Green Velvet Cake
This festive Green Velvet Cake is the cheerful cousin of classic red velvet. It has the same soft, tender crumb and hint of cocoa flavor, paired with rich tangy cream cheese frosting and a bright green color perfect for St. Patrick’s Day, spring parties, or fun birthday cupcakes.
Equipment
- mixing bowls
- electric mixer
- whisk
- cake pans or cupcake pan
- spatula
- cooling rack
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 tbsp vinegar
- 1 tsp vanilla extract
- 1 oz green food coloring
- 1 package cream cheese, softened
- 0.25 cup butter, softened
- 1 tsp vanilla extract (for frosting)
- 2 lb bag powdered sugar
- milk, as needed for frosting consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease cake pans or line a cupcake pan with paper liners.
- In a medium bowl lightly whisk the eggs. Add vegetable oil, buttermilk, vinegar, and vanilla extract. Whisk until smooth, then stir in the green food coloring.
- In a large mixing bowl combine the flour, sugar, cocoa powder, salt, and baking soda. Whisk until evenly mixed.
- Pour the wet mixture into the dry ingredients and mix on medium speed for 1–2 minutes until the batter is smooth and well combined.
- Pour the batter into prepared pans. Bake until a toothpick inserted in the center comes out clean. Approximate baking times: 22 minutes for cake layers, 16 minutes for standard cupcakes, or 13 minutes for mini cupcakes. Let cakes cool completely before frosting.
- In a mixing bowl beat the cream cheese and butter until smooth. Add the vanilla extract and gradually mix in the powdered sugar. Add milk a little at a time until the frosting becomes thick but spreadable.
- Spread or pipe the cream cheese frosting over the cooled cake or cupcakes. Decorate with sprinkles, green sanding sugar, gold sugar crystals, or festive toppings if desired.
Notes
Do not skip the vinegar—it reacts with the baking soda to create the classic velvet texture. Use room-temperature eggs and buttermilk for smoother batter. Mix just until combined to keep the cake light and fluffy. Gel food coloring works best for a vibrant color without adding extra liquid.