6-inch Red Velvet Chocolate Chip Cake with Vanilla Bean Cream Cheese Frosting

by Natasha on February 11, 2013

Red Velvet Chocolate Chip Cake

It’s hard to believe that a up until a few years ago, I had never had red velvet cake. Since moving to Texas, I have made (and eaten) more than my fair share of the stuff, and while I was reluctant to jump on the red velvet band wagon at first, I’m officially a fan. The cream cheese frosting that is usually paired with it is just an additional bonus.

Red Velvet Chocolate Chip Cake

This is the first time I have used this particular recipe for Red Velvet, which is originally from the popular Brooklyn Bakery Cake Man Raven. It has less cocoa in it than other recipes I’ve tried, so the color is a very bright red. I added some chocolate chips to the batter to amp up the chocolate flavor and add some texture, but if you don’t like chocolate chips (is this even possible?!) feel free to leave them out. I liked them so much that I decided not to frost the outside of the cake just so that they could be seen. For cleaner looking layers, I spread some frosting in between the layers and then piped a ring around the outside of each layer with a large round pastry tip.

This cake was made for a birthday get together, and since there were only 4 of us, I halved the original recipe to make a 6-inch cake.Valentine’s Day is just around the corner, so this would also make a great cake for you and your sweetie (or a Single’s Awareness Day get together). The paired down recipe made 2 6-inch layers, but I sliced them in half so that I could sneak some more frosting in there. Did I mention that I love cream cheese frosting?

6 inch Red Velvet Chocolate Chip Cake with Vanilla Bean Cream Cheese Frosting
makes one 2 (or 4) layer 6-inch round cake


For the cake:
1 1/4 cups (162 g) all-purpose flour
3/4 cups (150 g) sugar
1/2 teaspoon (2.5 g) baking soda
1/2 teaspoon (3 g) fine salt
1/2 teaspoon (3 g) cocoa powder
3/4 cup (177 ml) vegetable oil
1/2 cup (120 ml) buttermilk, at room temperature
1 large egg, at room temperature
1 tablespoon (15 ml) red food coloring
1/2 teaspoon (3 ml) white distilled vinegar
1 teaspoon (5 ml) vanilla extract
1/2 cup mini chocolate chips plus more for topping the cake

For the frosting:
8 oz (230 g) cream cheese
3/4 cup (1 1/2 sticks or 173 g) unsalted butter
3 1/2 cups (435 g) powdered sugar
2 teaspoons (10 ml) vanilla bean paste or vanilla extract
pinch of salt


For the cake:

1. Preheat the oven to 350 degrees fahrenheit and line 2 6-inch round cake pans with parchment paper.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In the bowl of a stand mixer, use the paddle attachment to whisk together the oil, buttermilk, egg, food coloring, vinegar, and vanilla.
4. Add the dry ingredients to the wet ingredients and beat on low until the dry ingredients are just incorporated. Fold in the chocolate chips.
5. Divide the batter between the 2 cake pans (I use a scale for this) and bake for 25-28 minutes, or a toothpick inserted into the center comes out clean.
6. Let the cakes cool for about 10 minutes, run a knife around the edge of the pans to loosen them, and invert them onto cooling racks. Cool completely.

For the frosting:

1. Beat the cream cheese, butter, and salt on medium until creamy, about 2-3 minutes.
2. Turn the mixer down to low and add the confectioner’s sugar. Beat until incorporated, scraping down the sides of the bowl when necessary. Add the vanilla bean paste and salt and continue beating until combined.

To assemble the cake:

1. When the cakes are completely cool, use a serrated knife to divide the cakes in half horizontally.
2. Put about 1/3 of the icing in a decorating bag fitted with a large round pastry tip.
3. Place one layer of the cake on an 6-inch cake board. Place a scoop of the frosting on top, and spread evenly with a palette knife.
4. With the pastry bag, pipe a ring of frosting around the edge of the cake. Place the next layer on top and repeat this process until you get to the top layer.
5. Spread the remainder of the frosting on top of the cake and top with additional mini chocolate chips.

Recipe adapted from here

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{ 22 comments… read them below or add one }

1 sally @ sallys baking addiction February 11, 2013 at 10:35 am

This has to be the most beautiful red velvet cake I’ve ever seen! and I’ve had red velvet wedding cake before. Yours is just beautiful! Especially with the chocolate chips on top and inside. Oh and the frosting alone sounds heavenly. Wow!
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2 Natasha February 12, 2013 at 10:59 am

Thank you for the kind words, Sally!


3 ATasteOfMadness February 11, 2013 at 3:08 pm

Oh yum!! This looks fantastic! Those layers are killing me! I have never made a red velvet..anything, and I really want to try
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4 Natasha February 12, 2013 at 11:00 am

Thank you! You should definitely try making something red velvet. It’s addicting!


5 Erika February 14, 2013 at 10:31 am

You know, I’m not sure if I’d ever had red velvet before I came to Texas either! But I’m so in love now that it’s hard to remember life before it!! Your cake looks so fantastic! I’ve never seen red velvet with chocolate chips in it, but sounds super yum :) Hope your V-day is sugar-filled and awesome!!
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6 Natasha February 16, 2013 at 10:58 am

Thanks, Erika! I definitely had my fill of sugar. I hope you had a great V-day too!


7 Dina February 14, 2013 at 7:54 pm

so pretty and festive!
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8 Natasha February 16, 2013 at 10:58 am

Thank you, Dina!


9 Julia | JuliasAlbum.com February 20, 2013 at 9:28 pm

Lovely cake, love the layers! So unusual for a red velvet cake.
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10 Natasha February 27, 2013 at 11:31 am

Thanks, Julia!


11 UR July 5, 2013 at 6:11 am

Supermarkets over where I live do not have buttermilk :(. I’ve searched and searched but never found. Is there a subsititute for this or is there a way to make this on my own please?


12 Natasha July 5, 2013 at 9:36 am

Yes, you can absolutely make your own buttermilk! Just add 1/2 teaspoon of white vinegar or lemon juice to 1/2 cup of milk and let it sit for about 5 minutes.


13 Aminah August 4, 2013 at 8:35 pm

What kind of cocoa powder did you use? (natural unsweetened, dutch process, etc.)


14 Natasha August 6, 2013 at 8:59 am

I used natural cocoa, but dutch process will work too.


15 Aminah August 6, 2013 at 3:35 am

Making this tomorrow. Super excited, it looks delicious and beautiful! I can’t wait to see how it turns out. Thanks for sharing the recipe!


16 Stephen October 29, 2013 at 3:32 pm

I made this cake for my girlfriend’s birthday. im actually waiting on the cake to bake in the oven as i type this. but i noticed a mistake/typo in the recipe, for the icing specifically. you wrote down that it just calls for cream cheese, unsalted butter, vanilla, and powdered sugar, but then in the mixing instructions you say to add cinnamon. is this just a mistake or should there actually be cinnamon?


17 Natasha October 29, 2013 at 4:11 pm

Yes, there is a typo. I didn’t put any cinnamon in the frosting. I’ll edit the recipe. Thanks for letting me know, and I hope the cake turns out well!


18 amy March 21, 2014 at 7:44 pm

How would I do this recipe for a 9 inch cake? Would it just be the ingredient amounts change? Love your site btw. Amazing recipes, they all look soo good. I’m going to try them all. Thank you.


19 Natasha March 21, 2014 at 11:46 pm

Thanks, Amy! If you click on the link from which the recipe was adapted, it will take you to the original recipe for a 9-inch cake.


20 Gen June 16, 2014 at 11:09 am

Can you please clarify if you mean liquid or paste food colouring? I assume liquid based on the amount but want to be sure. My son loves the Nothing Bundt Cake red velvet and has asked for a “non Bundt” version for his birthday :)


21 Natasha June 16, 2014 at 2:33 pm

Hi Gen,

I used liquid food coloring. Hope this helps!


22 Gen June 16, 2014 at 4:47 pm

Thank you so much!


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