1 1/2 cup sugar
2 sticks butter
2 1/2 cup cake flour
1 tbsp cocoa powder
1 tsp salt
1 cup buttermilk
2 tsp gel green color
1 tbsp vinegar
1/2 tsp baking soda
Cream together sugar and butter until pale and fluffy.
Add eggs one at a time and whisk until incorporated.
Combine all the dry ingredients in a bowl and mix it slightly.
When you combine the baking soda and vinegar, it's going to bubble up like a science experiment. Red velvet cakes didn't always have artificial colour added to them. Initially, the red was caused by a chemical reaction from combining the baking soda, vinegar, and cocoa powder. I guess people liked the red a little too much and decided to enhance it.
When you are happy with the colour, pour into buttered/floured pans and bake at 350 until done...I baked mine in 8-inch pans so it took me about 35.
I wanted my cake to be smaller so I cut out 6-inch rounds from the 8-inch cake. It did two things: It made my cake look taller than it really is, and it gets rid of the over-cooked edges.
go to my carrot cake recipe for the cream cheese frosting. I don't usually do this, but because the cake was so green, I crumb-coated it first. Didn't wanna risk getting green crumbs all mixed up in the icing.
Refrigerate the crumb-coated cake until set then do the final coat.
I crumbled up the cut-outs from the cake and decorated the sides and top with it. For the shamrock pattern on top, I just placed a cookie cutter on top and filled the inside of it with crumbs then removed the cutter. I will use the remaining crumbs and icing to make cake pops!