Green Velvet Cake
Green Velvet Cake is a stunning and delightful dessert that takes the classic red velvet cake and gives it a festive spin with vibrant green color. This striking cake is not just visually appealing; it boasts a soft, velvety texture and a subtle hint of cocoa that makes every bite memorable. The layered cake is complemented perfectly by a delightful ermine frosting, which adds a rich and creamy element, elevating this cake to an outstanding occasion treat. Whether you’re celebrating a holiday or just want to brighten up your day, this Green Velvet Cake is sure to impress.
Table of Contents
I first discovered Green Velvet Cake while searching for a unique holiday dessert to bring to a family gathering. As soon as I tasted it, I was smitten! The cake’s lush color and irresistible flavor struck a perfect balance, and I knew I had to recreate it in my kitchen. This cake bridges the gap between a classic comfort food and a striking showstopper. If you are looking for a cake that is not only delicious but also visually stunning, you simply must try this Green Velvet Cake recipe. It’s a perfect way to bring a festive spirit to any occasion.
Why You’ll Love This Recipe
- Simple & Quick: Whip this cake up in about 1 hour and 45 minutes from start to finish, great for both seasoned bakers and novices alike!
- Irresistible Flavor: With its moist texture and slight chocolate undertones, every bite is pure joy.
- Eye-Catching Appeal: The bright green color makes it a charming centerpiece for any table, perfect for birthdays and holidays.
- Flexible Serving: Perfect for celebrations, casual gatherings, or simply as a delightful treat with your afternoon tea.
- Diet-Friendly Options: Easy to modify for gluten-free flour or dairy-free milk, accommodating many dietary needs.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: This forms the cake’s base, giving it structure. Use a good quality flour for the best results.
- 2 tablespoons unsweetened cocoa powder (not Dutch process): A small addition that provides a hint of chocolate flavor without overpowering the cake’s unique taste.
- 1 teaspoon baking powder: Essential for leavening, making your cake rise beautifully.
- 1/2 teaspoon baking soda: Balances the acidity of the buttermilk, contributing to a tender crumb.
- 1/2 teaspoon fine salt: Enhances flavor and balances the sweetness.
- 1 1/4 cups buttermilk, well shaken: Adds moisture and a slight tang, critical for that velvety texture. You can substitute with milk mixed with vinegar if necessary.
- 1 tablespoon green liquid food coloring: The star for that signature green hue. Never skip this!
- 2 teaspoons pure vanilla extract: Enhances the cake’s depth of flavor.
- 2 cups granulated sugar: Sweetens the batter to perfection, creating that delightful contrast with the cocoa.
- 1 cup (2 sticks) unsalted butter, at room temperature: Creates a fluffy texture; make sure it’s soft for easy creaming.
- 3 large eggs, lightly beaten: Provides structure and richness to the cake.
- 1/2 cup all-purpose flour (for frosting): This will make a smooth and creamy ermine frosting.
- 1 1/2 cups milk: Used in the frosting for creaminess. Whole milk is recommended for best results.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature: Ensures the frosting is rich and luxurious.
- 1 1/2 cups granulated sugar (for frosting): Sweetens while contributing to a creamy consistency in the frosting.
- 4 teaspoons pure vanilla extract (for frosting): Adds flavor and enhances the sweetness.
- Pinch fine salt: Balances the sweetness in the frosting.
- Green candies and sanding sugar for decorating: Optional, but adds a festive touch and makes the cake pop!
How to Make Green Velvet Cake
Preheat oven: Start by preheating your oven to 375°F (190°C). This is important to ensure your cake bakes evenly.
Prepare the pans: Butter and parchment-line three 8-inch round pans. This step will help you get the cakes out easily once they’re baked.
Whisk dry ingredients: In a mixing 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 ensures even distribution of the leavening agents and cocoa.
Combine buttermilk mixture: In a measuring cup, mix 1 1/4 cups well-shaken buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract until combined. This vibrant mixture will make the cake come alive!
Cream butter and sugar: In your stand mixer, cream together 1 cup of unsalted butter and 2 cups of granulated sugar for about 5 minutes. The mixture should be light and fluffy, a sign that it is well-aerated.
Incorporate eggs: Gradually beat in the 3 large lightly beaten eggs. Mixing them slowly helps to keep the batter light and airy.
Mix the dry and wet ingredients: Alternately add the dry flour mixture and buttermilk mixture into the butter mixture, beginning and ending with the flour. Mix on low speed until just combined; avoid overmixing to keep the cake tender.
Divide and bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Cool completely: Allow the cakes to cool in their pans for about 10 minutes, then transfer to wire racks to cool completely. Cooling thoroughly is crucial before frosting!
Make the frosting: For the ermine frosting, whisk together 1/2 cup all-purpose flour into 1/2 cup of milk in a saucepan until smooth. Then whisk in the remaining 1 cup of milk. Cook over medium heat, stirring constantly, until the mixture is very thick, about 5 minutes, resembling a pudding consistency.
Cool the frosting base: Transfer the thickened mixture to the refrigerator, covering the surface with plastic wrap to prevent a skin from forming. Chill for about 45 minutes.
Beat butter and sugar: After chilling, in another bowl, beat together 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes until light and fluffy.
Combine frosting base: Gradually add the cooled flour paste to the butter mixture, one tablespoon at a time, beating well after each addition. This creates an unbelievably creamy frosting.
Whip it light: Switch to the whisk attachment and whip the frosting on high speed for about 10 minutes until it is extremely light and fluffy.
Assemble the cake: To assemble, place one cake layer on a serving plate, spread a generous amount of ermine frosting between each layer, and then frost the entire outside of the cake.
Decorate: Finish off your cake with green candies and sanding sugar for that festive touch, and let it shine!
Storing & Reheating
You can store your Green Velvet Cake at room temperature for 1-2 days, covered to maintain freshness. For longer storage, refrigerate it in an airtight container for up to a week. If you prefer freezing, wrap the cake well in plastic wrap and aluminum foil to prevent freezer burn, and it will last up to three months. For a delightful treat, simply thaw at room temperature or reheat in a preheated oven at 300°F for 10-15 minutes, refreshing its soft texture!
Chef’s Helpful Tips
- Ensure that your unsalted butter is at room temperature for both the cake and the frosting. Cold butter doesn’t fluff up well.
- Be careful not to overmix once you add the flour. This could lead to a denser cake!
- If you’re handling multiple mixtures, keep an eye on your flour paste; it can thicken very quickly.
- Make sure there are no lumps in your frosting by whisking it thoroughly before you apply.
- For a fun twist, add a splash of almond extract to the frosting for a flavorful surprise!
- You can prepare the cake layers a day in advance and store them in the refrigerator wrapped tightly in plastic.
Green Velvet Cake is not just a dessert; it’s a delightful experience that brings joy wherever it goes. This showstopper, with its vibrant green layers and creamy ermine frosting, is guaranteed to put a smile on the faces of your family and friends. Plus, baking this beauty allows for endless creativity; feel free to experiment with the decoration to fit your occasion. Whether it’s for a holiday celebration or just a regular day needing a pick-me-up, you’ll find this cake to be a treat worth savoring. Enjoy every bite, and happy baking!
Recipe FAQs
Can I use a different type of food coloring?
Absolutely! While green food coloring is standard, you could use other shades or gel food coloring for a more vivid appearance. Just adjust the quantity based on the concentration of the coloring.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure it has xanthan gum included, as this helps to provide structure to the cake.
Can I make this cake ahead of time?
Yes! You can bake the layers ahead and store them in the fridge, wrapped tightly in plastic wrap. Frost within 1-2 days for the freshest taste.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 10 minutes to sour. It works perfectly in this recipe!
PrintMore Desserts & Appetizers Recipes
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 is a showstopper with its vibrant color and delicious flavor. Made with simple ingredients like buttermilk and cocoa, it’s perfect for any occasion. With easy prep and a creamy frosting, it’s a delightful treat for cake lovers!
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 your oven to 375°F and prepare three 8-inch round pans with butter and parchment.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix well-shaken buttermilk, green food coloring, and vanilla extract.
- In a large mixing bowl, cream 1 cup of butter with 2 cups of sugar for about 5 minutes until fluffy.
- Slowly incorporate the beaten eggs into the mixture.
- Gradually add in the flour and buttermilk mixtures to the batter, starting and finishing with the flour mixture.
- Evenly distribute the batter into the prepared pans and bake for 20-25 minutes or until done. Let them cool completely afterwards.
- For the frosting, whisk together 1/2 cup of flour with 1/2 cup of milk in a saucepan until smooth.
- Add in the remaining milk and cook over medium heat, whisking continually until thick (approximately 5 minutes).
- Chill the frosting base in the fridge for 45 minutes, covering with plastic wrap.
- Cream 1 1/2 cups of butter with 1 1/2 cups of sugar for another 5 minutes.
- Add the cooled flour paste one tablespoon at a time while continuing to beat the mixture.
- Switch to a whisk attachment and whip the frosting for 10 minutes until light and fluffy.
- Frost the cake layers in between and on the exterior of the cake.
Notes
Make sure to use unsweetened cocoa powder for the best flavor.
Allow the cake to cool completely before frosting to achieve perfect results.
Decorate with green candies and sanding sugar for a festive touch.
Nutrition
- Serving Size: 1 slice (according to serving size)
- Calories: 455
- Sugar: 35g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
