Juneteenth Red Velvet Cake (Print Version)

Moist cocoa-scented red velvet layers topped with tangy cream cheese frosting—Southern-inspired and celebratory.

# What You'll Need:

→ Red velvet cake

01 - All-purpose flour — 2 1/2 cups
02 - Granulated sugar — 1 1/2 cups
03 - Baking soda — 1 teaspoon
04 - Fine salt — 1 teaspoon
05 - Unsweetened cocoa powder — 1 teaspoon
06 - Vegetable oil — 1 1/2 cups
07 - Buttermilk, room temperature — 1 cup
08 - Large eggs, room temperature — 2
09 - Red food coloring — 2 tablespoons
10 - Distilled white vinegar — 1 teaspoon
11 - Vanilla extract — 1 teaspoon

→ Cream cheese frosting

12 - Cream cheese, softened — 8 ounces
13 - Unsalted butter, softened — 1/2 cup (1 stick)
14 - Powdered sugar, sifted — 4 cups
15 - Vanilla extract — 1 teaspoon
16 - Salt — pinch

# How to Make It:

01 - Preheat the oven to 350°F. Grease and lightly flour two 9-inch round pans, tapping out any excess flour to ensure even browning.
02 - Sift together the flour, granulated sugar, baking soda, salt and cocoa powder into a medium bowl to remove lumps and distribute leavening evenly.
03 - In a large bowl whisk the vegetable oil, buttermilk, eggs, red food coloring, distilled white vinegar and vanilla until homogeneous and smooth.
04 - Add the dry mixture to the wet ingredients in two additions, folding gently or mixing on low speed until just combined; avoid overmixing to maintain a tender crumb.
05 - Divide the batter evenly between the prepared pans and bake on the center rack for 28–32 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
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 2–3 minutes. Gradually add the sifted powdered sugar, vanilla and a pinch of salt, mixing until smooth and spreadable.
08 - If necessary, level the cake tops. Spread a generous layer of frosting on the first layer, place the second layer on top, then apply a crumb coat. Chill briefly, then finish frosting the top and sides with a final smooth layer.
09 - Decorate as desired with sprinkles or crumbs. Refrigerate if not serving within a few hours; bring to room temperature before serving for optimal texture and flavor.

# Additional Tips::

01 -
  • You get that unbeatable mix of cocoa and tangy cream cheese in every forkful—the kind of frosting-licking treat you can't resist.
  • Even if you've never attempted a layer cake before, this recipe comes together surprisingly easily and forgives a few small kitchen blunders.
02 -
  • I learned not to rush cooling—warm cakes melt the frosting into a slippery mess.
  • Using room temperature ingredients gives the most even, tender texture and makes frosting beautifully fluffy.
03 -
  • If frosting gets too soft, chill it for ten minutes—it firms right up and spreads perfectly.
  • Sifting the powdered sugar directly over the mixing bowl means no clumps and saves you from extra cleanup.
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