Malibu Dream Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Green Smoothie Cake:
  • 3 cups raw fresh spinach
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon matcha powder
  • ½ teaspoon fine sea salt
  • ¾ cups (1 ½ sticks, 12 ounces) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ¼ cup Greek yogurt, divided (1 to 2 tablespoons for spinach)
  • ¾ cup buttermilk
  • 1 tablespoon vanilla extract
For the Vanilla Protein Bar Cookie Dough Filling:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • ¼ vanilla protein powder
  • ¾ cup all-purpose flour
  • pinch of salt
For the Beach Ready Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon vanilla extract
  • 6 cups powdered sugar, sifted
  • pinch of salt
  • Green food gel
  • Pink food gel
To assemble the Malibu Dream Cake:
  • 2 to 3 tablespoons milks (as needed)
  • sprinkles
Instructions
To make the Green Smoothie Cake:
  1. Preheat oven to 325 degrees F. Grease 3 8-inch cake pans with baking spray, set aside.
  2. Steam spinach until bright green, blanch under cold water. Drain the spinach, squeezing out as much liquid as possible. Puree spinach with 1 to 2 tablespoons of the Greek yogurt.
  3. In a large bowl sift together flour, baking powder, matcha powder, and salt. Set aside.
  4. Using a stand mixer fitted with a paddle attachment, cream butter until pale in color, about 2 minutes, Add sugar and beat until light and fluffy, about 2 more minutes. Scrape the sides and bottom of the bowl as needed. Turn the mixer's speed down to low and add the eggs, one at a time, beating well after each addition.
  5. Whisk the remaining Greek yogurt, buttermilk, and vanilla extract in a small bowl. With the mixer speed on low add the dry and wet ingredients, beginning and ending with the dry ingredients. The batter will look thick.
  6. Divide the batter between pans and bake for 25 to 30 minutes, rotating halfway. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  7. Let the cakes cool in the pans before inverting them onto a wire rack to cool completely. Wrap the cake layers in plastic wrap and refrigerate for a few hour, or even overnight, to let the cake moisten further.
To make the Vanilla Protein Bar Cookie Dough Filling:
  1. In the bowl of a stand mixer fitted with a paddle attachment beat the butter and cream cheese on a medium-high speedy until smooth and lump free, about 2 to 3 minutes. Scrape the sides and bowl down. On a low speed, add the vanilla and granulated sugar. Beat on a medium speed until sugar is incorporated, about 1 minute. Add in the powder sugar, protein powder, flour, and salt. Refrigerate until assembly. If the filling hardens and cannot be spread, soften the filling to room temperature and stir in a few teaspoons of milk. The filling consistency should be spreadable, but not runny, the thickness of a raw pound cake batter.
To make the Beach Ready Frosting:
  1. Put the butter and cream cheese in a stand mixer fitted with a paddle attachment. Beat on a medium-high speed until pale in color and lump free. Add the vanilla and then scrape the sides and bottom of the bowl.
  2. With the mixer's speed on low, slowly add the powdered sugar, scraping the bowl as needed. Add a pinch of salt. Beat again on a medium-high speed for a final 1 to 2 minutes.
  3. Remove about 1 cup of frosting and tint it green. Tint the remaining frosting pink. Refrigerate in containers until ready to assemble.
To assemble the Malibu Dream Cake:
  1. Use a serrated knife to level off the cakes.
  2. Dollop a bit of frosting onto the cake board or plate. Place one cake layer onto the cake board and pipe pink frosting around the perimeter of the cake, creating a moat for the filling. Spread some of the Vanilla Protein Bar Cookie Dough Filling onto that cake layer. Repeat this process with the second layer and top with the final cake layer. Do an initial crumb coat and chill in the freezer for 10 minutes. Do a final layer, chill for 5 minutes, and then press the sprinkles onto the top and sides of the cake. Finish with the green frosting.
Recipe by Layer Cake Parade at https://layercakeparade.com/malibu-dream-cake/