Whimsical Grinch Holiday Cake
Spread the joy of the holiday season with this delightful Whimsical Grinch Holiday Cake! Inspired by the beloved classic, 'How the Grinch Stole Christmas,' this cake features layers of spiced gingerbread and festive green eggnog cake, all intricately designed to resemble a Christmas tree. Each slice reveals a cheerful surprise that will leave your friends and family in awe. Perfect for holiday gatherings, this massive cake serves up 24 slices of pure joy, making it the ideal centerpiece for any festive celebration. With its colorful buttercream decorations, this cake is not just a treat for the taste buds but also a feast for the eyes!
N/A
Servings
N/A
Calories
39
Ingredients
Ingredients
All-purpose flour
4 1/2 cups (Sifted)
Baking powder
1 tablespoon and 1 1/2 teaspoons (Sifted)
Salt
2 teaspoons
Ground ginger
1 tablespoon
Cinnamon
2 teaspoons
Clove
1 teaspoon
Butter
1 1/2 cups (At room temperature)
Sugar
1 1/2 cups
Dark brown sugar
1 1/2 cups
Eggs
6 large (At room temperature)
Molasses
1 1/4 cups
Vanilla extract
1 tablespoon
Whole milk
1 1/2 cups (At room temperature)
Flour (for eggnog cake)
3 cups (Sifted)
Baking powder (for eggnog cake)
1 tablespoon and 1 teaspoon
Salt (for eggnog cake)
1 teaspoon
Nutmeg
1 teaspoon
Cinnamon (for eggnog cake)
1/2 teaspoon
Butter (for eggnog cake)
3/4 cup (At room temperature)
Eggs (for eggnog cake)
4 (At room temperature)
Vanilla extract (for eggnog cake)
2 teaspoons
Eggnog
1 cup (At room temperature)
Green food coloring (gel)
2 teaspoons
Sugar (for buttercream)
2 1/3 cups
Dark brown sugar (for buttercream)
1/3 cup
Water (for buttercream)
2 cups
Egg whites
7 large (At room temperature)
Cream of tartar
1 teaspoon
Unsalted butter
2 lbs (At room temperature)
Cream cheese
4 ounces (At room temperature)
Sour cream
1/2 cup (At room temperature)
Vanilla extract (for buttercream)
1 tablespoon
Salt (for buttercream)
1/2 teaspoon
Green food coloring (for decoration)
Red food coloring
Blue food coloring
Yellow food coloring
Pink food coloring
Brown food coloring
Instructions
1
Special Equipment Needed: Gel food coloring, a set of nine round cookie cutters in graduated sizes, piping bags, an Ateco piping tip #849 (or any large star tip), an extra-tall cake scraper (at least 14”) or a quilting ruler, and a candy thermometer.
2
Prepare the Gingerbread Cake: Preheat your oven to 350°F. Spray four 6”x3” cake pans with cooking spray and place parchment rounds on the bottom.
3
In a medium bowl, mix together flour, baking powder, salt, ginger, cinnamon, and clove. Set aside.
4
In a stand mixer with a paddle attachment, beat together the butter, white sugar, and brown sugar on medium speed until light and fluffy. Add in eggs one at a time, and then stream in the molasses and vanilla, mixing for another 30 seconds.
5
Gradually add the dry ingredients in three additions, alternating with the milk, and mix until just combined. Divide the batter among the four pans and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 20 minutes before removing from pans. Allow to chill in the refrigerator for at least 2 hours.
6
Prepare the Green Eggnog Cake: Preheat the oven to 350°F again. Prepare two 6”x3” pans as before.
7
Mix the dry ingredients in a bowl as you did for the gingerbread cake. Beat together the butter and sugar until fluffy, and then add eggs one at a time followed by the vanilla. Mix well.
8
Combine eggnog with green food coloring and set aside. Gradually mix in the dry ingredients and eggnog. Bake for 40-50 minutes and cool as before.
9
Make the Buttercream: In a medium saucepan, combine sugar, brown sugar, and water. Heat on medium, stirring until the sugar dissolves. Bring to a boil, then get ready to whip the egg whites in a separate stand mixer bowl.
10
When the syrup reaches 248°F, increase the mixer speed to high for the egg whites until stiff peaks form. Carefully pour the hot syrup into the egg whites and beat until fluffy. Once cool, add butter gradually, beating until creamy.
11
Cut the Layers: Level and torte each of the gingerbread layers into three layers (total of 12), and do the same for the green eggnog layers (total of 6). Cut holes in specific gingerbread layers for the tree shape and reserve the scraps.
12
Assemble the Cake: Start with the whole gingerbread layer on a cake stand. Layer as per instructions, stacking with the green layers in descending order, and fill gaps with buttercream. Chill again before icing.
13
Ice the Cake: Create a light crumb coat with plain buttercream. Then layer the colored buttercreams around the sides, evening out with a cake scraper.
14
Finishing Touches: Pipe decorative buttercream 'trees' on top and a pearl border if desired. Enjoy slicing your beautiful, whimsical creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Whimsical Grinch Holiday Cake?
It is a festive centerpiece cake inspired by 'How the Grinch Stole Christmas,' featuring layers of spiced gingerbread and green eggnog cake designed to look like a Christmas tree inside.
How many people does this cake serve?
This massive cake serves up to 24 slices of pure holiday joy.
What flavors are combined in this recipe?
The recipe combines the warm flavors of spiced gingerbread (ginger, cinnamon, clove, and molasses) with a festive green-tinted eggnog cake.
What special equipment is required to make this cake?
You will need gel food coloring, a set of nine round cookie cutters in graduated sizes, piping bags, an Ateco piping tip #849, an extra-tall cake scraper or quilting ruler, and a candy thermometer.
What temperature should the oven be set to?
Preheat your oven to 350°F for both the gingerbread and the green eggnog cake layers.
How do I prepare the cake pans?
Spray the 6”x3” cake pans with cooking spray and place parchment rounds on the bottom to prevent sticking.
How long does it take to bake the gingerbread cake?
The gingerbread cake layers should bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
How long should the cake layers chill before assembly?
The cake layers should chill in the refrigerator for at least 2 hours to make them easier to handle and cut.
What consistency should the butter be for the cake and buttercream?
The butter for the cakes, buttercream, cream cheese, and sour cream should all be at room temperature.
How do I make the eggnog cake green?
Combine 1 cup of room temperature eggnog with 2 teaspoons of green gel food coloring before adding it to the cake batter.
How long does the green eggnog cake bake?
The green eggnog cake layers take approximately 40-50 minutes to bake.
What temperature must the sugar syrup reach for the buttercream?
The sugar, brown sugar, and water mixture must reach 248°F on a candy thermometer before being poured into the egg whites.
What is the process for making the buttercream base?
You create a cooked meringue by beating hot sugar syrup into stiffly whipped egg whites, then gradually add butter, cream cheese, and sour cream once the mixture is cool.
How many total layers are used in the final assembly?
After leveling and torting, you will have 12 gingerbread layers and 6 green eggnog layers, for a total of 18 thin cake layers.
How is the internal 'tree' shape created?
The tree is formed by cutting graduated holes in specific gingerbread layers using cookie cutters and filling those gaps with green eggnog cake layers.
What type of flour is used in this recipe?
The recipe calls for sifted all-purpose flour for both the gingerbread and eggnog cake components.
What spices are used to flavor the gingerbread?
The gingerbread cake is seasoned with ground ginger, cinnamon, and cloves.
What is the purpose of the extra-tall cake scraper?
Because this is a massive cake, a tall scraper (at least 14 inches) is needed to smooth the sides and create an even finish on the multi-colored buttercream.
Does the buttercream contain cream cheese?
Yes, the buttercream includes 4 ounces of room temperature cream cheese for added stability and flavor.
What is a crumb coat and why is it used?
A crumb coat is a light initial layer of plain buttercream used to seal in crumbs before applying the decorative colored frosting.
How should I add the eggs to the batter?
Eggs should be added one at a time, ensuring each is fully incorporated before adding the next.
What ingredients are used for the buttercream decoration colors?
The recipe utilizes green, red, blue, yellow, pink, and brown gel food colorings to create the various whimsical designs.
How is the molasses added to the gingerbread batter?
The molasses and vanilla should be streamed into the butter, sugar, and egg mixture and mixed for 30 seconds.
What role does cream of tartar play in the recipe?
One teaspoon of cream of tartar is used to help stabilize the egg whites when whipping them for the buttercream meringue.
Can I use any milk for the gingerbread cake?
The recipe specifically calls for 1 1/2 cups of whole milk at room temperature.
How do I ensure the cake is finished professionally?
Pipe decorative buttercream 'trees' on the top and add a pearl border for a polished, whimsical holiday look.
What type of sugar is used in the gingerbread cake?
The gingerbread cake uses a combination of 1 1/2 cups of granulated white sugar and 1 1/2 cups of dark brown sugar.
How many egg whites are needed for the buttercream?
You will need 7 large egg whites at room temperature to create the meringue base for the buttercream.
What size are the cake pans?
The recipe uses 6”x3” cake pans (four for the gingerbread and two for the eggnog cake).
Does the eggnog cake contain any spices?
Yes, the eggnog cake is flavored with 1 teaspoon of nutmeg and 1/2 teaspoon of cinnamon.