Description
Celebrate St. Patrick's Day with this festive Green Velvet Layer Cake featuring a moist, tender crumb infused with subtle cocoa and vibrant green food coloring. The cake is crowned with an old-fashioned boiled frosting that is creamy, fluffy, and reminiscent of childhood treats. Perfect for easy assembly and classic holiday cheer, this recipe yields a stunning three-layer cake that will impress your guests and satisfy your sweet tooth.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk, well shaken
- 1 tablespoon green liquid food coloring
- 2 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs, lightly beaten
Frosting:
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 teaspoons pure vanilla extract
- Pinch fine salt
- Green liquid or gel food coloring, optional
- Green candies and sanding sugar for decorating, optional
Instructions
- Prepare cake pans and dry ingredients: Preheat your oven to 375°F. Butter three 8-inch round cake pans, line them with parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a spouted measuring cup, combine the buttermilk, green food coloring, and vanilla extract, whisking well. Set aside.
- Cream butter and sugar: Using a stand mixer or hand mixer on medium speed, beat the granulated sugar and butter until very light and fluffy, about 5 minutes, scraping the bowl sides as needed.
- Add eggs and combine batter: With the mixer running on low, slowly incorporate the beaten eggs. Alternate adding the flour mixture and buttermilk mixture in thirds and halves as follows: one-third flour, half buttermilk, half remaining flour, remaining buttermilk, then the rest of the flour. Scrape down the bowl and beat until well blended.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and the cakes are slightly puffed. Let cool 15 minutes in the pans, then remove and cool completely on wire racks.
- Make the boiled frosting base: In a small saucepan, whisk the flour with about 1/2 cup of the milk until smooth, ensuring no lumps form. Gradually whisk in the remaining milk. Cook over medium heat, whisking continuously for about 5 minutes until thickened into a smooth paste. Transfer to a bowl, cover with plastic wrap pressed onto the surface, and refrigerate until cool, about 45 minutes.
- Prepare frosting: Beat butter and granulated sugar in a mixer on medium speed until fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time, beating until smooth. Switch to the whisk attachment; add vanilla, salt, and optional green food coloring. Whip on high speed until very light and fluffy, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
- Assemble the cake: Place one cake layer on a serving plate and spread frosting evenly on top. Repeat with remaining layers. Frost the sides smoothly. Decorate with green candies and sanding sugar if desired for a festive look.
- Serve and enjoy: Serve the cake immediately or refrigerate until ready. Bring to room temperature before serving for best texture and flavor.
Notes
- You can bake this recipe in two 9-inch cake pans or as 24 cupcakes instead of three 8-inch layers.
- Use buttermilk at room temperature for best batter consistency.
- If you prefer a different frosting color intensity, adjust the amount of green food coloring to your taste.
- Greasing and lining cake pans properly ensures easy cake release and smooth cake edges.
- Beat the frosting thoroughly to achieve the light, whipped cream-like texture.
