Christmas Recipes
Red Velvet Cake with Vanilla Cream Cheese Frosting
Moist and luscious, classic red velvet cake is as delightful to behold as it is to eat.
Prep: 20 min | Bake: 40 min | Yield: 16 servings
Ingredients
Cake
- 2 1/2 cups all-purpose 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 (1 ounce) bottle McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 (16 ounce) box confectioners' sugar
Instructions
- Heat oven to 350 degrees F. Grease and flour 2 (9 inch) round cake pans.
Cake
- Sift flour, cocoa powder, baking soda and salt; set aside.
- Beat butter and granulated sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy.
- Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
- Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
- Pour batter into prepared pans.
- Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes.
- Remove from pans; cool completely on wire rack.
Vanilla Cream Cheese Frosting
- Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy.
- Gradually beat in confectioners' sugar until smooth.
- Fill and frost cooled cake with frosting.
Notes
Substitute a greased and floured 12 cup Bundt pan. Bake for about 50 minutes. Or, substitute a greased and floured 13 x 9 inch baking pan; bake for about 40 minutes.
Attribution
Recipe used with permission from:
McCormick