Description
This festive Grinch Cake features a moist, green-tinted vanilla cake studded with chopped Andes mints, topped with a luscious green cream cheese frosting and decorated with red heart sprinkles, perfect for holiday celebrations.
Ingredients
Scale
Grinch Cake:
- 2 3/4 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 2 TBSP Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1/3 cup Sour cream, room temperature
- 1 TBSP Pure vanilla extract
- 3 Large eggs, room temperature
- 3/4 cup Buttermilk, room temperature
- 3/4 cup Andes mints, chopped (optional)
- Green food dye (about 3 drops)
Green Cream Cheese Frosting:
- 4 oz Cream cheese, room temperature
- 3/4 cup Unsalted butter, room temperature
- 3 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- Green food dye (about 3 drops)
- Red heart jumbo sprinkles
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350℉. Spray a 9×9-inch cake pan with baking nonstick spray, line the bottom with parchment paper, and spray again to ensure the cake doesn’t stick. Set the pan aside.
- Mix Dry Ingredients and Chop Mints: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Chop the Andes mints into small pieces and set aside.
- Cream Butter, Oil, and Sugar: Using an electric mixer, beat the softened unsalted butter, oil, and granulated sugar on high speed for 2 minutes until light and fluffy. Use a rubber spatula to scrape down the bowl sides.
- Add Sour Cream, Vanilla, Food Dye, and Eggs: Mix in the sour cream, vanilla extract, and about 3 drops of green food dye until combined. Add the eggs one at a time, mixing on medium speed until smooth, scraping down the bowl as needed.
- Incorporate Dry Ingredients and Buttermilk: Add one-third of the dry flour mixture, then half the buttermilk, mixing on low speed to combine. Repeat with another third of the dry ingredients, then the remaining buttermilk. Finish by mixing in the last third of the dry ingredients until just combined.
- Add Andes Mints to Batter: Remove the bowl from the mixer and fold in the chopped Andes mints gently until evenly distributed.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 33 to 36 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to rest in the pan for 10 minutes. Then, transfer it to a cooling rack and let it cool completely before decorating.
- Sift Powdered Sugar: For the frosting, sift the powdered sugar into a medium bowl to remove lumps.
- Beat Cream Cheese and Butter: Using a mixer, beat the cream cheese and unsalted butter on high speed for 2 minutes until creamy and smooth.
- Add Powdered Sugar and Flavorings: Add half the powdered sugar and mix on low speed until just combined. Repeat with the remaining powdered sugar. Then add vanilla extract, green food dye (about 3 drops), and salt. Beat on high speed until the frosting is smooth and fluffy.
- Frost and Decorate: Spread the green cream cheese frosting evenly over the cooled cake. Finish by sprinkling red heart jumbo sprinkles on top for a festive touch.
Notes
- Flour: Ensure the flour is spooned and leveled or measured with a kitchen scale to avoid compacting which can dry out the cake.
- High altitude baking: Add an extra 2 tablespoons of flour to help the cake rise properly.
- Dairy Ingredients: Remove from the refrigerator 2 hours before baking to reach room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 70mg
