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Perfect Green Velvet Cake Recipe with Easy Baileys Buttercream Frosting

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A moist and tender green velvet cake paired with a silky, boozy Baileys buttercream frosting. This festive and approachable cake is perfect for celebrations or casual treats.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 2 tablespoons (15g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk (or plain yogurt thinned with milk)
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon green gel food coloring
  • 1 teaspoon white vinegar
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) Baileys Irish Cream
  • 2 tablespoons (30ml) heavy cream (optional, to adjust frosting consistency)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, green gel food coloring, and white vinegar until smooth.
  4. Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few small lumps are okay.
  5. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Fill each pan about two-thirds full.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid opening the oven door early.
  7. Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. To make the Baileys buttercream frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
  9. Gradually add the sifted powdered sugar, mixing on low until incorporated.
  10. Add Baileys Irish Cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until fluffy.
  11. If the frosting is too thick, add 1-2 tablespoons heavy cream to loosen it; if too thin, add more powdered sugar.
  12. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  13. Add the second cake layer and frost the top and sides evenly.
  14. For a smooth finish, chill the cake for 20 minutes, then apply a final thin crumb coat layer before the final frosting layer.
  15. Use an offset spatula and rotate the cake as you frost for a clean, professional look.
  16. Serve at room temperature for the best texture and flavor.

Notes

Use gel food coloring for vibrant color without thinning the batter. Let cakes cool completely before frosting to prevent melting. Adjust Baileys quantity in frosting to taste; more Baileys thins frosting. For dairy-free or gluten-free adaptations, see variations section.

Nutrition

Keywords: green velvet cake, Baileys buttercream frosting, St. Patrick's Day cake, easy cake recipe, festive dessert, moist cake, boozy frosting

Find it online: https://norasfoods.com/perfect-green-velvet-cake-recipe-with-easy-baileys-buttercream-frosting/