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
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 (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.
Nutrition
- Calories: 431 kcal
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
