You're going to love this peek-a-boo cake! Are you searching for a delicious St. Patrick’s Day cake? It’s so much fun to make green desserts for St. Patrick’s Day. This delicious dessert is an excellent way to celebrate your Irish heritage or simply enjoy the holiday with family.
Whether you’re Irish or not, we’re all a little Irish on St. Patrick’s Day so why not continue reading to learn how to make this yummy cake today.
Making a cake with candy inside is a popular way to enjoy your cake and candy too. You’ve probably seen many cake recipes that feature a surprise inside.
This peek-a-boo cake is like biting into a hidden treasure chest. With chocolate coins and green candies, your whole family will love a surprise with each bite.
You Might Enjoy These Other St. Patrick's Day Desserts
What do you serve at a St Patrick's Day party?
There are so many delicious foods you can serve at a St. Patrick’s Day party. If you plan to celebrate this holiday with friends and family you’ll, of course, want to make my St. Patrick’s Day cake. This peek-a-boo cake with candy inside is fun for all ages.
Other options to serve at a St. Patrick’s Day party include jalapeno poppers, shamrock-shaped finger foods, cheddar Guinness dip, Irish leek, and potato soup, and other delicious meal options.
Don’t forget to make some beautiful green shamrock décor items to bring an added lay of festivity to your St. Patrick’s Day party.
There are so many varieties of peek a boo cake out there, but I enjoy ones that give you that special treasure surprise inside. Today I’m featuring this for one of your St. Patrick’s Day desserts, but you can easily swap out the foil-wrapped chocolate coins and green candy for other candy combinations.
Many people have enjoyed putting rainbow skittles indie their peek a boo cake, but any candy will do as long as it’s small enough to fit inside of the peek a boo center.
It’s fairly simple to make a peek a boo cake. I have listed all of the ingredients and step by step instructions for a no-fail St. Patrick’s Day cake idea.
Cake Making Supplies
- Stand Mixer or Hand-held Mixer- This makes it SO much faster to whip the topping. Like I said above, it can be done without a mixer, but make sure you have a strong arm and patience. I have a KitchenAid Pro Mixer that I've had for 12+ years and love it!
- Round Cake Storage and Carrier- Having a pan with lid and carrier makes it easier for storage. No more having to deal with plastic wrap that gets messy and twisted up.
- 8-inch Parchment Rounds- No more dealing with cake sticking to the bottom of the pan!
- Cake Leveler- This tool is a must if you want to make layered cakes. It allows you to evenly remove the rounded part of the cake top and make perfectly level layers.
- Cake Server- A good cake server makes a world of difference. It makes it so much easier to lift the dessert lasagna out of the pan in nice and even slices.
- Cake Decorating Set- Making a pretty cake is reasonably easy when you use the tools in this decorating set. With a little practice, you will be decorating cakes like a pro in no time.
How to Make a Peek a Boo Cake
Once your three cake layers are baked to perfection, it’s time to start the process of learning how to make a peek a boo cake. You’ll want to put the cake upside down in order to have a delicious surprise of foil-wrapped chocolate treasures and green candy inside.
For the next step, you’ll cut a circle about 1 ½ inch from the outside of the cake. Remove about ½ of the first layer of cake out from the inner circle area.
Next, you’ll want to add a thin layer of frosting to the inside of the circle. You’ll then add another cake layer and continue this process as instructed in my recipe card below.
Once complete, you’ll see that you have a little circle area inside your 3 layer cake to place the green candies and foil-wrapped chocolate coins inside.
As soon as you’ve followed all of the steps to make a peek a boo cake you’ll be ready to finalize the frosting and slice into a delicious St. Patrick’s Day cake. This is an excellent treat to serve with other St. Patrick’s Day desserts on this festive Irish holiday.
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Peek-a-Boo Cake for St. Patrick's Day
Equipment
- 3 - 8" round cake pans
- stand mixer
Ingredients
Cake
- 1 ½ cup unsalted butter softened to room temperature
- 3 cups granulated sugar
- 12 egg whites room temperature
- 3 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 1 ½ tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- Green candies and gold coin foil-wrapped chocolates for filling
Buttercream Frosting
- 2 cups unsalted butter room temperature
- 8 cups powdered sugar sifted
- 2 tablespoons vanilla
- ½ cup milk
Instructions
- Preheat oven to 350 degrees.
- Cream the butter, shortening, and sugar. Add in the egg whites and vanilla and mix until smooth.
- Mix in the flour, baking powder, and salt. Add in the milk and beat until smooth.
- Prepare three 8-inch round cake pans by spraying with non-stick cooking spray and lining the bottom with a parchment paper round. Divide the cake batter evenly between the three pans.
- Bake in 350-degree oven for 26-32 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool completely.
- To make the frosting, cream the butter until perfectly smooth. Sift in the powdered sugar and mix again until smooth.
- Add in the vanilla and then slowly add in the milk while mixing.
- To frost the cake, first level the top of each cake layer by carefully slicing the rounded portion of the cake off. Use a cake leveler to ensure a straight cut.
- Put the top side down on a cake plate. Cut a circle about 1 ½ inches from the outside of the cake, and then scoop about ½ the first layer out—just from the inner circle area. Add a thin layer of frosting to the outer circle of the cake layer. Top with the second layer, again with the leveled top side down. Cut a circle the same width as the first circle, but this time cut through the entire second layer. Remove the portion of the cake that you cut out.
- Fill the cake with green candies and gold coin foil-wrapped chocolates.
- Frost the second layer and then top with the remaining layer, again with the top side down.
- Add the remaining frosting to the top of the cake, slowly working it around from the middle of the cake top to the edges. Scrape some of the frosting over the edges and apply a thin layer of frosting to the sides of the cake.
- Use a piping bag and apply decorative frosting touches around the top of the cake and the bottom of the cake.
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