St. Patricks Day Green Layered Cake (Printable)
Vibrant green layered cake with vanilla buttercream frosting, ideal for St. Patricks Day festivities.
# What You Need:
→ Cake Components
01 - 2½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 teaspoons pure vanilla extract
10 - ½ teaspoon almond extract
11 - Green gel food coloring
→ Creamy Vanilla Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - ¼ cup whole milk or heavy cream
15 - 2 teaspoons pure vanilla extract
16 - Pinch of salt
17 - Green sprinkles or edible shamrock decorations
# How-To:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar together in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
05 - Gradually add the flour mixture in three parts, alternating with buttermilk, beginning and ending with the flour mixture.
06 - Add green food coloring and mix until the batter reaches your desired shade of green.
07 - Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, mixing on low speed. Add milk, vanilla, and salt; beat on high until fluffy and smooth. Optionally tint a portion with green food coloring.
10 - Place one cake layer on a serving plate. Spread with frosting, then top with the next layer; repeat. Frost the top and sides of the cake. Decorate with green sprinkles or edible shamrocks.
# Expert Advice:
01 -
- The buttermilk keeps the sponge incredibly tender and moist even after two days
- You can make the layers ahead of time and freeze them for less stress on the big day
02 -
- All your ingredients must be at room temperature or the batter won't emulsify properly
- Don't open the oven door during the first 20 minutes or the layers might collapse
03 -
- Use a kitchen scale to measure your flour for the most consistent results every time
- Chill the frosted cake for 15 minutes before slicing to get cleaner cuts