Green Velvet Cake
Green Velvet Cake is a beautiful twist on the classic red velvet option, offering a stunning deep green hue that’s both enticing and unique. The velvety texture of the cake is complemented by a light and creamy ermine frosting, providing a delightful contrast that just melts in your mouth. This cake is perfect for celebrations, holidays, or simply to satisfy your cake cravings. The subtle chocolate flavor adds depth without overwhelming the palate, making each bite a memorable one.
Table of Contents
When I first discovered Green Velvet Cake, I was captivated by its playful appearance. It became an instant favorite in my family, especially during festive occasions. There’s something enchanting about slicing into this vibrant cake – the way it catches the eye and draws you in is simply irresistible. Why not whip this up for your next gathering? I guarantee it’ll be the centerpiece of sweet conversations and delighted expressions.
Why You’ll Love This Recipe
- Simple & Quick: This Green Velvet Cake comes together in just 45 minutes of prep time, making it an easy showstopper for any occasion.
- Irresistible Flavor: Its moist, tender texture coupled with a hint of chocolate gives a rich taste that everyone will adore.
- Eye-Catching Appeal: Who can resist a gorgeous green cake? It’s perfect for holidays or themed parties, instantly elevating your dessert table.
- Flexible Serving: Whether it’s a birthday party or a holiday dinner, this cake adapts beautifully to any celebration.
- Diet-Friendly Options: Easy to tweak for gluten-free or dairy-free variations if your guests have dietary preferences.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: Essential for structure, it gives this cake its delightfully tender crumb. You may use cake flour for an even lighter texture.
- 2 tablespoons unsweetened cocoa powder: Not Dutch-processed, this ingredient adds subtle chocolate notes to balance the sweetness.
- 1 teaspoon baking powder: This will help the cake rise beautifully, creating a fluffy interior.
- 1/2 teaspoon baking soda: It aids in the leavening process, maximizing the cake’s height.
- 1/2 teaspoon fine salt: A pinch enhances the overall flavors and balances sweetness.
- 1 1/4 cups buttermilk, well shaken: Adds tanginess that enriches flavor and keeps the cake moist. You can substitute with homemade buttermilk using milk and vinegar.
- 1 tablespoon green liquid food coloring: The star of the show! This gives the cake its signature green hue. Feel free to adjust the amount based on your preferred vibrancy.
- 2 teaspoons pure vanilla extract: Adds a lovely backnote of flavor that complements the other ingredients.
- 2 cups granulated sugar: For sweetening! Always use fine granulated sugar for the best texture.
- 1 cup (2 sticks) unsalted butter, at room temperature: This helps create a tender and rich crumb. Make sure it’s softened for easy creaming.
- 3 large eggs, lightly beaten: They add moisture and stability, contributing to the cake’s texture.
- 1/2 cup all-purpose flour (for frosting): This will form the base of the ermine frosting, yielding a creamy, smooth texture.
- 1 1/2 cups milk: Creates a silky frosting and enhances flavor. Full-fat milk or whole milk is preferable for extra creaminess.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature: The key to creating a luscious frosting, providing both structure and flavor.
- 1 1/2 cups granulated sugar (for frosting): Sweetens the frosting, balancing the richness of the butter.
- 4 teaspoons pure vanilla extract (for frosting): It enhances the frosting’s flavor, making it aromatic and delightful.
- Pinch fine salt: Just a touch helps elevate the sweetness in the frosting.
- Green candies and sanding sugar for decorating: These add a fun visual touch! Feel free to get creative with your decorations.
How to Make Green Velvet Cake
Preheat and Prepare Pans: Start by preheating your oven to 375°F. Butter and parchment-line three 8-inch round pans. This ensures easy release of the cakes once baked, preventing any disastrous sticking.
Whisk Dry Ingredients: In a large 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 step is crucial for evenly distributing the leavening agents and ensuring a consistent texture.
Mix Wet Ingredients: In a measuring cup, combine 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. This colorful mixture will transform your cake batter into a vibrant delight!
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together 1 cup unsalted butter and 2 cups granulated sugar for about 5 minutes until fluffy and pale. This incorporates air into the mixture, vital for a light cake.
Incorporate Eggs: Slowly beat in 3 large eggs into the butter-sugar mixture. Ensure they are well incorporated before moving on, creating a homogenous batter that bakes evenly.
Alternate Ingredients: Gradually add the flour mixture and the buttermilk mixture to the batter, beginning and ending with the flour mixture. This method prevents lumps and ensures the batter is well combined.
Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Be patient and allow the cakes to cool completely in their pans.
Make the Frosting Base: For the frosting, whisk together 1/2 cup all-purpose flour with 1/2 cup milk in a saucepan over medium heat. Stir constantly until the mixture becomes very thick and resembles a paste (about 5 minutes). This is key – you want it to become a roux that provides a creamy consistency once finished.
Cool the Frosting Base: Once thick, cool the flour mixture in the fridge for about 45 minutes, covering it with plastic wrap directly on the surface to prevent a skin from forming.
Beat Butter and Sugar: In the stand mixer, beat together 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar for another 5 minutes until fluffy and light. The longer you beat, the airier your frosting will be.
Combine and Whip Frosting: Gradually incorporate the cooled flour paste, adding it one tablespoon at a time while continuing to beat. Once all is combined, switch to a whisk attachment and whip for about 10 minutes, resulting in a light, fluffy frosting.
Assemble the Cake: Now for the fun part! Place one layer of cake on a serving plate, spread a generous layer of frosting over the top, and repeat for the second layer. Top with the third layer and frost the top and sides of the cake as evenly as possible. Don’t worry if it’s not perfect—frosting is an art that gets better with practice!
Storing & Reheating
Green Velvet Cake can be stored at room temperature for up to three days, but it’s best kept refrigerated for longer freshness. Store it in an airtight container to maintain moisture. If you’d like to freeze leftover slices, wrap them tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. To enjoy again, thaw in the fridge overnight and allow to come to room temperature before serving. The frosting may firm up, so a quick 10-second microwave zap can help restore that lovely, creamy texture.
Chef’s Helpful Tips
- To avoid a gummy texture, ensure your unsalted butter is at room temperature but not melted.
- Always measure your flour correctly by spooning it into a measuring cup and leveling it off with a knife to avoid an overly dense cake.
- If the frosting seems too thick after beating, you can incorporate a little milk at room temperature to achieve your desired consistency.
- To enhance flavor, consider adding a sprinkle of cinnamon or espresso powder in the cake batter for complexity.
- Make ahead by baking and frosting the cake the day before; this will actually enhance the flavor as it sits.
- For a more dramatic presentation, top with fresh fruit or a sprinkle of edible glitter for a festive occasion.
While this recipe for Green Velvet Cake is delightful in its own right, don’t hesitate to experiment with different flavor combinations or colorful decorations. Embrace the process, enjoy the baking journey, and create memories in your kitchen. This velvety treat is more than just a dessert—it’s an expression of creativity and culinary joy.
Recipe FAQs
How does Green Velvet Cake differ from Red Velvet Cake?
Green Velvet Cake is essentially a flavor variation of Red Velvet Cake, with the primary distinction being the color. While red velvet uses red food coloring, the green version creates a vibrant green hue, giving it a fresh twist without compromising on taste.
Can I make this cake gluten-free?
Yes, you can easily adapt this recipe! Substitute the all-purpose flour with a gluten-free blend that is designed for baking. Be sure to check that all other ingredients are gluten-free as well for a safe and scrumptious dessert.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens—it’s a quick fix and works beautifully in baked goods!
How do I achieve a really vibrant green color?
To achieve that standout green color, use high-quality green liquid food coloring. Remember, start with 1 tablespoon, then adjust to your liking; you can always add more for a deeper hue.
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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
- Method: Baking
- Cuisine: American
Description
This Green Velvet Cake features a unique color and an irresistible flavor! With its simple prep and a delightful frosting, it’s the perfect showstopper for any occasion.
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
Instructions
- Preheat the oven to 375°F. Prepare three 8-inch round pans by buttering and lining with parchment.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, combine the buttermilk, green food coloring, and vanilla extract.
- In a mixing bowl, cream together 1 cup of butter and 2 cups of sugar for about 5 minutes until fluffy.
- Gradually beat in the eggs until well incorporated.
- Alternately add the flour mixture and buttermilk mixture to the batter, starting and ending with the flour mixture.
- Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, whisk together 1/2 cup flour with 1/2 cup milk in a saucepan to form a paste, then stir in the remaining milk.
- Cook over medium heat, whisking continuously until the mixture thickens, about 5 minutes.
- Cover the frosting base with plastic wrap and chill in the refrigerator for 45 minutes.
- Cream together 1 1/2 cups of butter and 1 1/2 cups of sugar for 5 minutes until light and fluffy.
- Add the cooled flour paste one tablespoon at a time while beating until fully incorporated.
- Switch to the whisk attachment and whip for another 10 minutes until the frosting is light and fluffy.
- Assemble the cake by spreading frosting between the layers and on the outer surface.
Notes
Ensure all ingredients are at room temperature for best results.
The color intensity may vary based on the brand of food coloring used, feel free to adjust as needed.
Store leftover cake in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
