Description
This vibrant Green Velvet Cake is a delightful twist on the classic red velvet, featuring rich cocoa and a striking green color. Moist and tender, it’s perfect for festive occasions or whenever you want a unique dessert. Topped with a smooth and creamy homemade cream cheese frosting, this cake offers a perfect balance of flavors and textures.
Ingredients
Scale
CAKE
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla extract
- 1 oz green food coloring
CREAM CHEESE FROSTING
- 1 package (8 oz) softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1 bag (2 lb) powdered sugar
- Milk as needed to adjust consistency
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cake.
- Prepare Pans: Grease your cake pans, muffin tins, or whoopie pie pans depending on your preferred baking method to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, lightly whisk the eggs. Add the oil, buttermilk, vinegar, and vanilla extract, whisking until well combined. Stir in the green food coloring and set aside.
- Combine Dry Ingredients: In a separate large mixing bowl, thoroughly stir the all-purpose flour, sugar, cocoa powder, salt, and baking soda to evenly distribute all components.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Use a mixer on medium-high speed to blend everything together for about 1 to 2 minutes until smooth and fully combined.
- Pour Batter into Pans: Divide the batter into your prepared pans or cupcake tins evenly.
- Bake: Bake based on the pan or tin used: for one 8-inch cake pan, bake approximately 22 minutes; for regular-size cupcakes, bake about 16 minutes; for mini cupcakes or whoopie pie pans, bake about 13 minutes. Check doneness with a toothpick inserted in the center, which should come out clean.
- Make Frosting: In a bowl, cream together the softened cream cheese, softened butter, and vanilla extract until smooth and well combined.
- Add Powdered Sugar: Gradually mix in powdered sugar, continuing to blend the frosting. Add milk a little at a time until the frosting achieves your desired consistency for spreading or piping.
- Frost and Store: Once the cake or cupcakes have cooled completely, frost them generously. Store the finished cake or cupcakes in the refrigerator to maintain freshness.
Notes
- Recipe adapted from Bakerella.
- Servings yield 1 standard 8-inch layer cake or 24 cupcakes.
- Baking times vary depending on pan size and shape; monitor closely for best results.
- Green food coloring amount can be adjusted if a lighter or darker color is preferred.
- Keep frosted cake or cupcakes refrigerated to maintain cream cheese frosting freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake) or 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
