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A tall slice of Green Velvet Cake with vibrant green layers, white frosting, and gold drip icing.

Green Velvet Cake with Gold Drip

  • Author: Emma
  • Total Time: 60 min
  • Yield: 1 two-layer 8-inch cake 1x
  • Diet: Vegetarian

Description

Make a vibrant, moist green velvet layer cake perfect for any celebration, topped with a simple gold drip and sprinkles.

Ingredients

Scale
  • 14 ounces all purpose flour
  • 14 ounces granulated sugar
  • 2 teaspoons natural cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 4 ounces vegetable oil
  • 8 ounces buttermilk
  • 1 Tablespoon white vinegar
  • 4 ounces unsalted butter
  • 1 teaspoon vanilla
  • 1–2 teaspoons yellow food coloring
  • 1 teaspoon green food color
  • 6 ounces pasteurized egg whites
  • 24 ounces powdered sugar
  • 24 ounces unsalted butter room temperature
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • 6 Tablespoons coconut oil melted
  • 1 Tablespoon powdered sugar sifted
  • 2 teaspoons metallic gold powder

Instructions

  1. Preheat your oven to 350°F. Prepare two 8-inch cake pans with pan spray or parchment paper.
  2. Whisk the eggs, oil, buttermilk, vinegar, and melted butter together. Set this mixture aside.
  3. Place the flour, sugar, cocoa powder, salt, and baking soda in your stand mixer bowl. Mix briefly on low speed with the paddle attachment to combine dry ingredients.
  4. Add the buttermilk mixture to the flour mixture. Mix on medium-high speed for about one minute until combined.
  5. Add the yellow and green food coloring. Mix until the batter is uniformly colored.
  6. Pour the cake batter evenly into the prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then invert them onto a wire rack to cool completely. Chill the layers in the freezer for 30 minutes if you plan to frost them the same day. Wrap and freeze layers if baking ahead.
  8. To make the frosting, place the egg whites and powdered sugar in the stand mixer bowl with the whisk attachment. Whip on high speed for 3-5 minutes.
  9. Add the room temperature butter in small pieces, along with the vanilla and salt. Whip on high speed until the frosting is light, fluffy, and white, about 8 to 10 minutes.
  10. Switch to the paddle attachment and mix on low speed for 15-20 minutes to remove air bubbles for smoother frosting.
  11. Trim the dome off the cake layers. Place one layer on an 8-inch cardboard cake round, top side down.
  12. Fill the center with vanilla buttercream and spread it evenly with an offset spatula.
  13. Place the second cake layer on top.
  14. Apply a thin layer of buttercream around the entire cake to create a crumb coat. Chill the cake for 5 minutes for the coat to set.
  15. Apply the final layer of frosting and smooth it using a bench scraper. Place the cake on the serving board and chill while you prepare the drip.
  16. Melt the coconut oil until just melted. Measure 6 tablespoons into a bowl.
  17. Add the sifted powdered sugar and gold dust to the melted coconut oil and whisk until smooth to create the gold drip.
  18. Transfer the gold drip to a piping bag and cut a small hole in the tip.
  19. Slowly pipe the gold drip around the top edges of the cake, allowing some to drip down, then fill the center.
  20. Pipe dollops around the top edge of the cake and a scalloped border around the bottom edge.
  21. Finish the cake by filling the center with rainbow sprinkles.

Notes

  • Weigh your ingredients using a digital kitchen scale for the best baking results.
  • Measure ingredients ahead of time to practice Mise en Place.
  • Make sure cold ingredients like butter and eggs are at room temperature to help the ingredients mix properly.
  • If you notice a rim of cold butter forming when using refrigerated pasteurized egg whites, remove about ⅓ cup of the buttercream, melt it for about 20 seconds in the microwave, and pour it back into the whipping buttercream to help it become creamy.
  • Chill your cake layers before frosting them.
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 550
  • Sugar: 75g
  • Sodium: 350mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 75g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: Green Velvet Cake, festive cake, layer cake, St Patrick's Day food, moist cake, buttercream frosting, gold drip cake

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Find it online: https://senarecipes.com/green-velvet-cake-recipe-instructions/