Happy St. Patrick’s Day Cake
Hi everyone! & Happy St. Patrick’s Day!
Since I was little my mom has made corned beef & cabbage for dinner on St. Patrick’s Day. EVERY St. Patrick’s Day! Now it has become a tradition in our family and this year I thought we’d take our tradition to the next level! I saw this cake on Pinterest and instantly fell in love, so of course I had to recreate it with our own little twist!
So, in honor of everyone who celebrates St. Patrick’s Day, here is a fun and delicious cake recipe!
Vanilla Almond Cake
1 1/2 cups Cake Flour
2 1/2 teaspoons bakin powder
1 cup & 2 tablespoons sugar
3/4 teaspoons salt
2/3 cup milk (room temperature)
4 large egg whites (room temperature)
2 teaspoons almond extract
1 teaspoons vanilla extract
1/2 cup unsalted butter (room temperature, cut into chunks)
a few drops of green food coloring
Preheat the oven to 350 degrees fahrenheit.
In a large mixing bowl combine the flour, baking powder, sugar, & salt.
In a different bowl whisk together the milk, egg whites, almond extract, and vanilla extract.
In a mixer on low speed, add the butter one piece at a time to the flour mixture. Combine until the mixture looks like moist crumbs.
Add all, but 1/3 cup of the milk mixture into the crumbs and beat on medium speed (~ 1 1/2 minutes)
Add the rest of the milk & green food coloring and continuing beating on medium speed (~ 1/2 minute)
**Don’t forget to scrape the sides of the bowl during mixing!
Spray pans with non stick spray (I used Bakers Joy Spray) or grease the pans & line the bottoms with parchment paper.
Divide the batter into 3 cake pans (or pour into however many pans you are using but make sure to adjust your baking times).
Bake in the oven for 20-23 minutes
*Please Note: I used three 6in pans. Your cooking time may vary depending on the size of the pan you use.
To check if you’re cakes are done insert a toothpick and make sure it comes out clean. Once your cakes are done let cool in the pans for 15 minutes on wire racks.
Take the cakes out of the pan and let cool completely.
Vanilla Almond Frosting
1 1/4 cup unsalted butter (room temperature)
3 cups powdered sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
a pinch of salt
In an electric mixer, beat the butter on medium speed until light & creamy.
Add the powdered sugar and mix on low speed until combined.
On medium high speed, beat the mixture for an additional 2 minutes.
Add the almond & vanilla extract and mix until completely combined.
To finish the cake:
*If doing a layering cake- cut the tops of the three layers so you have a nice flat surface to work with
Place the first layer of the cake onto a plate & spread ~1/2 cup of frosting over the top and spread evenly.
Add the second layer of the cake & again add the frosting and spread evenly.
Add the third layer of cake.
Add a good sized dollop of frosting on the top of the cake & start to spread the frosting evenly over the top and sides of the cake. This is the crumb coating and should be thin.
Refrigerate cake for 30 minutes to set the frosting base.
After the frosting has had time to set in the fridge take the cake out and add a thick layer of frosting on the top and sides of the cake. Spread evenly to create a smooth finish.
Top with marshmallows or any toppings you’d like! & enjoy!
St. Patrick’s Day at Dashwood Manor is full of love, laughs, and of course corned beef & cabbage… oh, and beer!
To top off this post I thought I would share our traditional dinner & a fun cocktail recipe to go along with it!
The Shamrock Sour
2 tablespoons lime juice
1/2 tablespoon lemon juice
1/4 cup simple syrup
2 ounces Irish Whiskey
1 drop of green food coloring
Lime Wedges (for garnish)
Combine ingredients in a shaker and mix well
Strain over ice
Garnish with lime wedge & cherries
Thank you, I hope you & your family and friends enjoy these delicious recipes.
& have a Happy St. Patrick’s Day to all!
Cake & Icing Recipe: Cake Merchant
Marshmallow Cake Inspiration: Alana Jones Mann
Cocktail Recipe: Pizzazzerie