Green Velvet Cake
Green Velvet Cake is a delightful twist on the classic red velvet cake, with its rich, emerald color and velvety texture. This dessert combines the distinct flavors of cocoa and buttermilk, creating a moist and tender cake that everyone will love. The beauty of this cake lies not only in its stunning appearance but also in the sweet, buttery taste that pairs perfectly with the creamy ermine frosting. Whether you’re celebrating a holiday or hosting a casual gathering, this cake becomes the star of the show.
Table of Contents
My first encounter with Green Velvet Cake was at a cozy family gathering where the vibrant green layers caught my eye. I couldn’t resist sneaking a piece, and it quickly became one of my go-to recipes for special occasions. If you’re looking for a cake that impresses visually and offers delightful flavors, you’re in for a treat. Trust me, your friends and family are going to ask for seconds!
Why You’ll Love This Recipe
- Simple & Quick: With just 45 minutes of prep and 70 minutes of bake time, this cake comes together easily.
- Irresistible Flavor: The combination of buttermilk and cocoa creates a soft texture that melts in your mouth.
- Eye-Catching Appeal: Bright green layers topped with white ermine frosting make for a show-stopping dessert.
- Flexible Serving: Perfect for birthdays, holidays, or as a sweet snack, this cake suits any occasion.
- Diet-Friendly Options: You can adapt this recipe to be gluten-free or dairy-free with some substitutions.
Ingredients You’ll Need
- 2 ½ cups all-purpose flour: Essential for structure, provides the cake’s base. Use a gluten-free blend for a gluten-free version.
- 2 tablespoons unsweetened cocoa powder: Not Dutch-processed, it adds a subtle chocolate flavor without overwhelming the green hue.
- 1 teaspoon baking powder: A must for leavening, helping the cake rise to perfection.
- ½ teaspoon baking soda: Enhances the leavening process, ensuring a fluffy texture.
- ½ teaspoon fine salt: Balances sweetness and enhances overall flavor.
- 1 ¼ cups buttermilk: This adds moisture and a nice tang to the cake. If you don’t have buttermilk, use milk with a splash of vinegar or lemon juice.
- 1 tablespoon green liquid food coloring: Creates that vibrant emerald green color. Be cautious not to add too much, as it can affect the flavor.
- 2 teaspoons pure vanilla extract: Adds depth and a lovely aroma to the cake.
- 2 cups granulated sugar: Sweetens the cake and contributes to its fine crumb.
- 1 cup (2 sticks) unsalted butter, at room temperature: Incorporates air when creamed, giving the cake a light texture.
- 3 large eggs, lightly beaten: Provides moisture and structure to the cake.
- ½ cup all-purpose flour (for frosting): Used in the frosting to create a creamy texture.
- 1 ½ cups milk: Makes the frosting smooth and helps it reach the perfect consistency.
- 1 ½ cups (3 sticks) unsalted butter, at room temperature (for frosting): The base of the ermine frosting; ensures a rich, buttery taste.
- 1 ½ cups granulated sugar (for frosting): Sweetens the frosting, giving it a delightful flavor.
- 4 teaspoons pure vanilla extract (for frosting): Enhances the overall taste of the frosting.
- Pinch of fine salt: Balances the sweetness in the frosting.
- Green candies and sanding sugar for decorating: Optional, but they add a festive touch to the finished cake.
How to Make Green Velvet Cake
Preheat the Oven: Start by preheating your oven to 375°F. Butter and parchment-line three 8-inch round pans. This will ensure the cakes come out easily and maintain their shape.
Whisk Dry Ingredients: In a mixing bowl, whisk together 2 ½ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine salt. This helps to evenly distribute the leavening agents throughout the flour.
Mix Wet Ingredients: In a measuring cup, mix 1 ¼ cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. Be sure to shake the buttermilk well before measuring. This mixture adds flavor and moisture to the cake batter.
Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar for about 5 minutes until the mixture is light and fluffy. This step is crucial for incorporating air, which helps create a light cake texture.
Beat in Eggs: Slowly beat in 3 large eggs that have been lightly beaten. Mix until well combined, which will help bind the ingredients together.
Combine Mixtures: Gradually add the dry flour mixture and the buttermilk mixture alternately to the batter, starting and ending with the flour mixture. This helps to keep the batter from getting too dense and ensures an even texture.
Divide and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden around the edges and spring back when lightly touched.
Cool Completely: Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Cooling is essential for easy frosting application.
Prepare the Frosting Base: To make the ermine frosting, whisk ½ cup flour into ½ cup milk in a saucepan until it forms a smooth paste. Then whisk in 1 ½ cups of milk. Cook over medium heat, continuing to whisk constantly until the mixture thickens, about 5 minutes. This creates a custard-like base that gives the frosting its unique texture.
Cool the Frosting Base: Transfer the thickened mixture to the refrigerator and allow it to cool for about 45 minutes, until completely chilled. Cover it with plastic wrap directly on the surface to prevent a skin from forming.
Beat the Frosting: In a mixing bowl, beat 1 ½ cups (3 sticks) unsalted butter and 1 ½ cups granulated sugar together for about 5 minutes until smooth and creamy. Slowly add the cooled flour paste, one tablespoon at a time, while continuing to beat. This gradual incorporation ensures the frosting remains smooth.
Whip for Fluffiness: Switch to the whisk attachment and whip the frosting on high speed for about 10 minutes until it is light, fluffy, and significantly increased in volume. This process creates that beautiful texture we love!
Assemble the Cake: Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous amount of ermine frosting between the layers and then frost the top and sides of the entire cake. Finish it off with some green candies and sanding sugar for a decorative touch.
Storing & Reheating
If you have any leftover Green Velvet Cake (which is rare!), store it in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week in a tightly sealed container. You can also freeze the cake for up to 3 months – just wrap each layer or the assembled cake in plastic wrap and aluminum foil. When you’re ready to enjoy it again, thaw it at room temperature or reheat slices briefly in the microwave for a few seconds. Note that the texture may change slightly, but a touch of fresh frosting will refresh its flavor.
Chef’s Helpful Tips
- Make sure your unsalted butter and eggs are at room temperature before starting. This helps them blend more easily into the batter.
- Avoid overmixing the batter once you’ve added the dry ingredients. This will keep your cake tender and light.
- If the frosting feels too thick after beating, you can thin it out with a splash of milk until you reach your desired consistency.
- Keep an eye on the edges of the cake while baking. If they start to brown too quickly, you can cover them with foil for the last few minutes.
- For extra flavor, consider adding a pinch of almond extract in addition to the vanilla.
There’s nothing quite like the vibrant, sweet taste of Green Velvet Cake. Its unique color and rich flavor make it perfect for any celebration or just an everyday treat. Don’t hesitate to experiment with flavors or decorations; this recipe is versatile enough to suit any style. I hope you enjoy every slice as much as I do! Happy baking!
Recipe FAQs
Can I make Green Velvet Cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Once cooled, wrap each layer in plastic wrap and store them in the fridge. Frost the cake on the day you plan to serve it for the best texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, simply combine 1 ¼ cups of milk with a tablespoon of white vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly, and you’re good to go!
Can I use a different frosting besides ermine?
Certainly! Cream cheese frosting or even a classic buttercream would be delicious options if you want a different flavor profile. Just remember to adjust the sweetness accordingly.
Why is my cake dense?
If your cake turns out dense, it might be due to overmixing after adding the flour or not enough leavening agents. Make sure to mix just until combined and check the freshness of your baking powder and baking soda!
PrintMore Desserts & Appetizers Recipes
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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 is a delightful treat featuring a rich cocoa flavor and beautiful green color. With simple ingredients and a straightforward method, it’s perfect for any celebration or sweet craving.
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. 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.
- Combine the buttermilk, green food coloring, and vanilla extract in a measuring cup.
- In a mixer, cream 1 cup of butter and 2 cups of sugar together for 5 minutes until fluffy.
- Gradually beat in the eggs until well combined.
- Alternately add the flour mixture and buttermilk mixture to the butter mixture, ensuring you start and end with the flour mixture.
- Divide the batter evenly across the prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean. Allow cakes to cool completely.
- For the frosting, whisk 1/2 cup of flour with 1/2 cup of milk in a saucepan until smooth. Add the remaining milk and cook over medium heat, stirring constantly until thickened for about 5 minutes.
- Cool the frosting base in the fridge for 45 minutes, covering the surface with plastic wrap to prevent a skin from forming.
- In a separate bowl, beat 1 1/2 cups of butter and 1 1/2 cups of sugar for 5 minutes until light and fluffy.
- Incorporate the cooled flour paste into the butter mixture one tablespoon at a time while mixing.
- Change to a whisk attachment and whip the frosting for 10 minutes until airy and fluffy.
- Assemble the cake by frosting between layers and on the outer surface.
Notes
Ensure your butter is at room temperature for better mixing and texture.
You can adjust the intensity of the green food coloring according to your preference.
For best results, let the cake layers cool completely before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 42g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
