Red Velvet White Chocolate Chip Cookies

Red velvet cookies would have to be one of the ultimate Christmas or Valentines Day cookies with their pretty and festive red color.

These are an easy to make cookie that uses basic ingredients and they're sure to satisfy those red velvet cravings!

These cookies are a combination of two of the best desserts - red velvet cake and chocolate chip cookies.

Really you just can't go wrong with these cookies! You just get simple classic flavors and a fun new take on cookies.

It's a simple baking project that's perfect for the weekend, just don't wear your best attire with all that red. Also plan some time since cookie dough needs to chill (otherwise cookies will spread too much).

What is a Nanaimo Bar?

Some of you are likely asking, what are Nanaimo Bars? They are a popular Canadian confection, basically a layered bar cookie, that to me tastes very similar to a richly chocolaty, loaded fudge. They are named after the west coast city of Nanaimo, British Columbia.

They consist of 3 layers, a cracker crumb and chocolate base, a custard flavored icing and then they're finished with a chocolate coating.

The instructions for these treats may appear to be long and tedious but these tasty treats are surprisingly super simple to make. They are a no-bake bar, after all.

After one taste you'll be wondering where these delicacies have been your whole life!

What do they taste like?

To me they are reminiscent of fudge, or an Almond Joy - but much better of course. It's something about the chocolate, almond coconut combo. A great combination!

Watch the Video!

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Perfect Chocolate Cake Recipe

Here's the rundown in what you'll find in each slice of this irresistible chocolate cake:

• Chocolate flavor: This cake, loaded with it. The boiling water intensifies the chocolate flavor of the cocoa. I'm starting to think it's a must for all chocolate cakes. You also get plenty of chocolate flavor in the buttercream frosting as well.
• Moisture: We all hate dry cakes. I like mine really moist and this cake is brimming with moisture.
• Rich decadence: This cake is packed with richness in both the cake and the frosting.
• Perfect crumb texture: Is it soft? Is it fluffy or dense? Does it have stability? Soft is definitely a must and I like my chocolate cake somewhere between fluffy and dense. I'm not a big fan of the chocolate cakes that are so fluffy they just crumble apart and don't have much structure but I also don't want it so dense that it's like eating a cheesecake.
• Buttercream frosting: A heavenly frosting is just as important as a good cake. It is going to crown the cake after all. This frosting is likely the best chocolate frosting you'll ever make! It's perfectly buttery and rich with the perfect intensity of chocolate flavor.

In other words this cake is what dreams are made of! It's the best way to satisfy those chocolate cravings and always perfect for any birthday or celebration.

Chocolate Cake Video

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Ingredients for Chocolate Cake:

• Granulated sugar, brown sugar and powdered: this sweetens the cake and the brown sugar also adds a little extra flavor and moisture. Powdered sugar is used in the frosting.
• Cocoa powder: we use a fair amount of cocoa powder here a decadent chocolate flavor. Use good quality cocoa powder for best results.
• Baking soda: this helps the cake rise. No substitutes here (since the sour cream and cocoa are acidic baking soda is used instead of baking powder).
• Salt: have you ever accidentally left out the salt. It's crazy how a small amount of of this can significantly impact a recipe.
• Boiling water: carefully measure after water reaches a boil. Some of the water steams off while cooking so measuring after is important.
• Vegetable oil: canola oil works great too. This makes the cake super moist instead of using just butter.
• Unsalted butter: this adds flavor. While vegetable oil makes moister cakes butter adds a better flavor so I had to sneak in some. You'll also need lots of butter for the frosting.
• Eggs and egg yolks: eggs help bind ingredients and also help the cake to rise. Why add additional egg yolks? These have natural emulsifiers which help soften the cake and they also add rich flavor.
• Vanilla extract: we use a generous 1 tablespoon here because it is the perfect compliment to chocolate.
• All purpose flour: do note in this recipe how ingredients are measured. Flour should be scooped and leveled (I use the same method as America's Test Kitchen) vs. spooning and leveling.
• Sour cream: this adds a very light tang which adds so much flavor and really compliments the chocolate. It also keeps the cake moist and rich.
• Milk: you'll only need a little since we used sour cream and water for moisture already. Preferably use whole or 2% milk.

How to Make Chocolate Cake:

• Heat oven and prepare pans: Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. Wrap cake pans with baking strips for the most level cake.
• Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.
• Mix in wet ingredients: Using an electric hand mixer set on low speed blend in vegetable oil and melted butter until combined. Add eggs, egg yolks and vanilla extract and blend just to combined. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
• Pour into pans and bake: Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 29 - 34 minutes.
• Cool: Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.
• Frost: Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.

How do You Make Level Cake Layers?

For this recipe I like to use cake strips. Once in the oven these damp strips placed around the cake pans keep the exterior from getting too hot before the interior starts to heat so the cake rises more evenly all the way across.

There are also some DIY methods if you want to make some yourself. You can skip using these then just trim the top of the cake to level.

Can I Add Espresso Powder?

If you love that hint of espresso flavor then yes you can definitely add some instant espresso powder to the recipe as well. Use 1 - 3 tsp depending on how strong you'd like the flavor to be.

Can I Make it into Cupcakes?

• Yes. I've also made this same chocolate cake recipe into cupcakes.
• To do so divide paper liners among wells of 2 (12 count) cupcakes pans.
• Prepare batter as directed then divide among cupcake liners filling each 3/4 full.
• Bake at 350 until toothpick inserted into center comes out clean, about 18 - 22 minutes.
• If you want a tower of chocolate frosting (like that pictured below, make 1 1/2 times the amounts of the chocolate buttercream frosting listed).

Can I Halve the Recipe?

If you want to make a single layer cake or 12 cupcakes you can half the recipe. Just use 1 egg yolk.

Can I Make it Gluten-Free?

Yes. To do so use a Cup for Cup gluten free flour blend in place of all-purpose flour. Then of course check labels of other ingredients to be certain they are gluten free.

Or you can try my flourless chocolate cake recipe.

How to Store Homemade Chocolate Cake:

I usually set my cakes on a large flat plat and frost then store in an airtight cake carrier in the fridge up to 4 days. The cake cake can also be store at room temperature but it doesn't keep as long.

How to Freeze Chocolate Cake:

• This cake freezes incredibly well up to 3 months.
• Wrap layers separately in plastic wrap and aluminum foil then store in an airtight container.
• Thaw overnight in the refrigerator then frost and serve at room temperature.
• Leftover frosted cake can be frozen as well.

Wanting to Make a Chocolate Sheet Cake?

Try my recipe for Chocolate Sheet Cake HERE. It's baked in a 18 by 13-inch baking sheet so it's great for crowds.

Tips and Variations:

• Don't eyeball ingredients. As with any baking recipe it's a science, if ingredients aren't precisely measured it can drastically effect the outcome. If possible use a kitchen scale to measure for the most accurate results.
• Be sure to cake test for doneness. If you take a cake out too early the center may fall and cake can be gooey. Use a toothpick and poke into center of cake, it should come out free of batter. A moist crumb or two stuck on is fine.
• Wait and let cool completely before frosting cake or it will melt! You can speed up cooling in the refrigerator if needed.
• Frost cake then before frosting starts to set (that outer layer can start to develop a thin dry outer layer) decorate with mini chocolate chips, sprinkles or chopped chocolate.
• Try this cake with another type of frosting to mix things up. Good flavors include mint chocolate chip, strawberry, or salted caramel (double amounts of those listed for a two layer cake), or try with a cookies and cream frosting, yum!

More Cake Recipe Favorites:

• Coconut Cake
• Funfetti Birthday Cake
• Pound Cake
• Red Velvet Cake
• Yellow Cake

Recipe originally posted February 2014. Some changes to recipe have been made including adding 1/4 cup butter to the recipe and increasing sour cream from 1/3 cup to 1/2 cup. This makes an even moister and more fudgy cake with these updates.
Another update to this recipe is to use cake strips, I use these HERE.

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Adapted from my popular vanilla buttercream frosting, this chocolate frosting is simply perfect.

Easy Chocolate Buttercream Frosting

This frosting really is the ultimate icing on the cake! From it's melt-in-your-mouth texture to its indulgent flavor, it's dreamy in every way.

And it all starts with chocolate, in pure cocoa form. I mean do we need much more in life? I know I definitely have a serious weakness for chocolate.

I have a really hard time understanding people who don't. Like my sister, for instance. I love ya sis, but I will never understand why you pick the chocolate chips out of your chocolate chip cookies. It's hard to watch, until I proceed to eat them.

Plus, even chocolate has its nutritional value with the antioxidants it contains, right? How much? Well that's not important.

I'm only kidding but I do I love when my mom comes to stay and she get's excited when I have some left over buttercream frosting in my fridge that she can pile on her morning oatmeal. What a great way to start the day.

I'm telling you everyone is going to love this frosting! It will make that heavenly chocolate cake or yellow cake perfectly divine.

A chocolate lovers dream come true!

Brownies Recipe

This is my go to brownie recipe and after one bite you'll see why! They have the perfect intensity of chocolate flavor, they're sweet and rich, and they're unbelievably satisfying.

And those little bits of melty chocolate chips in each bite will get you every time. This is how you do dessert. Nothing extravagant, just unadulterated cocoa meets sugar baked up into its superior form.

Plus with this method we're just back to old fashioned basics. A no-fuss recipe using a mixing bowl, a wooden spoon and everyday ingredients. The best things in life are often the simplest.

The Best Peanut Butter Bars!

These are one of my favorite all time favorite childhood treats. My mom and everyone else I know always made them. They're just one of those old fashioned classics!

They are perfect for parties because they make a full cookie sheet, and adults and children alike absolutely love them.

I mean, who doesn’t love the chocolate and peanut butter combo, and who doesn’t love cookie bars and frosting?

I made them yesterday and it’s one of those things where I kept going back and cutting off a thin slice, then another, then another and then I woke up for breakfast at it was the first thing I just had to have a taste of.

They really are one of the most tempting desserts you’ll ever make! Try them and you’ll see what I mean.

Best Flourless Chocolate Cake - It's so Easy!

Who doesn't love chocolate? Chocolate has a way to our heart and when it's melted and blended into a cake you know it's going to be irresistibly delicious!

This cake can be enjoyed plain as it is or with various toppings such as sweetened whipped cream, dusted with powdered sugar or if you are like me and are addicted to ice cream, feel free to serve it up with a generous scoop of your favorite flavor (chocolate, vanilla, strawberry, pistachio, caramel, spumoni are all great choices).

This easy cake is the perfect treat to make for a birthday or holiday. Valentines is has never been one of my favorite holidays but it gives us an excuse to make chocolate cake so let's go with it!

A Must Try Christmas Cookie!

Who doesn't love Andes Mints? And who doesn't love chocolate cookies? Combined the two and you get a deliciously mint flavored, festive, chocolate holiday cookie!

And don't forget to finish them with Christmas sprinkles because they make them look just that much better.

For this recipe I used one of my favorite cookie bases (these HERE). Instead of rolling them in powdered sugar as done with those they're baked without it, then while they're warm a minty chocolate is added allowing it to melt so you can spread it across the top.

The Ultimate Homemade French Silk Pie!

I'm so excited my Mom just flew into visit. I wanted to make something I knew she'd love so of course the first thing that came to mind is something loaded with chocolate. And is there a better way to welcome someone than with chocolate pie?

But please, let's not refer to this pie as simply "chocolate pie", this is the ultimate luxury of chocolate pies. With its incredibly satiny smooth texture that just melts away in your mouth, in a way like nothing else, you'll begin to realize why this is called French Silk Pie. It's silky smooth consistency is to die for.

I'm pretty pleased to say my mom gave it an excellent review saying "this is the best chocolate desert I've ever eaten!"

While I was cutting the first slice, my daughter was standing by my side and peering in and asked "how is it so smooth?" and basically I was like "this my child, is French Silk Pie" :).

She couldn't get enough of the chocolate portion, she kept digging into it by the spoonful, while leaving behind the cream and crust.

You have to try this to understand and appreciate it's delectability, it's hard to describe or compare it in words but it's something similar to a velvety smooth, chocolate ice cream or a rich chocolate pudding.

You like chocolate? Make this pie. And of course, please enjoy and savor every bite just as I did!

French Silk Pie Ingredients

• Cooked and chilled pie crust
• Granulated sugar and light brown sugar
• Salt 
• Eggs
• Bittersweet chocolate chips
• Vanilla
• Unsalted butter
• Heavy cream
• Cocoa powder
• Dark chocolate shavings, for garnish

How to Make French Silk Pie

• Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water.
• Heat stirring constantly until reaches 160 degrees on a candy thermometer.
• Remove from heat, stir in chocolate chips (melt through) and vanilla. Let cool to room temp.
• In an electric mixer whip butter on medium-high speed until pale and fluffy.
• Add in cooled chocolate mixture and whip until pale and fluffy.
• In a large bowl, whisk together cocoa and remaining 2 Tbsp granulated sugar, then while whisking, slowly pour in about 1/2 cup of the heavy cream and stir until smooth.
• Add remaining 3/4 cup heavy cream, whip with mixer until stiff peaks form.
• Fold whipped cream mixture into melted chocolate chip/butter mixture.
• Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill to set.
• Top with sweetened whipped cream and chocolate shavings.

More Pie Recipes You'll Love!

• Perfect Pumpkin Pie
• Easy Chocolate Mousse Pie
• Apple Slab Pie
• Pecan Pie
• Key Lime Pie
• Coconut Cream Pie

Easy No Bake Cookies

I've been making no bake oatmeal cookies for as long as I can remember. It's one of the first things I learned how to make as a kid, I'd make them for my family on the weekends because my mom didn't care much for dessert (be sure to supervise kids when making these though!).

No Bake Cookies Video

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They always filled the craving for something sweet and they were ready to eat in no time. Plus everyone in my family loved them, and me the most I'm sure.

Chocolate and Peanut Butter Flavors

This is almost the exact same recipe I had when I was younger but I did add in a little bit more cocoa and peanut butter here, because why not?? It's a flavor combo I never can resist!