Green Cherry Velvet Cake

Green Cherry Velvet Cake

Preparation Time: 20 min
Cooking Time: 35 min
Serves 15


Green Velvet Cake:

  • 1 ½ boxes of white cake mix
  • 6 egg whites 
  • ⅔ cup Reese Green Maraschino Cherry juice 
  • 1 cup + 2 tablespoons water 
  • ¾ cup vegetable oil 
  • 10 drops green food coloring 
  • 1 jar of white butter cream frosting 

Cherry Matcha Filling:

  • 1 jar of buttercream frosting 
  • 1 cup of shredded coconut 
  • 1 cup chopped Reese Green Maraschino Cherries 
  • 3 tsp Carrington Farms Matcha Powder

Edible Moss:

  • 1 egg 
  • 30 grams corn syrup 
  • 12 grams superfine or castor sugar 
  • 25 grams flour 
  • 5 grams baking powder 
  • Green food coloring 

Get ready to celebrate St. Patrick’s Day in style with our Green Green Cherry Velvet Cake!  Our Green Maraschino Cherries steal the show, and the premium @CarringtonFarms Organic Matcha Powder makes this cake more than a dessert – it’s a centerpiece for your festivities.

  1. Preheat the oven to 350 degrees 
  2. In a mixing bowl, whisk together all of the cake ingredients following the cake box recipe, using ⅔ cup of the cherry juice from the jar
  3. Transfer batter to 3x 8” round baking pans and bake for 30 – 35 min or until a toothpick comes out clean from the middle of the cake 
  4. While the cake is baking, prepare your cherry filling by first slicing the maraschino cherries and then combining all of the cherry matcha filling ingredients except the matcha into a medium bowl and whipping until incorporated. 
  5. Dust in the matcha powder and fold it into the filling
  6. Remove the cakes from the oven and let them cool completely before assembling the cake. 
  7. Once the cake is fully cooled, place one round on a cake serving tray and top with filling, repeat with the 2nd layer. 
  8. Coat the entire cake with the white frosting and place in the fridge to set. 
  9. While the frosting is setting prepare the edible moss
  10.  Whisk egg with superfund sugar and cornstarch 
  11. Add green food coloring and stir
  12. Combine all dry ingredients and fold into the batter
  13. Microwave in parchment paper lined shallow dish for 90 seconds
  14. Once cooled take the moss out and place it between 2 parchment papers and press down with weight. 
  15. Remove cake from fridge, break off pieces of edible moss, and decorate the cake. Slice and enjoy!
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