Green Velvet Cake is one of those delightful desserts that can instantly elevate any occasion. A sibling to the more traditional red velvet cake, its lush green hue gives it a unique charm that’s perfect for holidays or special celebrations. The cake itself boasts a velvety texture, rich flavor from a hint of cocoa, and a beautifully creamy ermine frosting. Every slice is both a feast for the eyes and a treat for the taste buds, making it a fantastic addition to your baking repertoire.

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 remember the first time I made this vibrant cake; it was for a close friend’s birthday. Standing in the kitchen, I was a little skeptical about the color. However, as the layers baked and filled my home with their sweet aroma, I knew I was onto something special. It was an instant hit at the party, with everyone savoring not only the texture but also the subtle flavor that makes this cake stand out from any store-bought version. Trust me, once you try this homemade Green Velvet Cake with its melt-in-your-mouth frosting, you’ll want to bake it time and again.

Why You’ll Love This Recipe

Simple & Quick: With just about 45 minutes of prep and a little baking time, you’ll have a stunning cake ready to impress.
Irresistible Flavor: The combination of rich butter and a touch of cocoa creates a decadent flavor that’s hard to resist.
Eye-Catching Appeal: The vibrant green color makes it a show-stopper at any gathering, adding a festive touch.
Flexible Serving: Perfect for birthdays, holidays, or any celebration where you want to delight your guests.
Diet-Friendly Options: Easily adaptable by using gluten-free flour or alternative milks to suit dietary needs.

Ingredients You’ll Need

2 1/2 cups all-purpose flour: This forms the cake’s structure; use a good quality brand for best results.
2 tablespoons unsweetened cocoa powder (not Dutch process): A hint of chocolate enhances the flavor without overwhelming the cake.
1 teaspoon baking powder: Essential for leavening, ensuring your cake rises perfectly.
1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb.
1/2 teaspoon fine salt: Balances the sweetness and enhances other flavors.
1 1/4 cups buttermilk, well shaken: Adds moisture and richness, making the cake tender; if unavailable, use a milk and lemon juice mixture as a substitute.
1 tablespoon green liquid food coloring: This is what makes your cake fabulously green! Adjust the amount for a deeper shade.
2 teaspoons pure vanilla extract: A must for enhancing the overall flavor.
2 cups granulated sugar: Sweetens the batter while contributing to its moistness.
1 cup (2 sticks) unsalted butter, at room temperature: Creates a rich, velvety texture; ensure it’s softened for easier mixing.
3 large eggs, lightly beaten: Helps bind the ingredients and contributes to the cake’s lightness.
1/2 cup all-purpose flour (for frosting): Acts as a thickener in the ermine frosting, giving it that signature creamy texture.
1 1/2 cups milk: Used in the frosting; whole milk is ideal for creaminess.
1 1/2 cups (3 sticks) unsalted butter, at room temperature (for frosting): This is the base for your frosting; again, ensure it’s softened.
1 1/2 cups granulated sugar (for frosting): Sweetens the frosting; adjust to taste if desired.
4 teaspoons pure vanilla extract (for frosting): Adds incredible flavor to the creamy goodness.
Pinch fine salt: Enhances flavor in the frosting as well.
Green candies and sanding sugar for decorating: This adds the final touch of fun, making your cake even more festive and delightful.

How to Make Green Velvet Cake

Preheat Oven: Start by preheating your oven to 375°F. While the oven heats, butter and parchment-line three 8-inch round pans to ensure easy release after baking.

Whisk Dry Ingredients: In a medium 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 will combine the leavening agents with the flour evenly.

Combine Buttermilk Mixture: In a measuring cup, mix together 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. This will give your cake both moisture and that vibrant hue.

Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups granulated sugar for about 5 minutes until the mixture is fluffy and light. This is crucial for creating a tender texture.

Incorporate Eggs: Slowly beat in 3 lightly beaten eggs into the butter mixture, mixing until fully combined. The eggs provide structure and stability to the cake.

Alternate Adding Ingredients: Gradually alternate adding the flour mixture and the buttermilk mixture to the batter. Start and end with the flour mixture, ensuring everything is well mixed without over-beating.

Divide and Bake: Once your batter is smooth, evenly divide it into the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean, with edges just starting to turn golden.

Cool Layers: After baking, allow the cake layers to cool completely in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Prepare Frosting Base: For the ermine frosting, whisk together 1/2 cup of flour and 1/2 cup of milk in a saucepan to create a paste. Whisking in the remaining 1 cup of milk, cook over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Let it cool slightly, and cover with plastic wrap, pressing it onto the surface to prevent a skin from forming.

Mix the Frosting: In a large mixing bowl, beat together 1 1/2 cups of room temperature butter and 1 1/2 cups granulated sugar for 5 minutes until light and fluffy. Add the cooled flour paste one tablespoon at a time while mixing.

Whip for Texture: Change to a whisk attachment and continue to whip the frosting for an additional 10 minutes, until it’s airy and fluffy. This is what gives your frosting that lovely texture.

Assemble the Cake: To assemble, place one layer of cake on your serving plate, spreading a generous amount of frosting in between layers and completely covering the outside. Use a spatula to create smooth edges or a swirl design for a lovely finish.

Storing & Reheating

Store any leftover Green Velvet Cake at room temperature for up to 3 days, wrapped tightly in plastic wrap. For extended freshness, refrigerate the cake in an airtight container for up to a week. If you want to enjoy it later, you can freeze it for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and warm slices in the microwave for about 15-20 seconds for a just-baked taste. Keep in mind that the frosting may lose a bit of its original fluffiness upon freezing, but a quick re-whip can revive it nicely!

Chef’s Helpful Tips

Ensure all your ingredients, especially the butter and eggs, are at room temperature for better mixing and texture.
Don’t over-mix the batter once you add the flour to prevent a dense cake.
If your frosting is too thick, add a splash of milk until the desired consistency is reached, while if it’s too thin, a bit more powdered sugar can help.
Consider using a cake leveler to trim the cakes if they are domed on top for a more polished appearance.
The flavors develop beautifully overnight, so if you can, make it a day ahead!

There’s something undeniably special about making and sharing a beautiful cake like Green Velvet Cake. Not only does it brighten any table with its cheerful color, but it also pleases the palate with its rich flavors and soft texture. Don’t shy away from experimenting with decoration – making the cake uniquely yours adds to the joy of baking. Embrace your baking adventure and enjoy every mouthwatering bite!

Recipe FAQs

Can I make Green Velvet Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature, or refrigerate for up to a week. Frost just before serving for the best texture!

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, make a quick substitute using 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly.

How do I store leftover cake?

Store leftover cake at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months.

Can I use other food coloring?

Yes, you can use gel food coloring instead of liquid. However, be mindful of the amount, as gel colors are more concentrated, and you might need less for the same vibrancy!

More CAKES Recipes

Green Velvet Cupcakes | St Patrick’s Day Cupcake Recipe

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Green Velvet Cake

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Author: Peter
Prep Time: 45 minutes
Cook Time: 70 minutes
Total Time: 1 hour 55 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Green Velvet Cake features a unique flavor and vibrant color, combining the richness of cocoa with the tartness of buttermilk. Perfect for celebrations!

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

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Instructions

Preheat the oven to 375°F. Butter and line three 8-inch round pans with parchment paper.
In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine salt.
In a measuring cup, mix well-shaken buttermilk, green food coloring, and pure vanilla extract.
In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar for 5 minutes until fluffy.
Slowly incorporate the lightly beaten eggs into the butter-sugar mixture.
Alternately add the flour mixture and buttermilk mixture to the batter, starting and ending with the flour.
Divide the batter among the prepared pans and bake for 20 to 25 minutes. Allow to cool completely.
For the frosting, whisk 1/2 cup of all-purpose flour with 1/2 cup of milk to create a paste in a saucepan. Gradually whisk in the remaining milk.
Cook over medium heat, stirring constantly, until thickened, about 5 minutes.
Cool the frosting base in the refrigerator for 45 minutes, covering the surface with plastic wrap.
In another mixing bowl, beat together 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for 5 minutes.
Add the cooled flour paste one tablespoon at a time while mixing.
Switch to a whisk attachment and whip for 10 minutes until the frosting is light and fluffy.
Assemble the cake by frosting between the layers and on the exterior.

Notes

Make sure to use buttermilk for the best flavor and texture.
You can adjust the amount of green food coloring to achieve your desired shade of green.
Garnish with green candies and sanding sugar for an attractive finish.