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Soft & Rich Green Velvet Cake with Cream Cheese Frosting Recipe

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4.9 from 14 reviews

This soft and rich Green Velvet Cake features moist layers infused with green food coloring and a hint of cocoa, paired perfectly with a luscious cream cheese frosting. Ideal for celebrations or anytime you want a vibrant twist on classic velvet cake.

Ingredients

Cake Ingredients

  • 2 eggs
  • 3/4 cup oil
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 3/4 cup sour cream
  • 1/4 cup water
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons green food coloring
  • 2 1/2 cups flour
  • 1 1/2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese, at room temperature
  • 3/4 cup unsalted butter, at room temperature
  • 3 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 1/3 cups powdered sugar
  • 1–2 tablespoons milk or heavy cream, if necessary

Instructions

  1. Prepare pans: Preheat your oven to 350°F (175°C). Grease three 7-inch cake pans with oil or butter, line the bottoms with parchment paper circles, and grease the parchment to ensure easy cake release.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later use.
  3. Combine wet ingredients and sugar: In a large mixing bowl, whisk together the oil, melted butter, and sugar until fully combined and smooth.
  4. Add eggs and liquids: Beat in the eggs one at a time, then add sour cream, water, white vinegar, and vanilla extract. Mix well until smooth and combined.
  5. Add cocoa powder and food coloring: Stir in the cocoa powder until evenly blended. Then, incorporate the green food coloring thoroughly to get an even vibrant green hue.
  6. Combine wet and dry ingredients: Fold half of the dry ingredients into the wet mixture gently until nearly combined. Then fold in the remaining dry ingredients carefully, avoiding overmixing.
  7. Divide batter and bake: Evenly divide the cake batter among the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes: Remove the cakes from the oven and allow them to cool completely in the pans for 15 minutes, then transfer to wire racks to cool fully before frosting.
  9. Make cream cheese frosting: In a medium bowl, beat together the cream cheese and unsalted butter until smooth and creamy.
  10. Add flavorings and sugar: Beat in the vanilla extract and salt. Gradually add the powdered sugar on low speed until fully incorporated.
  11. Adjust consistency: Increase the mixer speed to medium and beat until the frosting is smooth. If the frosting is too thick, add 2 tablespoons of milk or heavy cream to reach the desired consistency. If too thin, add additional powdered sugar.
  12. Assemble the cake: Stack the cooled cake layers on a serving platter. Spread a generous layer of cream cheese frosting between each layer and then cover the top and sides of the cake with remaining frosting, smoothing it evenly.

Notes

  • Ensure the cream cheese and butter are at room temperature for a smooth frosting.
  • Do not overmix the batter to keep the cake tender and soft.
  • Using three 7-inch pans helps achieve even layers; if unavailable, use 8-inch pans but adjust baking time slightly.
  • Green food coloring intensity can be adjusted to preference for a deeper or lighter green shade.
  • The cream cheese frosting can be made a day ahead and stored refrigerated; bring to room temperature before frosting the cake.
  • Cool cakes completely before frosting to prevent melting the frosting.

Find it online: https://mealsbykate.com/soft-and-rich-green-velvet-cake-with-cream-cheese-frosting-recipe/