What is green velvet cake?

Green velvet is basically red velvet cake with green food dye instead of red! It has a hint of chocolate flavor from the addition of unsweetened cocoa powder. However, it has a slightly tangy taste and is traditionally topped with a cream cheese frosting.

Do I need to use buttermilk?

Buttermilk interacts with the ingredients differently than regular milk and creates a lighter, more tender texture. I do not recommend substituting with regular milk, but you can make homemade buttermilk in a pinch!

Can I make this cake into cupcakes?

Yes! Divide the batter, adding between 1/4-1/3 cup of batter to each liner. Bake the cupcakes for 16-20 minutes or until the tops are domed, the centers spring back when poked with your pointer finger, and a toothpick inserted into the center comes out with some moist crumbs.

Green Velvet Cake - Sweets by Elise

Description

This Green Velvet Cake is a soft, moist, one-bowl cake recipe 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.

Ingredients

Scale

For the Cake

1 1/4 cups (250g) vegetable oil
3 large eggs (150g), room temperature
2 cups (430g) granulated sugar
1 teaspoon (4g) vanilla extract
1 1/2 cups (360g) buttermilk, room temperature
2 1/2 cups (350g) all purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup (30g) unsweetened cocoa powder
1 tablespoon (14g) distilled vinegar
Green food gel, as desired

For the Cream Cheese Glaze

4 oz cream cheese, softened
2 cups (240g) powdered sugar
2 tablespoons (30g) milk

Instructions

For the Cake

Preheat your oven to 350 degrees Fahrenheit and heavily spray a 10 inch bundt pan with cooking spray. Ensure the entire pan is coated, as the cake will not come out cleanly after baking and cooling without.
In a large bowl, whisk vegetable oil, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk together until smooth.
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. Do not mix past this point to avoid creating a dense cake.
Add the distilled vinegar and green food dye to the batter. Add green food dye until desired color is reached. Scrape down the sides and the bottom of the bowl with a spatula to ensure the batter is fully combined throughout.
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. Allow the cake to cool for at least 1 hour before removing.

For the Cream Cheese Glaze

In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.
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 1/2 tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
Pour the glaze over the fully cooled bundt cake after it has been removed from the pan.

Notes

Removing the Cake: Do not remove the cake until it has had at least an hour to cool in the pan. Before removing, use a knife around the edge and around the center of the pan to help remove the cake. Then, firmly tap the top of the pan to help loosen the cake.

Storing: 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.

Keywords: Green Velvet Cake, Green Velvet Bundt Cake, Cream Cheese Glaze