Red Velvet Cake with Vanilla Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 40 minutes

Makes 16 servings

2-1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick Red Food Color
2 tsp. pure vanilla extract
Vanilla Cream Cheese Frosting (recipe follows)

Sift flour, cocoa, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer on high speed 5-7 minutes or until light and fluffy. Beat in eggs one at a time.

Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed until blended. Do not over beat.

Pour batter into two greased and floured 9-inch round cake pans.

Bake in preheated 350 Degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pans. Cool completely on wire rack. Fill and frost cake layers with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, 4 tablespoons (1/2 stick) butter and 2 tablespoons sour cream in large bowl until smooth. Mix in 2 tsp. pure vanilla extract. Gradually beat in one package (16 ounces) confectioners' sugar on medium speed until light and fluffy.

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