If you’re looking for a show-stopping holiday dessert that brings a little fun and a lot of flavor, this Grinch Cake with Green Frosting Recipe is absolutely for you. I first made this for a Christmas party, and let me tell you—the vibrant green frosting and that subtle minty twist had everyone intrigued and coming back for seconds. It’s festive, playful, and surprisingly easy to pull off. Stick around because I’m going to share all my tips to make this Grinch cake your new seasonal favorite.
Why You’ll Love This Recipe
- Festive & Fun: The bright green frosting immediately brings holiday cheer and conversation to the table.
- Moist & Tender Texture: Thanks to sour cream and buttermilk, the cake stays perfectly soft and rich.
- Minty Surprise: Chopped Andes mints baked right into the cake add little bursts of cool flavor.
- Easy to Make: This recipe walks you through simple steps anyone can follow with everyday ingredients.
Ingredients & Why They Work
This Grinch Cake with Green Frosting Recipe brings together classic baking staples with a festive twist. Each ingredient plays a key role—whether it’s tenderizing the crumb or giving that unmistakable holiday hue. Here’s why I love these ingredients and some tips on choosing the best versions.
- All-purpose flour: The backbone of the cake; spoon and level it for accuracy to avoid a dense cake.
- Baking powder & baking soda: Keep this combo balanced to help your cake rise perfectly and stay fluffy.
- Unsalted butter: Using unsalted lets you control the saltiness and adds rich flavor when creamed well.
- Oil (canola or vegetable): Adding oil keeps the cake moist and tender—plus it blends beautifully with the butter.
- White granulated sugar: Sweetens without overpowering, and when beaten with butter, it creates a light, airy crumb.
- Sour cream: A secret weapon for moisture and a subtle tang that balances sweetness.
- Vanilla extract: Pure vanilla adds depth and warmth to the flavor.
- Eggs: Make sure they’re room temperature to help everything combine smoothly and rise well.
- Buttermilk: Adds slight acidity that tenderizes gluten and makes the cake super soft.
- Andes mints (chopped): Optional but highly recommended—these mints melt into gooey pockets of flavor that surprise every bite.
- Green food dye: Just a few drops for that signature Grinch green without affecting taste.
- Cream cheese (for frosting): Brings tang and creaminess that pairs perfectly with sweet powdered sugar.
- Powdered sugar: Sifted for smooth frosting, it sweetens without graininess.
- Red heart jumbo sprinkles: Adds festive contrast and cute detail for decorating the finished cake.
Make It Your Way
I love keeping this Grinch Cake with Green Frosting Recipe fun and flexible. It’s one of those desserts you can really play around with and make your own. Feel free to swap the Andes mints for another mint chocolate if you prefer, or try cutting back the green food dye if you want a more subtle hue.
- Mint-free version: I’ve made this cake without the chopped mints for a simple vanilla version—and it still gets rave reviews.
- Vegan adaptation: I haven’t tried this one myself yet, but using vegan butter and flax eggs could work for a plant-based twist.
- Different frosting: Sometimes I swap cream cheese frosting for a classic buttercream or even whipped cream for a lighter touch.
- Extra festive: Add red or white sprinkles alongside the hearts for a winter wonderland vibe.
Step-by-Step: How I Make Grinch Cake with Green Frosting Recipe
Step 1: Prep Like a Pro
First things first—heat your oven to 350℉ and give your cake pan some love by spraying it with nonstick spray. Don’t forget to line the bottom with parchment paper for an easy release later. I do this step every time because nothing ruins a beautiful cake like sticky mishaps! Set that aside while you gather your ingredients.
Step 2: Mix Dry Ingredients and Chop Mints
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Keep this bowl aside, then chop your Andes mints into small pieces—if you’re using them. These little chunks are what make the cake feel extra special. If you’re like me and love a mint burst, don’t skip this part!
Step 3: Cream Butter, Oil & Sugar
Using your mixer, beat the butter, oil, and granulated sugar on high speed for about 2 minutes. This step is key to building that soft, airy crumb. Make sure to scrape down the sides with a rubber spatula so everything blends evenly—trust me, it makes a difference in texture!
Step 4: Blend in Sour Cream, Vanilla & Eggs
Add in the sour cream, vanilla extract, and your green food dye (I usually go with three drops for a vibrant yet natural color). Mix until combined, then add eggs one at a time on medium speed, making sure the batter is smooth after each addition. Scrape the bowl again to catch any stray pockets of butter or flour.
Step 5: Alternate Dry Ingredients & Buttermilk
Add a third of your dry ingredients, followed by half the buttermilk, mixing on low speed. Then add another third of the dry mixture and the rest of the buttermilk. Finish by mixing in the remaining dry ingredients. This gentle method prevents over-mixing, which can make the cake dense. The batter will be silky with that lovely green tint.
Step 6: Fold In Mints & Bake
Remove the bowl from your mixer and fold in the chopped Andes mints using a spatula. Pour the batter evenly into the prepared pan and smooth the top. Bake for 33-36 minutes, but start checking at 30 minutes by inserting a toothpick—if it comes out clean (or with a few moist crumbs), your cake is done. Let it rest in the pan for 10 minutes before moving it to a wire rack to cool completely.
Step 7: Make the Green Cream Cheese Frosting
Sift your powdered sugar to keep the frosting silky, then beat the cream cheese and butter on high speed until creamy and light—about 2 minutes. Add the powdered sugar in two batches on low speed, then mix in vanilla, a pinch of salt, and green food dye until the frosting is smooth and just the right shade of green. Spread generously over the cooled cake and finish with red heart sprinkles to add that perfect holiday pop.
Pro Tips for Making Grinch Cake with Green Frosting Recipe
- Use Room Temperature Dairy: Taking the butter, cream cheese, eggs, and sour cream out an hour or two before baking helps everything blend more smoothly.
- Don’t Overmix Your Batter: Mix just until ingredients combine to keep your cake tender and light; overmixing develops gluten and makes the cake tough.
- Color Control: Start with three drops of green food dye and add more gradually if you want a more intense color—sometimes less is more.
- Mint Pieces: Chop Andes mints finely so they melt evenly and don’t create large pockets; uneven sizes can cause tunneling in the cake.
How to Serve Grinch Cake with Green Frosting Recipe
Garnishes
I swear by red heart jumbo sprinkles—they add a festive contrast to the green frosting and make the whole cake pop visually. Sometimes I’ve added little candy cane pieces or edible glitter for that extra holiday sparkle. A few fresh mint leaves can even add a touch of elegance if you want to go all out.
Side Dishes
This cake shines as a standalone dessert, but I like pairing it with a dollop of whipped cream and a cup of rich hot chocolate or coffee. For parties, some tangy cranberry sauce or fresh berry compote on the side complements the minty sweetness beautifully.
Creative Ways to Present
Once, I carved the cake into a Grinch face silhouette before frosting—it was a huge hit! You could also make individual cupcakes with green frosting swirled on top if you’re feeding a smaller crowd. For Christmas morning, serve slices on a festive plate with powdered sugar “snow” dusted over the top—it sets the whimsical mood perfectly.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Grinch cake tightly wrapped in plastic wrap or in an airtight container in the fridge. It stays moist and fresh for up to 4 days. Just remember to bring slices to room temperature before serving for best flavor and texture.
Freezing
If I’m planning ahead, I’ll freeze the cake without frosting. Wrap it well in plastic and then foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge and frost freshly for best results. I’ve found freezing with cream cheese frosting tends to change the texture a bit.
Reheating
Reheating a slice in the microwave for about 10-15 seconds works wonders to bring back that fresh-baked warm feeling. Just be careful not to overheat or dry it out—short bursts are perfect to get it ready to enjoy.
FAQs
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Can I make this Grinch Cake with Green Frosting Recipe without Andes mints?
Absolutely! The Andes mints add a lovely mint-chocolate surprise, but the cake tastes wonderful without them. You can even add mini chocolate chips or leave them out entirely for a simple green vanilla cake.
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What type of green food coloring is best for this recipe?
I recommend gel-based food coloring because it gives vivid color without thinning the batter or frosting. Liquid dyes can sometimes alter texture if added in large amounts.
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Can I use regular milk instead of buttermilk?
You can substitute if needed by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. This homemade buttermilk substitute helps maintain the tender crumb.
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How long will the cake stay fresh after frosting?
Covered and refrigerated, the cake is best consumed within 3-4 days. The cream cheese frosting helps keep it moist while adding tangy flavor.
Final Thoughts
Making the Grinch Cake with Green Frosting Recipe has become a holiday tradition for me—and excitement always builds when I bring it out. It’s the perfect mix of whimsy, deliciousness, and nostalgia rolled into one festive dessert. I hope you enjoy baking and sharing this cake as much as I do. Trust me, once you give it a try, it’ll be a favorite on your holiday dessert table too!
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Grinch Cake with Green Frosting Recipe
- Prep Time: 35 minutes
- Cook Time: 36 minutes
- Total Time: 1 hour 11 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Grinch Cake recipe features a moist, green-hued cake studded with Andes mints and topped with a luscious green cream cheese frosting decorated with red heart sprinkles, perfect for holiday celebrations.
Ingredients
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 (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 (3 drops)
- Red heart jumbo sprinkles
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350℉. Spray a 9×9-inch cake pan with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. Chop the Andes mints if using.
- Cream Butter, Oil, and Sugar: Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes until light and fluffy. Scrape the bowl with a rubber spatula.
- Add Sour Cream, Vanilla, Food Dye, and Eggs: Mix in the sour cream, vanilla extract, and green food dye until combined. Add the eggs one at a time and mix on medium speed until smooth, scraping the bowl as needed.
- Alternate Adding Dry Ingredients and Buttermilk: Add one-third of the dry ingredients and half of the buttermilk, mixing on low speed. Repeat with another one-third of the dry ingredients and the remaining buttermilk. Finally, add the remaining dry ingredients and mix until just combined.
- Incorporate Andes Mints and Pour Batter: Remove the batter from the mixer and fold in the chopped Andes mints gently. Pour the batter into the prepared pan and spread evenly.
- Bake the Cake: Bake for 36 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake sit in the hot pan for 10 minutes, then transfer to a cooling rack. Cool completely before frosting.
- Prepare Frosting – Sift Sugar: Sift the powdered sugar in a medium bowl to remove lumps.
- Beat Cream Cheese and Butter: Using a mixer, beat the cream cheese and butter on high speed for 2 minutes until creamy and fluffy.
- Add Powdered Sugar and Flavorings: Add half of the powdered sugar and mix on low speed until just combined. Repeat with the remaining sugar. Add vanilla extract, green food dye, and salt; beat on high speed until smooth and fluffy.
- Frost and Decorate: Spread the green cream cheese frosting evenly over the cooled cake. Decorate with red heart jumbo sprinkles on top.
Notes
- Flour: Make sure flour is spooned and leveled or use a kitchen scale to avoid compacted flour which can dry out the cake.
- High Altitude Baking: If baking at high altitude, add an extra 2 TBSP of flour for better structure.
- Dairy Ingredients: Pull out all dairy ingredients like butter, cream cheese, sour cream, and buttermilk 2 hours before baking for smooth mixing and better texture.
