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Green Velvet Cake with Cream Cheese Frosting

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This green velvet cake features vibrant, tender layers with a hint of cocoa and tangy buttermilk, all wrapped in a cloud-like cream cheese frosting. It’s easy to make, visually stunning, and perfect for holidays, birthdays, or any occasion that needs a little extra magic.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup whole milk + 1 tbsp lemon juice)
  • 1 cup (240ml) vegetable oil (can use canola or mild olive oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 tablespoon green gel food coloring (or to desired shade)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 1/2 cups (420g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and vinegar until smooth.
  4. Stir in green gel food coloring to the wet ingredients until you reach your desired shade.
  5. Pour the wet mixture into the dry ingredients. Mix on low speed or with a spatula until just combined; do not overmix.
  6. Divide the batter evenly between the prepared pans. Smooth the tops.
  7. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, and peel off parchment. Cool completely.
  9. For the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and fluffy, about 2 minutes.
  10. Add vanilla and a pinch of salt. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Adjust consistency with more sugar or a splash of milk if needed.
  11. Place one cake layer on a serving plate. Spread about 1/3 of the frosting on top. Add the second layer and cover the top and sides with remaining frosting. For a smooth finish, dip spatula in warm water and smooth the sides.
  12. Optional: Chill the cake in the fridge for 30–60 minutes before slicing for cleaner cuts.

Notes

For best results, use room temperature ingredients. If your cake domes, trim the tops for even layers. For a smooth finish, apply a thin crumb coat of frosting, chill, then finish frosting. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store covered at room temperature for 2 days or in the fridge for up to 5 days. Cake slices freeze well for up to 2 months.

Nutrition

Keywords: green velvet cake, cream cheese frosting, St. Patrick's Day dessert, holiday cake, easy layer cake, colorful cake, velvet cake, party dessert

Find it online: https://prismtaste.com/green-velvet-cake-recipe-easy-perfect-layers-with-cream-cheese-frosting/