Easter Peep Cake with Multi-Colored Layers

This Easter Peep Cake is a fun, colorful, and festive dessert that will steal the show at any Easter gathering! With bright pastel cake layers, creamy vanilla frosting, and adorable marshmallow Peeps on top, this cake is both delicious and visually stunning.

The soft, fluffy cake is made with simple ingredients and dyed in Easter-inspired pastel shades, creating a beautiful layered effect when sliced.

Whether you’re making this cake for kids or adults, it’s guaranteed to bring joy and excitement to your Easter celebration!

Kitchen Equipment Needed

• Three 8-inch round cake pans
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Offset spatula or cake scraper
• Piping bags (optional)
• Food coloring (pastel shades)

Ingredients Overview

• Cake Flour: Creates a light and fluffy cake texture.
• Butter & Sugar: Provides richness and sweetness.
• Egg Whites: Keeps the cake extra light and airy.
• Milk: Adds moisture to the batter.
• Vanilla & Almond Extracts: Adds a deliciously sweet aroma.
• Pastel Food Coloring: Brings the cake layers to life!

Ingredients

For the Cake Layers

• 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)

For the Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream (or milk)
• 2 teaspoons vanilla extract
• Pinch of salt
• Food coloring (optional, for colored frosting)

For Decoration

• Peeps marshmallow bunnies & chicks
• Easter sprinkles
• Shredded coconut (optional, for a grass effect)
• Mini chocolate eggs (optional)

Directions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a bowl, whisk together cake flour, baking powder, and salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy (2-3 minutes).
4. Add egg whites one at a time, mixing until well combined.
5. Stir in vanilla and almond extract.
6. Alternately add flour mixture and milk, mixing until just combined.

Step 2: Color & Bake the Layers

1. Divide the batter evenly into four bowls.
2. Add a few drops of pastel food coloring to each bowl (pink, yellow, blue, and green), stirring gently.
3. Pour batter into cake pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Buttercream Frosting

1. In a large bowl, beat butter until creamy.
2. Gradually add powdered sugar, mixing well after each addition.
3. Add vanilla extract, salt, and heavy cream, beating until smooth and fluffy (2-3 minutes).
4. If desired, tint the frosting with pastel food coloring.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a thin layer of frosting.
2. Repeat with the remaining cake layers, stacking them evenly.
3. Frost the top and sides of the cake with a smooth layer of buttercream.

Step 5: Decorate with Peeps & Sprinkles

1. Press Peeps marshmallow bunnies and chicks around the sides of the cake.
2. Sprinkle Easter sprinkles on top.
3. (Optional) Tint shredded coconut green with food coloring for a “grass” effect and scatter on top.
4. Arrange mini chocolate eggs in the center for a festive touch.

Prep Time

30 minutes

Cook Time

25 minutes

Cooling & Assembly Time

1 hour

Total Time

1 hour 55 minutes

Nutrition (per slice, ~12 servings)

• Calories: ~420
• Fat: ~18g
• Carbohydrates: ~58g
• Protein: ~4g

Expert Tips

• For Even Layers: Weigh each bowl of batter to ensure equal portions.
• Smooth Frosting: Chill the cake for 15 minutes before applying the final frosting layer.
• For a Fun Surprise: Add mini chocolate eggs or sprinkles inside the cake for a “piñata” effect when sliced!

FAQs

Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead, wrap them tightly, and frost the next day.

How do I store leftovers?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Can I freeze this cake?
Yes! Freeze unfrosted cake layers for up to 2 months. Thaw before assembling and decorating.

Storing & Freezing

• Storing: Keep in an airtight container for up to 5 days in the fridge.
• Freezing: Freeze layers separately, wrapped in plastic wrap, for up to 2 months.

Substitutions & Variations

• Gluten-Free: Use a gluten-free cake mix.
• Chocolate Version: Add 1/4 cup cocoa powder to the batter for a chocolate twist.
• Strawberry Cake: Replace milk with strawberry purée for a fruity flavor.

Easter Peep Cake with Multi-Colored Layers

This **Easter Peep Cake** is a fun, colorful, and festive dessert that will steal the show at any Easter gathering! With **bright pastel cake layers, creamy vanilla frosting, and adorable marshmallow Peeps on top**, this cake is both delicious and visually stunning.

Print Recipe Pin Recipe

Equipment

• - Three 8-inch round cake pans
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Offset spatula or cake scraper
• - Piping bags (optional)
• - Food coloring (pastel shades)

Ingredients

  

• #### **For the Cake Layers**
• - 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
• #### **For the Vanilla Buttercream Frosting**
• - 1 cup unsalted butter softened
• - 4 cups powdered sugar
• - 1/4 cup heavy cream or milk
• - 2 teaspoons vanilla extract
• - Pinch of salt
• - Food coloring optional, for colored frosting
• #### **For Decoration**
• - Peeps marshmallow bunnies & chicks
• - Easter sprinkles
• - Shredded coconut optional, for a grass effect
• - Mini chocolate eggs optional

Instructions

 

• #### **Step 1: Prepare the Cake Batter**
• 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.
• #### **Step 2: Color & Bake the Layers**
• Divide the batter evenly into **four bowls**.
• Add a few drops of pastel food coloring to each bowl (pink, yellow, blue, and green), 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.
• #### **Step 3: Make the Buttercream Frosting**
• 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.
• #### **Step 4: Assemble the Cake**
• 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**.
• #### **Step 5: Decorate with Peeps & Sprinkles**
• Press **Peeps marshmallow 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.