Green Velvet Cake is a delightful dessert that stands out not just for its vibrant color but also for its tender crumb and rich flavor. It’s like a playful twist on the classic red velvet cake but with a fun green hue that immediately catches the eye. The combination of buttermilk and a touch of cocoa gives it a unique taste while leaving it moist and fluffy. This cake is perfect for special occasions, holidays, or simply to satisfy a craving for something sweet and beautiful.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Green Velvet Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Green Velvet Cake

I first made Green Velvet Cake for a St. Patrick’s Day gathering, and it was a resounding hit among friends and family. With its festive color and crowds of smiles as everyone dove in, I knew I stumbled upon something special. If you’re looking for a showstopper dessert that is easy to make and impressively delicious, this Green Velvet Cake is the answer. I can’t wait for you to try this luscious cake; it truly is a feast for the eyes and the palate!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 45 minutes and a cook time of 70 minutes, you’ll have this beauty baked in no time.
Irresistible Flavor: The fluffy layers combined with the silky ermine frosting create a drop-dead delicious treat that melts in your mouth.
Eye-Catching Appeal: Its bright green color makes it a perfect centerpiece for any celebration or holiday gathering.
Flexible Serving: Whether it’s a birthday, holiday, or just a Tuesday, this cake is always a fantastic option for bringing smiles.
Diet-Friendly Options: Feel free to experiment with gluten-free flour if needed, making it accessible for everyone!

Ingredients You’ll Need

2 1/2 cups all-purpose flour: This is the base for your cake, providing structure and an ideal crumb.
2 tablespoons unsweetened cocoa powder (not Dutch process): A hint of cocoa adds depth without overpowering the cake—make sure it’s the right type!
1 teaspoon baking powder: Ensures the cake rises beautifully and has a light texture.
1/2 teaspoon baking soda: Works with the acidic buttermilk for extra lift.
1/2 teaspoon fine salt: Enhances flavor and balances sweetness.
1 1/4 cups buttermilk, well shaken: The acidity tenderizes the cake for that perfect velvety texture.
1 tablespoon green liquid food coloring: The vivid green color that makes this cake a showstopper—feel free to adjust based on your desired shade!
2 teaspoons pure vanilla extract: A hint of vanilla adds warmth and a fragrant flavor.
2 cups granulated sugar: Sweetens the cake perfectly for a delightful taste.
1 cup (2 sticks) unsalted butter, at room temperature: Provides moisture and richness.
3 large eggs, lightly beaten: Binds the cake together while adding to the structure.
1/2 cup all-purpose flour (for frosting): This will thicken the frosting and create a creamy texture.
1 1/2 cups milk: The base for the frosting that keeps it light and airy.
1 1/2 cups (3 sticks) unsalted butter, at room temperature (for frosting): Contributes to the richness of the frosting.
1 1/2 cups granulated sugar (for frosting): Provides sweetness that balances the rich butter.
4 teaspoons pure vanilla extract (for frosting): It enhances the frosting’s flavor.
Pinch fine salt: Just a touch to balance out the sweetness.
Green candies and sanding sugar for decorating: Elevate the visual appeal with fun and festive decorations.

How to Make Green Velvet Cake

Preheat the oven: Start by preheating your oven to 375°F. Prepare three 8-inch round pans by buttering them and lining the bottoms with parchment paper—this ensures a smooth release after baking.

Mix dry ingredients: In a sizable mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. This dry mixture sets the foundation for your cake.

Combine wet ingredients: In a measuring cup, mix 1 1/4 cups buttermilk, 1 tablespoon green liquid food coloring, and 2 teaspoons pure vanilla extract. Give it a good whisk until the food coloring is evenly distributed—this will ensure vibrant, uniform color throughout the cake.

Cream butter and sugar: In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar using an electric mixer. Beat for about 5 minutes until the mixture is fluffy and pale. This step incorporates air, helping the cake rise nicely.

Add eggs: Slowly add in the 3 lightly beaten eggs one at a time while continuing to beat the mixture. Make sure each egg is fully incorporated before adding the next.

Combine mixtures: Gradually add the dry flour mixture and the wet buttermilk mixture to the batter, alternating between the two—begin and end with the flour. This method prevents the batter from becoming overly dense and ensures an even distribution.

Bake the cake: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. You want to see edges just beginning to turn golden, and the top should spring back when lightly pressed.

Cool completely: Once baked, cool the cakes in their pans for about 10 minutes before transferring them to wire racks to cool completely. It’s crucial that your cakes are cooled fully before frosting.

Prepare the frosting base: For the frosting, whisk 1/2 cup all-purpose flour into 1/2 cup milk in a saucepan to create a paste. Gradually whisk in the remaining 1 cup of milk. Cook over medium heat while whisking constantly until the mixture thickens—about 5 minutes. When it reaches a thick, pudding-like consistency, remove from heat and let it cool completely in the refrigerator with plastic wrap pressed against the surface to prevent a skin from forming.

Make the frosting: In a mixing bowl, cream together 1 1/2 cups (3 sticks) unsalted butter and 1 1/2 cups granulated sugar for about 5 minutes until fluffy. Add the cooled flour paste a tablespoon at a time, mixing well after each addition. Switch to a whisk attachment and whip for 10 minutes until the frosting is light, fluffy, and heavenly.

Assemble the cake: To assemble, place one layer of the cooled green velvet cake on a serving platter. Spread a generous layer of frosting on top, followed by the second layer, repeating the frosting process. Top with the final layer and frost the entire cake generously, creating a smooth finish.

Decorate: Finally, get creative with green candies and sanding sugar to add that festive touch, making your cake not just delicious but also stunning!

Storing & Reheating

Store the leftover Green Velvet Cake at room temperature for up to 2 days, covered well so it stays fresh. For longer storage, refrigerate it in an airtight container for up to a week. You can also freeze the cake for up to 3 months—wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight and, if you like, pop it in the microwave for a quick 15-20 seconds to refresh the cake’s softness.

Chef’s Helpful Tips

Avoid overmixing the batter once you combine the flour and wet ingredients, as this can lead to a tough cake.
Ensure your butter and eggs are at room temperature for the best mixing results—think of them as happy little ingredients!
Dip your toothpick into the center of the cake to test for doneness; it should come out clean without any wet batter clinging to it.
For an even richer flavor, consider adding a splash of almond extract to the cake batter or frosting.
Make your frosting a day in advance; it can be kept in the fridge. Just whip it again before using if it firms up.

Green Velvet Cake is not just a dessert; it’s an experience. The perfect interplay of light, fluffy layers and rich frosting creates a truly special treat that appeals to both the eyes and the taste buds. Bring it to your next gathering, and watch as it draws admiration and smiles. Don’t hesitate to play around with flavors, decorations, or modifications—this cake invites personal flair and creativity!

Recipe FAQs

Can I use a different type of food coloring?

Absolutely! While we recommend green liquid food coloring to achieve that vibrant hue, you can use gel food coloring for a more concentrated color. Just adjust the amount accordingly until you reach your desired shade!

What’s the difference between ermine frosting and regular buttercream?

Ermine frosting—also known as boiled milk frosting—is unique because it uses a flour and milk base that results in a lighter, fluffier texture compared to traditional buttercream. The cooked mixture helps create a stable yet creamy frosting that pairs perfectly with the cake’s softness.

How do I know when the cake layers are done baking?

A great way to test for doneness is inserting a toothpick in the center of the cake; if it comes out clean or with just a few crumbs clinging to it, your layers are ready. The edges should also slightly pull away from the sides of the pan.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them covered at room temperature. The frosting can also be made ahead and refrigerated. Just whip it before assembly for a lighter texture. It’s a perfect way to save time on the day of your event!