Green Velvet Cake
There’s something special about the allure of Green Velvet Cake. With its rich, velvety texture and eye-catching hue, it promises to capture the attention of anyone who glances at it. This isn’t just a simple layer cake; it’s a delightful blend of buttery sweetness with a hint of cocoa, beautifully complemented by its signature ermine frosting. The combination of flavors creates a dessert that brings both comfort and joy, making it one you’ll want to share.
Table of Contents
My journey with Green Velvet Cake began during a festive gathering where the vibrant green layers stood out among the traditional red and white confections. I was swept away by its color and intrigued by its unique flavor. Unlike its red counterpart, this cake has a deliciously subtle chocolate essence that makes it even more appealing. Whether you’re celebrating a holiday or simply indulging on a weekend, this cake is sure to become a favorite in your home. I can’t wait for you to make it and create sweet memories of your own!
Why You’ll Love This Recipe
- Simple & Quick: It only takes about 45 minutes of prep time, letting you enjoy more time with family or friends.
- Irresistible Flavor: The combination of buttermilk and butter creates a richly moist cake, with just a whisper of chocolate flavor.
- Eye-Catching Appeal: Its vibrant green color adds a fun twist to any occasion, impressing guests with ease.
- Flexible Serving: Perfect for holidays, birthday parties, or a cozy afternoon snack with coffee.
- Diet-Friendly Options: With a few tweaks, you can make this cake gluten-free or dairy-free if desired.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: This forms the foundation of the cake. Make sure to spoon and level for accuracy.
- 2 tablespoons unsweetened cocoa powder (not Dutch process): Adds a subtle chocolate flavor without overpowering the green hue.
- 1 teaspoon baking powder: This will help the cake rise and achieve a fluffy texture.
- 1/2 teaspoon baking soda: Works with the buttermilk for leavening, ensuring a soft crumb.
- 1/2 teaspoon fine salt: Enhances all the flavors in the cake.
- 1 1/4 cups buttermilk, well shaken: The acidity tenderizes the cake while adding moisture. If you don’t have buttermilk, you can substitute with regular milk mixed with a splash of vinegar.
- 1 tablespoon green liquid food coloring: This gives the cake its vibrant, signature color. Use a gel type for deeper colors if you prefer.
- 2 teaspoons pure vanilla extract: A touch of vanilla rounds out the flavor beautifully.
- 2 cups granulated sugar: Sweetness is essential, balancing the slight bitterness from the cocoa.
- 1 cup (2 sticks) unsalted butter, at room temperature: Builds the cake’s richness. Ensure it’s soft for better creaming.
- 3 large eggs, lightly beaten: Adds structure and moisture to the cake.
For the frosting:
- 1/2 cup all-purpose flour: Used to make the base of the frosting, offering a unique texture.
- 1 1/2 cups milk: Integral for the frosting base; whole milk will give the best results.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature: Provides creaminess and flavor.
- 1 1/2 cups granulated sugar: Sweetens the frosting without making it overly sugary.
- 4 teaspoons pure vanilla extract: Enhances the overall flavor of the frosting.
- Pinch fine salt: A little salt helps balance the sweetness.
- Green candies and sanding sugar for decorating: Adds an extra festive flair; feel free to get creative with your decorations!
How to Make Green Velvet Cake
Preheat the oven: Start by preheating your oven to 375°F. While it heats, butter and parchment-line three 8-inch round pans. This ensures easy removal of the cakes after baking.
Mix 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 combination is essential for getting the right texture in your cake.
Combine wet ingredients: In a measuring cup, mix 1 1/4 cups of well-shaken buttermilk, 1 tablespoon of green liquid food coloring, and 2 teaspoons of pure vanilla extract. This vibrant mixture is what gives the cake its characteristic color and flavor.
Cream butter and sugar: In a large mixing bowl, cream together 1 cup of room-temperature unsalted butter and 2 cups granulated sugar for about 5 minutes until it becomes light and fluffy. This step is crucial for creating air bubbles that will help your cake rise.
Incorporate eggs: Gradually beat in the 3 large lightly beaten eggs, mixing until fully incorporated.
Alternate dry and wet mixtures: While mixing on low speed, alternate adding the dry flour mixture and the buttermilk mixture, starting and ending with the dry mixture. This method allows for a well-combined batter without overmixing, which can lead to a dense cake.
Bake the cake: Divide the batter evenly among the three prepared pans and bake for 20-25 minutes. They are done when the edges are golden, and a toothpick comes out clean when inserted in the center. Allow the cakes to cool completely in the pans before transferring them to a wire rack.
Prepare the frosting base: For the frosting, whisk together 1/2 cup of all-purpose flour and 1/2 cup of milk in a saucepan over medium heat, forming a paste. Gradually whisk in an additional 1 cup of milk. Cook while whisking continuously until the mixture becomes very thick—around 5 minutes. Remove from heat and cool in the refrigerator for 45 minutes, placing plastic wrap directly on the surface to prevent a crust from forming.
Make the frosting: In a separate bowl, beat together 1 1/2 cups of room-temperature unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes, until fluffy and creamy. Add the cooled flour paste one tablespoon at a time, mixing well after each addition. Switch to a whisk attachment and whip the frosting for about 10 minutes until it’s light and fluffy.
Frost the cake: Once the cakes are completely cool, assemble by placing one layer on a serving plate. Spread a generous amount of frosting between the layers, stacking them one on top of the other. Frost the top and sides of the cake with remaining frosting, ensuring it’s beautifully covered.
Decorate: Finish by adding playful touches with green candies and sanding sugar, adding a fun and festive flair to your cake.
Storing & Reheating
You can store your Green Velvet Cake at room temperature in an airtight container for up to two days. For longer freshness, refrigerate it for up to a week, ensuring it’s well-wrapped to prevent drying out. If you want to enjoy it later, freeze slices for up to three months. Just wrap them tightly in plastic wrap and then foil. To reheat, place slices in a microwave for about 15-20 seconds. Keep in mind that the texture might change slightly, but a gentle warming will bring back some of its original delight.
Chef’s Helpful Tips
- Avoid overmixing the batter once you add the dry ingredients; this can lead to a tougher cake.
- Ensure that your butter and eggs are at room temperature before use, as this helps them incorporate more easily into the batter.
- If your cake layers turn out too domed, gently level the tops with a serrated knife before frosting for a flat surface.
- To enhance the flavor of your frosting, consider adding a splash of almond extract along with the vanilla.
- This cake can be made a day in advance; just frost it before serving to maintain freshness.
Green Velvet Cake has all the charm and flavor to start a new tradition in your home. Not only is it visually stunning, but its moist and flavorful layers will keep everyone coming back for seconds. Don’t hesitate to make it your own by experimenting with flavors or toppings. I’m sure you’ll create a dessert that not only tastes amazing but also warms the hearts of everyone who shares it.
Recipe FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Using cake flour will give your Green Velvet Cake an even lighter and softer crumb. Just remember to adjust the quantity slightly, as cake flour is more absorbent. You can use about 2 cups of cake flour in place of the all-purpose flour.
How do I make this cake gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Ensure that your baking powder and baking soda are gluten-free as well. This way, you can still enjoy a delightful Green Velvet Cake without gluten!
Can I use a different frosting?
While ermine frosting is traditional for this cake, you could definitely swap it for a classic cream cheese frosting or even a whipped buttercream. The flavors would be fantastic, especially with the rich green velvet layers.
What is ermine frosting exactly?
Ermine frosting, also known as flour frosting, is made with a flour-and-milk base, which is cooked to create a thick paste before being whipped into a creamy frosting with butter and sugar. It is unique, not overly sweet, and gives a wonderful texture, making it ideal for layering on cakes.
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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 delicious treat with its unique flavor and appealing color. Crafted with simple ingredients like buttermilk and butter, it’s perfect for celebrations or a fun dessert.
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 and prepare three 8-inch round pans with butter and parchment.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate measuring cup, mix buttermilk, green food coloring, and vanilla extract.
- Cream 1 cup of butter with 2 cups of sugar for about 5 minutes until fluffy.
- Gradually add the beaten eggs to the mixture.
- Alternate adding the flour mixture and buttermilk mixture to the batter, starting and ending with the flour mixture.
- Divide the batter evenly into the prepared pans and bake for 20-25 minutes. Allow to cool completely.
- For the frosting, whisk 1/2 cup of flour into 1/2 cup of milk in a saucepan to create a paste. Stir in the remaining milk.
- Cook the mixture over medium heat, whisking constantly, until thickened (about 5 minutes).
- Let the frosting base cool in the refrigerator for 45 minutes, covered with plastic wrap.
- Beat 1 1/2 cups of butter and 1 1/2 cups of sugar for about 5 minutes until creamy.
- Incorporate the cooled flour paste one tablespoon at a time while beating.
- Switch to a whisk attachment and whip for 10 minutes until the mixture is light and fluffy.
- Assemble the cake by spreading frosting between layers and over the outside.
Notes
Ensure all ingredients are at room temperature for the best results.
For a richer flavor, allow the baked cake layers to cool completely before frosting them.
Decorate with green candies and sanding sugar for a festive look.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
