Juneteenth Red Velvet, Cream Cheese (Printable Version)

Moist red velvet cake with cocoa depth and tangy cream cheese frosting, ideal for Juneteenth celebrations.

# Ingredient List:

→ Red velvet cake

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red liquid food coloring
10 - 1 teaspoon distilled white vinegar
11 - 1 teaspoon vanilla extract

→ Cream cheese frosting

12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F. Grease and lightly flour two 9-inch round cake pans and line the bottoms with parchment circles for easy release.
02 - Sift together the all-purpose flour, granulated sugar, baking soda, salt and cocoa powder into a medium bowl; whisk to homogenize.
03 - In a large bowl whisk the vegetable oil, buttermilk, eggs, red food coloring, distilled white vinegar and vanilla until smooth and uniform in color.
04 - Gradually fold the dry mixture into the wet ingredients using a rubber spatula or low-speed mixer until just combined; avoid overmixing to keep the crumb tender.
05 - Divide the batter evenly between the prepared pans, smooth the tops and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before applying frosting to prevent sliding.
07 - Beat the softened cream cheese and butter on medium speed until light and fluffy, about 2 to 3 minutes. Gradually add the sifted powdered sugar, vanilla and a pinch of salt, mixing until smooth and spreadable.
08 - Place one cooled cake layer on a serving plate, spread an even layer of frosting, top with the second layer and finish by frosting the top and sides with the remaining frosting. Use an offset spatula for clean edges.
09 - Optionally garnish with red or gold sprinkles or reserved cake crumbs. Store covered in the refrigerator for up to 24 hours for best texture and flavor.

# Expert Advice:

01 -
  • You can finally make a cake that's striking enough for a true Juneteenth celebration—one slice and everyone asks 'How did you get it that red?'
  • The tangy, lush frosting is the kind that makes guests sneak a finger swipe from the bowl when they think you aren't looking.
02 -
  • I once tried to frost while the cake was still warm; disaster—wait for cool cakes or say goodbye to layers.
  • Adding the food coloring before mixing in the flour keeps the red color even instead of streaky.
03 -
  • Always sift your dry ingredients for a lighter crumb and smoother batter.
  • If you’re going for height, trim just the slightest dome off each cake layer before stacking.
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