Spinach Smash Cake
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5.0
6 reviews
Excellent
Spinach Smash Cake
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Have you ever seen a more beautiful green cake in your life? The best part is there are zero food dyes in it too.
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Ingredients
Spinach Smash Cake Ingredients:
- 3 1/2 cups cake flour, sifted
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 large egg whites, at room temperature
- 1 /2 cups whole milk, at room temperature
- 4 cups fresh spinach
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
For the Frosting:
- 3/4 cup unsalted butter, cut into small pieces, at room temperature (1 1/2 sticks)
- 6 3/4 cups powdered sugar
- 1 cup fresh spinach
- 1/3 cup whole milk
- 1 1/2 teaspoons vanilla extract
Instructions
Spinach Smash Cake:
- Position the rack in the middle of the oven. Preheat oven to 350F. Coat the insides of 3-6 inch cake pans with non-stick cooking spray, line bottoms with parchment paper rounds, then spray parchment.
- Whisk together sifted flour, baking powder and salt in a medium size bowl to combine. Set aside. In a blender, combine milk, egg whites and spinach, blend until well combined and smooth. Set aside.
- Beat butter until creamy, about 2 minutes, with an electric mixer on medium-high speed. Add sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.
- Add flour mixture in three additions, alternately with the milk-spinach mixture, while beating on low speed. Begin and end with flour, and beat briefly until smooth. Divide the batter evenly between the 3 cake pans and smooth the tops with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into layers shows a few moist crumbs when removed. The layers will be a light golden brown around the edges and top and will have come away from the sides of the pans.
- Cool the pans on a wire rack for 8-10 minutes. Unmold, peel off the parchment, and place the layers directly on the racks to cool completely.
Spinach Buttercream Frosting
- In a blender combine milk and spinach. Blend until well combined.
- In a large bowl, with an electric mixer or a stand- mixer on medium-high, beat butter until creamy, about 2 minutes. Add one cup of sugar gradually, beating until light and fluffy about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk-spinach mixture, vanilla and beat on high until silky smooth.
To assemble the cake:
- Cut off the very top of the cake to make all three layers even.
- Place on 6 inch cake on a platter and spread 1/3 cup of the frosting. Top with another 6 inch cake and spread 1/3 cup frosting. Top with remaining 6 inch cake and use remaining frosting to cover the cake.
- Note: The Spinach Smash Cake can sit at room temperature for 24 hours, refrigerate for 3 days or cakes can be individually wrapped and frozen up to 3 months.
Nutrition Information
Show Details
Calories
2.243kcal
(0%)
Carbohydrates
361g
(120%)
Protein
21g
(42%)
Fat
83g
(128%)
Saturated Fat
52g
(260%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
3g
Cholesterol
216mg
(72%)
Sodium
951mg
(40%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
275g
(550%)
Vitamin A
6.034IU
(0%)
Vitamin C
11mg
(12%)
Calcium
399mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2243 kcal
% Daily Value*
| Calories | 2.243kcal | 0% |
| Carbohydrates | 361g | 120% |
| Protein | 21g | 42% |
| Fat | 83g | 128% |
| Saturated Fat | 52g | 260% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 3g | 150% |
| Cholesterol | 216mg | 72% |
| Sodium | 951mg | 40% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 275g | 550% |
| Vitamin A | 6.034IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 399mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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