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.

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 is 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 taken.

Recipe ingredients

• 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).

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).

• 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).

• 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).

• Melt the chocolate slowly, stirring often (8). Set aside while you prepare the rest.

• Combine: Mix cream cheese shortly to make it softer (9). Add soft butter and mix well until pale and creamy (10).

• 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).

• 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).

• Cover with the second spinach cake layer and pipe or spread the remaining cream cheese frosting on top (14).

Expert Tips and FAQ

• Most important tip: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients. Baking is a science, and it requires precise measurements. Measuring by volume can produce 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 are at 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.

Recipe FAQs

More colorful bakes

Recipe

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 2 votes

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Course: Cakes

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Servings: 12

Calories: 415kcal

Author: Adina

Equipment

• ▢
  Springform 9 inches/ 23-24 cm

Cook ModePrevent your screen from going dark

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 ⅓ 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, ⅓ 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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