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Delicious Green Velvet Cake slice with cream cheese frosting.

Green Velvet Cake

A bright and festive green velvet cake with a moist crumb and silky cooked-flour frosting, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 1/2 cups all-purpose flour Give structure and a tender crumb; measure correctly.
  • 2 tablespoons unsweetened cocoa powder Use natural cocoa for flavor enhancement.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk Well shaken; adds moisture and lift.
  • 1 tablespoon green liquid food coloring Disperses easily for uniform hue.
  • 2 teaspoons pure vanilla extract
  • 2 cups granulated sugar
  • 1 cup unsalted butter At room temperature.
  • 3 large eggs Lightly beaten.
For the frosting
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups unsalted butter At room temperature.
  • 1 1/2 cups granulated sugar
  • 4 teaspoons pure vanilla extract
  • pinch fine salt
For decoration
  • Green candies and sanding sugar For decorating.

Method
 

Prepare pans and preheat
  1. Preheat the oven to 375°F, butter three 8-inch round cake pans, line them with parchment, and butter the parchment.
Combine dry ingredients
  1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly blended.
Mix wet color blend
  1. In a bowl, stir together buttermilk, green food coloring, and vanilla extract until the color is even.
Cream butter and sugar
  1. In a mixer, cream butter and sugar for about 5 minutes until light and fluffy.
Add eggs
  1. Slowly beat in the eggs in a steady stream while scraping the bowl as needed.
Alternate dry and wet additions
  1. Alternate adding the flour mixture and buttermilk mixture to the butter-egg batter, beginning and ending with flour.
Bake
  1. Divide the batter evenly into the prepared pans and bake for 20-25 minutes.
Make the cooked-flour frosting base
  1. Whisk flour into milk in a saucepan to form a paste, then cook and whisk over medium heat until very thick.
Chill the frosting base
  1. Transfer the thickened mixture to a bowl and chill in the fridge for 45 minutes.
Beat frosting butter and sugar
  1. Beat butter and sugar for 5 minutes until light and creamy, then add the cooled flour paste gradually.
Whip frosting to finish
  1. Switch to a whisk attachment and whip frosting for 10 minutes until light and fluffy.
Assemble the cake
  1. Frost between the cooled layers and on the outside, decorating with candies and sanding sugar as desired.

Notes

Store covered in the refrigerator for up to 4 days. Freeze layers for up to 3 months. Chill cake briefly between frosting for neat edges.