Go Back
–+ servings
Spinach Smash Cake recipe from weelicious.com
Print Recipe
5 from 2 votes

Spinach Smash Cake

Have you ever seen a more beautiful green cake in your life? The best part is there are zero food dyes in it too.
Prep Time15 minutes
Cook Time45 minutes
Cooling time:10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 2.243kcal
Author: Catherine McCord

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 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:

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

Calories: 2.243kcal | Carbohydrates: 361g | Protein: 21g | Fat: 83g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 216mg | Sodium: 951mg | Potassium: 466mg | Fiber: 3g | Sugar: 275g | Vitamin A: 6.034IU | Vitamin C: 11mg | Calcium: 399mg | Iron: 3mg