Green Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Green Velvet Cake is a vibrant twist on the classic red velvet, featuring a beautiful green color and a subtle cocoa flavor. This moist and tender cake pairs perfectly with rich cream cheese frosting, making it an eye-catching dessert for any occasion.

Ingredients

• 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

1. Step 1: Preheat the 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, and set aside.
2. Step 2: In a small bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, combine the sugar, vegetable oil, eggs, vanilla extract, and white vinegar. Beat with an electric mixer on medium speed until very smooth, about 2 minutes, scraping down the sides as needed.
4. Step 4: Reduce mixer speed to low and gradually add the dry ingredients. Beat just until combined, scraping the bowl again.
5. Step 5: Still on low speed, beat in the buttermilk and then the green food coloring. Use a rubber spatula to gently fold the batter a few times, ensuring all flour is mixed in.
6. Step 6: Divide the batter evenly among the prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let cakes cool in pans on wire racks for 20 minutes. Run a knife around the edges, then invert cakes onto wire racks to cool completely.
8. Step 8: For the frosting, beat butter and cream cheese together until smooth. Add vanilla and salt, then gradually beat in 4 cups powdered sugar on low speed.
9. Step 9: Increase mixer speed to medium and beat until the frosting is smooth. Adjust thickness by adding milk if too thick or more powdered sugar if too thin.
10. Step 10: Trim cake layers if domed. Place one layer on a cake stand, spread frosting on top, then add the second layer. Repeat with frosting and the final layer.
11. Step 11: Frost the outside of the cake with the remaining frosting. Decorate with green sprinkles if desired and serve.

Tips & Variations

• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon white vinegar and let it sit for 5 minutes as a substitute.
• Use gel food coloring for a more vibrant green without adding extra liquid.
• For a minty twist, add 1/2 teaspoon peppermint extract to the frosting.
• Make cupcakes instead of a layer cake by adjusting baking time to 18-22 minutes.

Storage

Store uneaten cake covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can try substituting dairy ingredients with non-dairy alternatives, such as almond milk for buttermilk and vegan butter and cream cheese for the frosting, but results may vary.

Why is there cocoa powder in a green velvet cake?

The small amount of cocoa powder adds subtle chocolate flavor and depth, similar to traditional red velvet cake, without overpowering the green color.

Green Velvet Cake with Cream Cheese Frosting Recipe

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This Green Velvet Cake is a vibrant twist on the classic red velvet, featuring a striking green hue achieved with food coloring and a hint of cocoa for rich flavor. Moist and tender layers are complemented by a luscious cream cheese frosting, making it perfect for celebrations or a special treat. The recipe details the step-by-step process to bake and assemble a stunning three-layer cake that impresses both visually and in taste.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings (3 layers, 8-inch cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 again, and set aside. This ensures easy release after baking.
2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Stir well and set aside.
3. Mix Wet Ingredients: In a large bowl, combine granulated sugar, vegetable oil, eggs, vanilla extract, and white vinegar. Using an electric mixer on medium speed, beat until very smooth, about 2 minutes, scraping down the bowl as needed.
4. Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides and bottom of the bowl to ensure thorough mixing.
5. Add Buttermilk and Coloring: With mixer still on low, beat in the buttermilk, then add the green food coloring. Use a rubber spatula to fold the batter gently a few times, ensuring no flour pockets remain.
6. Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 30 to 40 minutes, or until a cake tester inserted in the center comes out clean.
7. Cool Cake Layers: Cool the pans on a wire rack for 20 minutes. Run a knife around the edges, invert the cakes onto racks, and cool completely before frosting.
8. Optional Storage: If not frosting immediately, wrap layers tightly in plastic wrap and store at room temperature for up to one day.
9. Prepare Frosting: Beat unsalted butter and cream cheese together in a medium bowl until smooth. Add vanilla extract and salt, beating to combine.
10. Add Powdered Sugar: With mixer on low, gradually beat in 4 cups of powdered sugar. Increase speed to medium and beat until frosting is smooth. Adjust thickness with milk or more powdered sugar as needed.
11. Trim Cakes: If cake layers have domed tops, level them using a serrated knife for even stacking.
12. Assemble Cake: Place one cake layer on a cake stand or board, spread a layer of frosting evenly on top. Repeat with the second layer and frosting, then top with the third layer.
13. Final Frosting and Decoration: Cover the entire cake with the remaining frosting. Decorate with green sprinkles if desired, then serve.
14. Storage: Store uneaten cake covered in the refrigerator for up to 3 days or freeze tightly wrapped for up to 2 months.

Notes

• Ensure all ingredients, especially butter and cream cheese, are at room temperature for smooth frosting.
• If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon white vinegar or lemon juice, let it sit for 5 minutes before using.
• Adjust green food coloring intensity to your preference for a deeper or lighter green hue.
• To avoid overbaking, start checking the cake at 30 minutes; oven temperatures vary.
• When leveling the cake layers, a serrated knife or cake leveler helps achieve even tiers.
• If frosting is too thick, add milk gradually to reach desired consistency; if too thin, add more powdered sugar.
• This cake is best served at room temperature for optimal flavor and texture.
• Store leftover cake well-wrapped to maintain moisture and prevent drying.

Keywords: green velvet cake, cream cheese frosting, festive cake, green food coloring, layered cake, cocoa powder cake