Chocolate Cherry Chip Red Velvet Cake Recipe

Name: Chocolate Cherry Chip Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Velvet Cake; 3 cups flour; 2 cups sugar; 1 tablespoon baking powder; 1/2 cup non-fat powdered milk; 3 tablespoons cocoa powder; 1 1/4 cups cherry juice; 1 1/4 cups cherries, chopped (use 1/4 cup of this for the batter, the rest is for assembling the cake); 2 cups milk chocolate pieces, and shavings (use 1 cup of this for the batter, the rest is for assembling the cake) or 2 cups dark chocolate, chunks and shavings; 1 1/2 teaspoons vanilla; 1/2 teaspoon pink himalayan sea salt; 1/2 cup vegetable oil; 2 1/2 tablespoons no-taste red food coloring; 3 eggs; Cream Cheese Frosting; 8 ounces by liquid measure egg whites . about 4-5 large eggs (I recommend using REAL eggs, avoid carton egg whites); 2 cups sugar (granulated, avoid powdered sugar); 3 cups unsalted butter (room temperature and YES, unsalted makes a difference); 1/2 salt; 3 -4 teaspoons pure vanilla extract; 1 teaspoon cream cheese extract (you can find this at your local baking aisle of your craft or baking supply store); 8 ounces cream cheese, room temperature

Servings: persons

Red Velvet Cake
3 cups flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat powdered milk
3 tablespoons cocoa powder
1 1/4 cups cherry juice
1 1/4 cups cherries, chopped (use 1/4 cup of this for the batter, the rest is for assembling the cake)
2 cups milk chocolate pieces, and shavings (use 1 cup of this for the batter, the rest is for assembling the cake) or 2 cups dark chocolate, chunks and shavings
1 1/2 teaspoons vanilla
1/2 teaspoon pink himalayan sea salt
1/2 cup vegetable oil
2 1/2 tablespoons no-taste red food coloring
3 eggs
Cream Cheese Frosting
8 ounces by liquid measure egg whites . about 4-5 large eggs (I recommend using REAL eggs, avoid carton egg whites)
2 cups sugar (granulated, avoid powdered sugar)
3 cups unsalted butter (room temperature and YES, unsalted makes a difference)
1/2 salt
3 -4 teaspoons pure vanilla extract
1 teaspoon cream cheese extract (you can find this at your local baking aisle of your craft or baking supply store)
8 ounces cream cheese, room temperature

1
["For the Cake:", "1. Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries and chocolate.", "2. Add cherry juice, eggs, veggie oil, vanilla, no-taste food coloring and mix until incorporated. Scrape bowl in between mixing.", "3. Add chopped cherries and chocolate.", "4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.", "For the Cream Cheese Frosting:", "1. Place sterilized kitchen aid bowl (just make sure it's super clean and dry) with whites unto a pan with water, barely simmering (a.ka. double boiler).", "2. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.", "3. Whip on stand mixer or hand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You could totally make this ahead of time and place it in the fridge or freezer and whip until ready.", "4. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cooled down or at least room temperature, prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Add softened cream cheese and cream cheese extract. Mix until smooth and well incorporated.", "For the Cake Assembly:", "1. Add 1 tbsp of sugar and a pinch of salt to your chopped cherries in a small bowl, mix and set aside.", "2. With the first layer of cake, top with a light drizzle of the juice from the cherries unto the cake.", "3. Top with a layer of cream cheese frosting, making a small well in the center with your spatula or create a barrier/dam with a piping filled with frosting. Fill with a modest amount of chopped cherries.", "4. Apply your next layer of cake and alternate with chocolate and cherries, until you get to your desired cake height.", "5. Complete the cake by frosting it completely around the top and sides. You can also do a ""naked cake"" with this!", "6. Store in the refrigerator until ready to serve. Allow the cake to get to room temperature before serving. Enjoy!"]

3898

kcal

Calories

241

Fat

366

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Red Velvet Cake, 3 cups flour, 2 cups sugar, 1 tablespoon baking powder, and more.

Yes, Chocolate Cherry Chip Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cherry Chip Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions