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Red Velvet Cake with Vanilla Cream Cheese Frosting

Source of Recipe


McCormick






List of Ingredients



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






Instructions



1. Heat oven to 350 degrees. Sift together flour, cocoa, baking soda and salt; set aside. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes. Beat in eggs one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture, just until incorporated. Do not over blend.
   
   
2. Pour batter into 2 greased and floured 9 inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack.
   
   
3. For frosting: Beat cream cheese, butter and sour cream in a medium bowl. Add remaining ingredients and mix until smooth. Cool cake completely before frosting.
   
   
4. Tip: Substitute a greased and floured 12 cup Bundt cake pan. Bake about 50 minutes. Or substitute a 13x9 inch greased and floured baking pan and bake about 40 minutes.
   
   
5. Yield: 16 servings (520 calories each)