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Sour Cream Red Velvet Cake

Sour Cream Red Velvet Cake

Course: Dessert
Cuisine: American
Keyword: red velvet cake
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 409kcal
Author: Kara @I Scream for Buttercream
This sour cream red velvet cake is so moist and delicious, you'll want to make it every week. Add cream cheese buttercream and you won't be disappointed. 
Print Recipe
US Customary - Metric

Ingredients

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 3 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • ½ cup whole milk
  • 1 teaspoon vinegar
  • 2 teaspoon vanilla extract
  • 1 cup unsalted butter (room temp)
  • 1 ¾ cup sugar
  • 3 large eggs
  • 1 tablespoon no taste red gel food coloring (can use a bit more for a darker red color)

Instructions

  • Preheat oven to 325 degrees Fahrenheit.  
  • Grease and flour two 8" round cake pans. 
  • In a bowl, mix together the flour, baking soda, cocoa and salt. Whisk together and set aside. 
  • In another bowl, mix together the sour cream, milk, vinegar and vanilla. Whisk well and set aside.
  • Now in your mixing bowl, mix the butter until creamy.
  • Add the sugar and whip until fluffy. (About a couple minutes.)
  • Add the eggs one at a time, mixing after each one, but only just until combined.
  • Alternately add in the dry and liquid ingredients. Start with ⅓ of the dry mixture, mix just until combined. Add in ½ the liquid mixture, mix until combined, then another third of the dry mixture and mix only until combined. Add in the last ½ of the liquid mixture, mix, then add in the last third of the dry mixture and mix just until combined. Be careful not to over mix here because you'll need to mix in the red food coloring next.
  • Add in the red food coloring. If you want your cake to be a deep red, add a little more red food coloring. Mix until the food coloring is well incorporated.
  • Bake in a preheated oven at 325 degrees for about 50 minutes. Start checking at 45 minutes. The middle should spring back when touched and a few crumbs should stick to a toothpick inserted into the center of the cake.
  • Cover with cream cheese buttercream. (Grab that recipe on the blog.)

Video

Notes

If you've added cream cheese buttercream, then this cake should be kept in the refrigerator. Set it out for about 20 minutes to come closer to room temperature before serving.
Grab the recipe for the cream cheese buttercream here:
Cream Cheese Buttercream
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
Nutritional information is for the cake only and does not include icing or filling. Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 409kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 339mg | Potassium: 110mg | Fiber: 1g | Sugar: 30g | Vitamin A: 675IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.6mg