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1
Beat butter at medium speed with an electric mixer until creamy.
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2
Gradually add sugar, beating until light and fluffy.
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3
Add eggs, 1 at a time, beating just until blended after each addition.
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4
Stir together flour, cocoa, and baking soda.
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5
Add to butter mixture alternately with sour cream, begining and ending with flour mixture.
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6
Beat at low speed until blended after each addition.
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7
Stir in vanilla and red food coloring.
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8
Use batter immediately.
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9
Chocolate Red Velvet Layer Cake:
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10
Spoon batter evenly into 6 greased and floured 8-inch round foil cake pans.
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11
Bake at 350 for 18-20 minutes or until a wooden pick inserted in center comes out clean.
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12
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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13
Note: These cakes were baked in disposable foil cake pans, so they could fill all the pans at once.
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14
This way, if needed to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done.
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15
To allow the heat to circulate for even baking, space pans at least 2-inches apart from one another and away from the inside walls of the oven.
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16
Fluted Chocolate Red Velvet Cakes:.
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17
Spoon batter evenly into 3 greased and floured 8-inch brioche pans.
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18
Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.
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19
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
