Description
This festive St. Patrick’s Day Green Velvet Cake is a vibrant twist on the classic red velvet cake. With its stunning emerald color and rich, moist texture topped with creamy cream cheese frosting, it makes the perfect centerpiece for your holiday celebration. The subtle cocoa flavor pairs beautifully with the hint of mint for a truly memorable dessert that’s sure to impress.
Ingredients
For the Green Velvet Cake:
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups granulated sugar
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1–2 tablespoons green food coloring (gel preferred)
- ½ teaspoon mint extract (optional)
For the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Green sprinkles
- Gold sugar pearls
- Fresh mint leaves
- Shamrock-shaped fondant cutouts
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal. Pro tip: Use a bit of butter on the pan first to help the parchment paper stick flat.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This thorough mixing ensures your St. Patrick’s Day Green Velvet Cake will have a consistent texture throughout. Make sure to break up any cocoa powder clumps that might create bitter spots in your cake.
In a large bowl, beat the sugar, eggs, and vegetable oil until well combined and slightly fluffy, about 2 minutes. Add the buttermilk, vanilla extract, and mint extract (if using). The mint provides a subtle freshness that complements the cake’s richness without overpowering it.
Gradually add the green food coloring to your wet mixture, stirring well after each addition until you achieve your desired shade of green. Remember that the color will lighten slightly during baking, so aim for a slightly darker green than you want in the final product. For a vibrant shamrock shade, you’ll likely need at least 1 tablespoon of gel food coloring.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. When only a few streaks of flour remain, add the vinegar and mix for another 10 seconds. The vinegar reacts with the baking soda to create extra lift and tenderness.
Divide the batter evenly between your prepared cake pans. Gently tap the pans on the counter to release any air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. This patience is crucial – frosting a warm cake will lead to a melted mess!
While the cakes cool, beat the cream cheese and butter together until smooth and fluffy, about 3 minutes. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Add the vanilla extract and salt, then increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
Once the cakes are completely cool, place one layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top, then frost the top and sides of the cake with the remaining frosting. For a festive touch, you can tint a portion of the frosting green for decorative accents.
Add your chosen garnishes to complete your St. Patrick’s Day Green Velvet Cake. Create a shamrock pattern using green sprinkles, arrange gold sugar pearls for a “pot of gold” effect, or add mint leaves for a fresh touch. Let your creativity shine!
Notes
Storage Tips:
- Store covered at room temperature for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 5 days.
- Unfrosted cake layers can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Substitutions:
- Buttermilk: Replace with 1 cup regular milk + 1 tablespoon lemon juice (let sit for 5 minutes).
- Natural Coloring: Use 2-3 tablespoons of matcha powder or spinach puree for a more natural green color.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend (add ¼ teaspoon xanthan gum if your blend doesn’t include it).
- Dairy-Free: Use plant-based milk with 1 tablespoon vinegar, and dairy-free butter and cream cheese alternatives.
Tips for Success:
- Ensure all refrigerated ingredients are at room temperature before starting.
- Don’t overmix the batter once you add the dry ingredients.
- For cupcakes, bake for 18-20 minutes and yield approximately 24 cupcakes.
- For the best texture, don’t open the oven door during the first 25 minutes of baking.
- Frost only when the cake is completely cool to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Irish-inspired
Nutrition
- Serving Size: 1/12 of cake
- Calories: 580
- Sugar: 45g
- Sodium: 390mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: green velvet cake, St. Patrick's Day dessert, festive cake, holiday baking, Irish-inspired dessert