Name: Green Velvet Cake Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons unsweetened cocoa powder (not Dutch process); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 1/4 cups buttermilk, well shaken; 1 tablespoon green liquid food coloring; 2 teaspoons pure vanilla extract; 2 cups granulated sugar; 1 cup (2 sticks) unsalted butter, at room temperature; 3 large eggs, lightly beaten; 1/2 cup all-purpose flour (for frosting); 1 1/2 cups milk; 1 1/2 cups (3 sticks) unsalted butter, at room temperature; 1 1/2 cups granulated sugar (for frosting); 4 teaspoons pure vanilla extract (for frosting); Pinch fine salt; Green candies and sanding sugar for decorating

Green Velvet Cake Recipe

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A show-stopping Green Velvet Cake that is incredibly moist and tender. This recipe uses the traditional ‘boiled milk’ or Ermine frosting, which is less sweet than buttercream and exceptionally silky. Perfect for holidays, St. Patrick’s Day, or any event needing a splash of color.

Author: Sophie
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 70 minutes
Yield: 12 servings
Cuisine: American

Ingredients

Scale

2 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder (not Dutch process)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/4 cups buttermilk, well shaken

1 tablespoon green liquid food coloring

2 teaspoons pure vanilla extract

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, at room temperature

3 large eggs, lightly beaten

1/2 cup all-purpose flour (for frosting)

1 1/2 cups milk

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar (for frosting)

4 teaspoons pure vanilla extract (for frosting)

Pinch fine salt

Green candies and sanding sugar for decorating

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Instructions

Preheat oven to 375°F. Butter and parchment-line three 8-inch round pans.

Whisk flour, cocoa, baking powder, baking soda, and salt.

Mix buttermilk, green food coloring, and vanilla in a measuring cup.

Cream 1 cup butter and 2 cups sugar for 5 minutes until fluffy.

Slowly beat in eggs.

Alternate adding flour mixture and buttermilk mixture to the batter, beginning and ending with flour.

Divide batter into pans and bake for 20-25 minutes. Cool completely.

For frosting: Whisk 1/2 cup flour into 1/2 cup milk to form a paste in a saucepan. Whisk in remaining milk.

Cook over medium heat, whisking constantly until very thick (about 5 minutes).

Cool frosting base in the fridge for 45 minutes with plastic wrap on the surface.

Beat 1 1/2 cups butter and 1 1/2 cups sugar for 5 minutes.

Add cooled flour paste one tablespoon at a time while beating.

Switch to whisk attachment and whip for 10 minutes until light and fluffy.

Assemble cake by frosting between layers and on the outside.

Notes

• Ensure the cooked flour mixture is completely cold before adding to the butter to prevent melting.

• Use a stand mixer for the frosting to achieve the proper ‘whipped cream’ texture.

• This recipe can be adapted for 24 cupcakes (bake for 18-20 minutes).

• For a deeper green, use a high-quality gel food coloring instead of liquid.

Find it online: https://sweetcraftrecipes.com/green-velvet-cake/