Hi everyone! I hope you all had a wonderful Christmas!
It’s December 26th, the day after Christmas, also known as “Wrapping Paper Buying Day” in our house. I don’t EVER buy wrapping paper for Christmas at full price. I usually load up every couple of years and don’t have to worry about buying any for awhile. After last year’s purchase I’ve been put on a “paper moratorium” by Hubby and my daughter Lol. 🙂
Even though it is the day after Christmas, I wanted to share my Green Velvet cake that I made for Christmas dessert. I was so excited that it came out as green as it did! I guess that’s what 4 tablespoons of green food coloring does. 🙂
I found the cake recipe on (http://www.popsugar.com/food/Green-Velvet-Cake-Recipe-34320406) and the cream cheese frosting recipe on (http://www.glorioustreats.com/2010/02/recipe-cream-cheese-frosting.html). The only variation from the recipe I made was using my mixer for the cake batter. I wanted to be sure that the batter got mixed thoroughly so I would end up with an even, rich green color.
Here are the recipes…You could always use it for St Paddy’s Day. 🙂
Green Velvet Cake with Cream Cheese Frosting
- 2 eggs
- 1 cup canola oil
- 1 cup buttermilk ( I don’t keep buttermilk on hand…I use 1 tablespoon lemon juice and milk to finish the cup…I’ve used this substitution for years and it works perfectly every time)
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 cups sugar
- 1 1/2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ounces (4 tablespoons) green food coloring
- Preheat oven to 350 degrees. Line bottoms of 2 8-inch cake pans with parchment paper and spray bottoms and sides with cooking spray.
- Mix wet ingredients until well blended, then add dry ingredients and mix until well combined.
- Add food coloring and mix until color is distributed evenly.
- Separate batter evenly into cake pans.
- Bake for 30-40 minutes. Cool completely before frosting.
- ½ cup unsalted butter (set at room temp about 10 minutes, but should still be cool)
- 8 ounces cream cheese (directly from fridge)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 to 4 Tablespoons heavy cream or milk
- Mix butter until creamy, then add cream cheese and mix thoroughly. Add vanilla extract and mix.
- Mix in powdered sugar, starting slowly and mix until well blended.
- Add cream just one tablespoon at a time until desired consistency is reached.
- Frost cake and store in refrigerator.