Frosted Green Velvet Cake
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4.9
51 reviews
Excellent
Frosted Green Velvet Cake
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This Green Velvet Cake with a creamy tasty Baileys cream cheese frosting is the perfect cake to celebrate St. Patrick's Day!
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Ingredients
GREEN VELVET CAKE
- 1¼ cups all purpose or cake/pastry flour
- 1 pinch salt*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ¾ teaspoon vanilla
- 1 tablespoon unsweetened cocoa
- green food colouring (I used Gel colouring, I will leave this up to you on how green you would like it)
- ½ cup greek yogurt (room temperature)
- 2 tablespoons milk (room temperature)
*if you use unsalted butter then use ¼ teaspoon salt.
BAILEYS CREAM CHEESE FROSTING
- ½ cup butter (softened)
- 5 ounces cream cheese (whole fat)
- 5 cups powdered sugar
- ½ teaspoon vanilla
- 2-3 tablespoons cream (whole/ whipping or heavy)
- 1-2 tablespoons baileys
If you add 2 tablespoons of Baileys then add 2 tablespoons of cream.
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Instructions
GREEN VELVET CAKE
- Pre-heat oven to 350F (180C). Lightly grease and flour or spray two 7 or 8 inch (18 or 20cm) round cake pans.
- In a medium bowl whisk together flour, salt, baking powder and baking soda, set aside.
- In a large bowl or stand mixer using the paddle attachment cream the butter and sugar on medium speed until light and fluffy, approximately 2-3 minutes. Add the egg and beat until well combined, add the vanilla and combine well.
- In a small bowl mix together the cocoa and green food coloring, add to the creamed mixture and beat well.
- Add the dry ingredients alternately to the creamed mixture with the yogurt. Beat to combine, add the milk and combine well. Divide the cake batter evenly between the prepared cake pans.
- Bake for approximately 20-25 minutes, test for doneness with a toothpick, if it comes out clean or with a few crumbs attached it is done. Let the cakes cool in pan for about 20 minutes, then move to a wire rack to cool completely before frosting.
FOR THE FROSTING
- In a medium bowl beat together the butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower the speed to medium and add the powdered sugar, 1 cup at a time, beat well after each addition. Add vanilla, cream and or Baileys and beat until fluffy, about 3 minutes. Refrigerate until ready to use.
- To frost the cake, place the first layer on a large plate or cake turntable top side down, spread with a layer of frosting, place the second cake top side up and frost the whole cake with remaining frosting. If you wish you can decorate the sides and top of the cake with green sprinkles. Enjoy!
Notes
- Take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.
- For homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- The cake can keep covered unfrosted at room temperature for up to two days. If it is frosted it should be refrigerated. It will last up to four days in the fridge. Just bring it to room temperature (for about an hour or so) before serving.
- Freeze the frosted cakes in a tightly covered airtight freezer safe container. Or place the cake on a cookie sheet and place in the freezer until the frosting is frozen, then wrap it tightly in plastic wrap or foil, then place in a freezer safe container or bag. The cake will last in the freezer for up to 3 months.
- Thaw the frosted cake loosely covered at room temperature for 2-3 hours.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
89g
(30%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
227mg
(9%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
75g
(150%)
Vitamin A
692IU
(14%)
Vitamin C
0.02mg
(0%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 89g | 30% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 227mg | 9% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 75g | 150% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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