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Perfect Juneteenth Red Velvet Pound Cake Recipe with Cream Cheese Frosting Easy and Moist

juneteenth red velvet pound cake - featured image
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A rich, moist red velvet pound cake with creamy, tangy cream cheese frosting, perfect for Juneteenth celebrations and beyond. This cake features a velvety crumb, vibrant red color, and a balance of flavors that make it a crowd-pleaser.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 1 cup (226 g) unsalted butter, softened
  • ½ cup (120 ml) vegetable oil
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp pure vanilla extract
  • 2 tbsp red food coloring (gel or liquid)
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • ½ tsp salt
  • For the Cream Cheese Frosting:
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust lightly with flour, tapping out excess.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter, vegetable oil, and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract, red food coloring, and white vinegar.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix each addition just until incorporated.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, checking at 60 minutes with a toothpick. It should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert onto a cooling rack to cool completely.
  10. For the frosting, beat together the cream cheese and softened butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and lemon juice if using.
  11. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Chill for 30 minutes to set before slicing.

Notes

Use gel food coloring for a richer red color without thinning the batter. Room temperature ingredients ensure smooth mixing and even baking. Do not overmix the batter to keep the cake tender. Frost only when the cake is completely cool to prevent melting. For dairy-free frosting, substitute cream cheese and butter with vegan alternatives.

Nutrition

Keywords: Juneteenth, red velvet, pound cake, cream cheese frosting, moist cake, celebration dessert, Southern dessert

Find it online: https://piperplate.com/perfect-juneteenth-red-velvet-pound-cake-recipe-with-cream-cheese-frosting-easy-and-moist/