Description
This Green Velvet Cake is a festive and moist layered cake featuring a subtle cocoa flavor enhanced by vibrant green food coloring. Topped with a smooth and creamy cream cheese frosting and optional green sprinkles, it is perfect for celebrations and adds a unique twist to classic velvet cakes.
Ingredients
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 3 eggs
- 1 tablespoon + 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 1 tablespoon green food coloring
Cream Cheese Frosting
- 3/4 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 to 4 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream (if necessary)
- Green sprinkles for decorating (optional)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper, spray the parchment lightly, and set aside.
- Mix Dry Ingredients: In a small bowl, stir together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, using an electric mixer on medium speed, beat together the granulated sugar, vegetable oil, eggs, vanilla extract, and white vinegar until the mixture is very smooth, about 2 minutes, scraping the sides and bottom as needed.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the dry ingredient mixture, beating just until incorporated. Scrape down the bowl to ensure all is mixed evenly.
- Incorporate Buttermilk and Coloring: Keep the mixer on low and slowly mix in the buttermilk, followed by the green food coloring. Finish mixing with a rubber spatula, scraping the sides and bottom to fully combine the batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans on wire racks for 20 minutes. Then run a knife around the edges, invert the cakes onto wire racks, remove parchment, and cool completely before frosting. Cakes can be wrapped in plastic wrap and stored at room temperature for up to one day.
- Prepare Frosting: Beat the softened butter and cream cheese in a medium bowl until smooth. Add the vanilla extract and salt, mixing well. With the mixer on low, gradually add 4 cups of powdered sugar. Once incorporated, increase speed to medium and beat until the frosting is creamy and smooth. Adjust consistency by adding milk or more powdered sugar as needed.
- Assemble the Cake: If cake layers have domed, use a serrated knife to level them. Place one cake layer on a cake board or stand and spread a layer of frosting on top. Repeat with the second layer and then place the third layer on top.
- Final Frosting and Decoration: Frost the entire cake with the remaining frosting, smoothing it evenly. Decorate with green sprinkles if desired.
- Storage: Store any uneaten cake covered in the refrigerator for up to 3 days or freeze tightly wrapped for up to 2 months.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Use a long serrated knife to level cake layers evenly if they domed during baking.
- If the frosting is too thick, add milk one teaspoon at a time until desired consistency is reached; if too thin, add powdered sugar gradually.
- Green food coloring can be adjusted for preferred shade.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon white vinegar to 1 cup milk and letting it sit for 5 minutes.
- For a richer flavor, consider using high-quality cocoa powder and cream cheese.
