• CAKE
  • 2 1/2 cups cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 4 oz. cream cheese
  • 2 tbsp Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • CREAM CHEESE FROSTING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-3 cups confectioners' sugar

If you’re looking for the perfect red velvet cake recipe, look no further. This cake is tender, moist, and impossible to stop eating. There’s something about the red cake against the white cream cheese frosting that makes you devour this cake even with your eyes. At some point I would love to try to naturally color the cake from beets, but I will definitely be sticking with this recipe that apparently comes from McCormick. I made one giant cupcake and had enough leftover batter to make 6 regular size cupcakes. You would probably get between 24-30 cupcakes from this recipe.

Directions:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, cream cheese, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

  • Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full or into giant cupcake mold or in two 9 inch cake pans.
  • Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. The giant cupcake will take between 40-50 minutes. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.


For the Cream Cheese Frosting:

Beat cream cheese, softened butter, cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. For a thinner, but just as tasty frosting, replace the butter with one container of mascarpone cheese.

Spread or pipe the frosting onto cake or cupcakes and decorate as desired. I used some extra cake crumbs to decorate the cake. I started with one piece, but could not resist cutting off small slivers. That’s probably why I should stick to cupcakes!

 

 

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