Green Velvet Cake

This Green Velvet Cake is a soft, moist, one-bowl cake topped with a 3-ingredient cream cheese glaze. It's a fun and festive version of red velvet cake for Christmas or St. Patrick's Day.

This Green Velvet Cake is a spin of a classic red velvet cake. If you are a red velvet fan, give some love to this Red Velvet Bundt Cake, this Red Velvet Cookie Dough, and these Red Velvet Oreo Cookies.

If you are looking for another St. Patrick's Day bake, check out these Lucky Charms Cookies. Or, if you are baking this for the holiday season, these Reindeer Cupcakes or these Grinch Cookies could be the perfect addition to your spread!

Why You'll LOVE This Recipe

• made in two bowls with a whisk and fork AKA no mixer needed!

• soft, moist, and light cake texture

• velvety and smooth 3-ingredient cream cheese glaze

• festive for St. Patrick's Day or Christmas

Ingredients

• Vegetable Oil: Vegetable oil creates moisture that lasts in this cake. You can substitute for any unflavored oil if necessary.
• Eggs: You need 3 large eggs at room temperature. If you forget to put them out on the counter ahead of time, put them in a bowl of hot water for 10 minutes before using.
• Granulated Sugar: Granulated, white sugar adds moisture, structure, and sweetness to this cake!
• Vanilla Extract: Vanilla extract rounds out the flavor in this cake.
• Buttermilk: Buttermilk is SO important in this recipe, as it creates the light and tender texture and red velvet flavor. You’ll need it at room temperature. Read “Expert Tips” to learn how to make a homemade buttermilk.
• All Purpose Flour: You’ll need plain, white all purpose flour for this cake. Make sure to measure the flour properly by using a kitchen scale or by spooning the flour into your measuring cups. To learn more on this, read “Expert Tips” below.
• Baking Soda & Baking Powder: Both of these leavening agents work together to help the cake rise. Do not substitute one for the other and measure properly.
• Salt: Salt completes the flavor in this cake!
• Cocoa Powder: You’ll need ⅓ cup of unsweetened cocoa powder. I use natural cocoa powder.
• Distilled Vinegar: Distilled vinegar helps create the slightly tangy flavor and deepened color in this cake.
• Red Food Coloring: Green velvet cake will need a touch of red food coloring for a true and deep red color. I use Americolor Leaf Green, as just a few drops creates a dark green.

Step-by-Step Cake Process

STEP 1: Start by preheating your oven to 350 degrees Fahrenheit and then heavily spray a 10-inch bundt pan with cooking spray.

STEP 2: In a large bowl, whisk vegetable oil, room temperature eggs, sugar, vanilla extract, and room temperature buttermilk together until smooth.

STEP 3: Add properly-measured flour, baking soda, baking powder, salt, and cocoa powder to the bowl and mix only until you see the dry ingredients disappear.

STEP 4: Add the distilled vinegar and red food dye to the batter and mixed until dispersed. Add red food dye until desired color is reached.

STEP 5: Then, transfer the batter to your prepared pan. Bake the cake for 40-45 minutes until the top is domed, the top springs back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs.

STEP 6: Then, allow the cake to cool for at least 1 hour before removing.

Cream Cheese Glaze

STEP 1: In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.

STEP 2: Pour 2 tablespoons of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.

STEP 3: Pour the glaze over the fully cooled bundt cake after it has been removed from the pan.

Frequently Asked Questions

Expert Tips

Homemade Buttermilk: Add 1 ½ tablespoons of distilled white vinegar to a liquid measuring cup. Then, pour room temperature milk into the measuring cup to reach the 1 ½ cup (360g) mark. Use a spoon to mix the two before letting it sit for 5-10 minutes. The milk will become slightly chunky in texture.

Measuring Flour: You will end up with dry cake if you do not measure your flour correctly. Measure out 350g of flour exactly using a kitchen scale or simply use a spoon to carry flour into your measuring cups before using a knife to sweep the flour across the top in order to level the flour.

Food Dye: I prefer to use gel food coloring, as it’s more concentrated and allows you to use less while still achieving a deep color. I use Americolor because I only need a few drops compared to other brands.

How to Store

You'll want to store this cake tightly covered, in an airtight container, tightly wrapped in cling wrap, or with the slices individually wrapped to preserve freshness.

You can store the cake before decorating at room temperature for 2 days or in the freezer for 3 months. You can store the frosted cake at room temperature for up to a day, in the fridge for 3 days, or in the freezer for 3 months.

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