Red Velvet Cake with Vanilla Cream Cheese Frosting
  • 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
  1. Preheat oven to 350°F. Greased and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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
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.