Description
Indulge in a slice of history with this vibrant Juneteenth red velvet cake. This delightful dessert features a rich, velvety texture with hints of cocoa and vanilla, layered under creamy frosting. Perfect for celebrating Juneteenth or simply enjoying any day, this cake brings family and friends together for a truly memorable experience.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (or natural alternative)
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix oil, buttermilk, eggs, food coloring, and vanilla extract until smooth. Pour into dry ingredients and mix until just combined.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for about ten minutes before transferring to wire racks to cool completely.
- For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla until smooth.
- Once cooled, frost the top and sides of the cake as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg