Green Velvet Cake
Green velvet cake may not be as traditional as the OG red velvet cake, but it's way more fun when it comes to St Patrick's Day desserts!
Servings: 12 Large slices
Calories: 555kcal
Equipment
- 1 8" round cake pans
Ingredients
Green Velvet Cake
- 3 cups Cake flour
- ⅓ cup Cocoa powder
- 2 ¼ cups Granulated sugar
- 2 tablespoon Baking powder
- 1 ½ teaspoon Salt
- 3 ½ oz Instant vanilla pudding mix
- 6 Eggs
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
- 1 ½ cup Buttermilk or 1 ½ cups milk and 1 tablespoon lemon juice or white vinegar.
- Green food colouring Gel works best
Assembly
- 2 batches Swiss Meringue buttercream
- or
- 2 batches American buttercream
- Green food colouring
- Green sprinkles etc
Instructions
Green Velvet Cake Rounds
- Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.I like to grease the pans with shortening, then dust with flour.
- Combine flour, cocoa, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
- Carefully add melted butter and vanilla, and a generous amount of green food colouring to the flour mixture, mixing on medium speed until smooth.
- Add buttermilk to batter, mix until well incorporated and smooth.
- Divide batter among prepared cake pans, bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes.
- Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap.
- Allow cake to sit for a few hours - ideally overnight
To Assemble Cake:
- Prepare your frosting, tint green with food colouring.
- Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake.
- Place one round of cake on cake plate, spread with buttercream. Top with the remaining layer of cake.
- Frost sides and top of cake with remaining buttercream. Garnish with sprinkles, if desired. Serve at room temperature.
Notes
Note: I recommend frosting the cake with a thin layer of buttercream and then chilling it well before spreading with a final, thicker layer of frosting.
This is called a “crumb coat”, and basically glues crumbs to the cake. This allows for a cleaner, more hassle free frosting spread!
Nutritional information is for LARGE servings, and does not include the frosting. Full nutritional info will vary based on what frosting you use.
Nutrition
Calories: 555kcal | Carbohydrates: 72g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 802mg | Potassium: 151mg | Fiber: 2g | Sugar: 46g | Vitamin A: 878IU | Calcium: 180mg | Iron: 1mg
