Green Velvet Cake (Printable Version)
Vibrant green layers with cocoa undertones and creamy frosting
# What You Need:
→ Cake Batter
01 - 2½ cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking soda
04 - ½ tsp salt
05 - 1½ cups granulated sugar
06 - 1 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 tsp pure vanilla extract
10 - 1 tsp white vinegar
11 - 1–1½ tbsp green gel food coloring
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 3½ cups powdered sugar, sifted
15 - 2 tsp vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat sugar and oil in a large bowl until combined. Add eggs one at a time, mixing well after each addition.
04 - Stir in buttermilk, vanilla extract, vinegar, and green food coloring. Whisk until mixture is evenly green.
05 - Add dry ingredients to wet ingredients in two batches, mixing just until incorporated.
06 - Divide batter evenly between prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and let cool completely.
08 - Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, vanilla, and salt; beat until light and creamy.
09 - Place one cake layer on serving plate. Spread frosting over top. Place second layer on top and frost entire cake. Decorate with green sprinkles or cake crumbs if desired.
# Helpful Hints:
01 -
- The shocking emerald color makes everyone gasp when you slice into it
- That classic velvet texture stays incredibly moist for days
- The frosting-to-cake ratio is practically perfect in every layer
02 -
- Gel food coloring is non-negotiable here, liquid coloring will ruin your batter consistency
- Room temperature ingredients prevent the dreaded curdled batter disaster
- Overmixing the flour mixture makes tough cake, stop as soon as streaks disappear
03 -
- Trim the cake tops with a serrated knife for perfectly flat layers
- Chill your frosted cake for 30 minutes before slicing to get those pristine edges