Green Velvet Cake: the delicious, tender cake to make for St. Patrick’s Day
If you're a fan of red velvet cake, you'll love this simple, festive green velvet cake for St. Patrick's Day. Green velvet cake has the same ultra-soft, fluffy moist texture as red velvet cake, and the same delicious vanilla mixed with subtle chocolate flavor topped off with tangy buttercream.
While green velvet cake is the perfect treat to make for St. Patrick's Day, you can whip it up for any occasion when you need a delicious cake that is sure to please a crowd.
How to Make Green Velvet Cake
Ready to make the perfect homemade St. Patrick's Day cake with an ultra-tender crumb? Let's dive in! Start by prepping your cake pans. Grease three cake pans with cooking spray. Line the pans with parchment paper, grease the paper, then set off to the side. This will make removing your cakes much easier.
Next, Whisk the flour, cocoa powder, baking soda, and salt into a bowl. In a second bowl, combine the sugar, oil, eggs, vanilla, and vinegar until the mixture is totally smooth. Slowly beat the wet ingredients into the flour mixture. Beat the buttermilk into the batter, followed by the food coloring. Divvy up the batter equally between the three cake pans.
Bake the cakes at 350F for 30 to 40 minutes, depending on your oven. Let the cakes cool in their pans for about 20 minutes, then loosen the cakes and flip them out onto wire racks to cool completely.
While the cakes are cooling, make the frosting. Cream the butter and cream cheese together until the mixture is nice and smooth. Mix in the salt and vanilla. Beat the sugar in one cup at a time until the frosting reaches your desired consistency. If it's too thick you can add a splash of milk.
Once your cakes have cooled, spread some frosting over the top of the first cake. Stack the second cake on top of it. Spread frosting over the second cake. Stack the final cake on the second cake, and add the final layer of frosting.
Tips for Making St. Patrick's Day Cake
To make festive rainbow buttercream, simply divide the buttercream frosting into separate bowls and add food coloring, then decorate the top of the cake in a rainbow pattern.
To make vegan green velvet cake, use oil instead of butter, plant-based milk in place of milk, flax eggs instead of eggs, and vegan-friendly substitutes for buttermilk and cream cheese.
Buttermilk will give your cake the softest, fluffiest texture. If you don't have any, swap it out for an equal amount of milk mixed with a teaspoon of white vinegar.
If your frosting is too thick, add more milk. If too thin, add more powdered sugar.
Make sure to use room-temperature ingredients for baking your cake.
If you want to cut down on your time in the kitchen, use a cake mix to make your green velvet cake.
The cakes are done baking when a toothpick inserted into the center comes out clean.
How to Store Green Velvet Cake
Keep your green velvet cake in an airtight container in the fridge for up to 5 days.
Instructions
Preheat your oven to 350°F. Grease three cake pans with cooking spray. Line the pans with parchment paper, lightly grease with cooking spray, then set off to the side.
Preheat your oven to 350°F. Grease three cake pans with cooking spray. Line the pans with parchment paper, lightly grease with cooking spray, then set off to the side.
Sift the flour, cocoa powder, baking soda, and salt into a bowl. Whisk to combine.
Sift the flour, cocoa powder, baking soda, and salt into a bowl. Whisk to combine.
In a separate bowl, add the sugar, oil, eggs, vanilla, and vinegar until smooth.
In a separate bowl, add the sugar, oil, eggs, vanilla, and vinegar until smooth.
Whisk.
Whisk.
Beat in the food coloring.
Beat in the food coloring.
Slowly beat in the flour mixture.
Slowly beat in the flour mixture.
Pour the buttermilk into the batter. Scrape down the sides.
Pour the buttermilk into the batter. Scrape down the sides.
Pour the batter into the three cake pans.
Pour the batter into the three cake pans.
Bake for 30 to 40 minutes.
Bake for 30 to 40 minutes.
Remove from oven and leave to cool in the pans for 20 minutes. Loosen the cakes by running a knife around the edges. Flip the cakes out onto wire racks to cool completely.
For the frosting
Remove from oven and leave to cool in the pans for 20 minutes. Loosen the cakes by running a knife around the edges. Flip the cakes out onto wire racks to cool completely.
Cream the butter and cream cheese together until smooth. Add salt and vanilla. Beat in the sugar one cup at a time until the frosting reaches your desired consistency.
To assemble
Cream the butter and cream cheese together until smooth. Add salt and vanilla. Beat in the sugar one cup at a time until the frosting reaches your desired consistency.
Spread the frosting over the first cake.
Spread the frosting over the first cake.
Stack a second cake on top. Spread frosting over the second cake. Stack the final cake on top, and spread the frosting over the top.
Stack a second cake on top. Spread frosting over the second cake. Stack the final cake on top, and spread the frosting over the top.
If desired, garnish with sprinkles.
If desired, garnish with sprinkles.
Slice, serve and enjoy!
Notes
Use three 8-inch round cake pans to make your green velvet cake.
