Moist and luscious, classic red velvet cake is as delightful to behold as it is to eat!
Preheat oven to 350°F. For the Cake, grease 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 light and fluffy. Beat in eggs, 1 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 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, 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.
Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.
Dairy-Free Red Velvet Cake with Vanilla Frosting: Prepare Cake as directed, using 1 cup vegetable oil in place of the butter and 1 can (13.66 ounces) Thai Kitchen® Coconut Milk (with 2 tablespoons coconut milk reserved for the Frosting) in place of the sour cream and milk. Bake and cool as directed. For the Frosting, beat 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened, and 1 tablespoon McCormick® Pure Vanilla Extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually add 1 box (16 ounces) confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add reserved 2 tablespoons coconut milk; beat until light and fluffy. Fill and frost cooled cake with frosting.