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Daisy Sour Cream Red Velvet Cake

Daisy Sour Cream Red Velvet Cake
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Calories 575 cals
Total Fat 23 g
Cholesterol 82 mg
Dietary Fiber 1 g
Sodium 238 mg
Protein 5 g
Total Carbohydrate 87 g
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Prep Time: 40 Minutes

Time to Table: 1 Hour 45 Minutes

Serves: 16

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

Heat the oven to 350 degrees. Grease and lightly flour 3 (8 or 9-inch) round cake pans. 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). 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. 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. 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. 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.

Reviews

Average Rating:
4 out of 0 5
(1)
Kimberly 12/09/2015

Looks so good. I'm going to make for Valentine's Day!

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