Green Velvet Cake (Printable Version)
Vibrant green layers with subtle cocoa flavor, topped with luscious cream cheese frosting for a stunning festive dessert.
# 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
# How-To:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat sugar and oil in a large bowl until combined. Add eggs one at a time, mixing well after each addition.
04 - Stir in buttermilk, vanilla extract, vinegar, and green food coloring. Whisk until mixture is evenly green.
05 - Add dry ingredients to wet ingredients in two batches, mixing just until incorporated.
06 - Divide batter evenly between prepared cake pans.
07 - Bake for 28–32 minutes, or until a toothpick inserted in center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat cream cheese and butter until smooth and fluffy. Add powdered sugar, vanilla, and salt; beat until light and creamy.
10 - Place one cake layer on serving plate. Spread frosting over top. Place second layer on top and frost entire cake. Decorate with green sprinkles or cake crumbs if desired.
# Expert Tips:
01 -
- The green color feels festive without relying on heavy mint flavor that some people find polarizing
- That tender velvet texture stays moist for days, unlike some cakes that dry out overnight
02 -
- Gel food coloring is essential here. Liquid coloring would require adding so much that it would throw off your batter ratios completely.
- The vinegar might seem unusual, but it's the secret ingredient that gives red velvet (and now green velvet) its signature tender crumb.
03 -
- Room temperature ingredients are your best friend in this recipe. Cold ingredients can cause the batter to separate or seize, especially when mixing the oil and sugar.
- Measure your flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly, which can add up to 25% more flour than intended.