Decadent Sour Cream Red Velvet Cake
This Decadent Sour Cream Red Velvet Cake is a cherished family recipe passed down through generations, starting with a clipping my mom found in an old newspaper. Unlike traditional versions, this cake incorporates sour cream, adding an irresistible tanginess and moistness that elevates every bite. The rich cocoa flavor harmonizes beautifully with the vibrant red hue, making it a stunning centerpiece for any occasion. Whether you're celebrating a birthday, hosting a gathering, or simply treating yourself, this cake promises to be a showstopper and a new favorite in your dessert repertoire. Enjoy the layers of texture and flavor in every slice!
N/A
Servings
320
Calories
16
Ingredients
Ingredients
flour
2 1/2 cups (all-purpose, sifted)
cocoa powder
1/2 cup (unsweetened)
baking soda
1 teaspoon (dry ingredient)
salt
1/2 teaspoon (fine sea salt)
butter
1 cup (softened to room temperature)
sugar
2 cups (granulated)
eggs
4 (large, at room temperature)
sour cream
1 cup (full-fat)
milk
1/2 cup (whole or buttermilk)
red food coloring
1 ounce (liquid)
vanilla extract
2 teaspoons (pure)
cream cheese
8 ounces (softened)
butter (for frosting)
4 tablespoons (softened)
sour cream (for frosting)
2 tablespoons (full-fat)
vanilla extract (for frosting)
2 teaspoons (pure)
powdered sugar
1 lb (1 box, sifted)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan or line muffin cups with paper liners.
2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy.
4
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
5
In another bowl, combine the sour cream, milk, red food coloring, and vanilla extract. Mix until smooth.
6
Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream mixture. Start and end with the flour mixture, mixing on low speed just until blended.
7
Pour the batter into the prepared cake pan or muffin cups, filling each cup about two-thirds full.
8
Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, bake for 20-25 minutes.
9
Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10
To prepare the frosting, beat the softened cream cheese, butter, sour cream, and vanilla in a large mixing bowl until completely light and fluffy.
11
Gradually add the powdered sugar, mixing on medium speed until the frosting is smooth and creamy.
12
Once the cake is completely cooled, frost generously with the cream cheese frosting.
Nutrition Information
15g
Fat
46g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Sour Cream Red Velvet Cake.
What makes this red velvet cake unique?
This recipe incorporates sour cream which adds a unique tanginess and irresistible moistness compared to traditional versions.
What is the origin of this cake recipe?
It is a cherished family recipe passed down through generations, originally found by the author's mom in an old newspaper clipping.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What size pan is recommended for this cake?
A 9 x 13 inch cake pan is recommended, or you can use muffin cups for cupcakes.
How long should I beat the butter and sugar?
You should beat the softened butter and sugar on medium speed for about 5 minutes until light and fluffy.
What dry ingredients are required?
The dry ingredients include 2 1/2 cups of all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
How should the eggs be incorporated?
The 4 large eggs should be added one at a time, beating well after each addition.
What ingredients are in the wet mixture?
The wet mixture consists of sour cream, milk, liquid red food coloring, and vanilla extract.
What is the correct method for mixing wet and dry ingredients?
Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream mixture, starting and ending with the flour.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full.
How long does the 9x13 cake take to bake?
The cake takes approximately 40 minutes to bake.
How long do the cupcakes take to bake?
The cupcakes take between 20 to 25 minutes to bake.
How do I test if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
What is the cooling process for the cake?
Allow it to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
What ingredients are in the cream cheese frosting?
The frosting includes 8 oz cream cheese, 4 tbsp butter, 2 tbsp sour cream, 2 tsp vanilla, and 1 lb of powdered sugar.
How many calories are in one serving?
There are approximately 320 calories per serving.
How much fat is in a serving of this cake?
Each serving contains 15g of fat.
What is the carbohydrate content?
One serving has 46g of carbohydrates.
How much protein does a slice provide?
Each slice provides about 3g of protein.
Can I use buttermilk instead of whole milk?
Yes, the recipe suggests using either whole milk or buttermilk.
What type of cocoa powder should I use?
The recipe calls for 1/2 cup of unsweetened cocoa powder.
What temperature should the butter and eggs be?
The butter should be softened to room temperature, and the eggs should be at room temperature.
How many ingredients are in this recipe in total?
There are 16 total ingredients used for the cake and frosting.
What type of food coloring is recommended?
The recipe specifies 1 ounce of liquid red food coloring.
How much powdered sugar is needed for the frosting?
You will need 1 lb (one box) of sifted powdered sugar.
When should I apply the frosting?
The cake should be completely cooled before frosting generously with the cream cheese mixture.
What is the texture of the finished cake?
The cake is known for being decadent, moist, and having a rich cocoa flavor with a tangy finish.
Is this cake suitable for special occasions?
Yes, its vibrant red hue and stunning appearance make it a showstopper for birthdays, gatherings, or celebrations.
What type of flour is best?
All-purpose flour that has been sifted is best for this recipe.