Green Velvet Layer Cake
A tender oil based cake with buttermilk and green food coloring, baked in two 9 inch layers and finished with cream cheese frosting.
Equipment
- Two 9 inch round cake pans
- Large mixing bowl
- Whisk
- Hand mixer
- Cooling rack
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 ½ cup granulated sugar
- 1 ½ cup vegetable oil
- 3 large eggs room temperature
- 2 tsp vanilla extract for the cake
- 1 cup buttermilk room temperature
- 1 tbsp green liquid food coloring
- 8 oz cream cheese softened, for the frosting
- ½ cup unsalted butter softened, for the frosting
- 4 cup powdered sugar for the frosting
- 1 tsp vanilla extract for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and line two 9 inch pans with parchment.
- Mix. Whisk the flour, soda, baking powder, and salt in one bowl, and whisk the sugar and oil in another, beating in the eggs, vanilla, buttermilk, and food coloring.
- Combine. Stir the dry mix into the wet mix in three additions until just smooth, then divide the batter between the pans.
- Bake. Bake 25 to 30 minutes until a toothpick comes out clean, then cool 10 minutes in the pans and 1 hour on a rack.
- Make the frosting. Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla until fluffy.
- Assemble. Spread frosting between the layers and over the top, then chill 20 minutes to set.
Notes
Substitutions: Make buttermilk with 1 tablespoon lemon juice stirred into 1 cup milk, or use gel food coloring for a deeper shade.
Tips: Measure flour by spooning and leveling, and cool the layers fully before frosting.
Storage: Refrigerate frosted cake up to 4 days. Freeze unfrosted layers up to 3 months.