Grinch Cake

5 from 3 reviews

This grinch cake is a one layer vanilla cake colored green with Andes mints in the cake. It is topped with green cream cheese frosting and a red heart sprinkle.

Prep Time35

Cook Time30

Servings: slices

Calories: 364kcal

Author: Stephanie Rutherford

Ingredients

Grinch Cake

2 1/2 cups All-purpose flour
1 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

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
Red heart jumbo sprinkles

US - Metric

Instructions

Grinch Cake

Preheat the oven to 350℉. Spray a 9X9-inch cake pan with baking nonstick spray. Line the bottom with parchment paper and spray again. Set aside.
In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside. Chop the andes mints.
2 1/2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 3/4 cup Andes mints
Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.
1/2 cup Unsalted butter, 2 TBSP Oil, 1 cup White granulated sugar
Add in the sour cream, vanilla, and green food dye (3 drops), mix until combined. Add in the eggs and mix on medium speed until smooth. Make sure to scrape the bowl.
1/3 cup Sour cream, 1 TBSP Pure vanilla extract, 3 Large eggs, Green food dye
Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
3/4 cup Buttermilk
Take the batter off the mixer, add in the chopped andes mints. Mix until combined. Pour the batter into the pan.
Bake for 33-36 minutes. Bake until a toothpick inserted comes out clean.
Let the cake sit in the hot pan for 10 minutes. Transfer the cake to a cooling rack. Cool completely before decorating.

Green Cream Cheese Frosting

In a medium bowl, sift the powdered sugar.
3 cups Powdered sugar
Using a mixer, beat the cream cheese and butter on high speed for 2 minutes.
4 oz Cream cheese, 3/4 cup Unsalted butter
Add in half of the powdered sugar and mix on low speed until just combined. Repeat with the rest of the powdered sugar. Add in the vanilla, green food dye (3 drops), and salt and beat on high speed until smooth.
1 tsp Pure vanilla extract, 1/4 tsp Salt, Green food dye
Spread the frosting over the cake. Add the heart sprinkles on top.
Red heart jumbo sprinkles

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition