RED VELVET SOUR CREAM BUNDT CAKE

This Red Velvet Sour Cream Bundt Cake with Cream Cheese Buttermilk Frosting is moist, rich, and packed with them most amazing flavor.  Thank you Horizon for partnering with me to make this most PERFECT red velvet dessert!

We just took down our Christmas decorations this week.  It was so sad!  My kids literally followed me around the house and said,

“Wait.  We have to put those away too??”

“But when will our stockings come back?”

“I already miss our Christmas tree!”

And seriously, I couldn’t blame them.  You know why taking down Christmas decorations is so depressing?  Because it just reminds you that all that stands between you and the next enjoyable time of year (summer!) is the long stretching endless winter.  Life in the midwest is hard, peeps.

So the best thing to do?  Embrace the next holiday!

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. .................................

for full recipes please see : www.wineandglue.com

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