Green Velvet Cake (Print Version)

Vibrant green layered cake with subtle cocoa flavor 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:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat sugar and oil 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 the prepared pans.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and let cool completely.
09 - Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, vanilla, and salt; beat until light and creamy.
10 - Place one cake layer on a serving plate. Spread frosting over the top. Place second layer on top and frost the entire cake.
11 - Decorate with green sprinkles or crumbs from trimmed cake edges if desired.

# Expert Advice:

01 -
  • The cocoa depth keeps it sophisticated while still being playful and fun
  • That shock of green feels like bringing a little celebration right to your table
02 -
  • Gel food coloring is absolutely worth it because liquid coloring will thin your batter and affect the texture
  • Room temperature ingredients mix together smoothly and prevent the batter from separating
03 -
  • If you dont have buttermilk, mix one cup milk with one tablespoon vinegar and let it sit for five minutes
  • Wrap cooled cake layers in plastic wrap and freeze for up to a month before frosting

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