Red Velvet Cake with Vanilla Bean Cream Cheese Frosting

Instructions

1. Preheat oven to 350 degrees
2. Line the bottoms of (2) 9" round cake pans with parchment paper, then butter and flour the pans, set aside.In a small bowl, combine sour cream, buttermilk and vinegar, mix together.In the bowl of a stand mixer, cream butter, sugar, vanilla and food coloring until light and fluffy, about 2 minutes
3. With mixing speed on low, add eggs one at a time.In a medium size mixing bowl whisk together cake flour, cocoa powder, baking soda and salt
4. With mixing speed on low gradually add dry and wet ingredients, alternating one at a time
5. Continue mixing just until the batter is smooth no flour pockets remain.Pour the batter into the prepared pans, dividing evenly
6. Place in the oven and bake for 25-35 minutes or until the tops are firm and a cake tester inserted into the center comes out clean
7. Remove from oven and allow to cool in the pans for 30 minutes before turning out onto a wire rack to cool completely.Meanwhile to pepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy
8. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball
9. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes to set up
10. Allow to stand at room temperature for 5 minutes before frosting the cake
11. Start by frosting the first layer, set the second layer on top and then frost the top of it along with the sides
12. Sprinkle with desired sprinkles or pipe decorative details.