Green Velvet Cake

This Green Velvet Cake is a good recipe to try on St. Patrick’s Day for a delicious, colorful dessert!

Cake ingredients:

2 eggs

1 cup oil

1 cup buttermilk

1 Tbsp. vinegar

1 tsp. vanilla

2 oz. green food coloring

2 1/2 cups all-purpose flour

2 cups sugar

1 1/2 Tbsp. cocoa powder

1 tsp. salt

1 tsp. baking soda

Icing ingredients:

1-8 oz. package cream cheese, softened

1/4 cup butter, softened

6 oz. bakers white chocolate, melted and cooled slightly

1 tsp. vanilla

2 cups powdered sugar

Preheat oven to 350 degrees. Grease 3-6 inch cake pans with butter, cover with parchment paper circles on bottoms. Butter the parchment papers and dust with flour, tapping out any excess.

To prepare Cake: In a large bowl, whisk together eggs, oil, buttermilk, vinegar and vanilla. Stir in food coloring.

In a separate bowl, whisk together flour, sugar, cocoa powder, salt and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.

Divide batter evenly between cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake 30 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes and remove form pans and cool completely on a wire rack.

To prepare Icing: In a large bowl using an electric mixer, beat cream cheese and butter on medium speed. Add melted chocolate and vanilla, mix well. Add sugar gradually, beating until fluffy.

Transfer half of  the frosting to a separate bowl for crumb coat.

Using a serrated knife, trim the tops of the cake layers to make level. Dab some frosting onto the center of  a cake turntable or large flat platter.

Place on one layer of cake on top of frosting and press slightly to secure it.

Using an offset spatula, place a third of the reserved crumb coat frosting int the center of the cake and spread it over top until it starts to spill over the edges then spread over the sides of cake.

Carefully place the second layer of cake on top of first and repeat process with another 1/3 of the frosting. Add the third layer of cake on top and spread the rest of the reserved frosting over the top and sides.

Transfer cake to the refrigerator for 30 minutes or freezer for 15 minutes, until set.

Thoroughly wash and dry offset spatula.

Once crumb coat has completely set, remove cake from the refrigerator or freezer.

Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, then spread it over the sides of cake.

Garnish with white chocolate shavings and crumbled green velvet cake.

Serves 8

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