Chocolate Chip Red Velvet Swirl Bundt Cake
Though you can eat red velvet cake throughout the year, it seems red velvet comes out in force around Valentine’s Day. Don’t get me wrong, I’m happy to jump on the red velvet bandwagon because that bandwagon always involves cake (or cupcakes or cookies or even red velvet rice krispie treats). That’s why when asked to bring a dessert to a baby shower, I was all over this chocolate chip red velvet swirl bundt cake…even with its long title.
This red velvet cake is dense like most bundt cakes but it’s also super moist, especially if you cover it with saran wrap and refrigerate the cake (sans frosting) soon after removing it from the pan. Refrigerate it overnight if possible. Trust me on this one.
I’ve included a cream cheese frosting that is super easy and super yummy but feel free to use your favorite recipe. Just be sure and add enough milk to thin it so it’s easy to pour over the cake.
Printable recipe for chocolate chip red velvet swirl bundt cake below.
- 1¼ cups canola oil
- 1 cup buttermilk
- 2 eggs
- 2 tsp vanilla
- 1 tsp white vinegar
- 2½ cups flour
- 1¾ cup sugar
- 1 tsp baking soda
- ¾ tsp salt
- ½ cup mini semi-sweet chocolate chips
- ½ T red food coloring
- ½ T cocoa powder
- 1 (8-oz) package cream cheese, softened
- 1 cup powdered sugar
- Pinch or two of salt
- 4 to 6 T milk (or more depending on desired consistency)
- Preheat oven to 350 degrees. Grease and flour bundt pan. Set aside.
- In a large bowl, mix oil, buttermilk, eggs, vanilla and vinegar until thoroughly combined.
- In a separate bowl, whisk together flour, sugar, baking soda and salt. Add dry ingredients to wet ingredients and beat for 2 minutes on medium speed. Fold in chocolate chips.
- Divide batter equally between two bowls. In one bowl add red food coloring and cocoa powder. Beat until thoroughly combined.
- Spoon the batters into the pan randomly. Using a knife, gently swirl the batter.
- Bake 40 to 50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan. Invert onto serving plate and let cool completely before icing.
- Using an electric mixer, beat the cream cheese until light and fluffy. Add sugar and salt and beat until smooth.
- Add 3 to 4 tablespoons of milk and continue to beat until smooth. Add more milk until frosting is desired consistency.
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