Green Velvet Cake (Printable)
Vibrant green layered cake with subtle cocoa notes and tangy cream cheese frosting
# What You Need:
→ Cake Batter
01 - 2½ cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking soda
04 - ½ tsp salt
05 - 1½ cups granulated sugar
06 - 1 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 tsp pure vanilla extract
10 - 1 tsp white vinegar
11 - 1–1½ tbsp green gel food coloring
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 3½ cups powdered sugar, sifted
15 - 2 tsp vanilla extract
16 - Pinch of salt
# Steps:
01 - Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat sugar and oil until combined. Add eggs, one at a time, mixing well after each.
04 - Stir in buttermilk, vanilla extract, vinegar, and green food coloring. Whisk until the mixture is evenly green.
05 - Add dry ingredients to the wet ingredients in two batches, mixing just until incorporated.
06 - Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn them out onto wire racks and let cool completely.
08 - Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, vanilla, and salt; beat until light and creamy.
09 - Place one cake layer on a serving plate. Spread frosting over the top. Place second layer on top and frost the entire cake. Decorate with green sprinkles or crumbs from trimmed cake edges if desired.
# Expert Advice:
01 -
- The subtle cocoa note keeps it from being overwhelmingly sweet like some novelty cakes
- That stunning green color makes people gasp when you slice into it
02 -
- Room temperature ingredients incorporate better and prevent curdling in both batter and frosting
- Overmixing the batter after adding flour will make your cake tough instead of tender
03 -
- If you do not have buttermilk, mix one cup of milk with one tablespoon of vinegar and let it sit for five minutes
- Use an offset spatula for smoother frosting application, holding it at a 45 degree angle