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.

Red Velvet Cake

TEST KITCHEN TIP: Substitute a greased and floured 12-cup Bundt pan. Bake for about 50 minutes. Or, substitute a greased and floured 13 x 9-inch baking pan; bake for about 40 minutes.



  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners' sugar


  1. Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
  2. Cake: Sift flour, cocoa powder, baking soda and salt; set aside.
  3. Beat butter and granulated sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy.
  4. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
  5. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
  6. Pour batter into prepared pans.
  7. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan 10 minutes.
  9. Remove from pans; cool completely on wire rack.
  10. Vanilla Cream Cheese Frosting: Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy.
  11. Gradually beat in confectioners' sugar until smooth.
  12. Fill and frost cooled cake with frosting.

Prep: 20 min | Cook: 40 min | Yield: 16 servings

Recipe and photo used with permission from: McCormick