Description
A vibrant and moist Green Velvet Cake featuring a tender crumb enriched with buttermilk and a hint of cocoa, perfectly complemented by a rich and creamy cream cheese frosting. Ideal for festive occasions or a delightful treat.
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
- 2 lb bag 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 the desired cake shape to prevent sticking.
- Mix wet ingredients: Lightly whisk the eggs in a medium bowl. Add the oil, buttermilk, vinegar, and vanilla extract, whisking until fully blended. Then stir in the green food coloring and set aside.
- Combine dry ingredients: In a large mixing bowl, thoroughly stir together the all-purpose flour, sugar, cocoa powder, salt, and baking soda to evenly distribute the leavening agents and flavor.
- Mix wet and dry: Pour the wet ingredient mixture into the dry ingredients. Mix on medium-high speed for 1 to 2 minutes until the batter is smooth and well combined.
- Fill pans and bake: Pour the batter into the prepared pans. Bake times vary: approximately 22 minutes for one 8-inch cake pan, 16 minutes for regular cupcakes, and 13 minutes for mini cupcakes or whoopie pie pans. Bake until a toothpick inserted in the center comes out clean.
- Prepare frosting: In a bowl, cream together the softened cream cheese, softened butter, and vanilla extract until smooth. Gradually add powdered sugar while mixing until fully incorporated. Add milk as needed to reach desired frosting consistency.
- Frost and store: Once the cake or cupcakes have cooled completely, frost with the cream cheese frosting. Store frosted cakes or cupcakes in the refrigerator to maintain freshness and frosting stability.
Notes
- Adapted from Bakerella’s recipe.
- Baking times vary depending on pan size and type; adjust accordingly.
- Green food coloring amount can be adjusted for more or less intense color.
- Store leftovers in airtight container in the refrigerator for up to 3-5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake) or 1 cupcake
- Calories: 360
- Sugar: thirty-five grams
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
