Green or Red Velvet Cake Recipe

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Green Velvet Cake for St. Patrick’s Day!

Yes. You can easily make any red velvet treat into a GREEN velvet treat for St. Patrick’s Day! Red Velvet works out great for Christmas, Valentine’s Day, and even 4th of July! Well, and any time you just want a really good cake.

Here are some more red velvet recipes:

green velvet cake st patricks day

This recipe is nice because it is a simple 9×13 cake, but the wonderful texture of the cake and the tangy flavor of buttermilk and cream cheese set it apart. When you’ve got sour cream, buttermilk, and cream cheese involved, you know it is going to be good! By the way, I am totally going to try this cake as cupcakes next time around! Yum.

green velvet cake batter st patricks day

While I was making this green velvet cake, my little boys decided that this is an alien cake, like alien poison, because it is green like aliens. If you eat it you will turn into an alien. Well, no need to worry because we all ate it (and enjoyed doing so) and we did not, in fact, turn into aliens.

Although the color is great, I think the coolest part about this cake is the frosting. I love how well the Neufchatel cheese (lower fat cream cheese) and the plain Greek yogurt work together. Mmm.

See an easy buttermilk substitute.

Recipe adapted from All You Magazine.

oxo whisk

My trusty OXO Whisk

Green or Red Velvet Cake Recipe

5 / 5 (1 review)
Prep Time: 20 mins | Cook Time: 30-35 mins
Yield: 9 x 13 cake


  • Cake:
  • [/ffd_title]
  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1-oz. bottle red or green food coloring
  • 1 teaspoon vanilla extract
  • 1 cup low-fat sour cream
  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 1/2 teaspoons baking soda
  • Frosting:
  • [/ffd_title]
  • 4 ounces low-fat cream cheese (Neufchatel)
  • 1/4 cup low-fat plain Greek yogurt
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar, sifted


  1. Preheat the oven to 350.
  2. Lightly coat a 9X13-inch pan with cooking spray.
  3. Set aside.
  4. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
  5. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.
  6. In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes.
  7. Beat in eggs one at a time, scraping down sides of bowl.
  8. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined.
  9. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter.
  10. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles.
  11. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
  12. Don't overbake or the cake will be dry.
  13. Set on a wire rack to cool completely.
  14. For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined and smooth.
  15. Slowly mix in powdered sugar.
  16. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve.
  17. If not serving right away, store the cake in the refrigerator until ready to eat.
  18. Alternately, you can spread the frosting on each individual piece instead of the entire cake.
Meal Type: Desserts, St. Patrick's Day, Valentine's Day
Categories: Cakes and Cupcakes

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