This is a classic sweet and decadent red velvet cake recipe made with buttermilk and a hint of cocoa, and topped with a soft and buttery cream cheese frosting. But unlike some red velvet cakes, this one is tinted with plant-based red food coloring as an alternative to traditional food dyes, so the color is brownish-red. The cake was created for Juneteenth, and follows the red foods theme that symbolizes bloodshed and resilience of enslaved people. To make it you’ll need two 8-inch round cake pans and parchment paper, plus a pastry bag and #22 or #21 star tip if you want to pipe a frosting border. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of Cooks with Soul.