Delicious white peek a boo cake with green candies and gold foil wrapped chocolate coins inside is a treat for St. Patrick's Day. Make this cake for other celebrations by changing out the colors of candy inside.
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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