Preheat the oven to 350ºF. Prepare three 8-inch round cake pans by spraying them with shortening or softened butter and then adding a light coat of flour or cocoa powder. Set aside.

In a large mixing bowl, cream together the butter and sugar. Beat in the eggs. Mix in the sour cream, milk, food color, and vanilla. Slowly blend in the flour, cocoa, baking soda, and salt.

Divide the batter between the 3 prepared round cake pans. Bake at 350°F for 24 minutes or until toothpick comes out clean OR until they spring back when gently pressed in the center.

Allow the cakes to cool for 15 minutes before flipping them out of the pans and onto your work surface. Allow to cool completely before assembling or decorating.

For the frosting, beat the cream cheese, butter, and sour cream together in a large mixing bowl. Add the confectioner’s sugar and vanilla. Beat until smooth.

Place one layer of cake on a serving dish. Cover the top with 1/3 of the frosting. Add another layer of cake on top of that frosting, followed by another layer of frosting. Add the final layer of the cake and decorate the top with the remaining frosting.