Green Velvet Cake (Printable)

Vibrant green layers with cocoa undertones and tangy cream cheese 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 your 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.
04 - Stir in buttermilk, vanilla extract, vinegar, and green food coloring. Whisk until the mixture is evenly green.
05 - Add dry ingredients to the wet ingredients in two batches, mixing just until incorporated.
06 - Divide the 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 them 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 Suggestions:

01 -
  • The buttermilk keeps it incredibly moist even after three days wrapped on the counter
  • That shocking green interior stops every conversation cold when you slice into it
  • The cream cheese frosting balances the slight cocoa with just the right tang
02 -
  • Gel food coloring is non negotiable here liquid coloring will never achieve this intensity
  • The vinegar buttermilk combination is what creates that tender velvet like texture
  • Room temperature ingredients prevent the batter from separating and ensure even baking
03 -
  • If you do not have buttermilk mix one cup milk with one tablespoon white vinegar and let sit five minutes
  • Trim the domed tops off your cake layers for a perfectly flat stacked finish

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