Green Velvet Cake with Cream Cheese Frosting

Photo of Green Velvet Cake with Cream Cheese Frosting Photo of Green Velvet Cake with Cream Cheese Frosting
Prep Time
30 min.
Cook Time
25-30 min.
Yield
8-10
Recipe by:

A St. Paddy's Day twist on classic red velvet cake, this delicious layer cake is tinted green for the holiday and is filled and frosted with a light and fluffy cream chees frosting! This triple layer 6-inch cake is perfect for a smaller gathering too!

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Ingredients

4 tablespoons unsalted butter, at room temperature

1 cup granulated sugar

2 large Eggland's Best Eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup vegetable oil

1/2 teaspoon white vinegar

1 1/3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 tablespoon unsweetened cocoa powder

1/2 cup buttermilk, at room temperature

2 8-ounce packages cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

2 teaspoons vanilla extract

4 cups confectioner’s sugar

Green food coloring

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Preparation

  1. Pre-heat the oven to 350 degrees. Grease and flour three 6-inch round cake pans and line the bottoms with parchment paper.
  2. Beat the butter and sugar in a large bowl until light and fluffy. Add the eggs and vanilla and beat again. Add the vegetable oil and vinegar and beat once more. Alternate the dry ingredients with the buttermilk, starting and stopping with the dry ingredients and beating after each addition. Add several drops of green food coloring and mix well.
  3. Add batter equally in pans and bake for 25 – 30 minutes, or until a cake tester tests clean. Let the cakes cool completely in the pans on a wire rack.
  4. Carefully slice the domed tops off each cake layer and save the scraps.
  5. Beat the cream cheese and butter on high speed till light and fluffy. Add the vanilla extract and beat again. Add the confectioner’s sugar and beat on low speed till incorporated, then raise the speed to high and continue beating till light and fluffy.
  6. Refrigerate the frosting for 30 – 60 minutes.
  7. Fill and frost the cake with the cream cheese frosting. Use your hands to crumble the cake scraps and decorate the top of the cake with the crumbs. Refrigerate to set and keep chilled till ready to serve.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Calories 1010
Fat 64g
Saturated Fat 32g
Cholesterol 176mg
Sodium 383mg
Carbohydrates 105g
Dietary Fiber 1g
Protein 8g