Red Velvet Cake With Vanilla Cream Cheese Frosting

• flour↗2 1⁄2 cups
• unsweetened cocoa powder↗1⁄2 cup
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• butter↗1 cup

  softened

• granulated sugar↗2 cups
• eggs↗4
• sour cream↗1 cup
• milk↗1⁄2 cup
• McCormick® Red Food Color↗1

  (1 ounce) bottle

• McCormick® Pure Vanilla Extract↗2 teaspoons
• cream cheese↗1

  softened

• butter↗1⁄4 cup

  softened

• sour cream↗2 tablespoons
• McCormick® Pure Vanilla Extract↗2 teaspoons
• (16 ounce) box confectioners' sugar↗1

Step-by-step instructions

1. 1

   Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.

2. 2

   Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. 3

   Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. 4

   For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.