Description
This vibrant Green Velvet Cake is a festive twist on the classic red velvet, featuring a moist and tender crumb with a hint of cocoa and a striking green hue. Perfect for celebrations, it is complemented by a smooth and creamy cream cheese frosting that adds the perfect balance of sweetness.
Ingredients
Scale
CAKE
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil (vegetable or canola)
- 1 cup buttermilk
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon vanilla extract
- 1 oz green food coloring
CREAM CHEESE FROSTING
- 1 package (8 oz) softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1 bag (2 lb) powdered sugar
- Milk as needed (to adjust consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing them well, whether you choose cake pans, muffin tins, or whoopie pie pans.
- Mix Wet Ingredients: In a medium bowl, lightly whisk the eggs. Add the oil, buttermilk, vinegar, vanilla extract, and green food coloring to the eggs, whisking until evenly blended. Set aside this wet mixture.
- Combine Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, sugar, cocoa powder, salt, and baking soda until thoroughly combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Using a mixer, blend on medium-high speed for 1 to 2 minutes until the batter is smooth and well combined without lumps.
- Fill Pans and Bake: Pour or spoon the batter into the prepared pans or liners. Bake in the preheated oven. For an 8-inch cake pan, bake about 22 minutes; for regular-sized cupcakes, bake around 16 minutes; mini cupcakes and whoopie pie pans take approximately 13 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Prepare Frosting: In a clean bowl, beat together the softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, continuing to beat until well incorporated.
- Adjust Consistency: Add milk a little at a time to the frosting until you reach your desired spreading consistency.
- Frost Cake or Cupcakes: Once the cake or cupcakes are completely cooled, spread the cream cheese frosting evenly over them. Store any leftover frosting and the frosted baked goods in the refrigerator to maintain freshness.
Notes
- This recipe is adapted from Bakerella.
- Baking times vary depending on the baking vessel size; always check for doneness with a toothpick.
- Green food coloring quantity can be adjusted to achieve your preferred shade.
- For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.
- Store frosted cake and cupcakes refrigerated and consume within 3-4 days for best quality.
Nutrition
- Serving Size: 1 slice (1/12 of cake) or 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
