Green Velvet Cake
What makes this cake truly special is its texture. The layers are incredibly soft and fluffy, making it a moist green cake that practically melts in your mouth.
Equipment
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- 8-inch round cake pans
- Spatula
- Cooling racks
- Oven thermometer
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup buttermilk room temperature
- 1 cup vegetable oil
- 4 large eggs room temperature
- 2 tablespoons green food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep Your Oven and Pans
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans with butter or nonstick spray, then lightly dust with flour.
- Pro tip: Line the bottom with parchment paper for extra-easy cake release.
- Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together 2 ½ cups flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cocoa powder.
- Whisk lightly to combine evenly.
- Pro tip: Sifting helps prevent lumps and makes your cake texture ultra-smooth.
Step 3: Combine the Wet Ingredients
- In another bowl, whisk 1 cup buttermilk, 1 cup vegetable oil, 4 eggs, 2 tablespoons green food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until smooth.
- Make sure the eggs are fully blended, and the color is even.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet mixture in three parts, folding gently with a spatula or mixing on low speed.
- Mix until just combined—avoid overmixing to keep the cake tender.
- Pro tip: Scrape the sides and bottom of the bowl to ensure all flour is incorporated without overworking the batter.
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared pans.
- Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Pro tip: Start checking at 25 minutes to avoid overbaking, which can dry out the cake.
Step 6: Cool the Layers
- Let the cakes cool in the pans for 10 minutes.
- Carefully run a knife around the edges, then invert onto a cooling rack.
- Peel off the parchment paper and let the layers cool completely before frosting.
Step 7: Make the Frosting
- Beat 8 oz cream cheese and ½ cup butter together until smooth.
- Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, mixing until creamy and fluffy.
- Pro tip: Beat for at least 3–4 minutes for a light, airy frosting that spreads easily.
Step 8: Assemble the Cake
- Place the first cake layer on your serving plate.
- Spread a generous layer of frosting on top.
- Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Smooth the edges with a spatula or create decorative swirls as desired.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–450 kcal
- Carbohydrates: 52g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 8g
- Sugar: 38g
- Fiber: 1g
- Cholesterol: 75mg
- Sodium: 320mg