June 22, 2026
URL: https://www.duncanhines.com/recipes/cakes/red-velvet-chocolate-chip-cake-pecans-9053
- Prep time 60 minutes
- Total time 120 minutes
- Servings 16
Ingredients
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PAM® Baking Spray
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1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
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1 cup lowfat buttermilk
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3 eggs
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1/2 cup vegetable oil
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3/4 cup mini semisweet chocolate chips
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2 tablespoons butter, melted
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1 cup pecan halves
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2 pkgs (8 oz each) cream cheese, softened
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1 cup unsalted butter, softened
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2 teaspoons vanilla extract
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1-1/2 cups confectioners' sugar
Nutrition Information
533 calories, 40g carbs
Directions
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Step one
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
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Step two
Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes. Divide batter evenly into baking pans. Sprinkle mini chocolate chips evenly over batter.
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Step three
Bake 24 to 28 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
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Step four
BUTTERED PECANS: Stir together 2 tablespoons melted butter and pecans in medium bowl. Spread onto baking sheet. Bake at 350°F for 8 minutes, until toasted
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Step five
CREAM CHEESE FROSTING: Blend cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners’ sugar mix until light and fluffy, 3 to 5 minutes.
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Step six
Place one red velvet chocolate chip cake layer onto a serving plate. Spread with about 3/4-cup cream cheese frosting. Top with second cake layer. Frost entire cake. Garnish with buttered pecans. Slice and serve.