A fun twist on a traditional red velvet cake. Thanks to it’s bold green colour, this cake is so much fun to decorate!
Green Velvet Cake
Instructions
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Preheat the oven to 190C
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In a mixing bowl, combine the flour, cacao powder, baking powder, baking soda and salt.
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In a separate bowl, mix the buttermilk, spinach powder, spirulina powder and vanilla extract together.
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In a third bowl, beat the sugar and butter together until combined. Slowly add one egg at a time and mix. Tip in 1/3 of the flour mixture and half of the buttermilk mixture. Once combined, stir in the remaining mixtures.
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Line two cake tins with baking paper and divide the cake mixture between each tin.
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Place in the oven and bake for 25 minutes or until cooked all the way through.
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Allow the cakes to completely cool before icing.
Icing
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In a pan, mix the flour and half of the milk together until a thick paste forms. Mix in the remaining milk and place over a medium heat for 5 minutes, mixing continuously.
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Tip in to a bowl, cover with clingfilm and place in the refrigerator for an hour.
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In a mixing bowl, beat the butter and sugar together, tip in the cold flour mixture one tablespoon at a time while whisking.
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Add the vanilla extract, salt and enough spinach and spriulina powder for the icing to turn the desired shade of green.
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Ice the middle of the cake and the outside and decorate.