Green Velvet Cake
Green Velvet Cake, with its vibrant hue and buttery sweetness, is a delightful twist on the classic red velvet cake. It brings a whimsical flair to any occasion, making it especially playful for parties or holidays. Unlike its red counterpart, Green Velvet Cake offers a unique aesthetic that’s sure to catch the eye and excite the palate, along with the rich texture that keeps cake lovers coming back for more.
Table of Contents
The first time I made a green velvet cake, it was purely out of curiosity. Friends gathered for a holiday party, and I wanted something festive yet slightly different than the traditional options. As soon as I served it, the expressions on their faces were priceless—there’s just something about that vibrant green frosting contrasted against the soft cake layers. This dessert is not only fun to make but also a guaranteed crowd-pleaser that will have everyone asking for seconds!
Why You’ll Love This Recipe
- Simple & Quick: This recipe comes together in just about an hour and fifteen minutes, perfect for a weekday treat or last-minute gathering!
- Irresistible Flavor: The cake is soft, moist, and has a sweet, buttery flavor with a hint of cocoa that makes every bite heavenly.
- Eye-Catching Appeal: The bright green color is sure to impress, making it a perfect centerpiece for parties or festive occasions.
- Flexible Serving: Great for birthdays, potlucks, or just an afternoon pick-me-up with coffee; it fits any occasion!
- Diet-Friendly Options: While the traditional recipe includes dairy, you can easily substitute with plant-based options for a vegan-friendly version.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: This is the base of your cake, providing the structure. Make sure you measure accurately for the best results—too much flour can lead to a dry cake.
- 2 tablespoons unsweetened cocoa powder (not Dutch process): The cocoa adds just a hint of chocolate flavor and enhances the cake’s color without making it overly chocolatey.
- 1 teaspoon baking powder: This leavening agent helps your cake rise, creating a light, airy texture.
- 1/2 teaspoon baking soda: Another leavening agent that works alongside baking powder to ensure even rising.
- 1/2 teaspoon fine salt: This enhances the overall flavor by balancing the sweetness of the cake.
- 1 1/4 cups buttermilk, well shaken: Buttermilk adds moisture and tang, which is key for achieving that classic velvet texture.
- 1 tablespoon green liquid food coloring: This is the magic ingredient that gives your cake its iconic green hue. Adjust the amount for deeper shades if desired!
- 2 teaspoons pure vanilla extract: A must for adding warmth and richness to the flavor profile of the cake.
- 2 cups granulated sugar: This sweetener makes the cake tasty and moist—granulated sugar is preferred for its ability to incorporate easily.
- 1 cup (2 sticks) unsalted butter, at room temperature: Room temperature butter creams beautifully with the sugar, creating a fluffy texture.
- 3 large eggs, lightly beaten: Eggs contribute to the cake’s structure and moisture.
- 1/2 cup all-purpose flour (for frosting): This will be used in the frosting to create a smooth, creamy base.
- 1 1/2 cups milk: Whole milk is recommended for richness, but any milk will work; it’s important for the frosting.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature: Again, this is key for a creamy frosting that spreads easily.
- 1 1/2 cups granulated sugar (for frosting): Sweetens the frosting and helps it hold its shape.
- 4 teaspoons pure vanilla extract (for frosting): Enhances the flavor of the frosting immensely.
- Pinch fine salt: Just a little to balance the sweetness in the frosting.
- Green candies and sanding sugar for decorating: Optional, but they provide a fun finishing touch to your cake.
How to Make Green Velvet Cake
Preheat the Oven: Begin by preheating your oven to 375°F. This is the perfect temperature for baking your cake layers to golden perfection. While the oven heats, butter and line three 8-inch round cake pans with parchment paper—this ensures your cake releases easily.
Mix Dry Ingredients: In a large 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 mixture will create a balanced base for your cake, so be sure to combine them well.
Combine Wet Ingredients: In a separate measuring cup, combine 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. Mixing these wet ingredients separately ensures the food coloring disperses evenly throughout the batter.
Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar for about 5 minutes until it becomes light and fluffy. This step is important for creating a tender cake texture, as it adds air into the mixture.
Incorporate Eggs: Gradually add 3 large eggs, mixing well between each addition. The eggs should be lightly beaten prior to adding to ensure they incorporate smoothly into the batter.
Alternate Adding Dry and Wet Mixtures: Starting with the flour mixture, alternate adding it to the creamed mixture with the buttermilk mixture, beginning and ending with the flour mixture. Mix on low speed to avoid overmixing, which can lead to a dense cake.
Pour into Pans and Bake: Divide the batter among the prepared pans, smoothing the tops for an even bake. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched.
Cool Completely: After baking, allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. This step is crucial—if you frost while warm, your frosting will melt!
Make the Frosting Base: For the frosting, whisk 1/2 cup all-purpose flour into 1/2 cup milk in a small saucepan to form a paste. Gradually add the remaining 1 cup of milk, cooking over medium heat while whisking constantly until it thickens significantly, around 5 minutes. Allow this mixture to cool in the fridge for about 45 minutes with plastic wrap pressed against the surface to avoid a skin developing.
Beat Butter and Sugar: In a mixing bowl, beat 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes until light and fluffy. This creates a voluminous texture for your frosting.
Combine Frosting Ingredients: Add the cooled flour paste to the butter mixture one tablespoon at a time, ensuring each addition is well combined before adding the next. Switch to the whisk attachment on your mixer and whip the frosting for about 10 minutes until it’s voluminous, light, and fluffy.
Assemble the Cake: Place one cake layer on a serving platter and spread a generous layer of frosting on top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake, smoothing it out as you go. Decorate as desired with green candies and sanding sugar for that festive touch.
Storing & Reheating
To keep your green velvet cake fresh, store it at room temperature in an airtight container for up to 3 days. If you need to keep it longer, refrigerate it for up to a week—it holds up nicely! For longer storage, wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. To enjoy, simply thaw in the refrigerator overnight and let it come to room temperature before serving to refresh its fluffy texture.
Chef’s Helpful Tips
- Avoid Overmixing: When adding the flour and buttermilk mixtures, mix just until incorporated for a tender cake.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for better mixing and texture.
- Cool Completely Before Frosting: If you frost while the cake is warm, your frosting will melt; patience here is key!
- Use Quality Ingredients: High-quality vanilla extract and cocoa powder can enhance the flavors significantly.
- Decorate with Fun: Feel free to personalize your frosting with sprinkles or themed decorations to match the occasion!
Green Velvet Cake is not just visually stunning, but it also brings a unique flavor that sets it apart from typical cakes. Try this recipe and don’t hesitate to experiment with flavors; if you love almond, a hint of almond extract can wonderfully complement the vanilla. Explore, enjoy, and celebrate the joy of baking with this delicious treat!
Recipe FAQs
Can I substitute buttermilk in this recipe?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly. This mixture will help replicate the acidity and moisture that buttermilk provides.
How do I prevent my cake from sinking in the middle?
Sinking can often occur if the cake is underbaked or if the oven temperature is too low. Make sure to check your oven’s calibration and use a toothpick test to ensure the cake is fully baked. Additionally, do not open the oven door too early!
Can I make this cake in advance?
Yes! You can bake the layers ahead of time. Allow them to cool completely, wrap them in plastic, and store in the refrigerator for up to a week or freeze them. Just frost the cake on the day you plan to serve.
What is ermine frosting, and how do I make variations?
Ermine frosting is a cooked buttercream made with flour and milk, resulting in a smooth, fluffy texture. You can add different flavor extracts such as almond or lemon to personalize it or even incorporate cocoa powder for a chocolate version.
PrintMore Desserts & Appetizers Recipes
- Little Debbie Christmas Tree Cheesecake
- Christmas Tree Cake Balls
- Moist Carrot Cupcakes with Cream Cheese Swirl
- Green Velvet Cupcakes | St Patrick’s Day Cupcake Recipe
- White Chocolate Peppermint Cake
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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
- Method: Baking
- Cuisine: American
Description
This Green Velvet Cake stands out with its unique color and rich flavor. Made with simple ingredients like buttermilk and cocoa, it’s perfect for celebrations and gatherings, offering a delightful homemade treat everyone will love.
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.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix buttermilk, green food coloring, and vanilla extract.
- In a separate large bowl, cream 1 cup of butter with 2 cups of sugar for about 5 minutes until fluffy.
- Gradually add in the eggs, mixing well after each addition.
- Add the flour mixture and buttermilk mixture to the batter, alternating and starting and ending with the flour mixture.
- Pour the batter evenly into the prepared pans and bake for 20-25 minutes. Let them cool completely.
- To prepare the frosting, whisk together 1/2 cup of flour with 1/2 cup of milk to create a paste in a saucepan. Stir in the remaining milk.
- Cook over medium heat, whisking constantly until the mixture thickens (about 5 minutes).
- Allow the frosting base to cool in the fridge for 45 minutes, covering with plastic wrap.
- In another bowl, cream 1 1/2 cups of butter and 1 1/2 cups of sugar for 5 minutes until fluffy.
- Gradually add the cooled flour paste, one tablespoon at a time while mixing.
- Change the mixer attachment to a whisk and whip the frosting for about 10 minutes until light and fluffy.
- Assemble the cake by frosting between layers and on the outside.
Notes
Ensure the butter is at room temperature for better creaming.
For a richer color, you can add more green food coloring as desired.
Store the cake in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
