Why You’ll Love This Recipe
This green velvet cake is a fun and visually striking version of the classic red velvet cake. The tanginess of the buttermilk combined with the subtle cocoa flavor creates a delicate yet rich cake. The gold drip decoration adds an elegant touch, making it perfect for special celebrations. Whether for St. Patrick's Day or any event requiring a cake that's both festive and flavorful, this green velvet cake will certainly delight guests.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- Eggs
- Oil
- Buttermilk
- Vinegar
- Melted butter
- Flour
- Sugar
- Cocoa powder
- Salt
- Baking soda
- Green food coloring
For the buttercream frosting:
- Egg whites
- Powdered sugar
- Butter
- Vanilla extract
- Salt
For the gold drip:
- Coconut oil
- Powdered sugar
- Gold dust
Directions
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
- In a bowl, whisk together the eggs, oil, buttermilk, vinegar, and melted butter.
- In a separate bowl, mix the flour, sugar, cocoa powder, salt, and baking soda.
- Gradually add the wet ingredients into the dry ingredients, mixing until smooth.
- Add green food coloring and mix well.
- Divide the batter evenly between the cake pans and bake for about 30 minutes or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes before transferring to a wire rack. Freeze for 30 minutes to speed up the cooling if necessary.
- To make the buttercream, whisk egg whites and powdered sugar on high speed until fluffy. Gradually add the softened butter, vanilla, and salt. Continue whipping until smooth.
- Once the cakes are cooled, layer them with buttercream frosting and smooth the outside of the cake.
- Prepare the gold drip by mixing melted coconut oil, powdered sugar, and gold dust. Drizzle over the top of the cake for a shiny, elegant finish.
Servings and Timing
This recipe makes a two-layer 8-inch cake, which serves about 8-12 people. The total preparation time is approximately 2-2.5 hours, including cooling time.
Variations
- Cream Cheese Frosting: Swap the vanilla buttercream with a tangy cream cheese frosting for an added layer of flavor.
- Different Color Options: Use any food coloring to change the cake’s color to match your event's theme.
- Flavor Variations: For a different flavor profile, consider adding a teaspoon of almond or lemon extract to the batter.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. Allow it to thaw before serving. To refresh the cake, you can microwave individual slices for 10-15 seconds.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk by adding a teaspoon of lemon juice or vinegar for a similar tangy flavor.
Can I make this cake in advance?
Yes, you can bake and freeze the cake layers ahead of time. Simply wrap them in plastic wrap and freeze them until you're ready to frost and assemble.
What kind of food coloring should I use for the green color?
Gel food coloring is recommended as it provides a vibrant color without altering the consistency of the batter.
Can I use a different type of oil in the recipe?
Yes, you can substitute vegetable oil with canola oil or any neutral oil.
How can I make the gold drip more shiny?
Ensure the coconut oil is melted and not too hot before mixing with powdered sugar and gold dust. This will give it a smooth, shiny finish.
Can I make the cake into cupcakes instead?
Yes, you can make this into cupcakes by dividing the batter into cupcake liners. Bake for about 18-22 minutes at the same temperature.
What if I don’t have coconut oil for the drip?
You can substitute the coconut oil with vegetable oil or heavy cream, but coconut oil gives the best result for a shiny finish.
How do I prevent the cake from being too dense?
Make sure not to overmix the batter after adding the wet ingredients to avoid a dense texture.
Can I use store-bought frosting?
Yes, if you're short on time, you can use store-bought frosting instead of making your own buttercream.
Can I add other decorations to the cake?
Absolutely! You can decorate the cake with sprinkles, fondant shapes, or themed toppers to fit the occasion.
Conclusion
This green velvet cake is a delicious and festive treat that brings a fun twist to the classic red velvet cake. With its light and tender crumb, flavorful frosting, and elegant gold drip, it’s perfect for any occasion. Whether for St. Patrick's Day, a birthday, or just because, this cake will definitely impress your guests. Happy baking!
Green Velvet Cake Recipe
This Green Velvet Cake is a festive and delicious twist on the classic red velvet cake, perfect for St. Patrick's Day or any special occasion. The vibrant green hue, combined with a rich buttermilk flavor, cocoa, and a touch of vinegar, creates a moist and tender cake. Topped with a smooth vanilla buttercream and a stunning gold drip, this cake is a showstopper that will impress your guests at any celebration. Try this easy-to-make green velvet cake recipe for a memorable and flavorful treat!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2-2.5 hours (including cooling)
- Yield: Serves 8-12 people
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cake:
- Eggs
- Oil
- Buttermilk
- Vinegar
- Melted butter
- Flour
- Sugar
- Cocoa powder
- Salt
- Baking soda
- Green food coloring
For the buttercream frosting:
- Egg whites
- Powdered sugar
- Butter
- Vanilla extract
- Salt
For the gold drip:
- Coconut oil
- Powdered sugar
- Gold dust
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
- In a bowl, whisk together the eggs, oil, buttermilk, vinegar, and melted butter.
- In a separate bowl, mix the flour, sugar, cocoa powder, salt, and baking soda.
- Gradually add the wet ingredients into the dry ingredients, mixing until smooth.
- Add green food coloring and mix well.
- Divide the batter evenly between the cake pans and bake for about 30 minutes or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes before transferring to a wire rack. Freeze for 30 minutes to speed up the cooling if necessary.
- To make the buttercream, whisk egg whites and powdered sugar on high speed until fluffy. Gradually add softened butter, vanilla, and salt. Continue whipping until smooth.
- Once the cakes are cooled, layer them with buttercream frosting and smooth the outside of the cake.
- For the gold drip, mix melted coconut oil, powdered sugar, and gold dust. Drizzle over the top of the cake for a shiny, elegant finish.
Notes
- To add a tangy flavor, you can substitute the vanilla buttercream with cream cheese frosting.
- You can use any food coloring to change the cake’s color.
- Add a teaspoon of almond or lemon extract for a different flavor profile.
- If you don't have coconut oil, you can substitute it with vegetable oil or heavy cream for the gold drip.
