This easy red velvet cake recipe is super moist and topped with cream cheese frosting and chocolate chips! Perfect for holidays and special events!!
Prep Time10 minutesmins
Cook Time25 minutesmins
Cooling Time4 hourshrs
Total Time4 hourshrs35 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: easy red velvet cake recipe, moist red velvet cake, red velvet cake frosting, red velvet desserts, red velvet poke cake, what is red velvet cake
Servings: 16
Calories: 392kcal
Author: Averie Sunshine
Ingredients
Red Velvet Cake
one 16.25-ounce box red velvet cake mixI used Duncan Hines
¾cupmini semi-sweet chocolate chipsI prefer mini but regular size may be substituted
Instructions
Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 28 minutes).
Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.
Notes
If you'd rather make homemade red velvet cake, you can probably double this red velvet cupcake recipe, although I haven’t tested it.
You can use store-bought cream cheese frosting, if desired. You'd likely need to use one-and-a-half to two 14-ounce tubs whipped cream cheese frosting.
Cake will keep airtight in the fridge for up to 1 week.