A lucky and delicious surprise cake for St. Patrick’s Day! St. Patrick’s Day Peek a Boo Cake is a 3 layer soft and fluffy cake filled and decorated with the most precious gold and green goodies!
Your guests have hit the pot of gold with this lucky St. Patricks Day Cake! Your friends and family will feel extra lucky with a slice of this cake. It’s almost too pretty to eat, but the temptation will be too much for all of us. No need to have a green cake, the green candies are the perfect color pop for this creamy delicious sponge cake.
This Lucky St. Patrick’s Day Peek-a-Boo Cake is better than finding a pot of gold! Treat your guests to a lucky surprise, once they cut into this beautiful cake.
St. Patrick’s Day is just around the corner and this 3 layer cake with a pot of gold and green hidden inside is the perfect way to celebrate the holiday! This cake is super adorable — I just love the difference between the simple white outside. Slicing into this cake is literally like discovering a pot of gold! I love to see the look on my guest’s face when I cut into the cake, what a surprise!
We celebrate St. Patrick’s Day every year, and I try to make a showcased dessert better than the last. This one really is the star. Now you have these amazing recipes to make for your own celebrations! It’s easy to give your friends and family a St. Patrick’s Day “twist” with a secret surprise! This is pretty close to having a pot of gold appear on this special day.
What I love about this cake is that every part of this cake can be made ahead of time! You can make the cake layers a few days or even a week ahead and store them in the freezer. Then make the buttercream and store it in an airtight container in the refrigerator or freezer. So the day you plan to serve the cake, you can quickly assemble it without any stress! My kind of dessert!
TIPS & TRICKS
Let’s discuss the process of making the white cake layers. This recipe uses very few ingredients — all-purpose flour, baking powder, salt, butter, sugar, egg whites, vanilla extract, and milk. To make the cake, I used the creaming method, which basically means we beat the butter and sugar together for a few minutes until it’s nice and fluffy. Then mix in the egg whites, one at a time, and then the vanilla. For the next step, you’ll need to alternate between adding the dry ingredients and the milk. If you add the milk all at once, the batter will separate and ruin the cake. If you add all of the dry ingredients all at once, the batter will be too thick, which means you’ll end up over mixing, which ultimately leads to a tough cake.
GOLD AND GREEN GOODIES
For the hidden golden treasure, I used gold chocolate coins, gold sixlets. You can use any gold and green treats you want, but I decided to use these mainly because they’re all chocolate and you can never go wrong with chocolate.
Now I’m an amateur cake decorator, so I couldn’t really get the outside of my cake as smooth as I wanted it. Although I said I wanted the outside to be plain, it was a bit too plain for my liking. I ended up decorating the cake by randomly placing my gold goodies around the top and bottom to make it “pop”.
That’s all! Super easy, super gorgeous and super-rich. If you’re looking for a fun and creative dessert to celebrate this St. Patrick’s Day, this is the perfect recipe for you! Your guests will be impressed when they discover all the sweet treasure hidden inside this lucky cake! Enjoy.
Cream the butter, and sugar. Add in the egg whites and vanilla and mix until smooth.
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.
Divide the cake batter evenly between the three pans.
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.
Top with green sprinkles over the cake.
St. Patrick’s Day Peek-a-Boo Cake
Ingredients
Cake:
- unsalted butter softened to room temperature
- granulated sugar
- egg whites, room temperature
- vanilla extract
- all-purpose flour
- baking powder
- salt
- milk
- Green candies and gold coin foil-wrapped chocolates for filling
Buttercream Frosting
- unsalted butter, room temperature
- powdered sugar sifted
- vanilla
- milk
More St. Patrick’s Day Desserts:
- Green Candy Dipped Oreo Pops
- Lucky Shamrock Rice Krispies Treat
- Irish Potato Candy
- Chocolate Stout Cake with Whiskey Buttercream Frosting
- St. Patrick’s Day Mint Chocolate Chip Cookies
- Irish Apple Cake with Whiskey Cream Sauce
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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Lucky St. Patrick's Day Peek-a-Boo Cake
A lucky and delicious surprise for St. Patrick’s Day! St. Patrick’s Day Peek a Boo Cake is a 3 layer soft and fluffy cake filled and decorated with the most precious gold and green goodies!
Ingredients
- 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 1/2 cups all-purpose flour
- 1 1/2 tablespoon baking powder
- 1/2 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
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees.
- Cream the butter, 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 a 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 inch 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.
- Makes 12 slices.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
sixlets dark green 2lb -
Large Milk Chocolate Gold Coins - 12 Ounce (3/4 LB) (Approximately 45 Pieces) -
Aleeza Cake Wonders Get FROSTED! Piping Bags and Tips Set – 100 pcs Cake Decorating Kit with 40 Frosting Bags, 48 Icing Tips and Design Chart. Pastry, Cookie, Cupcake and Cake Decorating Supplies -
Piping Bag & Tips -
Kootek 11 Inch Rotating Cake Turntable with 2 Icing Spatula and Icing Smoother, Revolving Cake Stand White Baking Cake Decorating Supplies -
Chef Knife -
Spatula -
Mixing Bowls -
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set -
Hand Mixer -
9½ Inch Cake Pan Set of 3, E-far Stainless Steel Round Cake Baking Pans, Non-Toxic & Healthy, Mirror Finish & Dishwasher Safe
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 714Total Fat 33gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 11gCholesterol 88mgSodium 215mgCarbohydrates 99gFiber 1gSugar 75gProtein 6g
Miz Helen
Monday 2nd of March 2020
Congratulations! Your Lucky St. Patricks Day Peek A Boo Cake will be featured on Full Plate Thursday,474 this week.Thanks so much for sharing with us and sure hope you are having a great week! Miz Helen
Nettie
Tuesday 3rd of March 2020
Thank you Miz Helen! You made my day! Nettie