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Green Sprinkle Stripe Cake (cut slice)
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Green Velvet Sprinkle Stripe Cake

A favorite St. Patrick's day bake - Green Velvet cake! Make this Green Velvet Sprinkle Stripe cake, covered with cream cheese frosting!
Prep Time20 minutes
Cook Time37 minutes
Decorating time30 minutes
Total Time1 hour 27 minutes
Course: Dessert
Cuisine: American
Keyword: Green Velvet Cake, Green Velvet Sprinkle Stripe Cake
Servings: 16 servings
Calories: 765kcal
Author: Sarah H

Equipment

Ingredients

Green Velvet Cake Layers

  • 3 ¼ cup all-purpose flour
  • 3 cup granulated sugar
  • 2 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ¼ cup cocoa powder
  • 1 cup unsalted butter (or 2 sticks, room temperature)
  • 1 cup egg whites (about 7 eggs, or you can use whites from a carton to avoid wasting the yolks!)
  • 1 ½ cups buttermilk (room temperature)
  • 2 teaspoons clear vanilla extract
  • ⅛ cup 28 grams vegetable oil
  • 5-6 large drops green gel food coloring (I used Americolor Leaf Green)

Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese (one package, softened)
  • 1 cup butter (or 2 sticks, softened)
  • 6 cups powdered sugar
  • 2-4 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • 1/4 teaspoon salt (if using unsalted butter)
  • 6 large drops green gel food coloring (divided; add half first and half later! I used Americolor Leaf Green)

Decorations

  • 1 Tablespoon Crisco / vegetable shortening (this helps the sprinkles stick to your finger so you can add them to your stripes!)
  • 3-4 Tablespoons Green sprinkles of your choice (I used green sugar pearls and a seasonal ‘Meadow’ mix by Sweetapolita - this mix is very similar!)

Instructions

Green Velvet Cake Layers

  • Preheat oven to 350°F. Prepare three 8-inch cake pans with baker's floured cooking spray, or grease and line with parchment rounds.
  • Mix together all dry ingredients (flour, sugar, baking powder, salt, and cocoa powder) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
  • Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in vanilla, oil, and green food color, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
  • Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. (This is a great time to make your frosting!)

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. Stir in 2-3 drops of gel food color to make a light green frosting.

Assembly

  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.
  • Spread the first layer with frosting. Add your next cake layer on top, and repeat the process with your remaining cake layers.
  • Now you're ready to crumb-coat. If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth into stripes with your cake comb! I scraped to the cake layers at the base of the stripes, letting a bit of the deep green cake color show through.
  • Now you’re ready to make your sprinkle stripes! Spread a bit of vegetable shortening on your finger, and transfer sprinkles to the deep stripes of the cake – I found it the easiest to re-Crisco my finger every 2-3 passes with the sprinkles.
  • Once you’re happy with your stripes, add 3 more drops of green gel coloring to make the rest of your frosting a deeper shade of green. (I also added a sprinkle of cocoa powder to get the green really deep).
  • Transfer frosting to a small piping bag fitted with a small star tip (or tip of your choice). Add small stars of green icing to your sprinkle stripes.
  • Transfer frosting to a large piping bag fitted with a large closed star tip. Pipe a rope border along the top edge (or a different piping pattern if you prefer ;) Rope borders use a lot of frosting!) I also added some small icing stars and sprinkles to cover the top of the cake.
  • And you're done! Cut and serve – and if you eat this cake on St. Patrick’s Day your green-tinged tongue may save you from a pinch! ;)

Video

Notes

Please note nutrition information is an estimate and may not be exactly accurate. 

Nutrition

Serving: 1slice (1/16th cake) | Calories: 765kcal | Carbohydrates: 101g | Protein: 9g | Fat: 39g