Red Velvet Cake With Cream Cheese Frosting

.It really would be hard to mess up something that has a half pound of butter, 6 eggs and 5 cups of cream cheese frosting. Of course I could always drop it.

If you have a better recipe for Red Velvet Cake please let me know because I haven't found one.

Red Velvet Cake with Cream Cheese Frosting
12 Servings
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1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 (1-ounce) bottles red food coloring
5 cups Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350 degrees F. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, cocoa, and baking soda. Add to butter mixture alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter unto 3 greased and floured 8-inc round cake pans.

3. Bake at 350 degrees F. for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, and let cook 1 hour or until completely cooled.

4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake.

5-Cup Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla.