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I found this on the McCormick website - it is YUMMY!! My only comment is the frosting is a little thin - but it tastes good though. Enjoy - I know I did.


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 box (16 ounces) confectioners' sugar


  • Preheat oven to 350°F. Greased and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.
  • Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture until just incorporated. Do not overbeat. Pour batter into prepared pans.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
  • For the Frosting, beat cream cheese, butter and sour cream in large bowl until light and fluffy. Add remaining ingredients; mix until smooth. Use to fill and frost cooled cake.
  • Tip: Substitute a greased and floured 12-cup fluted tube cake pan. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes

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