Get ready to indulge in a whimsical and delightful treat with our Pink Peeps Cake recipe! This fun and festive dessert is perfect for Easter, springtime celebrations, or any occasion that calls for a touch of sweetness. Made with fluffy pink marshmallow Peeps, this cake is as adorable as it is delicious. So, gather your ingredients, and let’s dive into the world of pink Peeps perfection!
Pink Peeps Cake Recipe
Equipment
- 3 9-inch cake pans.
- 3 Parchment paper circles
- Electric mixer
- Offset spatula.
Ingredients
- Cocoa Candy Melts 1 Peep Mini Malted Milk Eggs
- 1 box White Cake Mix
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 1 teaspoon Vanilla
- Soft Pink Food Color
- 6 ounces White Chocolate chopped.
- 8 ounces Cream Cheese
- 4 tablespoons Butter
- 1 teaspoon Vanilla
- 2 1/2 cups Confectioners’ Sugar Mini Malted Milk Eggs Preheat your oven to 350 degrees.
Instructions
- Melt your candy melts in a double boiler over low heat. After they are melted put the liquid in a squeeze bottle or a decorating bag with a Wilton tip 4 or 5.
- Use a small bowl turned upside down and go back and forth over the bowl with your melts so they form a string-like design. The first time you formed a base and then put the bowl in the freezer.
- Scrape the sides, and then add your food coloring. Prepare your pans by coating the inside of each pan with shortening, and then flouring the insides. You don’t want your cake to stick. The small pan took 22 minutes to bake. The larger pan took 31 minutes.
- As soon as you take your cakes out, go around the edges to loosen them from the sides of the pan. It makes a huge difference. Let them cool completely, then take them out of the pan. Chop your bar of white chocolate into small pieces. This will help it melt evenly. Place in a double boiler, on low heat and let it melt.
- Add the vanilla and the confectioners’ sugar. I used this small wire basket to put the sugar in the batter. Measure it out, and then put it in the basket a little at a time and shake it over the mix. It has the same effect as sifting, and it is a lot quicker. If you don’t sift, your frosting might be lumpy, and it is hard to fix.
- Put your nest on top and add some eggs and your peep. Â Decorate with the malted milk eggs, or however you wish!
Notes
- For this cake, Wilton’s Gel Coloring Rose, Lemon Yellow, and Sky Blue were the specific colors used. We used Wilton’s Kelly Green to color the coconut.
- It only takes a tiny drop to produce vibrant hues.
- Dark cake tins were used to make this dessert. Bake for 25 to 30 minutes at 350°F/180°C if you’re using light cake tins.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 725kcal |
| Carbohydrates | 138g |
| Protein | 6g |
| Fat | 18g |
| Saturated Fat | 11g |
| Sodium | 232mg |
| Iron | 2mg |
| Calcium | 69mg |
| Vitamin A | 573IU |
| Potassium | 154mg |
How Do I Store Peeps Cake?
The cake can be prepared ahead of time and kept, covered, in the fridge for up to three days. Since the marshmallows will dry out and harden once they are taken out of the packaging, I advise adding them to the cake right before serving.
What If I Don’t Have Buttermilk?
You may make a buttermilk alternative by mixing regular whole milk with a small amount (approximately a tablespoon) of white vinegar. This will function the same as buttermilk. It will thicken up and be ideal for this recipe if you stir it and let it sit for a few minutes. You can also use regular whole milk.
