Kryptonite Cake, Your New Favorite Green Velvet Cake

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Guys, my baby boy is 4 years old!  Ah! Recently he’s been very interested in where we got him (Mommy’s belly) and even thinks I gave birth to Tita, our cat.  He likes to talk about when he was born, or as he puts it, “When I was boring.” It is too cute to hear him tell us about when he was a baby!  

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Story Time…

Anywho… I get really excited when an opportunity to bake presents itself, so I, of course, decided to ask Benjamin what cake he wanted for his birthday months in advance.  Let me warn you, though, do not ask your child what cake they want unless you are fully committed to making whatever it could be. Luckily, Ben kept his request simple. A green cake, with white frosting, and strawberries on top.

Okay.  I got this.  Green cake? Like lime?  My husband shot that down pretty quick.  A lime cake would be yummy, but that would not be what our little man would be expecting.  After a little bit of Pinteresting, I stumbled across a tasty looking green velvet cake from Imperial Sugar.  Coincidentally enough, that’s the brand of sugar I have at home now, so it just felt right.

Green Velvet Goodness

They decorated their cake for St. Patrick’s Day, so I knew I would change that up a bit.  I used their recipe for the cake and the cream cheese frosting. The cake turned out super moist and delicious, but I think the cream cheese frosting was my favorite.  It was so smooth, creamy, with just a hint of tang to it. But… it made a ton of frosting! I frosted a two layer cake, 24 mini cupcakes, and 6 full-sized cupcakes and still had some left.

I followed their recipe almost verbatim.  Next time, I feel like you could probably get away with less food gel coloring (the batter is really dark, but it looks more green once you cut into the final product) and I would make a half batch of frosting.  Instead of 2 ½ cups of AP flour, I subbed in a ½ cup of cake flour. This gives the cake a more delicate texture. I also didn’t have three cake pans (on my wish list!), so I did two 9 inch pans and cut the cooking time by about 3 minutes.

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Design Transfer

We were doing a Superman themed party, so I decided to top the cake with the Superman logo.  Yep, I did that myself! You can find a complete tutorial here. Now what to do about the strawberries?  I was going to press slices into the sides of the cake, but the frosting had set and it was too firm. In the end, I just put a few slices under the S.  Since the cake was green, we decided to call it a Kryptonite Cake.

I did rush the transfer of the S onto the cake, but all in all, this was a huge success!  Follow me on Instagram to see what I’m baking today.  I’m always up to something…

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Kryptonite Cake

This delicious cake features a dark green velvet cake slathered in a decadent cream cheese frosting.  Top it with a Superman logo and you've got a Kryptonite Cake!

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Course Dessert

Cuisine American

Keyword Birthday, Cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 16 people

Calories 510kcal

Ingredients

Green Velvet Cake

• 1 cup vegetable oil
• 2 cups sugar
• 2 eggs room temperature
• 1- 2 tbsp green gel food coloring
• 2 tsp cocoa powder sifted
• 1 tsp salt
• 1 tbsp vanilla
• 2 cups all- purpose flour
• 1/2 cup cake flour (or more AP flour)
• 1 1/2 tsp baking soda
• 1 cup buttermilk
• 1 tbsp white vinegar

Cream Cheese Frosting

• 16 oz cream cheese slightly softened
• 1 cup unsalted butter softened
• 8 cups powdered sugar sifted
• 1 tsp vanilla

Instructions

Green Velvet Cake

• Preheat oven to 350℉.
• Spray two 9 inch pans with cake release (I <3 Baker’s Joy) and line with a parchment round.
• Beat oil and sugar on medium speed for 5 minutes. Add eggs one at a time, mixing until fully incorporated after each addition.
• Add gel color, cocoa powder, salt, and vanilla.
• In a separate bowl, sift together the all- purpose flour, cake flour, and baking soda. Set aside.
• In another small bowl, combine buttermilk and vinegar. Set aside.
• Add ⅓ of the flour mixture to the batter, mixing until just combined. Add half of the milk mixture to the batter, mixing until just combined. Repeat with the flour, remaining milk, and remaining flour.
• Divide cake batter among the pans and place in the oven. Bake for 30- 33 minutes, or until toothpick comes out clean and cakes are pulling away from the edges.  
• Let the cakes cool in their pans for 5- 10 minutes before removing to a cooling rack. Make sure they are completely cool before frosting.

Cream Cheese Frosting

• Beat together cream cheese and butter on medium- low speed until well incorporated.
• Add about one cup of the powdered sugar and beat on low until well incorporated.
• Slowly add the remaining sugar until combined, mixing between additions and scraping the bowl down as needed.
• Add vanilla and mix well.

Notes

• The cream cheese frosting makes enough to frost a two layer cake, 24 mini cupcakes, and 6 full sized cupcakes.  Halve the recipe if you don’t need that huge of an amount.
• The calories include half of the frosting.  

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