Sour Cream Red Velvet Cake Recipes

SOUR CREAM RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix flour, cocoa, baking soda and salt.
• Beat butter and sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy.
• Beat in eggs, one at a time.
• Mix sour cream, milk, food coloring and vanilla.
• Gradually beat in flour mixture on low speed just until blended.
• Spoon batter into greased / floured 9 x 13 inch pan or into paper-lined muffin cups (for cupcakes), filling each cup 2/3 full.
• Bake cake for about 40 minutes, or cupcakes for 20-25 minutes, or until done.
• Cool in pan 5 minutes, then remove from pan and cool completely before frosting.
• To make frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar on medium speed until smooth.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
• Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
• Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
• Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
• Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
• Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

SO MOIST RED VELVET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.