Description

Master the art of holiday pastry with this technical Grinch Cake, featuring a hidden heart-shaped core and professional-grade buttercream. This recipe focuses on structural integrity and precise crumb textures to ensure a perfect visual reveal in every slice.

Ingredients

27 oz Cake Flour, divided
39 oz Unsalted Butter, softened to 65°F and divided
27 oz Granulated Sugar, divided
8 fl oz Liquid Egg Whites (for green batter)
Large Egg Whites (for red cake batter)
Powdered Sugar (for buttercream)
Pasteurized Liquid Egg Whites (for buttercream)
Whole Milk
Baking Powder and Fine Sea Salt
Vanilla Bean Paste
Red, Leaf Green, and Avocado Gel Food Coloring
Red, Green, and Yellow Fondant

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Instructions

Prepare the Grinch’s hat and facial features from fondant at least 24 hours in advance, using skewers for support where necessary.
Preheat oven to 350°F and bake the red cake layer by creaming 3 oz butter and 6 oz sugar, then folding in flour, milk, and red gel coloring.
Cool the red cake, slice into 1-inch slabs, cut out heart shapes, and freeze the hearts on a tray for 30 minutes.
Mix the green batter by creaming 12 oz butter and 21 oz sugar for 5 minutes before incorporating 21 oz flour and the green gel colors.
Place a layer of green batter in cake pans, arrange frozen hearts in a tight vertical line through the center, and cover completely with remaining batter.
Bake until the green sponge reaches an internal temperature of 205°F, then cool in pans for 10 minutes before moving to a wire rack.
Whisk pasteurized egg whites and powdered sugar into a meringue, then slowly emulsify the remaining 24 oz of butter into the mixture.
Level the cooled cakes, stack with buttercream while maintaining heart alignment, and finish with a crumb coat and final decorative layer.

Notes

Always use a digital scale for this recipe as the structural success of the hidden heart depends on precise ingredient ratios. When slicing the finished cake, use a warm, clean knife to ensure the red heart remains distinct against the green sponge without smearing the frosting.

Prep Time: 1 hour
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: British