This stunning green drip cake is made with tender green velvet cake layers, homemade buttercream, and green ganache drips.

How to Make This Green Drip Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below too.

Not all of these are mandatory, but they make the process a lot easier.

If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 4, 7-inch Cake Pans or 3, 8-inch Cake Pans
• Spinning Cake Stand
• Electric Hand Mixer or Stand Mixer
• Serrated Knife
• 10-inch Greaseproof Cake Board or Flat Plate
• Large Offset Spatula
• Bench Scraper
• 1 Piping Bag
• 1 Open Star Piping Tip (like a Wilton 1M)
• Green Gel Food Coloring

Step 1: Bake the Green Velvet Cake Layers

Make the green velvet cake layers first following the recipe card at the bottom of this post.

After coloring the batter, divide it evenly between the prepared cake pans and bake for 33-37 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Or if you’re in a rush, place the pans directly in the freezer to accelerate the cooling process.

Then gently run an offset spatula around the rim of the cake pans to loosen them and flip them onto wire racks to finish cooling.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer.

I also like to trim away the caramelization around the sides of the layers and tort each layer to create eight, thinner layers.

If you’re making these in advance, you can wrap and freeze them at this point.

Step 2: Make the Buttercream Frosting

While the cake layers bake and cool, make the buttercream frosting.

I like to use an American buttercream base to make this frosting because I think it’s the easiest to make and I love eating it. However, it is quite sweet!

If you want to use a less sweet frosting base, I’d recommend making a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.

This frosting can also be made in advance if needed and kept in the fridge for up to a month or in the freezer for 3 months.

Wait to color the frosting until we’ve filled and crumb coated the cake.

Step 3: Stack and Frost the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of buttercream on top of each cake layer with a large offset spatula.

Repeat with the remaining cake layers and place the top cake layer upside down to make the cake easier to frost.

Step 4: Crumb Coat the Cake

Spread a thin coat of frosting around the cake to fully cover the cake layers.

Smooth the frosting using a large offset spatula or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 5: Smooth on the Second Layer of Frosting

While the cake chills, color the remaining buttercream green with gel food coloring. Then add a second, thicker layer of green frosting to the cake.

Smooth the frosting using a large offset spatula or bench scraper.

If you’re struggling to get smooth sides on the cake, check out my video tutorial on how to frost a cake smoothly.

Add a green sprinkle blend around the base of the cake and gently press the sprinkles into the frosting using a small offset spatula.

Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Place the remaining buttercream in a large piping bag fit with an open star piping tip (like a Wilton 1M). Seal the top with a rubber band or clip and set aside.

Step 6: Make the Green Ganache

While the cake chills, make the green white chocolate ganache. Heat the heavy cream in a heatproof bowl in the microwave for 45 seconds until it’s just beginning to bubble.

Gently pour the white chocolate chips into the heavy cream, making sure they are fully covered with cream.

Let the mixture sit for 1 minute, then slowly stir it until the cream and white chocolate are combined.

Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds and stir. Repeat as necessary until all the white chocolate bits are fully melted and incorporated.

Mix in the green gel food coloring and stir until it’s evenly colored. Let the mixture cool until it reaches the desired viscosity. It should be barely warm to the touch and thick.

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream.

The type of cream and white chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

Step 7: Add the Green Drips Around the Cake and Decorate

Add the green drips around the top of the cake using a plastic squirt bottle or spoon.

If this is your first drip cake, I recommend either reading my drip cake tutorial or watching my YouTube video on drip cakes. They both have a ton of helpful tips to make sure your drips turn out great!

Pour some of the leftover ganache on top of the cake and spread it around with a small offset spatula. Be careful as you push the ganache toward the edge of the cake, you don’t want it to flow over and mess up your drips!

This helps the drips set and will prevent the buttercream swirls from melting on the warm ganache and sliding off the cake.

Pipe a ring of buttercream swirls around the top of the cake. Add more green sprinkles on top of the cake inside the buttercream swirls, then enjoy!

If you’re making this cake in advance, it can sit at room temperature for a few hours or be stored in the fridge for up to a week.

Substitutions and Swaps – Green Velvet Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• Cake Flour – This recipe turns out best with cake flour, but you can use a gluten-free flour blend or all-purpose flour if that’s what you have on hand.
• Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 7 large egg whites or 4 whole, large eggs. If you have an egg allergy you can use flaxseed eggs or a vegan egg replacer.
• Buttermilk – You can also use full fat yogurt, whole milk, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!
• Green Gel Food Coloring – Gel or oil-based food coloring works best to color the cake layers, buttercream, and ganache. Liquid food coloring can be used, but it’s more difficult to create vibrant colors.

Substitutions and Swaps – Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Making This Green Drip Cake in Different Sizes

I used 4, 7-inch cake pans to make this cake, but this recipe can be used to make different-sized cakes.

You can make three, 8- or four, 6-inch cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 34-40 minutes or until a toothpick comes out with a few moist crumbs.

One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly. It should end up being about 2 inches tall.

If you want to make cupcakes, I highly recommend using my vanilla cupcake recipe and adding a bit of green gel food coloring. One batch makes a dozen cupcakes.

Tips for Making the Best Green Drip Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure the cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh the cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
• Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

How to Make a Naturally Green Drip Cake

If you want to make a green drip cake but don’t want to use food coloring, I highly recommend using matcha powder. It will give the cake a gorgeous, earthy green color and it tastes delicious too.

My matcha cake recipe does exactly that, and I recommend giving it a try if that’s what you’re after.

Making This Green Drip Cake in Advance

I highly recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A decorated cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Let Me Know What You Think!

If you make this green drip cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets use #chelsweets if you share on social media so that I can see your amazing creations.

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