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Green Velvet Cake
5 from 38 votes

Green Velvet Cake

Green Velvet Cake is a vibrant, moist cake made from a batter of flour, sugar, cocoa powder, eggs, buttermilk, oil, vinegar, and a striking green food coloring. It has a light cocoa hint with a bright green color, paired with a smooth cream cheese frosting rich in butter and vanilla. This cake can be baked in various pans and sizes while maintaining its tender crumb.

Servings: 1 standard layer cake or 24 cupcakes
Course: Cake, Baked Goods

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
    Cup of Yum
  1. Preheat your oven to 350 degrees.
  2. Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with.
  3. 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.
  4. Place all dry ingredients in your mixing bowl and stir together well.
  5. Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.
  6. Pour the batter into cake pans or cupcake pans.
  7. 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
  1. 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.