Emerald Dream Green Velvet Cake (with Natural Green Food Color – Water-Soluble Extract)

Emerald Dream Green Velvet Cake (with Natural Green Food Color – Water-Soluble Extract)

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

30 minutes

Category

Natural Green Food Color - Water Soluble

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

    1. 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.

    2. Combine dry ingredients

      In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.

    3. 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.

    4. Add eggs and vanilla

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

    5. 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.

    6. 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.

    7. 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.

    8. 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).

    9. 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.

    10. 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.

    11. 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.