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Red Velvet Cake with Vanilla Cream Chees




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
2 sticks (1 cup) butter, softened
2 cups 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:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (1 pound) confectioners' sugar


Recipe



1. Heat oven to 350°F. 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.

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.