Description
Brighten up your festivities with this delightful Easter Peep Cake featuring multi-colored layers! This whimsical dessert captures the spirit of spring with its vibrant pastel hues and is topped with creamy vanilla buttercream and adorable vegan marshmallow Peeps. Perfect for family gatherings or holiday brunches, this cake combines fun and flavor in every slice. It’s not just a feast for the eyes; it’s also easy to customize, making it a versatile choice for any celebration. Whether you’re hosting an Easter party or simply looking for a cheerful treat, this cake is sure to impress guests of all ages.
Ingredients
Scale
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk (room temperature)
- Pastel food coloring (pink, yellow, blue, and green)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- Peeps vegan vegan marshmallows bunnies & chicks
- Easter sprinkles
- Shredded coconut (optional, for a grass effect)
- Mini chocolate eggs (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add egg whites one at a time, mixing until well combined.
- Stir in vanilla and almond extract.
- Alternately add flour mixture and milk, mixing until just combined.
- Divide the batter evenly into four bowls.
- Add a few drops of pastel food coloring to each bowl, stirring gently.
- Pour batter into cake pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add vanilla extract, salt, and heavy cream, beating until smooth and fluffy (2-3 minutes).
- If desired, tint the frosting with pastel food coloring.
- Place one cake layer on a serving plate and spread a thin layer of frosting.
- Repeat with the remaining cake layers, stacking them evenly.
- Frost the top and sides of the cake with a smooth layer of buttercream.
- Press Peeps vegan vegan marshmallows bunnies and chicks around the sides of the cake.
- Sprinkle Easter sprinkles on top.
- Optional: Tint shredded coconut green with food coloring for a ‘grass’ effect and scatter on top.
- Arrange mini chocolate eggs in the center for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg