You’ll bake this batter in two 8-inch cake pans at 325 degrees F for about 30 to 35 minutes.Fold in the sour cream, and then combine the vinegar and baking soda in a small bowl before adding the mixture to the cake.At this point, turn your mixer to low and alternately add the flour, cocoa powder, and salt with the buttermilk.We want the volume of the batter to nearly double. Make sure to mix on medium-high speed for another couple minutes. Once the mixture reaches a fluffy consistency, you’ll add the emulsion and eggs.
![red velvet cookie red velvet cookie](https://i0.wp.com/www.alattefood.com/wp-content/uploads/2015/01/RV-Cookie-93-FG-Write.jpg)
Beat these three ingredients together for a couple minutes to create a smooth and slightly fluffy texture.
![red velvet cookie red velvet cookie](https://i.pinimg.com/736x/fa/82/e6/fa82e6e8e5826557e2f6fb6f530427f2.jpg)
Tender and moist red velvet cake layers, with a silky smooth and slightly tangy chocolate cream cheese frosting and chocolate chip cookies.