St Patricks Green Velvet Cake (Printable)

Moist green velvet cake with creamy vanilla frosting, a festive St Patricks day delight.

# What You Need:

→ For the Cake

01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - 1 tsp salt
06 - 1 tbsp unsweetened cocoa powder
07 - 1 cup buttermilk, at room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, at room temperature
10 - 2 tsp vanilla extract
11 - 1 tsp white vinegar
12 - 1 tbsp green food coloring (gel recommended)

→ For the Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 3 ½ cups powdered sugar, sifted
16 - 1 ½ tsp vanilla extract
17 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
03 - In a separate bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and green food coloring until smooth.
04 - Add wet ingredients to dry ingredients. Mix until just combined—do not overmix.
05 - Divide batter evenly between prepared pans.
06 - Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until fluffy and spreadable.
09 - Place one cake layer on a serving plate. Spread with frosting. Top with second layer and frost top and sides.
10 - Decorate with green sprinkles or edible glitter if desired.

# Expert Tips:

01 -
  • The texture is impossibly moist and tender, almost melting in your mouth like a cloud
  • That vibrant green color makes people genuinely excited before they even take a bite
  • The tangy cream cheese frosting balances the sweetness perfectly
02 -
  • Room temperature ingredients blend together seamlessly and prevent curdling
  • Overmixing creates a tough cake, so stop as soon as the flour disappears
  • The vinegar is not optional, it is the chemical reaction that makes velvet cake special
03 -
  • Use gel food coloring instead of liquid for the most vibrant green without thinning your batter
  • Chill the frosted cake for 30 minutes before slicing for the cleanest cuts

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