Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, red velvet chocolate chip cake w/cream cheese icing. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Red Velvet Chocolate Chip Cake w/Cream Cheese Icing is something which I’ve loved my whole life. They’re fine and they look fantastic.
These easy to make red velvet cupcakes are definitely a crowd pleaser for all events. Cake iced with cream cheese frosting can be stored in an airtight container for up to three days in the refrigerator. The key to Red Velvet Cake is good quality food coloring.
To get started with this recipe, we have to prepare a few ingredients. You can have red velvet chocolate chip cake w/cream cheese icing using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Make ready For the cake
- Get 1 box red velvet cake mix
- Get 3/4 cup sour cream at room temperature
- Take 1/2 cup vegetable oil
- Get 1/2 cup water
- Take 1/4 cup mayonnaise
- Take 3 eggs at room temperature
- Get 2 tsp vanilla extract
- Get 1 cup semi-sweet chocolate chips
- Take For the frosting
- Take 8 oz cream cheese, softened
- Take 1/4 cup butter, softened
- Prepare 2 1/2 cups powdered sugar
- Prepare 1 tsp vanilla
And the luscious cream cheese frosting just perfectly highlights it all. Ingredients You'll Need for Red Velvet Cake: All-purpose flour. How do You Make Red Velvet Cake from Scratch? This red velvet buttercream frosting is made with cream cheese and added mini chocolate chips.
Step by Step to make Red Velvet Chocolate Chip Cake w/Cream Cheese Icing:
- Preheat oven to 350. Grease a bundt pan.
- Place all cake ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes.
- Pour into bundt pan and bake for 45-50 minutes or until a tooth pick comes out clean inserted in the middle of cake.
- For the frosting, add the butter and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powder sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Spread onto cooled cake and serve. Store in refrigerator for up to 5 days!
This recipe makes a beautiful bright red icing and is perfect on vanilla or I'm using cream cheese in this buttercream, because it gives a hint of tanginess, just like the vinegar does for a red velvet cake. A chocolate velvet cake, to be exact. Jazzed over bringing this to Southern Plate, I made the cake, taking photos of every step, then set up a little That was when Brady started needing help with this homework…and while I was working on that the smell of cream cheese icing proved too persuasive. Freed's classic red velvet cupcake topped with a house-made sweet cream cheese icing. Las Vegas' favorite cookies and cream cupcakes!
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