St. Patrick’s Day Green Velvet Cake
A vibrant and festive cake that brings joy and flavor to your St. Patrick's Day celebrations.
Ingredients
For the cake
- 2.5 cups All-purpose flour Sifted
- 1 teaspoon Baking soda For leavening
- 1 teaspoon Baking powder For leavening
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 1.5 cups Vegetable oil
- 3 large Eggs At room temperature
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk At room temperature
- 1 tablespoon Green food coloring To achieve vibrant color
For the frosting
- 8 oz Cream cheese Softened
- 0.5 cup Unsalted butter Softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- a pinch Salt To balance flavors
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt; set aside.
Mixing
- In a large bowl, beat together the granulated sugar and vegetable oil until well-combined.
- Gradually add the eggs, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate adding the dry mixture and buttermilk, beginning and ending with the dry ingredients.
- Mix until no dry flour remains. Add the green food coloring and mix until uniformly colored.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes; then transfer to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add powdered sugar, one cup at a time, until fluffy. Stir in vanilla extract and a pinch of salt.
Assembly
- Once the cakes are cool, frost the top of the first cake, place the second cake on top, and frost the entire cake.
- Decorate with green sprinkles, shamrock decorations, or edible glitter.
Notes
For a healthier version, consider using honey instead of sugar and whole wheat flour instead of all-purpose flour.