Homemade Juneteenth Cake
This meaningful Juneteenth cake honors history and culture with bold red buttercream, soft vanilla layers, and heartfelt celebration. A powerful dessert tribute.
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer
- 9-inch Cake Pans
- Cooling Rack
- Spatula
Ingredients
Cake
- 2.5 cups All-purpose flour sifted
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1.75 cups Granulated sugar
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 1 cup Whole milk warm
- 2 teaspoons White vinegar
Frosting
- 1 cup Unsalted butter room temperature
- 3.5 cups Powdered sugar sifted
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- as needed Red gel food coloring for bold red frosting
Optional Toppings
- to taste Fresh strawberries or raspberries
- to taste Red sugar sprinkles
- to taste Edible gold stars for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until pale and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry mixture and milk into the batter, starting and ending with dry. Stir gently.
- Pour batter into pans and bake for 28–32 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to racks to cool completely.
- Beat butter for frosting until creamy. Add powdered sugar, vanilla, and milk. Mix until smooth.
- Add red gel food coloring gradually until desired color is achieved.
- Frost cooled cakes with red buttercream. Decorate with berries and gold stars if desired.