Green Velvet Cake Balls
1-1/2 cups (172.5 grams) cake flour
1/2 teaspoon baking soda
3/4 teaspoon cocoa powder
4 tablespoons unsalted butter, room temperature
1/2 cup vegetable oil
1 cup (201 grams) granulated sugar
2 large eggs, room temperature
6-7 drops green gel food coloring*
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 recipe Perfect Cream Cheese Frosting
3/4 package (18 ounces) vanilla Almond Bark (or white chocolate)
1-1/2 tablespoons vegetable shortening
Sprinkles, edible gold food spray for decorating
- Preheat oven to 350 degrees. Grease a 9-inch cake pan with baking spray; place a parchment paper circle the same size as the diameter of the pan into the cake pan. Spray the cake pan again with baking spray.
- Sift together the cake flour, cocoa powder, and baking soda. Whisk or mix together. Set aside.
- Place the butter, oil, and sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium-low to medium speed for 5-7 minutes, until extremely pale and thick. Add the eggs one at a time, beating well after each addition. Add in the food coloring, cider vinegar, and vanilla extract; mix on medium speed until very well combined, about 1-2 minutes.
- Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour mixture, scraping down the sides of the bowl when necessary. Mix for another 1-2 minutes.
- Remove the bowl from the stand mixer and, using a rubber spatula, give the cake batter one last mix to make sure everything is completely combined. Pour the batter into the prepared pan. Forcefully tap the cake pan onto the counter 3 or 4 times to make sure there are no air bubbles.
- Place into the preheated oven and bake until a toothpick inserted into the center comes out clean, 34-36 minutes. Completely cool on a cooling rack before continuing with recipe.
- Once the cake is completely cool, using a sharp knife, cut off the entire exterior of the cake (anything that is golden brown, as well as the edges of the cake, top, bottom, and sides), only leaving the fluffy green interior of the cake.
- Using your hands, crumble the cake until it looks like fine crumbs. Add the cream cheese frosting, and mix together until totally combined. Form into 1-inch size balls using your hands or a mini cookie scoop; place onto a baking sheet lined with a silicone baking sheet, aluminum foil, wax paper, or parchment paper. Freeze for 20 minutes to make them easier to dip.
- Melt almond bark and shortening in 30 second intervals, stirring after each interval, until totally smooth – about 3 intervals. Take the cake balls out of the freezer, and dip them one at a time into the almond bark (my how-to video shows exactly how to do this).
- Top immediately with sprinkles if using, because the almond bark hardens extremely quickly. If using edible gold food spray, wait until the cake balls are dipped and have hardened completely, about 5 minutes, before spraying. Serve immediately, or refrigerate until ready to serve.
Cake recipe from: Back in the Day Bakery Cookbook