Description
This Green Velvet Cake with Cream Cheese Frosting is a vibrant and moist dessert perfect for festive occasions like St. Patrick's Day, spring celebrations, or Christmas. The cake combines a tender crumb with a striking green hue and a rich, tangy cream cheese frosting that complements the subtle flavors beautifully.
Ingredients
Scale
Cake
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1½ cups vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 Tablespoon green food coloring (about 20 to 30 drops)
Frosting
- ½ cup (1 stick) unsalted butter, softened at room temperature
- 8 ounces (1 package) cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 4 cups sifted powdered sugar
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper to ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In another large bowl, beat the granulated sugar and vegetable oil until well blended. Add the eggs one at a time, beating each thoroughly. Stir in the vanilla extract.
- Add buttermilk and color: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the green food coloring until the batter is evenly colored.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare frosting: In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Add vanilla extract and kosher salt, mixing well. Gradually add the sifted powdered sugar, beating until fluffy and spreadable.
- Assemble and frost: Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining frosting.
- Serve: Once frosted, the cake can be served immediately or chilled for about 30 minutes to set the frosting. Slice and enjoy your vibrant green velvet cake!
Notes
- Ensure the eggs are at room temperature for better batter consistency.
- Use gel or liquid green food coloring to achieve the vibrant color; adjust drops based on desired intensity.
- If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes before use.
- For easier frosting, chill the cake layers slightly before applying the cream cheese frosting.
- This cake keeps well refrigerated for up to 3 days when covered tightly.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 652 kcal
- Sugar: 66 g
- Sodium: 372 mg
- Fat: 43 g
- Saturated Fat: 13 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 87 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 84 mg
