chocolate chip red velvet bundt cake

How To Make chocolate chip red velvet bundt cake

• Step 1
  Preheat oven to 325 degrees F. Spray a bundt pan liberally with cooking spray, set aside.
• Step 2
  In a medium sized bowl, add eggs & whisk until beaten. Add in the vegetable oil, vinegar, vanilla, buttermilk & red food coloring. Whisk together until combined, set aside.
• Step 3
  In the bowl of a stand mixer, add in the flour, sugar, baking soda, salt & cocoa powder. Mix briefly on low to combine. With the mixer on low, slowly, pour in the wet ingredients. Increase speed to medium & beat until combined. Remove bowl from stand & stir in chocolate chips until evenly distributed.
• Step 4
  Pour batter into your prepared bundt pan. Bake for 50 - 55 minutes, until a toothpick inserted comes out clean. Keeping cake in the pan, place pan on top of a cooling rack to cool completely.
• Step 5
  FROSTING (BEST IF MADE THE DAY BEFORE): While cake cools, prepare your frosting. Place a small pot of water on the stove & bring to a simmer. In a small heat safe bowl or a double boiler, add the white chocolate. Place bowl over the pot of simmering water (making sure the water does not touch the bottom of your bowl) & stir chocolate until fully melted & glossy. NOTE: Alternatively you can heat in the microwave starting with 30 seconds, then for 15 second intervals until fully melted.
• Step 6
  In the bowl of a stand mixer, cream butter until light & fluffly, 3 minutes. Add in vanilla. Reduce mixer to low & slowly add in confectioners' sugar 1/2 C at a time, mixing well between each addition. Once all sugar has been added, increase speed to medium & beat for 30 seconds. Scrape down the sides of the bowl. Add in the melted white chocolate & beat until fully incorporated. Reduced speed to low & 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 & allow to come to room temperature. Stir well & frost.
• Step 7
  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.
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