Name: Green Velvet Cake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: American
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

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Green Velvet Cake is a stunning twist on the classic red velvet that’s become a crowd favorite. With its vibrant hue and velvety crumb, this cake is sure to catch the eye of anyone who lays their eyes on it. The luscious layers, adorned with rich ermine frosting, create a dessert that not only looks good but tastes delightful. Perfect for festive occasions or family gatherings, this cake brings joy to every celebration, and I can’t wait to share with you how to bring this vibrant treat to your kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Green Velvet Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Green Velvet Cake

I still remember the first time I made Green Velvet Cake. As I poured the green batter into the pans, the excitement was palpable. The aroma that filled my kitchen as it baked was simply heavenly. Once it was frosted and garnished with cheerful green candies, it was hard to resist taking a slice before our guests arrived. Whether you’re new to baking or a seasoned pro, this cake is an easy, budget-friendly way to impress friends and family. Trust me; once you make this vibrant green delight, you’ll be looking for excuses to whip it up again!

Why You’ll Love This Recipe

Simple & Quick: Just 45 minutes of prep time and about an hour of baking—perfect for a weekday treat!
Irresistible Flavor: The balanced sweetness and tender crumb will have you reaching for seconds before you even finish your first slice.
Eye-Catching Appeal: This cake is strikingly beautiful, making it a real centerpiece for any occasion.
Flexible Serving: Wonderful for birthdays, holidays, or just a weekend treat to share with friends over coffee.
Diet-Friendly Options: Easily adjust the recipe for gluten-free flour or use dairy-free substitutes to fit dietary needs.

Ingredients You’ll Need

2 1/2 cups all-purpose flour: This gives structure to the cake. For a lighter texture, consider using cake flour.
2 tablespoons unsweetened cocoa powder: Be sure to use natural cocoa powder for the right flavor; avoid Dutch-process as it doesn’t behave the same way in recipes.
1 teaspoon baking powder: This helps the cake rise and gives it a fluffy texture.
1/2 teaspoon baking soda: Aiding in leavening, it works alongside the baking powder for that perfect lift.
1/2 teaspoon fine salt: Enhances all the sweeter notes in your cake.
1 1/4 cups buttermilk, well shaken: The acidity in buttermilk helps create tenderness. If you don’t have buttermilk, a mixture of milk and vinegar works.
1 tablespoon green liquid food coloring: This is essential to achieve the signature green hue. Gel food coloring can also be used for a more vibrant look.
2 teaspoons pure vanilla extract: A splash of vanilla rounds out the flavors beautifully.
2 cups granulated sugar: Adds sweetness and contributes to the moist texture.
1 cup (2 sticks) unsalted butter, at room temperature: Fat from the butter gives richness; be sure it’s at room temperature for easy creaming.
3 large eggs, lightly beaten: Eggs bind the ingredients and help to bring moisture.
1/2 cup all-purpose flour (for frosting): Used to thicken the frosting, it gives a creamy texture.
1 1/2 cups milk: Fresh whole milk will yield the best results for a creamy frosting.
1 1/2 cups (3 sticks) unsalted butter, at room temperature (for frosting): Again, this adds richness to your frosting.
1 1/2 cups granulated sugar (for frosting): Mixes in to create that classic sweet ermine frosting we adore.
4 teaspoons pure vanilla extract (for frosting): Ensures that the frosting has the perfect flavor with every bite.
Pinch fine salt: Just a touch balances the sweetness of the frosting.
Green candies and sanding sugar for decorating: These add a final festive touch to your delicious creation.

How to Make Green Velvet Cake

Preheat the Oven: Start by preheating your oven to 375°F. Butter and parchment-line three 8-inch round cake pans to ensure your cakes come out perfectly without sticking.

Whisk the Dry Ingredients: In a large 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 helps to evenly distribute the leavening agents, ensuring your cake rises beautifully.

Mix the Wet Ingredients: In a measuring cup, combine 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. Give it a good shake to mix, and set aside while you prepare the batter.

Cream the Butter and Sugar: In your stand mixer, beat 1 cup unsalted butter and 2 cups granulated sugar together for about 5 minutes, or until the mixture is light and fluffy. This step is crucial for a textured crumb that is airy and delightful.

Incorporate the Eggs: Slowly add in the 3 lightly beaten eggs, mixing just until fully incorporated. Avoid over-mixing, as you want to keep that fluffy texture intact.

Combine Dry and Wet Mixtures: Gradually alternate adding your flour mixture and the buttermilk mixture to the batter, starting and ending with the flour mixture. Mix on low speed to prevent overworking the batter; you want it combined, not aerated.

Bake the Cake: Divide the batter equally among the three prepared cake pans. Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges will be lightly golden, tantalizing your senses.

Let It Cool: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to wire racks. Make sure they’re completely cool before frosting—patience is key here!

Prepare the Frosting: In a medium saucepan, whisk 1/2 cup all-purpose flour into 1/2 cup milk to form a paste. Stir in the remaining 1 cup of milk. Cook over medium heat, whisking constantly until the mixture thickens (about 5 minutes). Allow this mixture to cool in the fridge for 45 minutes, laying plastic wrap over the surface to prevent a skin from forming.

Cream the Butter and Sugar for Frosting: In a stand mixer fitted with the paddle attachment, beat together 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes until it’s light and fluffy.

Combine the Frosting Base: Once the flour paste has cooled, add it one tablespoon at a time while continuing to beat the butter-sugar mixture. This allows for a smooth incorporation without clumps.

Whip the Frosting: Switch to the whisk attachment and whip the combined frosting for about 10 minutes, or until it becomes light and fluffy. The color should deepen to a brilliant white.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter and frost the top. Repeat with the second layer, and then spread frosting over the top and sides of the cake. Use any remaining frosting to create beautiful swirls.

Decorate: For a festive touch, sprinkle green candies and sanding sugar over the frosting to finish the cake with a pop of charm.

Storing & Reheating

Keep your Green Velvet Cake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, refrigerate it for up to a week. Wrap slices tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy again, simply thaw overnight in the refrigerator and bring to room temperature before serving. The flavor may mellow, but a quick rewhip on the frosting can revive its lusciousness.

Chef’s Helpful Tips

Always ensure your butter is at room temperature to allow for easy creaming with sugar, which builds air into your batter.
For the fluffiest cake, don’t over-mix the batter once the flour is added; stop mixing as soon as you see no dry streaks.
If your cake seems dense, it might be due to overmeasuring the flour; use the spoon-and-level method for accuracy.
Don’t skip letting the flour paste cool; this ensures your frosting has that perfect creamy consistency without melting the butter.
For a fun twist, consider adding a splash of almond extract to either the cake or frosting for an unexpected flavor boost.

Green Velvet Cake is not just a treat; it’s an experience. Each slice presents a stunning visual, and the flavor? Oh, it’s a delightful combination of sweetness and subtle cocoa undertones! It’s a wonderful addition to your baking repertoire for holiday gatherings, celebrations, or a creative dessert any day of the week. Feel free to experiment with flavors or decorations—personalize it to make it uniquely yours. Dive into this delicious creation, and enjoy each moment spent savoring it!

Recipe FAQs

Can I use a different type of food coloring?

Absolutely! While green is classic for this cake, you can experiment with any color liquid or gel food color. Just be mindful that the shade achieved will depend on how much you use.

How can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free blend. Look for a specifically formulated blend that includes xanthan gum for the best texture.

What’s the difference between ermine frosting and regular buttercream?

Ermine frosting, also known as flour frosting, has a unique texture and flavor profile that’s lighter and less sweet than regular buttercream. It’s made by cooking flour and milk together to create a paste, which gives it a creamy consistency and a less sugary taste.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. You can also make the frosting ahead and refrigerate it. Just remember to bring both back to room temperature before assembling!