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–+ servings
Green Velvet Cake

Deliciously Fun Green Velvet Cake for Every Celebration

A festive twist on the classic, this Green Velvet Cake combines cocoa richness with vibrant green color for any celebration.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free baking flour
  • 1 cup Granulated Sugar No direct substitutes recommended
  • 2 tablespoons Cocoa Powder No substitution needed
  • 1 teaspoon Salt Essential for taste
  • 1 teaspoon Baking Soda No substitutes
  • 2 large Eggs Applesauce can be used as a vegan substitute
  • 1 cup Vegetable Oil Can replace with melted coconut or canola oil
  • 1 cup Buttermilk Can substitute with milk mixed with lemon juice or vinegar
  • 1 tablespoon White Vinegar No substitutes
  • 2 teaspoons Vanilla Extract Consider almond extract for a flavor twist
  • 1 tablespoon Green Food Coloring Use spinach juice or matcha powder for a natural version
For the Frosting
  • 8 ounces Cream Cheese Can use dairy-free cream cheese for vegan option
  • 1/2 cup Butter Use plant-based butter for a dairy-free option
  • 4 cups Powdered Sugar No substitutes recommended
  • 1 teaspoon Vanilla Extract
  • 1 cup Milk Any plant-based milk can replace regular milk

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans or line muffin tins with cupcake liners.
  2. In a medium bowl, whisk together 2 large eggs until frothy. Stir in 1 cup of vegetable oil, 1 cup of buttermilk, 1 tablespoon of white vinegar, 2 teaspoons of vanilla extract, and 1 tablespoon of green food coloring. Mix until combined.
  3. In a separate bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tablespoons of cocoa powder, 1 teaspoon of salt, and 1 teaspoon of baking soda. Whisk until well mixed.
  4. Pour the wet mixture into the dry ingredients, mixing on medium-high speed for 1 to 2 minutes until smooth.
  5. Divide cake batter evenly between the prepared pans, filling each about 2/3 full.
  6. Bake in the preheated oven for 22 minutes for the cake or 16 minutes for cupcakes. Check for doneness with a toothpick.
  7. Remove cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely.
  8. For frosting, beat together 8 ounces of cream cheese and 1/2 cup of softened butter until creamy. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth. Adjust with milk if necessary.
  9. Once layers are cool, frost the top of one layer, place the second on top, and frost the sides. For cupcakes, pipe or spread frosting on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

This cake is vegetarian-friendly and can be made vegan by using egg substitute and dairy-free options.

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