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Delightfully Easy Green Velvet Cake

Brighten your day with this moist, tender Green Velvet Cake topped with the creamiest cream cheese frosting. Perfect for celebrations or a special treat, this easy recipe delivers vibrant color and classic flavor in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Green Velvet Cake
  • 2 1/2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cocoa powder unsweetened
  • 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs
  • 1 1/2 tbsp green food coloring
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
For the Cream Cheese Frosting
  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • Three 8-inch round cake pans
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale (optional)
  • Wire Racks
  • Electric mixer or hand mixer

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Step 2: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. Step 3: In another bowl, whisk the vegetable oil, buttermilk, eggs, green food coloring, white vinegar, and vanilla extract until combined and vibrant green.
  4. Step 4: Slowly add dry ingredients to wet ingredients, mixing gently until just combined. Avoid overmixing.
  5. Step 5: Divide batter evenly among prepared pans, using a kitchen scale if available.
  6. Step 6: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Step 7: Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Step 8: For the frosting, beat softened butter and cream cheese until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
  9. Step 9: Place one cake layer on plate and spread frosting on top. Repeat with remaining layers and finish frosting sides and top evenly.

Notes

Make sure eggs and buttermilk are at room temperature for best results. Do not overmix the batter to keep the cake tender. Store covered in the refrigerator up to 4 days. Freeze unfrosted layers up to 3 months. Bring to room temperature before serving. For dairy-free, substitute butter and cream cheese with plant-based alternatives and use plant-based milk with vinegar as buttermilk substitute.