Description
This Green Velvet Cake offers a unique twist with its irresistible flavor and vibrant color. Made with simple ingredients, it’s perfect for special occasions or a cozy gathering.
Ingredients
Scale
- 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 prepare three 8-inch round pans with butter and parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the buttermilk, green food coloring, and vanilla in a measuring cup.
- In a mixer, cream together 1 cup of butter and 2 cups of sugar for about 5 minutes until fluffy.
- Gradually add the eggs into the butter mixture, beating well after each addition.
- Alternately mix in the flour mixture and the buttermilk mixture into the batter, starting and ending with the flour mixture.
- Divide the cake batter evenly among the prepared pans and bake for 20-25 minutes. Allow the cakes to cool completely.
- For the frosting, whisk 1/2 cup of flour into 1/2 cup of milk in a saucepan until a paste forms. Gradually whisk in the remaining milk and cook over medium heat, stirring constantly until thickened (about 5 minutes).
- Refrigerate the frosting base for 45 minutes, covering the surface with plastic wrap.
- In a mixing bowl, beat 1 1/2 cups of butter with 1 1/2 cups of sugar for around 5 minutes until light and fluffy.
- Slowly incorporate the cooled flour paste into the butter mixture, one tablespoon at a time, while continuing to beat.
- Change to a whisk attachment and whip for an additional 10 minutes until light and airy.
- Assemble the cake by frosting between the layers and spreading frosting on the outside.
Notes
For best results, ensure butter is at room temperature before creaming with sugar.
Adding the green food coloring gradually allows for control over the final color intensity of the cake.
Ensure the cakes are completely cool before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 39g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg