Log in
Emerald Dream Green Velvet Cake (with Natural Green Food Color – Water-Soluble Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Green Food Color - Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
30 minutes
This Emerald Dream Green Velvet Cake uses Natural Green Food Color – Water Soluble Extract to tint the cake layers a vivid, even green without artificial dyes. The batter is made by creaming butter and sugar, adding eggs and vanilla, folding in dry ingredients, and then stirring in the water-soluble green extract until uniformly colored. The batter is divided between two 8-inch cake pans and baked until springy to the touch. After cooling, layers are filled and frosted with cream cheese buttercream that can also be tinted with the same natural green extract. The result is a moist, tender green velvet cake that’s visually stunning and flavorful.
Ingredients
For the Cake Layers
-
2 ⅓ cups (290 g) all-purpose flour
-
2 tbsp unsweetened cocoa powder
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp fine salt
-
1 cup (226 g) unsalted butter, room temperature
-
1 ⅔ cups (335 g) granulated sugar
-
2 large eggs, room temperature
-
1 tsp pure vanilla extract
-
1 cup (240 ml) buttermilk, shaken
-
2 tsp Natural Green Food Color – Water Soluble Extract (adjust for shade)
For the Cream Cheese Buttercream Frosting
-
8 oz (225 g) cream cheese, softened
-
½ cup (113 g) unsalted butter, softened
-
3–3½ cups (360–420 g) powdered sugar, sifted
-
1 tsp vanilla extract
-
½ to 1 tsp Natural Green Food Color – Water Soluble Extract (optional, for tinted frosting)
-
Pinch of fine salt
Directions
Preheat & prep pans
Preheat your oven to 350 °F (175 °C). Grease and flour two 8-inch (20 cm) round cake pans, line the bottoms with parchment circles, and lightly grease the parchment.
Combine dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
Cream butter and sugar
In a large mixing bowl or stand mixer, beat butter and granulated sugar until light, fluffy, and pale (about 3–4 minutes). Scrape down the bowl sides as needed.
Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Alternate adding dry ingredients and buttermilk
With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk in three additions (dry → milk → dry → milk → dry), mixing just until incorporated—avoid overmixing.
Add natural green color
Pour in 2 tsp Natural Green Food Color – Water Soluble Extract. Mix gently but thoroughly until the batter is evenly tinted green. If you want a deeper shade, add in small increments (¼ tsp at a time) until desired hue is reached.
Divide and bake
Divide batter evenly between the two prepared pans, smoothing the tops. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the cake springs back gently.
Cool the cakes
Let the pans rest on a wire rack for 10 minutes. Then run a thin knife around the edges, invert onto racks, peel off parchment, and let cake layers cool completely (at least 1 hour).
Make the frosting
While cakes cool, prepare the frosting. In a bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Add vanilla extract and a pinch of salt. If desired, tint the frosting by stirring in ½ to 1 tsp Natural Green Food Color Extract until a pale green hue is achieved.
Assemble the cake
Place one cake layer on your serving plate or cake board. Spread a generous amount of frosting atop, then place the second layer. Use the remaining frosting to coat the top and sides. Smooth with an offset spatula or bench scraper.
Chill before serving
Chill the assembled cake for at least 30 minutes so the frosting firms and flavors meld. Slice and serve. Store leftovers in the refrigerator, covered, up to 3–4 days.
Recipe Note
10 FAQ — Emerald Dream Green Velvet Cake
What flavor does “green velvet” taste like?
It’s similar to red velvet—mild chocolate/cocoa undertone with buttery vanilla notes.
Will the Natural Green Food Color survive baking?
Yes — water-soluble natural green extracts are designed for baking applications and generally maintain color through the baking process.
Can I use gel or powdered natural green color instead?
You can, but you may need to adjust the amount and ensure it’s food-grade and flavor-neutral.
Is it safe for children and those avoiding artificial dyes?
Yes — this recipe uses natural green extract rather than synthetic dyes.
How much color should I use for a deeper green?
Start with 2 tsp and increase by ¼ tsp at a time, mixing well, until you reach the depth you like.
Can I make this cake in three layers instead of two?
Yes — divide the batter into three pans and adjust baking time (about 22–25 minutes per layer).
Can I omit cocoa powder entirely?
You can omit it, but a small cocoa amount deepens the green tone and contributes a classic velvet flavor.
How should I store leftovers?
Cover the cake (or store slices) in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze this cake?
Yes — wrap layers tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge before frosting.
Kid-Safe Natural Green Food Coloring for Cakes & Drinks
Kid-safe natural green food coloring is a non-toxic, plant-based colorant perfect for adding vibrant green shades to cakes, drinks, and other treats without artificial dyes.