Red Velvet Chocolate Chip Bundt Cake

By ctozzi

Ingredients

• 2 eggs
• 1 cup vegetable or canola oil
• 1 tbsp. white vinegar
• 1 tsp. vanilla
• 1 cup buttermilk
• 1 ounce “no taste” red food coloring
• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 3 tbsp. unsweetened cocoa powder
• 3/4 cup semi-sweet chocolate chips
• White Chocolate Buttercream Frosting

Details

Servings 12
Adapted from macaroniandcheesecake.com

Preparation

Step 1

Preheat oven to 325 degrees. Spray a bundt pan liberally with cooking spray, set aside.

In a medium sized bowl, add eggs and whisk until beaten. Add in the vegetable oil, vinegar, vanilla, buttermilk and red food coloring. Whisk together until fully incorporated, set aside.

In the bowl of a stand mixer, add in the flour, sugar, baking soda, salt, and cocoa powder. Mix briefly on low to combine. With the mixer on low, slowly, pour in the wet ingredients. Increase speed to medium and beat until incorporated. Remove bowl from stand and stir in chocolate chips until evenly distributed.

Pour batter into your prepared bundt pan. Bake for approximately 50 to 55 minutes, until a toothpick inserted comes out with just a few moist crumbs attached. Keeping cake in the pan, place pan on top of a cooling rack to cool completely.

While cake cools, prepare your frosting. Once cake is completely cool, turn pan out onto your serving dish. Frost with the white chocolate buttercream frosting. Store leftovers in an airtight container at room temperature.

*+White Chocolate Buttercream:+*
1/2 cup (8 tbsp) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz white chocolate (not chips)
2 tbsp heavy cream

Place a small pot of water on the stove and bring to a simmer. In a small heat safe bowl or a double boiler, add the white chocolate chips. Place bowl over the pot of simmering water (making sure the water does not touch the bottom of your bowl) and stir chips until fully melted and glossy. (Alternatively you can heat in the microwave starting with 30 seconds, then for 15 second intervals until fully melted)

In the bowl of a stand mixer, cream butter until light and fluffy, approximately 3 minutes. Add in vanilla. Reduce mixer to low and slowly add in powdered sugar 1/2 cup at a time, mixing well between each addition. Once all sugar has been added, increase speed to medium and beat for 30 seconds. Scrape down the sides of the bowl. Add in the melted white chocolate and beat until fully incorporated. Reduced speed to low and add in heavy cream, 1 tbsp. at a time. Beat on medium speed until frosting reaches spreadable but thick & fluffy consistency. Refrigerate until ready to use. When ready to use, remove from the refrigerator and allow to come to room temperature. Stir well and frost.

*Recommend making frosting at least one day ahead of time to allow sweetness to mellow and flavors to marry.