Get festive this holiday with our St. Patrick's Day Lucky Charm Cake Recipe for you and all your loved ones to enjoy. Green on the inside with marshmallow toppings from your favorite childhood cereal, Lucky Charms.
Vanilla Almond Cake Ingredients:
1 1/2cupCake Flour
2 1/2tspn.Baking Powder
1 c. 2 tbspSugar
4 Large Egg Whitesroom temperature
1/2 cupUnsalted Butterroom temperature, cut into chunks.
Green Food Coloringfew drops
Vanilla Almond Frosting Ingredients
1 1/4cupUnsalted Butterroom temperature
1 tspn.Almond Extract
Vanilla Almond Cake Instructions:
Preheat Oven to 350 degrees Fahrenheit
In a large mixing bowl, combine the flour, baking powder, sugar, and 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 Directions:
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 off 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!
**Will require to purchase Lucky Charm Cereal and pick out all the marshmallow pieces for cake. We used two boxes of Lucky Charm's Cereal.