Introduction to Emerald Velvet Cake with Vanilla Buttercream
Welcome to the world of vibrant flavors and delightful textures! If you’re looking for a show-stopping dessert, the Emerald Velvet Cake with Vanilla Buttercream is just the ticket. This cake isn’t just a feast for the eyes; it’s a deliciously rich treat that will impress your loved ones at any gathering. Whether it’s a birthday, holiday, or just a cozy weekend, this cake is a quick solution for a busy day or a sweet way to celebrate life’s little moments. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Emerald Velvet Cake with Vanilla Buttercream
This Emerald Velvet Cake with Vanilla Buttercream is a delightful blend of ease and flavor. It’s simple enough for a novice baker yet impressive enough to wow your guests. The moist, velvety texture paired with the creamy buttercream creates a taste sensation that’s hard to resist. Plus, it’s a fun way to add a pop of color to your dessert table, making every occasion feel special!
Ingredients for Emerald Velvet Cake with Vanilla Buttercream
Gathering the right ingredients is the first step to creating your stunning Emerald Velvet Cake with Vanilla Buttercream. Here’s what you’ll need:
- All-purpose flour: The backbone of your cake, providing structure and texture.
- Unsweetened cocoa powder: Adds a subtle chocolate flavor, enhancing the cake’s richness.
- Baking soda: This leavening agent helps the cake rise, giving it that fluffy texture.
- Salt: A pinch of salt balances the sweetness and enhances the flavors.
- Granulated sugar: Sweetens the cake and contributes to its moistness.
- Vegetable oil: Keeps the cake moist and tender, unlike butter which can make it denser.
- Large eggs: They bind the ingredients together and add richness.
- Buttermilk: This adds a tangy flavor and helps create a tender crumb.
- White vinegar: Reacts with baking soda for a lighter texture and enhances the cake’s color.
- Vanilla extract: A must-have for that warm, comforting flavor.
- Emerald green gel food coloring: This gives the cake its signature vibrant hue. Adjust to your liking!
- Unsalted butter: The star of the buttercream, providing a creamy and rich base.
- Powdered sugar: Sweetens the buttercream and gives it that smooth, spreadable consistency.
- Heavy cream (or milk): Adds creaminess to the buttercream, making it luscious.
- Pinch of salt: Enhances the sweetness of the buttercream.
- Optional green food coloring: For a cohesive look in your frosting, if desired.
- Multicolored nonpareil sprinkles: These add a fun, festive touch to your cake decoration.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Emerald Velvet Cake with Vanilla Buttercream
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grab three 8-inch round cake pans. Grease them well and line the bottoms with parchment paper. This will ensure your Emerald Velvet Cake with Vanilla Buttercream comes out perfectly without sticking!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step is crucial as it combines the dry ingredients evenly. It also helps to aerate the flour, making your cake light and fluffy. Set this mixture aside for later!
Step 3: Combine Wet Ingredients
In another bowl, beat together the granulated sugar and vegetable oil until smooth. Then, add the eggs one at a time, mixing well after each addition. Next, stir in the buttermilk, white vinegar, vanilla extract, and emerald green food coloring. This vibrant mix is what makes your cake truly special!
Step 4: Combine Mixtures
Now, it’s time to bring it all together! Gradually fold the dry ingredients into the wet mixture. Be gentle here; overmixing can lead to a dense cake. You want just enough mixing to combine everything into a smooth batter. Trust me, the texture will be worth it!
Step 5: Bake the Cake
Divide the batter evenly among the prepared pans. Pop them into your preheated oven and bake for 22–25 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your Emerald Velvet Cake is ready to cool!
Step 6: Make the Vanilla Buttercream
While the cakes cool, let’s whip up that dreamy Vanilla Buttercream! Beat the softened unsalted butter on medium speed until it’s light and creamy. Gradually add the sifted powdered sugar, mixing on low speed. Finally, add the heavy cream, vanilla extract, and a pinch of salt. Beat until fluffy!
Step 7: Assemble the Cake
Once your cake layers are completely cool, level them if needed. Spread a generous layer of buttercream between each layer. This not only adds flavor but also helps keep the cake stable. After that, apply a thin crumb coat around the entire cake to seal in those pesky crumbs!
Step 8: Frost and Decorate
Now for the fun part! Frost the entire cake smoothly with the remaining buttercream. Don’t be shy; make it as thick as you like! Finally, sprinkle multicolored nonpareil sprinkles on top for a festive touch. Your Emerald Velvet Cake with Vanilla Buttercream is now ready to shine!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the parchment paper; it ensures easy removal from the pans.
- Adjust the food coloring to achieve your desired shade of emerald.
- Let the cakes cool completely before frosting to prevent melting.
- For a fun twist, try adding a hint of mint extract to the buttercream!
Equipment Needed
- Three 8-inch round cake pans (or use two pans and bake in batches).
- Mixing bowls (a large one for dry ingredients and a medium one for wet).
- Whisk (or an electric mixer for quicker mixing).
- Spatula (for folding and spreading the batter).
- Cooling racks (or a plate to cool the cakes).
Variations
- Chocolate Emerald Velvet: Add an extra tablespoon of cocoa powder to the batter for a richer chocolate flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with flax eggs and use plant-based milk and oil for a delicious vegan treat.
- Minty Fresh: Incorporate a teaspoon of peppermint extract into the buttercream for a refreshing twist.
- Fruit Filling: Add layers of fresh raspberries or strawberries between the cake layers for a fruity surprise!
Serving Suggestions
- Pair your Emerald Velvet Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with fresh berries on the side for a pop of color and freshness.
- Complement with a cup of rich coffee or a refreshing mint tea.
- For a festive touch, display on a decorative cake stand with twinkling fairy lights.
FAQs about Emerald Velvet Cake with Vanilla Buttercream
Can I make the Emerald Velvet Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frosting the cake the next day will keep it fresh and delicious!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement for your Emerald Velvet Cake with Vanilla Buttercream!
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor!
Can I freeze the Emerald Velvet Cake?
Yes, you can freeze the cake! Wrap the layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. Just thaw them in the fridge overnight before frosting and serving.
What’s the best way to decorate the cake?
For a fun and festive look, use multicolored nonpareil sprinkles on top. You can also add fresh fruit or edible flowers for a beautiful touch. Get creative and make it your own!
Final Thoughts
Creating the Emerald Velvet Cake with Vanilla Buttercream is more than just baking; it’s about crafting memories. Each slice is a celebration of color and flavor, bringing joy to any occasion. I love how this cake transforms a simple gathering into a festive event, making everyone feel special. The vibrant green hue and creamy frosting are sure to spark smiles and compliments. So, whether you’re celebrating a birthday or just indulging in a sweet treat, this cake is a delightful way to spread happiness. Trust me, once you share it, you’ll be the star of the dessert table!
Print
Emerald Velvet Cake with Vanilla Buttercream: Indulge Today!
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and vibrant Emerald Velvet Cake paired with a creamy Vanilla Buttercream, perfect for any celebration.
Ingredients
- 2½ cups (315 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 2 large eggs (room temperature)
- 1 cup (240 ml) buttermilk (room temperature)
- 2 tsp white vinegar
- 2 tsp vanilla extract
- 1½ tbsp emerald green gel food coloring (adjust for depth of color)
- 1 cup (230 g) unsalted butter, softened
- 3½ cups (440 g) powdered sugar, sifted
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: green food coloring (for matching frosting tone)
- Multicolored nonpareil sprinkles (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together sugar and oil until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Stir in buttermilk, vinegar, vanilla extract, and emerald green food coloring.
- Gradually fold in the dry ingredients until just combined — don’t overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat softened butter on medium speed until light and creamy (about 2 minutes).
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Add heavy cream, vanilla, and salt; increase speed to medium-high and beat for 3–4 minutes until fluffy.
- (Optional) Tint with a few drops of green coloring for a cohesive emerald look.
- Level the cooled cake layers if needed.
- Spread a layer of buttercream between each cake layer.
- Apply a thin crumb coat around the cake and refrigerate for 15 minutes.
- Frost the entire cake smoothly with the remaining buttercream.
- Decorate the top with multicolored sprinkles for a playful, jewel-like finish.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of food coloring based on desired color intensity.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
