Green Velvet Cake
User Reviews
5
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Servings
1 standard layer cake or 24 cupcakes
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Course
Cake, Baked Goods
Green Velvet Cake
Description
This Green Velvet Cake features a blend of common cake ingredients including flour, sugar, and cocoa powder, combined with liquids like buttermilk, oil, eggs, and vinegar. The green food coloring gives the cake its signature hue without overpowering the mild chocolate notes. The batter is mixed by combining liquids and dry ingredients separately before blending gently.
The cake yields a tender crumb with subtle cocoa flavor highlighted by the acidity of vinegar and buttermilk, lending some lightness and slight tang. Baking times vary by pan size but generally hover around 15 to 22 minutes, leading to a moist texture.
The accompanying cream cheese frosting combines softened cream cheese and butter with powdered sugar and vanilla, whipped to creamy smoothness. Milk is added as needed for desired consistency. This frosting pairs well with the cake’s flavor and texture, creating a classic, balanced dessert.
This cake is versatile in presentation, suitable for layer cakes, cupcakes, or whoopie pies, adapting easily to different occasions.
Ingredients
CAKE
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 egg
- 1 cup neutral cooking oil generic cooking oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring
CREAM CHEESE FROSTING
- 1 cream cheese softened, package
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 powdered sugar 2 lb bag, bag
- milk as needed
Instructions
CAKE
- Preheat your oven to 350 degrees.
- Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with.
- Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended, the stir in food coloring and sit aside.
- Place all dry ingredients in your mixing bowl and stir together well.
- Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.
- Pour the batter into cake pans or cupcake pans.
- Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes. Regular size cupcakes were around 16 minutes, mini cupcakes and whoopie pie pans were both about 13 minutes.
FROSTING
- Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. Add in milk as needed to reach the desired consistency. Store frosting and frosted cupcakes in refrigerator.
Notes
- Preheat oven to 350°F and grease pans before use.
- Baking time varies with pan size: 8" cakes about 22 minutes; cupcakes about 16 minutes; mini cupcakes or whoopie pies about 13 minutes.
- Whisk eggs and liquids well before adding to dry ingredients helps achieve a smooth batter.
- Store frosting and frosted cakes refrigerated to maintain freshness.
User Reviews
Overall Rating
5
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