Red Velevet Cake with Vanilla Cream-Cheese Frosting
1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
2 tsp vanilla extract
1 bottle (1 ounce) red food coloring
Vanilla Cream Cheese Frosting:
8 ounces (1 pkg) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsp sour cream
2 tsp vanilla extract
16 ounces (1 pound box) confectioners' sugar
Preheat the oven to 350 F. Grease and flour two - 9 inch round cake pans.. Sift the flour, cocoa powder, baking soda, and salt. Set aside. Beat the butter and the granulated sugar in a large bowl with electric mixer on medium speed for five minutes or until light and fluffy. Beat in the eggs, one at a time. Mix in the sour cream, milk, food coloring and vanilla. Gradually beat in the flour mixture on low speed until just blended. Do Not Over-Beat. Pour the batter into the prepared cake tins. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
For The Frosting: Beat the cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar until smooth. Fill and frost the cooled cake with the frosting. Makes 16 servings
