Beat butter at medium speed by having an electric mixer until creamy. Progressively add sugar, beating until light and fluffy. Add eggs, 1 at any given time, beating just until blended after each addition.
Stir together flour, cacao, and sodium bicarbonate. Increase butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla stir in red food coloring. Use batter immediately, following baking directions for preferred cake in "Choose a Pan" below.
Choose a Pan: Chocolate-Red Velvet Cake Batter could be baked in several different sizes and shapes--only use these occasions like a guideline, and make certain to grease and flour your pans. With smaller sized muffin pans and molds, it was simpler to utilize a vegetable cooking spray with flour. Look for doneness at least time range, ongoing to bake until a wood pick placed within the center arrives clean. Variations with added fruit and nuts will need the utmost some time and yield more small cakes.
Bake at 325° in 1 (12-cup) tube pan for one hour and fifteen minutes to at least one hour and half an hour.
Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.
Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for twenty five to 35 minutes.
Bake at 325° in baby Bundt pans for twenty five to half an hour. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in every 1-cup mold.)
Bake at 350° in muffin pans 23 to twenty-eight minutes. Makes 32 to 38 cupcakes.
Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.
