Ingredients
Cake:
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2 1/2 cups cake flour (300g)
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2 Tbsp unsweetened cocoa powder, sifted (10g)
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1 tsp baking soda (6g)
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1/2 tsp fine salt (3g)
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1/2 cup unsalted butter, room temperature (113g)
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1 3/4 cups granulated sugar (350g)
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2 large eggs, room temperature (112g)
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1 1/4 cups buttermilk, room temperature (300g)
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2/3 cup vegetable or canola oil (145g)
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2 squirts green gel food coloring (or 1 Tbsp liquid food coloring)
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2 tsp Vanilla Extract (Alcohol-Free) (8g)
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1 tsp white vinegar (4g)
Buttercream Frosting:
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1 1/2 cups unsalted butter, room temperature (339g)
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1/2 cup full-fat cream cheese, room temperature (113g)
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1 Tbsp Vanilla Extract (Alcohol-Free) (12g)
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1 tsp fine salt (6g)
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8 cups powdered sugar (1000g)
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2 Tbsp heavy whipping cream (30g)
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Electric green and black gel food coloring
Tools:
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10-inch greaseproof cake board
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Spinning cake stand
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Small offset spatula
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1 large piping bag, 3 small piping bags
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2 large round piping tips, 1 small round tip, 1 tiny tip
Instructions
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Preheat oven to 350°F (175°C) and prepare 9-inch round cake pans.
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Sift together cake flour, cocoa powder, baking soda, and salt. Set aside.
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Beat butter and sugar until light and fluffy. Add eggs one at a time.
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Mix in oil, buttermilk, green food coloring, Vanilla Extract (Alcohol-Free), and vinegar.
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Gradually fold in dry ingredients until smooth.
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Divide batter into pans and bake for 28 minutes. Cool completely.
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Beat butter and cream cheese for frosting until smooth. Add Vanilla Extract (Alcohol-Free), salt, powdered sugar, and heavy cream. Mix until fluffy.
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Assemble cakes with frosting between layers. Apply a thin crumb coat and chill 15–20 minutes.
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Frost the cake fully with green buttercream. Use piping bags and tips for eyes, mouth, stitches, and other decorations in black and green.
Notes
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Ensure cakes are completely cooled before frosting.
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Use gel coloring for vibrant shades without affecting consistency.
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Chill cake between crumb coat and final frosting for stability.
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Adjust piping designs as desired for a personal touch.
- Prep Time: 20 minutes
- Cook Time: 28 minutes