Green Velvet Cake
Green Velvet Cake is a delightful twist on the traditional red velvet cake, prized for its vibrant color and velvety texture. Unlike its crimson counterpart, this pretty green version is perfect for special occasions, particularly around holidays or festive gatherings. Imagine serving a slice of this stunning cake to guests, their eyes lighting up at the unexpected color! The tender crumb and rich flavor, thanks to the butter and buttermilk, combined with a luscious ermine frosting, make this dessert truly unforgettable.
Table of Contents
I first encountered this cake at a friend’s holiday party, where it quickly stole the show. The combination of moist layers and the silky frosting intrigued everyone, sparking conversation about the unique color and its delicious taste. Since then, I’ve made it a tradition to whip up this green velvet beauty for family get-togethers and special moments, and every time, it impresses. If you’re looking for a show-stopping dessert that’s not just easy to make but also delicious, you should definitely try this Green Velvet Cake recipe!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 45 minutes, you’re on your way to a delicious dessert in no time!
- Irresistible Flavor: The combination of rich butter and tangy buttermilk creates a delectable taste that you won’t forget.
- Eye-Catching Appeal: The vibrant green color makes this cake a fun treat for any occasion, perfect for holiday gatherings!
- Flexible Serving: Ideal for birthday parties, holiday celebrations, or just an afternoon snack with coffee.
- Diet-Friendly Options: You can adapt this recipe for gluten-free flour or use dairy-free milk options for a lighter take.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: This is the base of your cake, giving it structure and a soft texture.
- 2 tablespoons unsweetened cocoa powder: Adds a subtle depth to the flavor without making the cake taste chocolatey.
- 1 teaspoon baking powder: Essential for helping the cake rise.
- 1/2 teaspoon baking soda: Works with the acidity of the buttermilk to give the cake a nice lift.
- 1/2 teaspoon fine salt: Enhances the flavors of the other ingredients.
- 1 1/4 cups buttermilk, well shaken: Provides moisture and a tender crumb. If you don’t have buttermilk, you can substitute with 1 cup of milk and 1 tablespoon of lemon juice or vinegar.
- 1 tablespoon green liquid food coloring: This is what gives the cake its signature green hue. Gel food coloring can also work well if you prefer a deeper color.
- 2 teaspoons pure vanilla extract: Adds warmth and a lovely aroma.
- 2 cups granulated sugar: Sweetens the cake beautifully; make sure it’s fine for a smooth texture.
- 1 cup (2 sticks) unsalted butter, at room temperature: Creates a moist cake. Room temperature butter easily creams with sugar for a fluffy batter.
- 3 large eggs, lightly beaten: Provide moisture and act as a binding agent.
- 1/2 cup all-purpose flour (for frosting): Helps thicken the frosting to a perfect consistency.
- 1 1/2 cups milk: Used in the frosting for a creamy texture.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature: Essential for fluffing up the frosting.
- 1 1/2 cups granulated sugar (for frosting): Sweetens the frosting; again, make sure it’s fine.
- 4 teaspoons pure vanilla extract (for frosting): Amplifies the flavor of the frosting.
- Pinch fine salt: Balances the sweetness.
- Green candies and sanding sugar for decorating: Optional, but a fun way to dress up your cake!
How to Make Green Velvet Cake
Preheat the Oven: Set your oven to 375°F. This ensures even baking, which is crucial for the texture of your cake. Prepare three 8-inch round pans by buttering and lining them with parchment paper.
Whisk Dry Ingredients: In a mixing bowl, combine 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. Mixing these dry ingredients first prevents any clumps in your batter.
Mix Wet Ingredients: In a measuring cup, mix 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. This mixture will add moisture and color to your cake.
Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar for about 5 minutes until light and fluffy. This step incorporates air, which makes your cake rise beautifully.
Incorporate Eggs: Slowly add in the lightly beaten 3 large eggs, mixing well until fully incorporated. This will help maintain the fluffiness of your batter.
Combine Mixtures: Gradually alternate adding the dry flour mixture and the wet buttermilk mixture into the creamed mixture, beginning and ending with the flour mixture. This method ensures even distribution and keeps the batter smooth.
Bake: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice a fragrant smell wafting through the kitchen—the perfect sign of a good bake!
Cool the Cake: Once baked, let the cakes cool completely in their pans for about 10 minutes before transferring them to a wire rack. This cooling process is essential for the stability of the cake layers.
Prepare the Frosting Base: To make the ermine frosting, whisk together 1/2 cup all-purpose flour and 1/2 cup milk in a saucepan until smooth. Gradually whisk in the remaining 1 cup of milk (that makes 1 1/2 cups total).
Cook the Frosting: Place the saucepan over medium heat and continuously whisk until the mixture thickens significantly, about 5 minutes. Look for a pudding-like consistency. Remove from the heat and cool in the fridge with plastic wrap resting directly on the surface to prevent a skin from forming, about 45 minutes.
Beat Butter and Sugar: In a separate bowl, beat 1 1/2 cups (3 sticks) unsalted butter and 1 1/2 cups granulated sugar for 5 minutes until fluffy. The goal is to achieve a light and airy mixture.
Combine Cool Flour Paste: Once the cooled flour mixture has chilled, add it a tablespoon at a time to the butter and sugar mixture while continuing to beat. This gradual integration is key to a creamy frosting.
Whip It Up: Switch to a whisk attachment and whip your frosting for 10 minutes until it’s incredibly light and fluffy. You’ll be mesmerized by how airy and delightful it becomes!
Assemble the Cake: To assemble, frost between the cooled layers with a generous amount of the delicious ermine frosting, then cover the entire outside of the cake. Decorate with green candies and sanding sugar for a festive finish!
Storing & Reheating
To store your Green Velvet Cake, keep it at room temperature in an airtight container for up to 3 days. If you prefer, you can refrigerate it for up to a week, but make sure it’s covered to retain its moisture. For longer storage, wrap slices airtight and freeze for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature or warm it slightly in the microwave for about 10-15 seconds to refresh its flavors.
Chef’s Helpful Tips
- Avoid overmixing your batter; it can lead to a dense cake. Just mix until you no longer see flour.
- Using room temperature eggs and butter is essential for an evenly mixed batter, so don’t skip this step.
- Check your cakes at the lower baking time to prevent overbaking; every oven is different!
- If your frosting is too thick, whisk in a tablespoon of milk at a time until you reach your desired consistency.
- For a flavor boost, consider adding lemon or almond extract to the batter or frosting.
Green Velvet Cake is a wonderful and cheerful dessert that elevates any occasion. Its unique flavor and lovely appearance are sure to leave your guests talking long after the last slice is gone. Feel free to play around with decorations or even add some nuts for a delightful crunch. Enjoy creating this masterpiece that combines fantastic taste with a fun twist!
Recipe FAQs
How do I achieve the best color for my Green Velvet Cake?
Using a good quality green liquid food coloring helps achieve that bright hue. If you want a deeper color, dense gel food coloring is a fantastic alternative, requiring less than the liquid variety. Start with a little, as you can always add more, but it’s hard to take away.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a couple of days in advance. Wrap them well in plastic wrap and store at room temperature. Just frost them on the day you intend to serve to keep the frosting fresh and fluffy.
Is there a gluten-free version of this Green Velvet Cake?
Yes, you can use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum as a substitute for regular flour. This will provide a similar texture and flavor in your cake without the gluten.
How can I modify this recipe for dietary restrictions?
For a dairy-free alternative, use coconut milk or almond milk in place of buttermilk and regular milk in the frosting. You can also use vegan butter to make the cake and frosting completely dairy-free.
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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 & Appetizers
- Method: Baking
- Cuisine: American
Description
This Green Velvet Cake is a delightful treat, showcasing a unique color and an irresistibly rich flavor. With simple ingredients like buttermilk and three layers of buttercream, it’s perfect for celebrations and everyday indulgence.
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 butter three 8-inch round pans, lining them with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix the buttermilk, green food coloring, and vanilla extract.
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes.
- Gradually incorporate the beaten eggs into the mixture.
- Alternately add the dry flour mixture and the wet buttermilk mixture into the batter, starting and ending with the dry ingredients.
- Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, combine the flour and milk in a saucepan, whisking to form a paste. Gradually whisk in the remaining milk.
- Cook over medium heat, stirring constantly until thickened, about 5 minutes. Let cool in the fridge for 45 minutes with plastic wrap on top to prevent a skin from forming.
- In a mixing bowl, whip together the butter and sugar for the frosting until fluffy, about 5 minutes. Slowly mix in the cooled flour paste one tablespoon at a time.
- Change to a whisk attachment and whip the frosting for 10 minutes until light and airy.
- Assemble the cake by spreading frosting between each layer and covering the entire cake.
Notes
Ensure all ingredients are at room temperature for the best mixing results.
Use high-quality cocoa powder to enhance the chocolate flavor.
Decorate with green candies and sanding sugar for an attractive finish.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
