Easter Peep Cake
A delightful, whimsical dessert that combines moist vanilla cake with sweet buttercream frosting, topped with colorful Bunny Peeps for a festive spring centerpiece.
Ingredients
For the cake
- 1 cup unsalted butter (softened) Use unsalted butter for better control of flavor.
- 2 cups granulated sugar Cream with butter until fluffy for the best results.
- 3 large eggs (at room temperature) Beat before adding to the mixture for a smoother batter.
- 1 cup buttermilk (or whole milk) Room temperature for better incorporation.
- 2 cups all-purpose flour Sift to remove lumps for a light cake.
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the frosting
- 2 cups unsalted butter (for frosting, softened)
- 4-5 cups powdered sugar Adjust consistency with milk for creamier frosting.
Toppings
- 24 pieces Bunny Peeps
- colored coconut flakes Customize colors to fit your celebration theme.
- 1 tsp vanilla extract
- gel food coloring (pink, yellow, blue)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each. Mix in the buttermilk and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for about 25-30 minutes, or until a toothpick comes out clean.
Cooling and Frosting
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- Once completely cool, frost with buttercream and top with colored coconut and Peeps.
Notes
You can customize the cake with flavors like almond or lemon for unique twists. Add lemon juice for a bright flavor kick. Serve with ice cream or fresh fruit salad.