Red Velvet with Vanilla Cream Cheese Frosting

I’m not a good baker; a good one must be very patient to do the right measurements and directions given by the recipe.  Like in this red velvet cake, I ended up to have a runny cream cheese frosting with some butter-granule on it,  simply because I’m not patient enough to soften the butter first before I whisk it with other frosting ingredients…Huu. But anyway, despite the failure to make a great frosting, this red velvet is so scrumptious, rich, decadent and so perfect for any occasions (mind the Val’s Day!).

There are so many red velvet cake with various frosting (chocolate, vanilla, plain cream cheese), I chose this recipe because I need to get rid of my sour cream outta my fridge coz otherwise it will be wasted in the trash – many recipes call for buttermilk to make red velvet cake-. The recipe is from McCormick (yes, that company!) and I have to make some adjustments, especially for the sugar part because the original one calls TOO much sugars  *americanism sweet toothism*.  Feel free to reduce the amount of sugar if you still find it too much…

Scrumptious Red Velvet Cake!


1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
4 eggs room temperature
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 teaspoons vanilla extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons pure vanilla extract
1 1/2 cups confectioners’ sugar


1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. 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.

3. 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.

4. 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.

Well, enjoy!

Nom nom nom

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