Description
This festive Grinch Cake combines a moist, tender cake infused with Andes mints for a subtle minty surprise, dyed green to capture the whimsical spirit of the Grinch. Topped with creamy green cream cheese frosting and adorned with red heart sprinkles, this delightful dessert is perfect for holiday celebrations or any time you want to spread some cheer.
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 for garnish
Instructions
- Prepare 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. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside. If using, chop the Andes mints finely for later addition.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter, oil, and granulated sugar on high speed for about 2 minutes until light and fluffy. Use a rubber spatula to scrape down the bowl as needed.
- Add Wet Ingredients: Stir in the sour cream, pure vanilla extract, and green food dye (approximately 3 drops) and mix until well combined. Add the eggs one at a time, mixing on medium speed after each until smooth. Scrape the bowl again to ensure even mixing.
- Alternate Adding Dry Ingredients and Buttermilk: Add one-third of the dry ingredients followed by half of the buttermilk; mix on low speed until just combined. Repeat with another one-third of the dry ingredients and the remaining buttermilk. Finish by adding the last of the dry ingredients. Mix gently on low to avoid overmixing.
- Incorporate Andes Mints: Remove the batter from the mixer and fold in the chopped Andes mints gently until evenly distributed. Pour the batter into the prepared cake pan and smooth the top.
- Bake the Cake: Bake in the preheated oven for 33-36 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently to prevent temperature loss.
- Cool the Cake: Let the cake sit in the hot pan for 10 minutes to settle. Then, carefully transfer the cake to a cooling rack and allow it to cool completely before frosting.
- Prepare Frosting: In a medium bowl, sift the powdered sugar to avoid lumps.
- Cream Cheese and Butter: Using a mixer, beat the cream cheese and unsalted butter on high speed for about 2 minutes until smooth and creamy.
- Add Powdered Sugar and Flavorings: Add half the sifted powdered sugar to the mixture and beat on low speed until just combined. Repeat with the remaining powdered sugar. Then add the pure vanilla extract, green food dye (3 drops), and salt. Beat all ingredients on high speed until the frosting is smooth and fluffy.
- Assemble and Decorate: Spread the green cream cheese frosting evenly over the cooled cake. Decorate the top with red heart jumbo sprinkles for a festive touch.
Notes
- Flour: Make sure to spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.
- High altitude baking: Add an extra 2 tablespoons of flour for better structure.
- Dairy ingredients: Bring all dairy ingredients to room temperature (about 2 hours before baking) for better mixing and texture.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
