Description
A moist, vibrant green velvet cake suitable for St. Patrick’s Day celebrations or any festive occasion.
Ingredients
Scale
- 2 cups (212 g) cake flour
- 3 Tbsp natural unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter
- 1 ½ cups (300 g) granulated sugar
- ½ cup (120 ml) vegetable oil, neutral-flavored
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 tsp distilled white vinegar (can substitute apple cider vinegar)
- 1 cup (240 ml) buttermilk
- Green food color gel, ½ tsp for vibrant hue
Instructions
- Step 1: Preheat Your Oven: Heat your oven to 350°F (177°C). Allow enough time for the oven to reach this temperature to ensure even baking.
- Step 2: Prep Cake Pans: Lightly grease three 8-inch cake pans with cooking spray. Line each pan’s bottom with parchment paper to prevent sticking and improve clean release. Set aside.
- Step 3: Mix Dry Ingredients: In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt until fully blended and even. This step ensures the leavening agents are well distributed, preventing baking issues.
- Step 4: Cream Together Mixtures: Using an electric mixer, beat the unsalted butter for 2 minutes until light and creamy. Add vegetable oil and granulated sugar, mixing thoroughly until the mixture is smooth and fluffy. This process incorporates air essential for a light cake texture.
- Step 5: Add Eggs Gradually: Add the eggs one at a time, mixing fully after each addition. Next, mix in the vanilla extract and distilled white vinegar carefully to ensure they incorporate evenly. Folding gently with a spatula after mixing can improve consistency.
- Step 6: Combine Wet and Dry Ingredients: Alternately add the flour mixture and the buttermilk in three additions, starting and ending with the flour mixture. Mix gently with each addition until just combined to avoid overmixing, which can lead to a dense cake.
- Step 7: Add Green Food Color: Stir in ½ teaspoon green gel food coloring evenly into the batter for a vibrant green color without affecting texture.
- Step 8: Bake for Doneness: Divide batter evenly among the prepared pans. Bake in the preheated oven for 30 to 35 minutes until the tops are lightly golden and a gentle press springs back. For excessive doming, reduce the temperature to 325°F (163°C) after 15 minutes. If baking extends beyond 35 minutes, press the center lightly; if it springs back, the cake is done.
- Step 9: Cool Cakes in Pans: Let the cakes cool in their pans for 5 minutes. Then, carefully transfer them onto cooling racks to cool completely. Rotate pans halfway if cooling unevenly to promote uniform temperature.
Notes
- Room Temperature: Store the cake layers in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat sources.
- Refrigeration: Keep layers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to enhance flavor and texture.
- Freezing: Wrap cake layers tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before use.
- Use cake flour for a fine, soft texture; avoid all-purpose flour which can make the cake dense.
- Use fresh baking soda to ensure proper rise and fluffiness.
- The vinegar reacts with baking soda to create a softer crumb and enhance the green color.
- Overmixing after adding flour can lead to a tough cake; mix just until flour disappears.
- If batter seems dry, add 1-2 tablespoons of buttermilk before baking to improve moisture.
- Fold batter gently with a spatula after mixing to fix uneven mixing issues and achieve better texture.
- Large eggs should be at room temperature for better incorporation.
- Neutral-flavored vegetable oil keeps the cake soft without overpowering flavors.
- If cakes dome too much or brown unevenly, adjust oven temperature or pan position accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 350 calories
- Sugar: 300g
- Sodium: ½ tsp (salt content approx. 1,200mg)
- Fat: 113g unsalted butter + 120ml vegetable oil (approximate fat 20-25g total)
- Saturated Fat: from butter (approx. 7g)
- Unsaturated Fat: from vegetable oil and butter (approx. 10g)
- Trans Fat: 0g
- Carbohydrates: 212g cake flour + sugar + cocoa powder total approx. 15g carbohydrates + sugar contributions
- Fiber: 1g (from cocoa powder)
- Protein: from eggs and flour approx. 30g
- Cholesterol: approx. 90mg (from eggs and butter)