Red Velvet Cake with Vanilla Cream Cheese Frosting
INGREDIENTS
- 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
DIRECTIONS
- 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