Green Velvet Cake
Green Velvet Cake is a delightful twist on the classic red velvet cake you may be familiar with, but with a vibrant green hue that brings a touch of fun and festivity to any occasion. It’s a lush, moist cake with a subtle cocoa flavor embraced by the sweetness of a fluffy ermine frosting. The combination of textures and colors creates a dessert that not only tastes incredible but also adds a unique flair to your table. Whether at a festive gathering or a cozy Saturday afternoon treat, this cake is bound to impress and satisfy.
Table of Contents
I first stumbled upon this recipe at a holiday potluck and was instantly drawn to its eye-catching color. The moment I took my first bite, I was transported into cake heaven—a soft, velvety crumb and a cloud of creamy frosting melted on my tongue. There’s just something magical about the way Green Velvet Cake brings people together, making every celebration even more special. Whether you’re baking for a birthday, a holiday, or just because, this cake is easy to prepare, budget-friendly, and a guaranteed crowd-pleaser. Let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just over an hour, perfect for when you need a treat in a hurry.
- Irresistible Flavor: The soft texture and subtle cocoa sweetness are irresistible.
- Eye-Catching Appeal: Unique green color makes it stand out at parties or gatherings.
- Flexible Serving: Perfect for any occasion—think birthdays, holidays, or just a regular Tuesday!
- Fun Decor Options: Easy to adorn with candies and sanding sugar for a festive touch.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: The backbone of your cake, providing structure. Be sure to measure accurately for best results.
- 2 tablespoons unsweetened cocoa powder: Adds a touch of chocolate flavor without being overpowering. Avoid Dutch-process cocoa for the right color balance.
- 1 teaspoon baking powder: This helps the cake rise to perfection.
- 1/2 teaspoon baking soda: Works in tandem with the baking powder for lightness.
- 1/2 teaspoon fine salt: Enhances flavor and balances the sweetness.
- 1 1/4 cups buttermilk: Keeps the cake moist and adds a slight tang; shake well before measuring.
- 1 tablespoon green liquid food coloring: This gives the cake its signature color. You can adjust the amount for a deeper hue if desired.
- 2 teaspoons pure vanilla extract: For a lovely aromatic flavor.
- 2 cups granulated sugar: Sweetens the cake and contributes to its texture.
- 1 cup (2 sticks) unsalted butter, at room temperature: Provides richness and moisture to the cake.
- 3 large eggs, lightly beaten: Binds the ingredients and helps the cake rise.
For the Frosting:
- 1/2 cup all-purpose flour: This is used to create a flour paste that makes the frosting light and fluffy.
- 1 1/2 cups milk: Necessary for the frosting, adding creaminess without being too heavy.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature: Whipped into the frosting for a creamy texture.
- 1 1/2 cups granulated sugar (for frosting): Sweetens the frosting beautifully.
- 4 teaspoons pure vanilla extract (for frosting): Enhances the flavor of the frosting.
- Pinch fine salt: Balances out the sweetness of the frosting.
- Green candies and sanding sugar for decorating: These add a festive touch, making your cake even more appealing.
How to Make Green Velvet Cake
Preheat the Oven: Begin by preheating your oven to 375°F. Prepare three 8-inch round cake pans by buttering them and lining the bottoms with parchment paper. This will ensure your cakes slide out smoothly when they’re finished baking.
Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. This blend of ingredients is essential for a well-risen cake.
Mix Wet Ingredients: In a measuring cup, combine 1 1/4 cups well-shaken buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. Set this mixture aside as it will add both moisture and color to your cake batter.
Cream Butter and Sugar: In a large mixing bowl, beat 1 cup (2 sticks) of unsalted butter and 2 cups granulated sugar together for about 5 minutes until the mixture is light and fluffy. This step is crucial as it adds air to your batter, making the cake light.
Incorporate Eggs: Slowly beat in 3 large lightly beaten eggs until fully incorporated. This adds richness to your cake.
Combine Mixtures: Gradually alternate adding the dry flour mixture and the wet buttermilk mixture to the butter and sugar mixture. Start and end with the flour mixture. This will keep the batter smooth and avoid lumps.
Bake the Cakes: Divide the cake batter evenly among the three prepared pans. Bake them in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans on a wire rack.
Prepare the Frosting Base: For the frosting, whisk together 1/2 cup all-purpose flour with 1/2 cup milk in a saucepan until smooth. Gradually whisk in the remaining 1 cup of milk. Cook over medium heat, whisking constantly, until the mixture is very thick—about 5 minutes. Remove it from heat and let it cool for 45 minutes in the fridge, covering it with plastic wrap to prevent a skin from forming.
Beat Butter and Sugar: In a separate bowl, cream 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes until the mixture is light and fluffy.
Combine Frosting Ingredients: While mixing, gradually add the cooled flour paste one tablespoon at a time until fully incorporated. This technique will help create a beautifully smooth frosting.
Whip it Up: Switch to a whisk attachment and whip the mixture for an additional 10 minutes until it’s light and fluffy, resembling whipped cream.
Assemble Your Cake: Place one cake layer on your serving platter and spread a generous amount of frosting in between layers, repeating with the second layer. Then, cover the entire cake with the remaining frosting.
Decorate: Finish with your choice of green candies and sanding sugar to give your cake that special touch.
Storing & Reheating
To keep your Green Velvet Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need longer storage, refrigerate it for up to a week, though you may lose some freshness. For the best flavor and texture, you can freeze pieces of the cake for up to 3 months. Just wrap them well to protect against freezer burn. When reheating, simply pop pieces in the microwave for about 10-15 seconds, but keep in mind that the frosting may lose some texture upon reheating.
Chef’s Helpful Tips
- Don’t forget to let your butter and eggs come to room temperature before starting, as this will help them blend smoothly into the batter.
- To avoid dry cake, watch your timing closely; overbaking is a common mistake.
- If your frosting is too thick, add a little milk to adjust the consistency until it’s spreadable.
- Feel free to play around with the decoration! Add sprinkles or fresh fruit on top for extra flair.
There’s something enchanting about making and sharing this cake. The combination of its vibrant green color, velvety texture, and delightful flavors make it a great dessert to try. Plus, it’s straightforward enough for even novice bakers to tackle. Don’t hesitate to experiment with different decorations or flavors in the frosting—you might find a new favorite way to enjoy this lovely cake! Enjoy every slice and the smiles it brings.
Recipe FAQs
What can I substitute for buttermilk?
You can make a quick substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes until it thickens slightly and curdles.
Can I use different food coloring?
Absolutely! If green isn’t your color of choice, you can use any food coloring you prefer. Just adjust the amount based on how vibrant you want your cake to be.
Is this cake suitable for special dietary needs?
While this recipe contains gluten and dairy, you can easily adapt it to be gluten-free by using a gluten-free flour blend and ensuring your frosting adaptations are made accordingly.
What can I use instead of ermine frosting?
If you’re not a fan of ermine frosting, cream cheese frosting or buttercream can be great alternatives. They both provide a sweet, creamy layer that pairs beautifully with the cake.
More Desserts & Appetizers Recipes
- Leprechaun Pistachio Fudge (3-Ingredient No-Bake)
- Green Velvet Cupcakes | St Patrick’s Day Cupcake Recipe
- Christmas Ooey Gooey Butter Cookies
- Christmas Tree Cake Trifle
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📖 Recipe Card
Green Velvet Cake
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Green Velvet Cake is a delicious blend of flavors with a soft texture and eye-catching color. Perfect for celebrations, it’s easy to make and brings joy to any gathering!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder (not dutch process)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk, well shaken
- 1 tablespoon green liquid food coloring
- 2 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs, lightly beaten
- 1/2 cup all-purpose flour (for frosting)
- 1 1/2 cups milk
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar (for frosting)
- 4 teaspoons pure vanilla extract (for frosting)
- pinch fine salt
- green candies and sanding sugar for decorating
Instructions
- Preheat the oven to 375°F and butter and parchment-line three 8-inch round pans.
- Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix buttermilk, green food coloring, and vanilla extract.
- Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until fluffy, for about 5 minutes.
- Gradually add the lightly beaten eggs into the mixture, beating well.
- Alternate adding the flour mixture and the buttermilk mixture to the batter, starting and ending with the flour mixture.
- Divide the batter among the prepared pans and bake for 20-25 minutes, then allow to cool completely.
- For the frosting, whisk together 1/2 cup of all-purpose flour and 1/2 cup of milk in a saucepan to form a paste, then whisk in the remaining milk.
- Cook over medium heat, whisking constantly, until very thick (about 5 minutes). Allow the frosting base to cool in the fridge covered with plastic wrap for 45 minutes.
- In a separate bowl, beat 1 1/2 cups of butter and 1 1/2 cups of sugar for 5 minutes.
- Add the cooled flour paste to the mixture one tablespoon at a time while continuing to beat.
- Switch to a whisk attachment and whip the frosting for 10 minutes until it is light and fluffy.
- Assemble the cake by frosting between the layers and on the outside.
Notes
For a more vibrant color, add a few extra drops of green food coloring.
Ensure the butter is at room temperature for the best frosting texture.
Use a toothpick to check if the cakes are done; if it comes out clean, they are ready.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
