Green Velvet Cake (Printable View)

A stunning emerald twist on classic red velvet with subtle cocoa and tangy cream cheese frosting.

# What You'll Need:

→ Cake Batter

01 - 2½ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon 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 teaspoons pure vanilla extract
10 - 1 teaspoon white vinegar
11 - 1-1½ tablespoons green gel food coloring

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 3½ cups powdered sugar, sifted
15 - 2 teaspoons vanilla extract
16 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat sugar and oil in a large bowl until combined. Add eggs one at a time, mixing well after each addition.
04 - Stir in buttermilk, vanilla extract, vinegar, and green food coloring. Whisk until mixture is evenly colored.
05 - Add dry ingredients to wet ingredients in two batches, mixing just until incorporated.
06 - Divide batter evenly between 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 out onto wire racks to cool completely.
09 - Beat cream cheese and butter 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 top. Add second layer and frost entire cake.
11 - Decorate with green sprinkles or crumbs from trimmed cake edges if desired.

# Expert Advice:

01 -
  • The shocking emerald color turns every gathering into a celebration
  • That classic red velvet texture you love, but with a playful surprise
  • Cream cheese frosting that makes everything better
02 -
  • Gel food coloring is worth the extra trip to the store, liquid coloring will thin your batter
  • Room temperature ingredients prevent curdling and ensure smooth frosting
  • The vinegar is not optional, it is essential for that signature velvet texture
03 -
  • If you do not have buttermilk, mix one cup milk with one tablespoon vinegar and let it sit for five minutes
  • Trim the domed tops off your cooled layers for perfectly straight stacking

Go Back