Description
Celebrate Juneteenth with this vibrant red velvet cake, a delightful blend of rich cocoa flavor and tangy cream cheese frosting. Its striking color and velvety texture make it the perfect centerpiece for any gathering, evoking cherished memories and joyful moments shared with loved ones.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (or milk mixed with 1 tbsp vinegar)
- 2 large eggs
- 2 tbsp red food coloring (gel)
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round baking pans.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together sugar and vegetable oil until combined. Add eggs one at a time, then mix in buttermilk, food coloring, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture using an electric mixer on low speed until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool for ten minutes before transferring to wire racks. Once cooled completely, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla until creamy.
- Frost between layers and on top of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: African American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 36g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg