Go Back

Green Velvet Cake

Bright, festive, and unexpectedly tender, this Green Velvet Cake looks like a showstopper but is easy to bake. Perfect for parties, it features a moist, mildly chocolatey crumb and a rich frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 Buy cultured for consistent results.
  • 1 tablespoon green liquid food coloring Use sparingly if substituting with gel.
  • 2 teaspoons pure vanilla extract
  • 2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature Soft but not oily.
  • 3 large eggs, lightly beaten Bring to room temperature.
For the Frosting
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar (for frosting)
  • 4 teaspoons pure vanilla extract (for frosting)
  • 1 pinch fine salt
For Decorating
  • Green candies and sanding sugar For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F. Butter three 8-inch round pans and line the bottoms with parchment for clean release.
  2. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and fine salt until evenly blended.
Mixing Batter
  1. In a measuring cup, combine buttermilk, green liquid food coloring, and vanilla extract. Stir until evenly mixed.
  2. In a stand mixer, cream room-temperature butter and granulated sugar until pale and fluffy, about 5 minutes. Slowly beat in the eggs, one at a time.
  3. With the mixer on low, alternately add the dry and wet ingredients, starting and ending with the dry mix. Mix until just combined.
Baking
  1. Divide the batter evenly into the prepared pans and level the tops. Bake for 20–25 minutes or until a toothpick comes out clean.
Frosting Preparation
  1. Whisk flour into milk in a saucepan to form a paste. Cook over medium heat, whisking constantly until thickened. Chill for 45 minutes.
  2. Whip room-temperature butter and sugar in a mixer until pale. Gradually add the chilled paste and whip until light and silky. Finish with vanilla extract and salt.
Assembly
  1. Level cake layers if necessary. Spread frosting between layers and on the top and sides. Decorate with green candies and sanding sugar.

Notes

For best results, use room temperature ingredients to ensure proper emulsification. Storage: Cake can be refrigerated or frozen. Thaw frozen layers in the fridge overnight before frosting.