer, top it with sliced strawberries as well as the mini chocolate chips. Serving this for the holidays, then how about topping it with sugared cranberries (like in my cranberry lemon bread recipe!) or Christmas sprinkles.
- Chocolate Ganache Drip: now if you want to make this cake spectacular for a special occasion, add a chocolate ganache drizzle! Just follow the recipe card for my Oreo drip cake!
Storage & Freezing
Once frosted, keep the cake in an airtight container in the fridge for up to 4-5 days. If you're like me and don't have a big enough container, I recommend pressing a piece of parchment paper against any cut slice of cake to help it stop from drying out. When ready to serve, let the cake come to room temperature before enjoying it.
You can freeze this cake. Freeze cake slices in an airtight container for up to 2 months. Thaw in the fridge, then let come to room temperature before eating!
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
The Best Red Velvet Cake with Chocolate Chips
Bake the ultimate red velvet cake with chocolate chips! Soft, fluffy, and crazy delicious, it'll be sure to satisfy your sweet tooth!
Equipment
- 2 8-inch cake pans
- Stand Mixer
- Kitchen Scale
- Measuring Spoons
- Bowl
- Rubber Spatula
Ingredients
Red Velvet Cake
- ½ cup (113 grams) Unsalted Butter room temperature
- 1 ½ cups (300 grams) Granulated Sugar
- 2 large Eggs room temperature
- Red Food Color
- 3 tablespoons Cocoa Powder natural cocoa powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 teaspoon White Vinegar
- 2 ½ cups (300 grams) Cake Flour
- 1 cup (227 ml) Buttermilk
- ½ cup (120 ml) Neutral Oil
- 2 teaspoons Vanilla Extract
Mini Chocolate Chip Cream Cheese Frosting
- 1 cup (227 grams) Unsalted Butter room temperature
- 5 ½ cups (660 grams) Confectioners' Sugar
- 1 ½ teaspoon Vanilla Extract
- ¾ teaspoon Kosher Salt
- 6 oz (170 grams) Cream Cheese cold
- ⅓ cup (60 grams) Mini Chocolate Chips
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Preheat oven to 350℉/175℃ and grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda and cocoa powder. Set aside.3 tablespoons Cocoa Powder, 1 teaspoon Kosher Salt, 1 teaspoon Baking Soda, 2 ½ cups (300 grams) Cake Flour
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar together until light and fluffy.½ cup (113 grams) Unsalted Butter, 1 ½ cups (300 grams) Granulated Sugar
- Add in the eggs, oil, vanilla extract and vinegar and beat on high speed for 1-2 minutes.2 large Eggs, 1 teaspoon White Vinegar, ½ cup (120 ml) Neutral Oil, 2 teaspoons Vanilla Extract
- Add the dry ingredients in 3 additions, alternating with the buttermilk. Make sure to start and end with the dry ingredients.1 cup (227 ml) Buttermilk
- Mix in your food coloring until you have your desired color.Red Food Color
- Pour the cake batter into your prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the middle of one of the cakes comes out clean.
- In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, beat the butter and confectioners' sugar together on low speed until combined.1 cup (227 grams) Unsalted Butter, 5 ½ cups (660 grams) Confectioners' Sugar
- Increase the speed to high and beat until light and fluffy, about 2-3 minutes
- Mix in the vanilla extract and salt.1 ½ teaspoon Vanilla Extract, ¾ teaspoon Kosher Salt
- Add the cold cream cheese and cocoa powder. Mix until combined. If the frosting is too thick, add a tablespoon of heavy cream at a time until you have your desired consistency.6 oz (170 grams) Cream Cheese
- Stir in mini chocolate chips and assemble your cake!⅓ cup (60 grams) Mini Chocolate Chips
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method. Just click on 'US Customary' above the ingredients to see the cup measurements.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Cake Flour: Cake flour is different to all-purpose flour or plain flour because it has a lower protein content, that's going to make your cake much softer. If you don't have cake flour on hand, use all-purpose flour. I have tested it with all-purpose flour and it does work, but it isn't as soft! Please note if you're in the UK, cake flour is not self-rising flour! Just use plain flour.
Butter: I use European-style butter in my recipes. This will make your frosting much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Buttermilk: If you don’t have buttermilk, replace it with an equal amount of sour cream or full fat yogurt. You can also make your buttermilk, for every cup of buttermilk add 1 tablespoon of lemon juice to 1 cup of milk and let sit for 5 minutes.
Cocoa Powder: make sure to use natural cocoa powder and not Dutch-processed cocoa powder. Not sure what type you have? Check the ingredients! If it mentions alkali or acidity regulators, it's Dutch-processed cocoa powder. Dutch-processed cocoa powder reacts differently to baking soda than natural cocoa powder.
Vegetable Oil: Use an unflavoured oil like canola oil if you don’t have vegetable oil.
Storage: Keep tightly wrapped in the fridge for up to 5 days. Let it come to room temperature before eating.
Making Ahead: You can make the cake layers ahead of time. Bake them and then once completely cooled, wrap in plastic wrap tightly. Store in the fridge for up to 2 days or in the freezer for up to 2 months. If frozen, allow to defrost and come to room temperature before frosting the cake. Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
Nathanael says
eh… My cake failed, like by a lot. It was oh-so crumbly, and it didn’t want to come out of the pan in one piece. Not even Ann Readon would be able to save my monstrosity. It now lies a crumble in a tupperware in my freezer. It’s more of a issme than an issue, but I recommend giving the flour in grams because flour is kinda weird to measure.
Ella says
Hi Nathanael, I'm so sorry this recipe didn't work for you! Let me know if there was anything in particular that wasn't working or you need help with. And I do recommend using a kitchen scale to measure the flour, otherwise it's super easy to add too much flour and it'll make the cake dry and dense. Have a nice day!