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Red Velvet Sour Cream Bundt Cake

This easy-to-make cake is moist, rich and packed with amazing flavor.
12 Servings
Prep time: 
15 Minutes
Cooking time: 
55 Minutes


3 cups cake flour
1/2 tsp baking soda
1 tsp salt
1 cup unsweetened cocoa powder
1 cup Horizon Organic unsalted butter, room temperature
2 cups granulated sugar
3 Horizon Organic large eggs, room temperature
2 Horizon Organic egg yolks, room temperature
1 cup Horizon Organic sour cream, room temperature
1 cup buttermilk, room temperature
2 tsp vanilla extract
1 Tbsp white vinegar
1 oz red food coloring
4 oz cream cheese, room temperature
2 cups powdered sugar
1/4 cup buttermilk, room temperature


Preheat oven to 350 degrees and coat a bundt pan with butter.

In a large bowl, whisk together the cake flour, baking soda, salt and cocoa powder. Set aside.

Beat together the butter and sugar 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.

Beat in the eggs one at a time. Then add the yolks one at a time. Beat in the sour cream, scrape down the sides, then beat in the buttermilk. Then beat in the vanilla, vinegar and food coloring one at a time.

With the mixer on low, slowly add the flour/cocoa mixture. Beat until just combined, making sure not to overmix.

Pour the batter into the prepared bundt pan. Bake for 55 minutes or until a toothpick comes out clean, then let cool in pan for 15 minutes.

Use a toothpick to loosen cake gently from the sides, then flip onto a cooling rack and let cool completely.

While the cake is cooling, beat together the cream cheese, powdered sugar and buttermilk. Once the cake has cooled, spoon the frosting over it. You may not use all of the frosting.


Recipe and photo from Wine and Glue


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