Green velvet cake with cream cheese frosting is simple to make and tons of fun to eat. Whether you’re serving it for a holiday, a birthday, or a regular afternoon, this cake is a hit with everyone who tries it!
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What’s better than regular cake? GREEN VELVET CAKE!
Basically it’s red velvet cake all dressed up for St. Patrick’s Day. (Or Christmas. Or a Teenage Mutant Ninja Turtle birthday party, which I’m pretty sure my brother had once upon a time.)
Soft and fluffy (and simple to make!) cake layers are filled and frosted with a creamy, dreamy cream cheese frosting. Top with sprinkles (or not, you do you) and devour! It’s DELICIOUS!
Why you’ll love this green velvet cake:
- It’s made from scratch but still simple and straightforward to make
- You don’t need a stand mixer to make it!
- You can make the cake layers a day ahead if you want to break the work up a little
How to make green velvet cake
Green velvet cake is only a little more complicated to make than cake from a cake mix—honestly, if you can use a hand mixer and measuring cups you can totally make this cake without a problem.
- Whisk together your dry ingredients and set aside
- Beat together eggs, oil, sugar, and a few other ingredients until smooth
- Slowly mix in the dry ingredients until just incorporated
- Beat in buttermilk until smooth
- Mix in green food coloring
- Divide between three 8-inch round cake pans
Notes:
- If you don’t have buttermilk you can substitute an equal amount of whole milk mixed with 2 teaspoons of white vinegar (or fresh lemon juice)
- There’s a little cocoa powder in the cake batter, which helps deepen the green color but you can omit that if you want
- I used liquid green food coloring but you can use gel if you prefer
- I don’t recommend using 9-inch cake pans because the cake layers will be really thin
- If you want to make the cake layers ahead of time, you can cool them completely, then wrap them tightly in plastic wrap and store them at room temp for up to a day before you frost them
How to finish your cake
- Beat together room temperature butter and cream cheese
- Beat in powdered sugar, vanilla, and salt
- Set one cake layer on a cake stand or cardboard cake circle
- Spread a layer of cream cheese frosting over that
Then you’ll just repeat this process with the remaining cake layer, frost your cake, then decorate as desired.
To decorate my green velvet cake I used a large open star tip and green nonpareil sprinkles for my green velvet cake.
As always, a cake turntable is SUPER helpful when you’re frosting cakes. Once you use a turntable you won’t go back!
What can I substitute for buttermilk?
As I stated above, don’t worry if you don’t have buttermilk on hand (and you don’t want to buy it). You can substitute an equal amount of whole milk mixed with 2 teaspoons of vinegar or lemon juice.
Stir the two together, then let the sit for 5 minutes and it’s ready to use in your cake layers.
I don’t always recommend substituting for buttermilk when you bake but it works just fine in this green velvet cake recipe!
How to store green velvet cake
If you’re comfortable storing cream cheese frosting at room temperature you can leave uneaten green velvet cake on the counter, covered, for a day or so. (This is how my mom stores cakes frosted with cream cheese frosting but I always refrigerate mine.)
Your cake can also be stored in the fridge (again covered) for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.
When I freeze cake, I always cut it into slices then set the slices on a foil-lined baking sheet and freeze for half an hour or so to set the frosting. Then I wrap the slices in plastic wrap and aluminum foil.
You can eat the slices frozen, defrost them in the fridge overnight, or just zap them in the microwave (UNWRAPPED!) until they’re thawed.
A few more recipes you might enjoy
Fireball Cake
Maple Cupcakes
Fruit Cocktail Cake
Watergate Cake
Red Velvet Cheesecake Cupcakes
Did you make this green velvet cake? Hooray! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your delicious creations!
Green velvet cake is a fun and festive dessert perfect for Christmas, St. Patrick's Day, or any day!
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons cocoa powder*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 3 eggs
- 1 tablespoon + 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk**
- 1 tablespoon green food coloring
- Cream cheese frosting
- 3/4 cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 to 4 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream if necessary
- green sprinkles for decorating if desired
- Preheat the oven to 350 degrees. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottom of the pans with parchment, spray the parchment, and set pans aside.
- Stir together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
- Combine the sugar, oil, eggs, vanilla, and vinegar in a large bowl. Beat with an electric mixer set to medium until very smooth, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary.
- With mixer on low, gradually add the dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl.
- Again with mixer on low, beat in the buttermilk, then the food coloring. Use a rubber spatula to mix the batter a few times, taking care to scrape up from the bottom and ensure the flour is totally mixed in.
- Divide the batter evenly between the prepared cake pans and bake 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
- Set the pans on a wire rack to cool for 20 minutes, then run a knife around the edge of each cake layer. Gently invert each cake layer onto wire racks to cool completely before frosting.
- (Once the cake layers are cool you can wrap them tightly with plastic wrap and store at room temperature for up to a day before frosting.)
- Beat the butter and cream cheese in a medium mixing bowl until smooth.
- Beat in the vanilla and salt. With mixer on low, gradually beat in 4 cups of powdered sugar.
- Once all the sugar is incorporated, turn mixer to medium and beat until the frosting is smooth. If frosting is too thick, beat in a little milk. If it’s too thin, beat in more powdered sugar.
- Use a long serrated knife to trim the cake layers if they’ve domed. Place one cake layer on a cake stand or cardboard cake circle and spread a layer of frosting on top.
- Top with a second cake layer, more frosting, and then the third layer.
- Frost cake with the remaining frosting and decorate as desired. Serve.
- Uneaten cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.
- *You can omit the cocoa powder if desired; it helps deepen the green color of the cake
- **You can substitute 1 cup of whole milk mixed with 2 teaspoons white vinegar or lemon juice. Let the mixture sit for 5 minutes before using.
- I don't recommend baking this cake in three 9-inch cake pans because the layers will be very thin.
Sarah says
I wanted to comment because I saw a few negative comments and I wanted to add a review about how wonderful this cake was. I made it for the first time yesterday and it turned out so well! The only tweak I made was that I used an entire 1 Oz bottle of liquid green food Dye because the difference in what the recipe called for was negligible. I like taller cake layers, so next time I make it I may use two 9″ pans rather than three 8″. For the comment above stating it needs baking powder I will simply say I make wedding and birthday cakes all the time for clients, and red and blue velvet cakes are some of my most requested. I have never used baking powder in a velvet cake before and I don’t think this one needs it. The color was incredible, the flavors were fantastic, it rose better than most of my other cakes and I even mixed it slightly wrong (added the milk at the wrong time). Love it!
Kelsie says
Hi Sarah! Thanks so much for taking the time to comment. You’ve made my day! I’m glad you enjoyed the cake.
Dixie says
I am a very experienced baker and when I found this recipe I was super excited because my 8 yr old grandson wants a green cake. However, while I was preparing the batter, I realized no baking powder. I went ahead with the recipe hoping it would prove my concern useless. Well, it didnt. My cake didnt rise like it was suppose to. It tastes great but I really think it needs baking powder or some other rising agent other than vinegar and buttermilk. If I make this again, I will be adding baking powder also. If it changes the flavor well I guess I wont be using it but I really think something needs to be tweaked on the recipe, imo.
Kelsie says
Hi Dixie! I appreciate your feedback! I’ll definitely look into testing it again with additional leavener; I’m glad you enjoyed the cake’s flavor!
Pat says
Very disappointing. I actually made this twice. The first time using liquid food coloring, the color was army green☹️ Was not pleased as this was for my sons birthday and I wanted it to be special! Went to store and got gel food coloring and this time it ended up being a lighter army green. What happened? I used the recipe for frosting and served the cake that turned into a fun conversation about color!
If you can give me pointers for color I would appreciate. Cake tasted good though
Kelsie says
Hi Pat! I’m so sorry it didn’t work as you’d hoped. I’m not sure why the color isn’t looking right for you; in all the times I made for testing purposes it I didn’t have that issue so I don’t know what’s going on. What I would suggest is cutting back on the cocoa powder (maybe to 1 1/2 teaspoons) and increasing the food coloring a bit. I wish I had a better suggestion!
Noa says
Hii, i would like to try this recipe because i have made a red velvet recipe and the cake turned out brown and flat, i was wondering if i could substitute the baking soda with baking powder, or substitute the all purpose flour with self raising flour, please let me know, i need this cake by tommorow 😭
Kelsie says
Hi Noa. Unfortunately you can’t substitute baking powder for baking soda. I also don’t think self-rising flour will work because that is essentially flour with baking powder and salt added. I wish I could give you better news!
Nancy says
My 4 yr old granddaughter wanted a green birthday cake. The cake was delicious, but did not rise well or turn the same bright green. The green was more olive drab. I made it twice, using (3) 8 inch round pans, with similar results. I tried it again, but made red velvet cupcakes with a raspberry jam center and they came out perfect.
Kelsie says
I’m sorry the green didn’t work for you, Nancy. That’s so strange! But those cupcakes sound delicious–I love the sound of the raspberry center!
Shoba says
This is such a beautiful cake and I can’t wait to try this out in the coming weekend 😍 Can I bake in 2 * 8” pans and slice it? Will it be too much to divide it in to 2 portions?
Kelsie says
Hi Shoba! It will be too much batter for just two pans. But if you only have two pans you can bake it in batches. Just let the last third of the batter sit on the counter while your first two layers bake. That should be totally fine! I hope you love this cake like I do!
Milena says
I love it! And the name too – absolutely taking a stab at this one for St. Patrick’s Day:) Pinned.
Katherine | Love In My Oven says
This is GORGEOUS Kelsie!! I love the bright green so much. So vibrant! This would be so much fun to eat during the holidays, and my kiddos would be thrilled. Gotta have the cream cheese frosting too, right??
Kim Lange says
You’ve outdone yourself! That shade of green is the prettiest and the cake is stunning and it has to taste amazing with a hint of cocoa and cream cheese frosting! Pinning! xo
Leanne says
Kelsie, this is one of your most stunning cakes! I love the colour. It really has a festive Grinchy vibe. And I mean that in a good way! Happy almost weekend!
Cheyanne says
Ohhhh! The first thing I thought when I saw this cake is it would be perfect for a Christmas grinch party!! The Grinch is one of my favorite holiday movies and I’ve watched it every single year since I was little. I’m thinking I need this cake now to go along with my viewing pleasure!!! This is such a fun cake, girl, and it would be perfect for a variety of occasions!!
sherry says
ooh i love the colour of this gorgeous green monster. yummo.
Ivana says
It looks delicious. How many eggs did you use? I didn’t find them in the ingredient list
Kelsie says
Hi, Ivana! It’s three eggs, thank you for pointing out that I left it off the ingredient list! I’ve updated the recipe.
Ivana says
Thank you for sharing the recipe!
annie@ciaochowbambina says
Wow! Such a fun cake!! Perfect for so many occasions!! Starting with Christmas!!
John / Kitchen Riffs says
We always use an instant powdered buttermilk product — Saco brand. You can find it in the baking aisle of your supermarket (or at least in our supermarket!). Frankly, a better product that a lot of the commercial buttermilk you find in your dairy case. Anyway, nifty cake! Love that color!
Julie says
Good to know! I buy it, then have trouble using the rest before it spoils.
Kelly @ Kelly Lynn’s Sweets and Treats says
The green color is so fun!! I’m calling this the Christmas Grinch Cake hehehehe. But seriously. Your cake looks so moist and that cream cheese frosting looks luscious!!
Ben @ Havocinthekitchen says
Killing two birds with one stone? (What a horrible proverb indeed!) You’re right – this cake is perfect for both Christmas and St. Patrick’s Day. How smart! Also, I’ve seen some other variations (I believe blue velvet cake and maybe purple), but the green version is something fresh to me. Needless to say, it looks stunning and mesmerizing!
Alexandra @ It's Not Complicated Recipes says
This is BRILLIANT! You are so clever – what a fun idea! I will definitely be saving this to make later 🙂
Dawn - Girl Heart Food says
Oh my goodness! What a beautiful and vibrant cake, Kelsie! Teenage Mutant Ninja Turtles for sure, but also Grinch! This would be awesome for the holidays! My niece would LOVE this so much! Pinned! Also, teaming up with David here…do you deliver ;)??
David @ Spiced says
You did it! Congratulations! World’s best green velvet cake! Great job, everybody! It’s great to be here. 🙂
Seriously, though, this cake totally makes me want to cut a big slice and then sit down on the sofa to watch Elf. I love the creativity here, Kelsie. #NailedIt #DoYouDeliver?