St Patricks Green Velvet Cake Recipes

ST. PATRICK'S DAY GREEN VELVET LAYER CAKE RECIPE - (4.6/5)

Steps:

• CAKE: Preheat the oven to 375°F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside. Beat the 2 cups of granulated sugar and 1 cup of room temperature butter in a stand mixer, or a large bowl if using a hand mixer, on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely. FROSTING: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. This step keeps the flour from clumping. Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear. Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the 1 1/2 cups of room temperature butter and 1 1/2 cups granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer. To assemble, place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

GREEN VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 9-in cake pans. I prefer to flour the pans instead of a non-stick cooking spray as the cakes come out easier once they are cooked.
• Combine the flour, baking soda, cocoa and salt together in a mixing bowl.In a separate bowl, using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mixed together (approximately 1 minute).
• Then add in the oil, egg yolks (save the egg whites) and vanilla extract.
• Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
• Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
• Then add approximately 2 tsp of green gel food coloring until the batter is the color that you desire for your cake. I like for the cake to be a deep green color.
• Next in a separate mixing bowl, beat the egg whites with a hand held mixer until they are light and fluffy and form peaks.
• Gently stir in by hand the eggs white into the green batter until they are just combined. Do not over mix.
• Pour the batter evenly into the 2 pans and bake for 30-33 minute until a toothpick inserted into the middle comes out clean.
• Allow the cake to cool for 5 minutes and then remove the cake from the pans to a wire rack to cool completely.
• For the Frosting:
• Beat the cream cheese in a large mixing bowl until smooth.
• Add in the butter and beat until combined and smooth.
• Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.
• To Assemble the Cake:
• Use a serrated knife to trim the cake layers to make sure that both of the cakes are leveled.
• Place one of the cakes on a large plate or cake stand.
• Spread a layer of the cream cheese frosting on top of this cake. Then top with the 2nd cake and frosting the top of this cake as well. Then frosting the sides of the cake and decorate the top as desired.
• Top with the green sprinkles and enjoy!

ST. PATRICK'S GREEN VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Grease two 8-inch or 9-inch layer cake pans or 1 Bundt pan.
• Mix all dry ingredients together by sifting. Combine all liquids. Combine both dry and liquid ingredients and beat approximately 2 minutes.
• Pour into prepared layer cake pans dividing evenly or into the prepared Bundt pan.
• Bake in preheated oven for 30 to 35 minutes for layers or 1 hour for Bundt or until cake tests done with a toothpick.
• Cool on rack 10 minutes, then turn out and cool completely. Frost with your favorite cream cheese frosting.