Red Velvet Layer Cake

Ingredients 

• 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-oz.) container sour cream 
• 2 teaspoons vanilla extract 
• 2 (1-oz.) bottles red food coloring 

Directions

1. Preheat oven to 350°. 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. Combine flour, cocoa, and baking soda. Add to butter mixture alternately 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 into 3 greased and floured 8-inch round cake pans. 
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. 
4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake

Frosting 

• 2 (8-oz.) packages cream cheese, softened 
• 1/2 cup butter, softened 
• 1 (32-oz.) package powdered sugar 
• 2 teaspoons vanilla extract 

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

Note: 5-Cup Lemon-Cream Cheese Frosting: Reduce vanilla to 1 tsp. Beat in 2 tsp. lemon zest and 1 Tbsp. fresh lemon juice before stirring in vanilla.