Daisy Sour Cream Red Velvet Cake
Daisy Sour Cream Red Velvet Cupcake
  • Daisy Sour Cream Red Velvet Cake
  • Daisy Sour Cream Red Velvet Cupcake

Daisy Sour Cream Red Velvet Cake

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Prep Time

40mins

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Time to Table

1hr 45mins

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Serves

16

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Ingredients

  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 2 1/2 cups all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Daisy Sour Cream
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon red food color
  • 2 teaspoons vanilla extract
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup Daisy Sour Cream
  • 1 teaspoon vanilla extract
  • 7 cups powdered sugar

Ingredients

  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 2 1/2 cups all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Daisy Sour Cream
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon red food color
  • 2 teaspoons vanilla extract
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup Daisy Sour Cream
  • 1 teaspoon vanilla extract
  • 7 cups powdered sugar

Directions

  1. Heat the oven to 350 degrees. Grease and lightly flour 3 (8 or 9-inch) round cake pans.
  2. In a large bowl, beat 1/2 cup butter, eggs and granulated sugar with electric mixer on medium speed until creamy. Add the flour, cocoa powder, baking soda, baking powder, salt, 1 cup sour cream, vegetable oil, milk, food coloring, and 2 teaspoons vanilla extract. Beat on low speed until moistened. Beat for 2 minutes on medium speed, scraping the sides of the bowl if necessary. Pour the batter evenly into the pans (about 2 cups each).
  3. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove cakes from the pans; cool on cooling racks for 30 minutes or until completely cooled.
  4. In a medium bowl, beat the cream cheese and 1/4 cup butter with electric mixer on medium speed until creamy. Add 1/4 cup of sour cream. Beat on low speed until mixed. Add 1 teaspoon of vanilla and the powdered sugar. Beat on low speed until mixed. Beat on medium speed until the frosting is creamy and spreading consistency.
  5. Place a cake layer on a cake plate, rounded side down. Spread with about 1 cup of the frosting. Place another cake layer over the frosting.
  6. Spread with about 1 cup of the frosting. Place the remaining cake layer over the frosting, rounded side up. Spread the top and sides with the remaining frosting. Store covered in the refrigerator.
  • Calories:575
  • Cholesterol:82
  • Dietary Fiber:1
  • Protein:5
  • Sodium:238
  • Total Carbohydrate:87
  • Total Fat:23

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