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!

Ingredients
Serves: Makes 16 servings.
Directions
20 mins Prep time 40 mins Cook time
20 mins Prep time
40 mins Cook time
  • 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.

Cooking tip

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.

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Nutrition information

(Amount per serving)

  • Calories: 520Cholesterol: 117mg
  • Sodium: 334mgProtein: 6g
  • Total Fat: 24gFiber: 1g
  • Carbohydrate: 70g

Ratings & Reviews: 9

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Comments

  • Betty G. on 01/16/2015

    I need to bake this cake as a sheet cake in a 12 x18x 1/2 inch tall cookie sheet pan how long would I need to bake it and would the ingredients change for that size cake ? It's for a friends birthday at church.Please let me know as soon as possible I have to have it ready by Sunday morning.

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  • Connie S. on 07/24/2014

    My 10 year old grandson made this cake for his sister's 16 Birthday Party. She had two cakes but everybody wanted the Red Velvet cake he made instead of the bakery bought cake. The Red Velvet cake was a hit, very moist and tasty.

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  • Rebecca on 06/05/2014

    Easy to follow recipe. Very good, moist cake.

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  • James on 04/15/2014

    The cake has more chocolate flavor that I like but it is still very good. The texture and moisture are almost perfect.

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  • Lunamorada on 02/14/2014

    Me gusta la receta

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  • Heather on 01/12/2014

    I made this cake over the weekend for a baby shower and it was a hit! Very moist and a very delicious flavor! I'm not a fan of red velvet cake, but this recipe was excellent. The icing was also delicious! I do not care for cream cheese icing, but this had a great combination of flavor and the cream cheese wasn't over bearing. I would definitely recommend using this recipe if you are looking for a red velvet cake that is easy to make, and even better to eat!

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  • Brittany H. on 12/13/2013

    I'm not a fan of red velvet cakes but this recipe is the best red velvet I tasted!

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  • Mazlin on 09/14/2013

    this recipe is always a great hit with the crowd. tried many other red velvet cake recipes but this is the best so far.

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  • Sandy on 09/12/2013

    Love home made red velvet cake, bill makes the best but lost his grandma Downs recipe! Found this one and we will see if its as good. I'll let ya know!'

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