Moist Green Velvet Cake with Cream Cheese Frosting
A stunningly vibrant Green Velvet Cake that is ultra-moist, tender, and perfectly balanced with a tangy homemade cream cheese frosting. Ideal for holidays and celebrations.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 24 servings
- Cuisine: American
Ingredients
All-purpose flour – 2 1/2 cups
Granulated sugar – 2 cups
Unsweetened cocoa powder – 1 Tablespoon
Salt – 1 teaspoon
Baking soda – 1 teaspoon
Large eggs – 2
Vegetable oil – 1 cup
Buttermilk – 1 cup
White vinegar – 1 Tablespoon
Vanilla extract – 1 teaspoon
Green food coloring – 1 oz
Cream cheese, softened – 8 oz
Unsalted butter, softened – 1/4 cup
Vanilla extract (for frosting) – 1 teaspoon
Powdered sugar – 2 lb bag
Milk – 2-4 Tablespoons (as needed)
Instructions
Preheat your oven to 350 degrees F. Grease and flour your choice of cake pans or muffin tins.
In a medium bowl, lightly whisk the eggs. Add the oil, buttermilk, vinegar, vanilla, and green food coloring. Whisk until fully blended.
In a separate large mixing bowl, sift together the flour, sugar, cocoa, salt, and baking soda.
Pour the wet ingredients into the dry ingredients. Mix on medium-high speed for 1-2 minutes until the batter is smooth and well-combined.
Pour batter into prepared pans. Bake 22 minutes for 8-inch rounds, 16 minutes for cupcakes, or 13 minutes for mini-cupcakes.
For the frosting, cream the softened cream cheese, butter, and vanilla until smooth.
Gradually add powdered sugar while mixing. Add milk one tablespoon at a time until your desired consistency is reached.
Allow the cake to cool completely before frosting. Store in the refrigerator.
Notes
• Use room temperature eggs and buttermilk for the smoothest batter.
• Do not overbake; start checking for doneness 2-3 minutes before the timer ends.
• If using gel food coloring, use about 1-2 teaspoons instead of a full ounce.
• Store leftovers in an airtight container in the fridge for up to 5 days.