Proven way to grow Juneteenth Red Velvet Cake in 5
This Juneteenth Red Velvet Cake recipe offers a quick yet satisfying way to enjoy this festive dessert. With an estimated prep time of 15 minutes and a cook time of 30 minutes, you can have a delicious cake ready in under an hour.
Equipment
- oven
- 9-inch round cake pans
- large bowls
- whisk
- electric mixer
Ingredients
Cake
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them; set aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In a separate medium bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Frosting Preparation
- While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated, then stir in the vanilla extract.
- Once the cakes are completely cooled, frost the cake with the prepared cream cheese frosting.
Notes
For a richer red color, use gel food coloring instead of liquid. Ensure all ingredients are at room temperature for a smoother batter and frosting. Serve chilled for best results.