Green Velvet Cake

Rating: 0.00
(0)
By Sneji
December 14, 2020

Green Velvet Cake is something different and fresh! It’s an incredible pleasure for the senses! It looks divine. The green color and texture make it look like real velvet. The texture gives you softness and the taste gives you freshness.

I chose to make my cake green today, because I wanted something different and delicious at the same time. So I added the intense green colour to the batter and added mint extract to refresh the sweetness.

The cake is small but still perfect for guests! It’s a little jewel for the Christmas holidays.

Here are some other recipes for Cakes :

Red Velvet Cake

This is my favorite cake! It’s incredibly soft, moist, buttery and fluffy. Today I’ll share with you my recipe for Homemade Red Velvet.

Black Forest Cake

Black Forest Cake is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte. Typically, Black Forest Cake consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated on the top with whipped cream, maraschino cherries and chocolate shavings.

Green Velvet Cake

Ingredients

Cake Layers

  • 400 g flour
  • 360 g sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 2 tbsp cocoa powder
  • 110 ml vegetable oil
  • 170 g unsalted butter, softened
  • 2 tsp vanilla extract
  • 280 ml buttermilk
  • 3 egg whites, room temperature
  • 1 tsp mint extract
  • 2 tsp green coloring

Butter Frosting

  • 1 cup vegetable shortening or unsalted butter
  • 1 cup unsalted butter, softened
  • 1 tbsp vanilla extract
  • 5 cups powdered sugar, sifted

Instructions

Cake Layers

  • Preheat oven to 350°F.
  • Prepare 6 inch cake pan which you would use 3 times or simply prepare 3 identical cake pans (6 inch). Butter and flour the cake pans.
  • Combine the egg whites with one third of the buttermilk and set aside.
  • Combine flour, sugar, baking powder, baking soda, salt and cocoa powder in the bowl of a stand mixer with the paddle attachment on. Add he vegetable oil to dry ingredients and mix on low speed. Add the your softened butter. After a few seconds add the vanilla extract. Add your buttermilk gradually and afterwards add the egg whites mixture. Let mix for 2 minutes to develop a well combined cake batter. Add the mint extract and 2 tsp green coloring.
  • Scrape down the sides to make sure everything has been incorporated and then pour into the prepared pans. Bake for 35-40 minutes until a toothpick inserted into the center comes out cleanly.
  • Let the cakes cool down for 10 minutes inside the pans before flipping them over and taking them out. Flip onto a cooling rack and let the fully cool. Wrap them in plastic wrap and put in the fridge for at least 1 hour.
  • Cut out the top and the sides of the cakes. We will use them for decoration.
  • Break them into small pieces and bake them at 240°F for 20 minutes.
  • Let them cool down.
  • Once the pieces are completely cooled, move them in a blender and shred them to into little crumbs.

Butter frosting

  • Add your vegetable shortening and butter to the bowl of your stand mixer and whisk until light and fluffy. Add the vanilla extract and then gradually add the powdered sugar.
  • Assemble the cake.
  • Decorate.

Bon Appétit!

Green Velvet Cake

Green Velvet Cake is something different and fresh! It's an incredible pleasure for the senses! It looks divine. The green color and texture make it look like real velvet. The texture gives you softness and the taste gives you freshness.
Servings 12
Prep Time 1 hour 50 minutes
Cook Time 40 minutes

Ingredients
  

Cake Layers

  • 400 g flour
  • 360 g sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 2 tbsp cocoa powder
  • 110 ml vegetable oil
  • 170 g unsalted butter, softened
  • 2 tsp vanilla extract
  • 280 ml buttermilk
  • 3 egg whites, room temperature
  • 1 tsp mint extract
  • 2 tsp green coloring

Butter Frosting

  • 1 cup vegetable shortening or unsalted butter
  • 1 cup unsalted butter, softened
  • 1 tbsp vanilla extract
  • 5 cups powdered sugar, sifted

Instructions
 

Cake Layers

  • Preheat oven to 350°F.
  • Prepare 6 inch cake pan which you would use 3 times or simply prepare 3 identical cake pans (6 inch). Butter and flour the cake pans.
  • Combine the egg whites with one third of the buttermilk and set aside.
  • Combine flour, sugar, baking powder, baking soda, salt and cocoa powder in the bowl of a stand mixer with the paddle attachment on. Add he vegetable oil to dry ingredients and mix on low speed. Add the your softened butter. After a few seconds add the vanilla extract. Add your buttermilk gradually and afterwards add the egg whites mixture. Let mix for 2 minutes to develop a well combined cake batter. Add the mint extract and 2 tsp green coloring.
  • Scrape down the sides to make sure everything has been incorporated and then pour into the prepared pans. Bake for 35-40 minutes until a toothpick inserted into the center comes out cleanly.
  • Let the cakes cool down for 10 minutes inside the pans before flipping them over and taking them out. Flip onto a cooling rack and let the fully cool. Wrap them in plastic wrap and put in the fridge for at least 1 hour.
  • Cut out the top and the sides of the cakes. We will use them for decoration.
  • Break them into small pieces and bake them at 240°F for 20 minutes.
  • Let them cool down.
  • Once the pieces are completely cooled, move them in a blender and shred them to into little crumbs.

Butter frosting

  • Add your vegetable shortening and butter to the bowl of your stand mixer and whisk until light and fluffy. Add the vanilla extract and then gradually add the powdered sugar.
  • Assemble the cake.
  • Decorate.

Bon Appétit!

    Video

    Notes

    • Make sure all your ingredients are to room temperature.
    • Use a scale to weigh your ingredients.
    • Have your ingredients ready before you start mixing in order to reduce your chances of accidentally leaving something out.
    • Chill your cakes before frosting and adding the filling.
    • I used vegetable shortening in the recipe for frosting, if you don’t like it you can replace it with butter.
    Author: Sneji
    Course: Dessert
    Share the love

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Like
    Close
    A taste of delicious © Copyright 2023. All rights reserved.
    Close
    en_US