St Patricks Green Velvet Cake Recipes

GREEN VELVET CAKE

Steps:

• Preheat your oven to 350 degrees.
• Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with.
• Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended, the stir in food coloring and sit aside.
• Place all dry ingredients in your mixing bowl and stir together well.
• Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.
• Pour the batter into cake pans or cupcake pans.
• Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes. Regular size cupcakes were around 16 minutes, mini cupcakes and whoopie pie pans were both about 13 minutes.
• Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. Add in milk as needed to reach the desired consistency. Store frosting and frosted cupcakes in refrigerator.

GREEN VELVET CAKE

Steps:

• Preheat the oven to 350 degrees. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottom of the pans with parchment, spray the parchment, and set pans aside.
• Stir together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
• Combine the sugar, oil, eggs, vanilla, and vinegar in a large bowl. Beat with an electric mixer set to medium until very smooth, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary.
• With mixer on low, gradually add the dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl.
• Again with mixer on low, beat in the buttermilk, then the food coloring. Use a rubber spatula to mix the batter a few times, taking care to scrape up from the bottom and ensure the flour is totally mixed in.
• Divide the batter evenly between the prepared cake pans and bake 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
• Set the pans on a wire rack to cool for 20 minutes, then run a knife around the edge of each cake layer. Gently invert each cake layer onto wire racks to cool completely before frosting.
• (Once the cake layers are cool you can wrap them tightly with plastic wrap and store at room temperature for up to a day before frosting.)
• Beat the butter and cream cheese in a medium mixing bowl until smooth.
• Beat in the vanilla and salt. With mixer on low, gradually beat in 4 cups of powdered sugar.
• Once all the sugar is incorporated, turn mixer to medium and beat until the frosting is smooth. If frosting is too thick, beat in a little milk. If it's too thin, beat in more powdered sugar.
• Use a long serrated knife to trim the cake layers if they've domed. Place one cake layer on a cake stand or cardboard cake circle and spread a layer of frosting on top.
• Top with a second cake layer, more frosting, and then the third layer.
• Frost cake with the remaining frosting and decorate as desired. Serve.
• Uneaten cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.

ST. PATRICK'S DAY GREEN VELVET CUPCAKE SHAMROCKS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray with cooking spray. 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 on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer 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. Fill the prepared liners about 3/4 full of batter. Bake until the cupcakes bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup 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 constantly, 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 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 green food coloring 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: Using a sharp serrated knife, cut 3 cupcakes in half vertically, gently sawing through the paper liners; set aside. Frost the remaining cupcakes. Put the sanding sugar on a small plate and roll the edge of each cupcake 3/4 of the way around in the sugar, making a green border around each with a gap on one side. On a large serving platter, arrange 18 cupcakes in groups of three, pushing them together at the gaps, to make 6 shamrock cakes. Dip the tops of the cupcake halves in sugar and wedge a pointy end of 1 half between 2 of the cupcakes in each group to form the stems.

ST. PATRICK'S DAY GREEN VELVET LAYER CAKE RECIPE - (4.6/5)

Steps:

• CAKE: Preheat the oven to 375°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 2 cups of granulated sugar and 1 cup of room temperature 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. 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 1 1/2 cups of room temperature butter and 1 1/2 cups 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

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 9-in cake pans. I prefer to flour the pans instead of a non-stick cooking spray as the cakes come out easier once they are cooked.
• Combine the flour, baking soda, cocoa and salt together in a mixing bowl.In a separate bowl, using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mixed together (approximately 1 minute).
• Then add in the oil, egg yolks (save the egg whites) and vanilla extract.
• Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
• Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
• Then add approximately 2 tsp of green gel food coloring until the batter is the color that you desire for your cake. I like for the cake to be a deep green color.
• Next in a separate mixing bowl, beat the egg whites with a hand held mixer until they are light and fluffy and form peaks.
• Gently stir in by hand the eggs white into the green batter until they are just combined. Do not over mix.
• Pour the batter evenly into the 2 pans and bake for 30-33 minute until a toothpick inserted into the middle comes out clean.
• Allow the cake to cool for 5 minutes and then remove the cake from the pans to a wire rack to cool completely.
• For the Frosting:
• Beat the cream cheese in a large mixing bowl until smooth.
• Add in the butter and beat until combined and smooth.
• Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.
• To Assemble the Cake:
• Use a serrated knife to trim the cake layers to make sure that both of the cakes are leveled.
• Place one of the cakes on a large plate or cake stand.
• Spread a layer of the cream cheese frosting on top of this cake. Then top with the 2nd cake and frosting the top of this cake as well. Then frosting the sides of the cake and decorate the top as desired.
• Top with the green sprinkles and enjoy!

ST. PATRICK'S DAY LIME POKE CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk 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) at 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 on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer 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.
• Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
• Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
• Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.

ST. PATRICK'S GREEN VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Grease two 8-inch or 9-inch layer cake pans or 1 Bundt pan.
• Mix all dry ingredients together by sifting. Combine all liquids. Combine both dry and liquid ingredients and beat approximately 2 minutes.
• Pour into prepared layer cake pans dividing evenly or into the prepared Bundt pan.
• Bake in preheated oven for 30 to 35 minutes for layers or 1 hour for Bundt or until cake tests done with a toothpick.
• Cool on rack 10 minutes, then turn out and cool completely. Frost with your favorite cream cheese frosting.

GREEN VELVET CAKE

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.