If I was made of cake I’d eat myself before somebody else could.
Red velvet cake…it’s one of those desserts that I just can’t resist.
Five years ago, before I even had any idea how to use an oven properly, one of my friends told me that red velvet cake is really just chocolate cake with red food coloring! This gave me quite a surprise because I thought it contained some special ingredient.
Why bake it?
This particular red velvet recipe is extra special because it contains the following:
- The best red velvet cake ever recipe – I was lucky that the first red velvet recipe I stumbled upon is actually the best I’ve ever tasted, and it never fails to impress!
- White, milk or dark chocolate chips – It’s like when you buy a hamster and you thought it was just a hamster, but it was actually pregnant so you find yourself with lots of cute hamster babies. (Does that make sense? It’s that little extra something.)
- Cooked cream cheese frosting – I’ve always found cream cheese frosting with powdered sugar somehow chalky so I was really excited to discover a recipe for cooked cream cheese frosting. It’s extra creamy and extra cheesey.
I was also going to put Pecans to give it that extra crunch but I realize not all people like it/are allergic to it.
I’ve also made an adorable mini cupcakes version of this here.
Best paired with?
I hope you enjoy this Red Velvet Cake with Chocolate Chips and Cream Cheese Frosting recipe. Feel free to eat it with some warm tea, and with the company of lovely friends and family. It’s perfect for that special occasion!
Please try it out and let me know what you think! Happy baking!
- 1 3/4 cups flour
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature (You can soak it in warm water to bring its temperature down.)
- 1 1/4 tablespoons red food coloring
- 1 tablespoon cocoa powder, unsweetened
- 2 ounces white, milk or dark chocolate chips (I prefer white!)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 cup of milk + 2 teaspoons of lemon)
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon baking soda
- Pecans (optional)
- 8 ounces cream cheese (regular or whipped), softened at room temperature for at least 1 hour
- 2 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/8 teaspoon salt
- 1/2 cup whole milk
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees Farenheit. Grease a small cake pan (8 inches).
- In a small bowl, sift flour and set aside.
- If using milk and lemon to make buttermilk, combine the two in a small bowl and set aside until milk curdles.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg into butter sugar mixture until well incorporated.
- In a small bowl, combine red food coloring, cocoa powder and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt with the buttermilk. Add one-third of the buttermilk to the batter, and then one-third of the flour, making sure not to over beat (repeat three times).
- In a small bowl, mix vinegar and baking soda (it will sizzle a bit!) and add to the batter (this chemical reaction is what makes the cake soft and moist).
- Fold in your choice of chocolate chips until well incorporated.
- Pour batter on cake pan and bake in pre-heated oven for about 20 - 30 minutes.
- Cool cake before frosting, then top with chopped pecans (if you want).
- If your cream cheese is still too cold, put it in a bowl and on the microwave on high for 15 - 30 seconds until it gets soft.
- Whip cream cheese for a few minutes until it's smooth and set aside.
- In a small sauce pan, combine the flour, sugar, salt. On low to medium heat, gradually add the milk. Whisk continuously so no lumps appear until it become a smooth thick paste.
- Turn off heat and transfer to a bowl. Mix continuously for about 5 - 10 minutes to lighten. Set aside to cool, or keep whipping!
- When the flour milk mixture becomes lukewarm, add the whipped cream cheese and vanilla, and keep on whipping until the two are well incorporated.
- Use to frost cake immediately, or if you want it to be firmer, put it in the fridge for about an hour before frosting.
- This makes a small one layer cake (about 8 inches), and enough frosting for the top part of the cake. Please feel free to double/triple the recipe if you want to make a bigger cake or more frosting.
- The original recipe was for red velvet cupcakes and it called for three times the amount of ingredients I listed here. However, I always end up with a million cupcakes so I decided to cut it down to a third.