Green Velvet Cake Recipe

Ingredients

• vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk( room temperature)
• 2 large eggs
• 2 tablespoon green food coloring(1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• cream cheese frosting,recipe follow
• crushed pecans for garnish

cream cheese frosting

• 1 pound cream cheese, softned
• 4 cups sited confectioners sugar
• 2 stick unsalted butter (1 cup), softned
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350  degrees F. lighttly oil and flour three 9 by 1 1/2 inch round cake pans.

In large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. in another large bowl, whisk together the oil, buttermilk, eggs, food colouring, vinegar and vanilla extract.

Using a standing mixer, mix the dry ingredients into the wet ingredients untill just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through to the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the centre of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to the loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto cooling rack, rounded-sides up. Let cool completely. 

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2 inch layer). Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting :

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a larger bowl, mixed the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula).

Reduce the speed of the mixer to low, at the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. Maybe stored in the refrigerator for 3 days.