Shirley Temple Drink Recipe

If you’re craving something delightfully different yet utterly charming, the Mini Green Velvet Cake is a showstopper you’ll want in your baking repertoire. This soft, pastel-green cake combines a subtle matcha flavor with an elegant texture that feels both indulgent and refreshing. Each bite offers a delicate earthiness balanced perfectly by rich, creamy matcha buttercream frosting, making it a stunning treat for any occasion or a cozy moment at home.

Ingredients You’ll Need

Creating the Mini Green Velvet Cake is easier than it looks, with simple ingredients that work together beautifully to create vibrant color, tender crumb, and that unmistakable matcha essence. Each component plays a crucial role, from the matcha powder lending its unique green hue and flavor to the butter and sugar delivering moistness and sweetness.

• Whole milk (1/4 cup): Adds richness and moisture for a tender cake texture.
• Vinegar (1 tsp): Reacts with baking soda to help the cake rise perfectly fluffy.
• Flour (1/2 cup): The base structure of the cake, providing the essential crumb.
• Sugar (1/2 cup): Sweetens and helps keep the cake moist.
• Matcha powder, culinary grade (1 tbsp): The star ingredient, giving the cake its signature green color and delicate earthy flavor.
• Baking soda (1/4 tsp): Leavens and contributes to the cake’s lightness.
• Baking powder (1/4 tsp): Assists with rising and ensures a soft crumb.
• Salt (1/8 tsp): Balances sweetness and enhances other flavors.
• Egg (1): Binds ingredients together and adds richness.
• Oil (2 tbsp): Keeps the cake moist and soft without heaviness.
• Vanilla extract (1/2 tsp): Adds a subtle warmth and depth to the flavor.
• Hot water (1/4 cup): Helps dissolve the matcha and activates leavening agents.
• Butter (1/2 cup) for buttercream: Provides a creamy base for the frosting.
• Powdered sugar (1 1/2 cups) for buttercream: Sweetens the frosting with a smooth texture.
• Matcha powder (1 tbsp) for buttercream: Infuses frosting with vibrant taste and color.
• Milk (1 1/2 tbsp) for buttercream: Adjusts frosting consistency for easy piping.
• Pinch of salt for buttercream: Offsets sweetness and sharpens flavor.

How to Make Mini Green Velvet Cake

Step 1: Prepare Your Batter

Start by mixing 1/4 cup of whole milk with 1 teaspoon of vinegar and let it sit for a few minutes to create a homemade buttermilk substitute. Meanwhile, whisk together the flour, sugar, matcha powder, baking soda, baking powder, and salt in a separate bowl to distribute the leavening agents and matcha evenly through your dry ingredients.

Step 2: Combine Wet Ingredients

In another bowl, beat the egg with the oil and vanilla extract until well blended. Add your buttermilk mixture and hot water, stirring gently. Pour this wet mixture into your dry ingredients and fold it all together carefully—overmixing isn’t the friend here, as you want to keep it light and airy.

Step 3: Bake Your Mini Green Velvet Cake

Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing and lightly dusting with flour or lining with parchment paper. Divide the batter evenly into four pans and bake for around 18 minutes, or until a toothpick inserted into the center comes out clean. The vibrant green color will deepen slightly while baking, and the aroma will start to make your kitchen feel cozy and warm.

Step 4: Make the Matcha Buttercream

While the cakes cool, start your frosting by beating the butter until light and fluffy. Gradually sift in the powdered sugar mixed with matcha powder, then add milk and a pinch of salt to reach your preferred creamy consistency. Keep beating until perfectly smooth and luscious.

Step 5: Frost and Decorate

Once the cakes are completely cooled, carefully frost each mini cake with a generous swirl of matcha buttercream. Use a piping bag with a simple wave tip for a delicate finish and dust lightly with matcha powder for an extra earth-toned touch that makes these mini cakes just irresistible.

How to Serve Mini Green Velvet Cake

Garnishes

A sprinkle of matcha powder on top adds a beautiful visual contrast and intensifies its signature flavor. You might also consider edible flowers or a small dollop of whipped cream to enhance the elegance of each mini cake.

Side Dishes

Pair it with fresh berries or a scoop of vanilla ice cream to complement the subtle earthiness of the cake. A lightly brewed green tea or jasmine tea would also elevate your dessert experience by enhancing the matcha notes.

Creative Ways to Present

Serve the Mini Green Velvet Cake on delicate dessert plates with a dusting of powdered sugar around the edges for a café-style presentation. Alternatively, arrange the mini cakes in a tiered display for celebrations, making them the centerpiece of your dessert table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Green Velvet Cakes in an airtight container in the refrigerator for up to 3 days. To keep the buttercream frosting intact, avoid stacking the cakes directly on top of each other.

Freezing

You can freeze the unfrosted cakes by wrapping them tightly in plastic wrap and aluminum foil; they’ll keep well for up to one month. When ready to use, thaw them overnight in the refrigerator before frosting.

Reheating

For the best experience, bring refrigerated cakes to room temperature before serving. Avoid microwaving as it might melt the frosting, but if warming unfrosted cakes, a quick 10-15 second zap can revive them without drying out.

FAQs

Can I use regular green tea powder instead of matcha?

Matcha powder is uniquely fine and vibrant which helps with both color and flavor; regular green tea powder may not provide the intensity needed and could result in a gritty texture, so it’s best to stick with culinary-grade matcha for this Mini Green Velvet Cake.

Is this recipe suitable for people with egg allergies?

The traditional Mini Green Velvet Cake recipe calls for an egg, which contributes to structure and moisture. You could experiment with egg substitutes like flax eggs, but the texture may vary slightly.

Can I make these cakes vegan?

Yes, by swapping whole milk for plant-based milk, using a vegan egg replacer, and choosing dairy-free butter for the frosting, you can enjoy a vegan version of this delightful cake.

How do I get that perfect pastel green color?

The key is using good quality matcha powder and not baking the cakes too long or at too high a temperature. The heat can dull the vibrant green, so keeping an eye on the baking time helps preserve that beautiful hue in your Mini Green Velvet Cake.

What texture should I expect from this cake?

Light, soft, and moist with a slight crumb that melts in your mouth, complemented by the creamy, smooth matcha buttercream. It’s delicate enough to feel elegant but sturdy enough to handle beautiful frosting designs.

Final Thoughts

If you’re looking to impress or simply enjoy a dessert that feels fresh, unique, and downright delicious, the Mini Green Velvet Cake is a delightful choice. Its gentle earthiness, paired with the soft pastel green color and luscious buttercream, makes it a joy to bake and share. Give it a try and watch how it quickly becomes one of your favorite sweet treats to whip up again and again!