Green Velvet Cake
Green Velvet Cake is the charming twist on the classic red velvet that your dessert table has been waiting for. With its eye-catching emerald hue and luscious texture, this cake is moist, fluffy, and just the right amount of sweet. Paired with a creamy ermine frosting, this holiday cake doesn’t just look festive; it truly tastes like a celebration in every bite. Perfectly suited for any special occasion, this cake is bound to impress your family and friends.
Table of Contents
I first discovered green velvet cake while scrolling through a friend’s social media feed. I was immediately drawn to its vibrant color and beautifully layered design. Once I tried making it myself, I was hooked! The whimsical nature of this cake makes it the ideal choice for birthdays, holidays, or just a random Thursday when you need a little pick-me-up. If you’re looking to step up your baking game and add a splash of color to your dessert repertoire, this recipe is for you. I am thrilled to guide you through this delicious journey!
Why You’ll Love This Recipe
- Simple & Quick: With just 45 minutes of prep and about 70 minutes of baking, you can whip up this showstopper in no time.
- Irresistible Flavor: The unique blend of flavors and the creamy ermine frosting creates a delightful balance that’ll keep you coming back for more.
- Eye-Catching Appeal: The vibrant green cake is perfect for celebrations, offering an unexpected and festive twist that’ll wow your guests.
- Flexible Serving: Ideal for parties, family gatherings, or a cozy dessert night at home – it suits every occasion!
- Diet-Friendly Options: While not inherently gluten-free or vegan, simple substitutions can be made if you need to accommodate dietary restrictions.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: This is the base of your cake, providing structure and a tender crumb. For a gluten-free option, use a 1:1 gluten-free flour blend.
- 2 tablespoons unsweetened cocoa powder: Choose a non-Dutch processed cocoa for a subtle chocolate flavor without altering color.
- 1 teaspoon baking powder: Essential for lift and fluffiness in your cake.
- 1/2 teaspoon baking soda: Also contributes to the cake’s rise and helps to react with the buttermilk for that tender texture.
- 1/2 teaspoon fine salt: A little salt enhances all the flavors without making the cake taste salty.
- 1 1/4 cups buttermilk, well shaken: The acidity of buttermilk interacts with the baking soda, ensuring a light and moist cake.
- 1 tablespoon green liquid food coloring: This gives the cake its signature hue. If you’re looking for a natural alternative, consider using matcha powder but note it will affect flavor slightly.
- 2 teaspoons pure vanilla extract: Always opt for pure over imitation for depth of flavor.
- 2 cups granulated sugar: Sweetens the cake while adding a lovely moisture.
- 1 cup (2 sticks) unsalted butter, at room temperature: Creamed with sugar, it creates a fluffy batter. Make sure it’s softened to achieve the best texture.
- 3 large eggs, lightly beaten: Eggs bind the ingredients together and contribute to the cake’s rise.
- 1/2 cup all-purpose flour (for frosting): Used to create the base of your ermine frosting, ensuring it’s creamy and smooth.
- 1 1/2 cups milk: Full-fat milk makes for a richer frosting.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature (for frosting): This will give your frosting a luscious, creamy consistency.
- 1 1/2 cups granulated sugar (for frosting): Ensures your frosting is sweet and spreadable.
- 4 teaspoons pure vanilla extract (for frosting): More vanilla means a more flavorful frosting.
- Pinch of fine salt: Striking a balance in sweetness.
- Green candies and sanding sugar for decorating: These add a fun and festive touch to your cake. Get creative with your toppings!
How to Make Green Velvet Cake
Preheat Oven: Begin by preheating your oven to 375°F. This ensures that your cake bakes evenly. While the oven is warming up, butter and line three 8-inch round pans with parchment paper so your cake layers come out effortlessly.
Mix 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 dry mixture will provide a strong foundation for your cake.
Combine Wet Ingredients: In a measuring cup, mix 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. Whisk together well, as this mixture needs to be blended before combining with other ingredients.
Cream Butter and Sugar: In the bowl of your stand mixer, cream together 1 cup unsalted butter and 2 cups granulated sugar on medium speed for about 5 minutes, until the mixture is light and fluffy. This step is crucial as it adds air, leading to a tender cake.
Incorporate Eggs: Slowly beat in 3 lightly beaten eggs. It’s important to add them one at a time to ensure they are fully integrated into the butter-sugar mixture.
Alternate Adding Ingredients: Gradually alternate adding your flour mixture and buttermilk mixture to the batter, beginning and ending with the flour mixture. Be gentle while mixing—overmixing can lead to a dense cake.
Divide and Bake: Carefully divide your batter evenly among the three prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The layers should be golden and fragrant; if they spring back when touched, they’re done! After baking, allow them to cool completely in the pans.
Prepare Frosting Base: For the ermine frosting, whisk together 1/2 cup all-purpose flour and 1/2 cup milk in a saucepan until smooth. Gradually whisk in the remaining 1 cup milk. Cook over medium heat, whisking constantly, until the mixture is thick and bubbly (about 5 minutes). Once thickened, transfer this paste to the fridge, covered with plastic wrap, to cool for 45 minutes.
Beat Butter and Sugar: In the meantime, in a clean mixing bowl, beat together 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes until light and creamy.
Combine Frosting Base: Once your flour paste is cool, beat it into the butter mixture one tablespoon at a time. This gradual incorporation will ensure a smooth texture.
Whip to Perfection: Switch to the whisk attachment and whip your frosting for about 10 minutes until it’s light, fluffy, and oh-so-creamy—definitely a labor of love!
Assemble the Cake: Now it’s time to assemble your masterpiece! Place one layer of the cake on a serving plate, spread a generous amount of frosting on top, and stack the second layer on top. Repeat this process with the third layer and finish frosting the top and sides of your cake.
Decorate and Serve: Finally, get creative with your decoration! Top with green candies and a sprinkle of sanding sugar for a festive touch. Now, stand back and admire your beautiful green velvet cake before digging in!
Storing & Reheating
To store your green velvet cake, keep it at room temperature in an airtight container for about 2-3 days. If you want to extend its freshness, refrigerate it for up to a week; ensure it’s sealed well to prevent drying out. Want to save some for later? You can freeze the unfrosted layers for up to 3 months. Just wrap each layer tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw in the refrigerator overnight and reassemble with frosting. Keep in mind that texture might slightly change after freezing, so add a touch of whipped cream to refresh it up!
Chef’s Helpful Tips
- Avoid overmixing the batter after the flour is added; it leads to a tough cake.
- Ensure your butter and eggs are at room temperature for best incorporation; this helps create a light batter.
- If your frosting seems too runny, add a little more flour to thicken it up to your liking.
- For a chocolatey twist, add more cocoa powder to the cake batter or frosting if desired!
- Make the cake layers ahead of time and frost them the day of your event to save time.
- Always sift your flour before measuring; this lightens it and gives a fluffier cake texture.
There’s truly something special about green velvet cake, with its enchanting color and soft, decadent embrace that beckons for another slice. This twist on the classic allows for creativity in decorating and flavors. Don’t hesitate to experiment with different toppings or even add a layer of whipped cream if you’re in the mood! Baking should be fun and a little adventurous, after all. So, gather your ingredients and share this delightful holiday cake with the ones you love. Trust me, they’ll be begging for seconds!
Recipe FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers one or two days in advance. Just be sure to wrap them tightly in plastic wrap and store them in the refrigerator. Wait to frost until the day you’re ready to serve to keep the frosting fresh and fluffy.
What if I don’t have buttermilk?
You can create a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it curdles before using it in your recipe. This gives similar acidity that’s essential for the cake’s texture.
How do I get vibrant green color without artificial coloring?
If you prefer a natural alternative, try using matcha powder, but keep in mind it will give a different flavor profile. Note that you won’t achieve the same vibrant green, but it will add a fun flavor twist.
Can I modify the frosting to be cream cheese frosting instead?
Certainly! If you’re a fan of cream cheese frosting, you can substitute the ermine frosting with your favorite cream cheese recipe. Just be sure to adjust the sweetness to your taste. Enjoy the delightful tang that cream cheese brings to this rich dessert!
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📖 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 & Appetizers
- Method: Baking
- Cuisine: American
Description
This Green Velvet Cake offers a unique color and flavor, making it a fun and delicious dessert for any occasion. Made with buttermilk and a touch of cocoa, it’s incredibly simple to prepare and perfect for celebrations or everyday treats.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 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. Prepare three 8-inch round pans by buttering and lining them with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, blend buttermilk, green food coloring, and vanilla extract.
- In a mixing bowl, cream together 1 cup of butter and 2 cups of sugar until fluffy, about 5 minutes.
- Gradually add the eggs and beat until combined.
- Alternately add the dry mixture and buttermilk mixture to the batter, starting and ending with the flour mixture.
- Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean. Remove and let cool completely.
- For the frosting, whisk together 1/2 cup of flour and 1/2 cup of milk in a saucepan to form a paste. Add the remaining milk and cook over medium heat, stirring constantly until thickened, about 5 minutes.
- Cool the frosting base in the refrigerator for 45 minutes.
- Cream together 1 1/2 cups of butter and 1 1/2 cups of sugar until light and fluffy, about 5 minutes.
- Add the cooled flour mixture one tablespoon at a time, mixing well after each addition.
- Switch to a whisk attachment and whip the frosting for 10 minutes until it reaches a light and fluffy consistency.
- Layer the cooled cake by frosting in between each layer and covering the outside.
Notes
For best results, ensure that all ingredients are at room temperature before beginning.
Decorate the cake with green candies and sanding sugar for a festive touch during special occasions.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 45g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
