Description
Celebrate St. Patrick's Day with this moist and flavorful St. Patrick's Day Cake featuring a tender crumb tinted with festive green and yellow hues, layered with a rich and creamy buttercream frosting. Perfectly balanced with buttermilk and gentle cocoa, this cake is a crowd-pleaser for any spring celebration.
Ingredients
Cake Ingredients
- 12 oz all-purpose flour
- 14 oz granulated sugar
- 2 tsp natural (not dutched) cocoa powder (e.g., Hershey's Special Dark)
- 1 tsp salt
- 1 tsp baking soda
- 2 large eggs
- 4 oz vegetable oil
- 8 oz buttermilk
- 1 Tbsp white vinegar
- 4 oz unsalted butter, melted
- 1 tsp vanilla extract
- 1-2 tsp yellow food coloring
- 1 tsp green food coloring
- 1 cup pasteurized egg whites
Buttercream Frosting Ingredients
- 2 lbs unsalted butter
- 2 lbs powdered sugar
- 1 Tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans thoroughly using cake flour or preferred pan spray to ensure easy release after baking.
- Make Wet Mixture: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, white vinegar, melted unsalted butter, yellow food coloring, green food coloring, and vanilla extract until fully combined. Set aside.
- Combine Dry Ingredients: In the bowl of a stand mixer, add the all-purpose flour, granulated sugar, natural cocoa powder, salt, and baking soda. Mix briefly to evenly distribute all dry ingredients.
- Incorporate Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients bowl. Mix on medium-high speed for approximately one minute or until the batter is smooth and homogeneous.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely on a wire rack. Chill the cakes before frosting for best results.
- Prepare Buttercream Frosting: Place pasteurized egg whites and powdered sugar in a mixing bowl fitted with the whisk attachment. Whisk together to combine. Gradually add unsalted butter in small chunks, then incorporate vanilla extract and salt. Whip the mixture on high speed until it is light, fluffy, and bright white in color. For a smoother texture, switch to the paddle attachment and mix on low speed for 15-20 minutes to eliminate any air bubbles.
- Assemble and Frost: Once the cakes are fully chilled, spread an even layer of the buttercream frosting on one cake layer, then top with the second layer and frost the entire cake as desired.
Notes
- Ensure all ingredients, especially the eggs and butter, are at room temperature before mixing for better texture.
- Using pasteurized egg whites in the frosting enhances safety and stability.
- You can adjust the amount of food coloring to achieve your preferred shade of green.
- Allowing the cake layers to chill before frosting helps the buttercream spread easily without melting.
- This cake can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months.
