GREEN VELVET CAKE
Red velvet cake is a favorite in the Test Kitchen and this green velvet is a fun twist. The cake is super moist with just a hint of cocoa flavor. Melissa's cream cheese frosting is sweet, tangy and creamy. A perfect complement to the velvet cake. The green coloring makes this cake so festive. It would be a great St. Patrick's Day...
Provided by Lisa Johnson
Categories Cakes
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Combine wet ingredients in a mixer and blend.
- 2. Combine all your dry ingredients in a separate bowl.
- 3. Next, gradually add the dry ingredients to the wet.
- 4. Once blended, put the mixture in a greased cake pan or lined cupcake pan. For a pan, grease and flour two 8-inch round cake pans.
- 5. Bake at 350 F. for 35 minutes. Cupcakes will probably take 22 to 25 minutes until knife inserted near the center comes out clean.
- 6. Let it cool for 15 minutes and remove from pans on wire rack and cool completely.
- 7. Cream together the cream cheese and butter.
- 8. Add the confectioners' sugar and vanilla.
- 9. Mix until spreading between layers and over top and on sides of a cake.
ST. PATRICK'S DAY GREEN VELVET LAYER CAKE
This old-fashioned boiled frosting is creamy and fluffy and reminded us of childhood.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 375 degrees 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 granulated sugar and 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.
- For the 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 butter and 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
Make and share this Green Velvet Cake recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, sugar, oil and vinegar in bowl.
- Mix well.
- Sift flour, baking soda and salt together.
- Add to egg mixture alternately with buttermilk, mixing well after each addition.
- Blend in vanilla and food coloring.
- Pour into 3 greased and floured 8 " cake pans.
- Bake at 350 for 25 minutes.
- Cool.
- Frost between layers, top and side of cake.
Nutrition Facts : Calories 453.8, Fat 28.5, SaturatedFat 3.9, Cholesterol 31.8, Sodium 187.4, Carbohydrate 46, Fiber 0.7, Sugar 26.1, Protein 4.4
RED AND GREEN VELVET CAKE!
I wanted to make something creative for Christmas, but I didn't want to make a simple red velvet cake. So this is what I came up with! A very colorful red and green velvet cake! This is fairly simple, and meant to prevent dirtying up a lot of dishes.
Provided by arielxxlynn
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch sheet pan.
- Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
- Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
- Sift flour into the liquid ingredients until combined.
- Pour half the batter into a separate bowl.
- Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
- Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
- Pour the red and green batters into the prepared sheet pan in alternating colors.
- Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 46.4 g, Cholesterol 31.8 mg, Fat 9.9 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.6 g, Sodium 385 mg, Sugar 26.2 g
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