Red Velvet Sour Cream Bundt Cake

Ingredients

For Cake

• 3 cups cake flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsweetened cocoa powder
• 1 cup unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 yolks room temperature
• 1 cup Horizon sour cream, room temperature
• 1 cup buttermilk, room temperature
• 2 tsps vanilla extract
• 1 TBSP white vinegar
• 1 ounce red food coloring

For Frosting

• 4 oz cream cheese, room temperature
• 2 cups powdered sugar
• 1/4 cup buttermilk, room temperature

Instructions

1. Preheat your oven to 350 degrees and coat a bundt pan very generously with butter.
2. In a large bowl, whisk together the cake flour, baking soda, salt, and cocoa powder. Set aside.
3. Beat together the sugar and butter until light and fluffy, about three minutes. Make sure that you scrape the bowl down so all of the butter gets well combined with the sugar.
4. Beat in the eggs one at a time. Then add the yolks one at a time.
5. Beat in the sour cream, scrape down the sides, then beat in the buttermilk.
6. Then beat in the vinegar, vanilla, and food coloring one at a time.
7. With the mixer on low, slowly add the flour/cocoa mixture. Beat until just combined. Do not overmix.
8.  visit: Red Velvet Sour Cream Bundt Cake @ wineandglue.com For Recipe Instructions.

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