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Spinach Cake (with White Chocolate Frosting)

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The best spinach cake recipe there is!!! A beautiful green cake layered with luxurious cream cheese and white chocolate frosting.

frosted cake on a high platter on black background.

Are you looking for a unique cake that celebrates spring? One that’s perfect for another special occasion like St. Patrick’s Day or Easter? Look no further! This glorious spinach cake checks all the boxes.

  • Beautiful: A cake of a bright green color (without any food coloring) filled with white filling, the combination it’s pretty without even trying, you will not need any extra decoration.
  • Delicious: A soft, delicate cake and the most amazing cream cheese frosting you will ever have. And if you like the frosting, try our favorite Chocolate Cake with Cream Cheese Frosting as well, you will love it!
  • Easy to make: The spinach cake is a layered cake, but it’s still straightforward to make. To make things even easier, several steps can be made ahead.

Recipe ingredients

collage of two pictures of ingredients for spinach cake and for the cream cheese frosting.
  • Spinach: I always make this cake with fresh spinach. I prefer baby spinach because it has a more delicate taste and texture than mature spinach. And a more vivid color.
  • Cake ingredients: eggs, all-purpose flour, sugar, neutral-tasting oil (like canola oil), baking powder, vanilla extract, lemon juice, and a pinch of salt.
  • Cream cheese frosting: cream cheese, white chocolate, unsalted butter.

Recipe steps

Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius. Prepare a springform (9 inches/ 23-24 cm).

Spinach puree:

  • Remove the stems if they are too thick; the really thin ones can be left on.
  • Wash the leaves in a colander and shake well. Pat the greens gently with kitchen paper to remove the excess moisture.
  • Blend until smooth in a food processor or blender. Scrape the walls of the machine a few times in between (1).
spinach puree in a measuring cup.

Batter:

  • Wet ingredients: Beat the eggs, sugar, and vanilla extract in a medium bowl until light and a bit fluffy (2). Add oil, lemon juice, and spinach puree and mix shortly to combine (3).
collage of two pictures of making green batter in a bowl.

  • Dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Sieve the flour mixture over the spinach mixture.
  • Combine: Mix shortly to combine, don’t overmix (4). Pour the batter into the prepared springform (5).
collage of two pictures of green cake batter in a bowl and in a springform.

  • Bake for about 40 minutes or until a toothpick inserted in the middle of the spinach cake comes out clean.
  • Let cool in the pan for about 10 minutes. Release carefully and transfer to a wire rack to cool completely.

Topping:

  • Bain-marie: Place finely chopped white chocolate in a waterproof bowl. Pour some water into a saucepan (6). Place the bowl with the white chocolate on top, but make sure that the bowl doesn’t touch the water (7).
collage of two pictures of melting chocolate in bain-marie.

  • Melt the chocolate slowly, stirring often (8). Set aside while you prepare the rest.
melted white chocolate in a bowl with a spoon in it.
  • Combine: Mix cream cheese shortly to make it softer (9). Add soft butter and mix well until pale and creamy (10).
collage of two pictures of making cream cheese frosting in a bowl.
  • Slowly add melted chocolate, one tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy (11).
freshly whipped cream cheese frosting in a bowl.
  • Tip: You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Assemble:

  • Cut the spinach cake horizontally into two pieces (12).
  • Place one layer on a platter. Spread ½ of the frosting on top (13).
collage of two pictures of filling green colored cake layers with cream cheese frosting.
  • Cover with the second spinach cake layer and pipe or spread the remaining cream cheese frosting on top (14).
overhead view of frosted spinach cake

Expert Tips and FAQ

  • Most important tip: Use a digital kitchen scale to measure the ingredients (Amazon affiliate link). Baking is a science, and it requires precise measurements. Measuring by volume can produce such different results, especially when it comes to flour and butter. And if you use those inaccurate amounts, you’re more likely to get inaccurate results. A kitchen scale will give you the most precise measure ensuring the best bake possible.
  • Oil: I prefer to use canola oil in baking because it has a neutral taste. If you want to use olive oil, make sure it is extra light. The same goes for sunflower oil.
  • Frosting: Make sure that the butter and cream cheese needed for the frosting have room temperature before combining.
  • Prepare the springform: Butter it well all over. Sprinkle about 1 heaped tablespoon of flour in the springform. Turn and shake the springform to coat it all over with the flour. Turn the springform over the sink and pat it gently on the bottom to help remove the excess flour.
  • Decoration: You don’t have to split the spinach cake if you don’t feel like it. Leave it whole and spread all the frosting on top; it will still look beautiful.
  • Crumbles: I decorated the cake with a tiny amount of cake crumbs. You don’t need to do that. If you want to, then scrape just about 1 teaspoon of green crumbs from the cut surface of one of the cake layers. Scrape only the surface (very gently), don’t make a hole.
cut frosted cake on a black background.

Recipe FAQ

Will I taste the spinach?

Not really; the spinach makes the cake green and moist.

Can I make cupcakes?

Yes, bake the batter in a muffin tin lined with paper cases for about 20 minutes. Check with a toothpick; it should come out clean. Let cool completely and pipe the cream cheese frosting on top.

Can I use another frosting?

Definitely, although I must say that this white chocolate and cream cheese frosting is the best frosting I’ve ever had. You can frost the spinach cake with vanilla or lemon buttercream, mascarpone, or cream cheese frosting without chocolate.

Can I make the cake in advance?

You can make the spinach cake one day in advance and keep it refrigerated until serving.
Or you can bake the layers and make the frosting one day in advance and assemble the cake a few hours before serving.
Allow the spinach cake to sit in the fridge for about 1 hour before serving so that the frosting can set a little.

taking a piece of a green cake with a fork.

More colorful bakes

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cut spinach cake frosted with cream cheese on a platter.

Spinach Cake (with White Chocolate Frosting)

The best spinach cake recipe there is!!! A beautiful green cake layered with luxurious cream cheese and white chocolate frosting.
5 from 1 vote
Print Pin Rate
Course: Cakes
Cuisine: American
Prep Time: 1 hour
Cook Time: 40 minutes
Servings: 12
Calories: 415kcal
Author: Adina

Equipment

  • Springform 9 inches/ 23-24 cm

Ingredients 

Cake:

  • 150 g baby spinach 3 cups/ 5.5 oz
  • 2 eggs large
  • 200 g granulated sugar 1 cup/ 7 oz
  • 120 ml canola oil ½ cup/ 4 fl.oz, Note 2
  • 1 tablespoon lemon juice
  • 175 g all-purpose flour 1 1/3 cup/ 6 oz
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt or Kosher

Frosting:

  • 175 g white chocolate 6 oz
  • 230 g cream cheese 1 cup/ 8 oz, at room temperature
  • 85 g unsalted butter soft, 1/3 cup/ 3 oz

Instructions

  • Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
  • Prepare springform: Butter it well all over. Sprinkle about 1 heaped tablespoon of flour in the springform. Turn and shake the springform to coat it all over with the flour. Turn the springform over the sink and pat it gently on the bottom to help remove the excess flour.

Spinach puree:

  • Remove the stems if they are too thick. Wash the leaves in a colander and shake well to remove excess water.
  • Blend in a food processor or blender until smooth. Scrape the walls of the kitchen gadget a few times in between.

Batter:

  • Wet ingredients: Beat the egg, sugar, and vanilla extract until light and a bit fluffy. Add oil, lemon juice, and spinach puree and mix to combine.
  • Dry ingredients: In another bowl, mix flour, baking powder, and salt. Sieve them over the egg mixture.
  • Combine: Mix shortly to combine, don’t overmix. Pour the batter into the prepared springform.
  • Bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Let cool in the pan for about 10 minutes. Release carefully and transfer to a wire rack to cool completely.

Frosting:

  • Melt chocolate at bain-marie: Place finely chopped white chocolate in a waterproof bowl. Pour some water into a saucepan that can hold the bowl on top. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.
  • Combine: Mix cream cheese shortly to make it softer. Add soft butter and mix well until pale and creamy. Slowly add melted chocolate, one tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.

Assemble:

  • Cut the cake horizontally into two layers.
  • Fill cake: Place one layer on a platter. Spread ½ of the frosting on top. Cover with the second cake layer and pipe or spread the remaining cream cheese frosting on top.

Notes

  1. A digital kitchen scale will give you the most precise measure ensuring the best bake possible. I recommend using the gram measurements when baking any of my cakes (Amazon affiliate link).
  2. Canola oil is best because it has a very neutral taste. If you want to use olive oil, make sure it is an extra light sort; otherwise, its flavor will dominate.
  3. You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.

Nutrition

Serving: 1slice | Calories: 415kcal | Carbohydrates: 38g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 199mg | Potassium: 167mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1651IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg
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