Description
A vibrant and rich green velvet cake, layered with luscious cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- ½ cup salted butter, softened
- 1 cup vegetable oil
- 1¾ cups granulated sugar
- 3 large eggs
- 1 extra egg yolk
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2–3 teaspoons green gel food coloring
- 3 cups cake flour, well measured
- 5 teaspoons cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup salted butter, softened (for frosting)
- 4 8-oz. packages cream cheese, softened
- 8–9 cups powdered sugar, sifted
- 2–3 teaspoons milk (to adjust consistency for frosting)
- 3 teaspoons pure vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans with butter and lightly dust them with flour.
- Beat together the softened butter, vegetable oil, and granulated sugar until the mixture becomes creamy.
- Add the three eggs, one at a time, followed by the extra yolk, and stir in the vanilla extract.
- Whisk together the cake flour, cocoa powder, baking soda, and baking powder in a separate bowl.
- Combine the dry mixture with the wet, alternating with the buttermilk, folding gently.
- Add the green gel food coloring and mix until you achieve your desired shade.
- Divide the batter evenly between prepared pans and bake for 30 to 32 minutes.
- Allow the cakes to cool before transferring them onto a wire rack.
- Beat the cream cheese and softened butter for the frosting until creamy, then mix in the powdered sugar and vanilla extract.
- Spread frosting between and on top of the cooled cake layers.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 482
- Sugar: 42g
- Sodium: 252mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 81mg