St. Patrick's Day Green Velvet Layer Cake

By á-174535

St. Patrick's Day Green Velvet Layer Cake is the perfect treat to celebrate the holiday! Grab a slice and a Guinness and you're ready to party! This recipe taste has a ll the chocolatey flavor of red velvet cake except it's green. This recipe is perfect for you festive holiday, so wear your green and eat it too!

Ingredients

• CAKE:
• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder, not Dutch processed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups buttermilk, well shaken
• 1 tablespoon green liquid food coloring
• 2 teaspoons pure vanilla extract
• 2 cups granulated sugar
• 1 cup unsalted butter, at room temperature, 2 sticks
• 3 large eggs, lightly beaten
• FROSTING:
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups unsalted butter, at room temperature, 3 sticks
• 1 1/2 cups granulated sugar
• 4 teaspoons pure vanilla extract
• pinch fine salt
• green liquid or gel food coloring
• green candies and sanding sugar for decorating, optional

Preparation

Step 1

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.