The Best Peanut Butter Buttercream

Peanut butter is one of my favorite flavors. I add it to my oatmeal, my yogurt (Strange, I know! But I swear it’s delicious with honey!!), and I love baking with it! I’ve made several cakes with peanut butter in the past, including my next level honey roasted peanut butter cake, and my PB&J cake!!

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While I’ve used peanut butter buttercream on a lot of my cakes, I’ve never really shared my go to recipe! It’s really just adding some peanut butter to my classic american buttercream, but the peanut butter really thickens the frosting! I add in some additional heavy cream and egg whites as well, to make it more spreadable, and easier to frost with.

The Best Peanut Butter Frosting

This is my go to peanut butter buttercream recipe! It’s really just adding some peanut butter to my classic american buttercream, but the peanut butter really thickens the frosting! I add a touch more heavy cream and a tiny bit of egg whites to thin it out, and make it nice and smooth.

Prep Time 10 minutes

Ingredients

  • 1 1/2 cups unsalted butter (room temperature)
  • 1/2 cup creamy peanut butter
  • 8 cups powdered sugar
  • 1 tsp salt
  • 1/3 cup heavy cream
  • 1 tbsp pasteurized egg whites (room temperature)

Instructions

  1. Beat the butter and peanut butter on a medium speed for 30 seconds with a paddle attachment, until smooth. 

  2. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. 

  3. Once fully mixed, add in the egg whites and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

  4. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Recipe Notes

If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

When using this to frost my go-to chocolate layer cake recipe (which can be used to make four 7 inch or 8 inch cake layers) I usually make 1.5 – 2 batches, depending on how I’m decorating the cake.

Banoffee Cake

Banana cakes are so underrated!! They’re one of my favorite types of cake, but sadly I don’t make very often! I’ve made a few different banana cakes in the past, but wanted to do something different with this one.

I recently tried Banoffee pie for the first time, and realized it would make the perfect cake flavor!! It’s made with a delicious soft toffee filling, bananas, and whipped cream. I’ve incorporated all of these elements into this cake!

Instructions:

To speed up this process, make the “toffee filling” a day in advance!! Place the can on its side in a large pot. Fill the pot with water, making sure the water level is at least 2 inches above the can. Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Carefully remove the can from the water using tongs or a large spoon, and set on a wire rack to FULLY cool to room temperature. It is very important that the can is fully cooled before opening, otherwise the can may explode due to the heat and pressure!

The following day, make the banana cake layers. Preheat the oven to 350°F and grease and line four round 8 inch cake pans. Set aside.

Mash the bananas (you can use a fork or a mixer for this) and set aside. Whisk the flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth (about 1 minute).

Use a spatula to scrape the sides and  bottom of the bowl as needed. Mix in the eggs, one at a time, then add the vanilla. Beat on medium speed until combined, then beat in the mashed bananas, and lemon juice. With the mixer on low speed, add the dry ingredients in three installments, alternating with the buttermilk and mixing each addition just until incorporated. Carefully fold in the mini chocolate chips. Do not overmix. The batter will be on the thick side, and there might be a few lumps of banana!

Divide batter evenly between 4 pans. Bake for about 26 minutes, or until a toothpick inserted in the center comes out (relatively) clean. Remove the cakes from the oven and set on a wire rack. Allow to fully cool in the pan.

Next, prepare the whipped vanilla buttercream. In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time.  Alternate with small splashes of cream. Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in. Add in any remaining heavy cream, then whip on high for about 1 minute.

Pour in the egg whites, and beat on high again for about 30 seconds. Add in the vanilla and salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!

Stack and frost layers on a 10 inch, grease-proof, cardboard cake round. Frost a ring of whipped vanilla buttercream around the perimeter of the layer, and add a generous scoop of the toffee filling into the center of the layer.

banoffee dulce de leche add

Spread evenly over the cake layer, and top with slices of fresh bananas. Repeat with remaining layers, being sure it the toffee filling and bananas stay within the frosting boarder.

banoffee blog bananers

Cover the cake in a thin crumb coat with the vanilla frosting, and chill in the freezer or fridge for about 5 minutes.

bannoffee crumb coat

Once the crumb coat is firm to the touch, add a second layer of frosting. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.

Once smooth, spread a thin ring of toffee around the base of the cake, and then use a large offset spatula to drag the toffee up the side of a cake. Try to keep the angle of each frosting drag the same, to give the cake a cohesive look. I ended up going around the cake twice, to really blend together all my toffee swoops.

banoffee toffee swipes

Once the sides of the cake are completed, smooth any over hanging frosting at the top of the cake into the center, using a bench scraper. Top the cake with a circle of freshly slice bananas, and a drizzle of warmed leftover toffee (I heated the toffee in the microwave for about 15 seconds).

banoffee toffee drizzle

I’ve really been loving  simple cake tops lately, so I was obsessed with the finished look of this cake. If you don’t plan to eat this cake immediately, the bananas on the top of the cake will brown! To trouble shoot, you can either brush the bananas with lemon juice to prevent browning, or use banana chips. This cake is truly delicious, and such a fun spin on a banana cake!!

banoffee cake sliced

Banana Cake Layer Recipe (adapted from one of my FAVORITE bakers Sally’s Baking Addiction)

  • 3 large ripe bananas (1 and 1/2 cups mashed)
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tsp baking soda
  • 2 tsp lemon juice
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups buttermilk, at room temperature
  • 3/4 cup mini chocolate chips (not shown in pictures, but i added them to my livestream version of this cake and they totally make it!!)

Toffee Filling / Dulce to Leche (sourced from Serious Eats)

  • 1 (14-ounce) can of sweetened condensed milk, label removed

Whipped Vanilla Buttercream Recipe:

  • 4 sticks or 2 cups (434 grams) unsalted butter, room temperature
  • 8 cups (907 grams) powdered sugar
  • 1/2 tsp  salt
  • 3 Tbsp heavy cream
  • 1/4 cup egg whites
  • 2 tsp vanilla

Additional Decorations:

  • 3-4 fresh bananas (optional) or banana chips for decoration

My Go-To Chocolate Layer Cake Recipe

I have used a few different chocolate cake recipes over the years, and each on has it’s own merit. My moist chocolate cake recipe is so soft and fluffy, I love the way it tastes!! It’s great for beginning bakers and is really easy to make, but it isn’t the easiest to stack and frost with perfectly smooth sides! When I was first getting into baking, taste was my #1 priority, so this didn’t bother me much.

As I became more into decorating (and obsessed with frosting cakes with smooth sides), I found it was so much easier to frost cake layers that have a bit more structure, like my favorite vanilla layer cake recipe. I fell in love with the strength of the layers, how well they help up while being frosted. I altered the recipe to a make a chocolate version, and used this as my chocolate layer cake recipe for a while.

The only downside is that I like to trim away the carmelization on the sides, in additional to leveling the top of the cake. This means an extra step in the process, and I wasn’t completely satisfied with the texture of the layers.

This lead me to continue to try out new chocolate cake recipes, and experiment. I really loved using Yolanda Gampps chocolate sponge cake recipe, but didn’t like that they baked with such huge domes!! I felt like i was cutting off 2/3 of each layer when I leveled them. However, the layers tasted great with simple syrup, and had great structure.

I decided to use Yolanda’s recipe as the starting point, but combined my favorite elements from all my past chocolate cake recipes. I chose to use black cocoa (I love the taste and color it creates), swapped some of the water for buttermilk, added slightly more flour, and used less baking soda.

The result?? A soft, tender chocolate cake that can handle a splash of simple syrup, yet still hold up while being frosted. I’m obsessed with this recipe, and hope you all will be too!

dirt cup cake - with dirt cup

Begin by preheating the oven to 350 degrees Fahrenheit. Line four 7 inch or 8 inch pans with parchment rounds, and spray with non-stick spray.

Add the sugar and butter into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become light in color. Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.

In a separate bowl, combine the cup of hot water, and cup of buttermilk. Pour in the cup of black cocoa, and whisk until no clumps remain.

Next, add 1 cup of flour into the butter /egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated. Pour in half of the buttermilk / cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don’t, you’ll end up splattering the cocoa mixture all over you kitchen! Please learn from my mistakes :P). Mix in the 2nd cup of flour, at a medium speed. Pour in the remaining buttermilk / cocoa mixture, and again gently pulse, then mix on low until fully combined. Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.

Evenly divide between the four prepared pans . I like to use a kitchen scale to ensure each pan has exactly the same amount of batter. Bake according to the size of pan. For 7 inch layers, bake for 35-37 minutes. For 8 inch layers, bake for 32-33 minutes, or until a skewer comes out clean.

Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans. Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers. Use a serrate knife to level the tops of the layers, and then frost as desired.

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Chocolate Cake Recipe:

  • 3 cups all-purpose flour
  • 2 1/2 cups sugar
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs, room temp
  • 1 cup (2 sticks) of unsalted butter, room temp
  • 1 cup hot water
  • 1 cup buttermilk (1.5% milk fat), room temp
  • 1 cup black cocoa (I order mine on amazon)

The Best Whipped Chocolate Buttercream Frosting

I’ve shared my go to vanilla american buttercream recipe, but frequently get asked if have a chocolate frosting recipe! Whenever I make a chocolate cake, I usually cover it in ganache. Since ganache is rather rich, I like to fill the cake with a lighter filling. This whipped chocolate buttercream is the perfect cake filling! It’s light, fluffy, and not too sweet (or at least not as sweet as my classic American buttercream). This frosting also can be used to cover a cake.

This tried and true whipped chocolate buttercream recipe uses my vanilla buttercream recipe as a base, but adds in some melted chocolate, and a bit more heavy cream, and pasteurized egg whites (sounds crazy, but give the frosting a really silky, fluffy texture!). The full recipe and tutorial can be found below:

Whipped Chocolate Buttercream Ingredients: 

  • 4 sticks or 2 cups unsalted butter, room temperature
  • 1 cup milk chocolate chips (roughly 6 oz)
  • 8 cups (2 lbs) powdered sugar
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 1/4 cup of pasteurized egg whites (from a carton)
  • 1 tsp vanilla

Instructions:

Begin by melting the cup of chocolate chips. Heat it in the microwave for 1 minute at half power in large heat proof bowl, or over a double boiler. Stir until smooth, then set aside briefly to allow it to cool just a bit (not more than 5 minutes).

In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time.  Alternate with small splashes of cream. Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in. Add in any remaining heavy cream, then whip on high for about 1 minute. Next, add in the melted chocolate. Beat on high again, until the chocolate is fully incorporated. Pour in the egg whites, and beat on high again for about 30 seconds. Add in the vanilla and salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!

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If yours isn’t as thick as you’d like, place the bowl in the freezer for about 5 minutes, then beat on high again for about 1 minute.

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When using this to fill my favorite layer cake recipe , I add a very generous filling between four 7 inch or 8 inch cake layers. I usually have a bit leftover, and either incorporate it into the decoration of the cake, or eat it with fresh fruit 😛 Leftovers can be kept in the fridge in an airtight container for up to a week.

Lime Tequila Cake

May really snuck up on me this year, but every year I like to make some type of cake to celebrate Cinco De Mayo! In the past I’ve made a giant donkey pinata cake, and a margarita trifle, and this year I decided to stick with an easy ruffle cake! I filled the center with some fun sprinkles, to make for an exciting cut. This cake is made with lime cake layers, drizzled with a tequila lime simple syrup, and frosted with a tequila buttercream. The recipe can be found below:

Lime Cake Layers:

  • 1 1/2 cups flour
  • 1 1/2 cups granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1/2 cup egg whites (about 4 large egg whites)
  • 3/4 cups buttermilk, room temperature
  • 1 Tbsp vegetable oil
  • zest of 1 small lime
  • juice of 1/2 small lime

Tequila Lime Simple Syrup

  • 2/3 cup sugar
  • 1/2 cup water
  • 2 Tbsp tequila
  • juice of 1 small lime
  • zest of 1/2 small lime

Tequila Lime Buttercream Ingredients:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1 tsp salt
  • 2 Tbsp tequila
  • juice of 1 small lime
  • bright orange, pink, green, yellow, and blue gel food coloring

Instructions:

Preheat oven to 350°F. Grease and line four 6” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in lime juice, lime zest, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 28-30 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling. Once fulled cooled, use a serrated knife to level the layers.

While the cake layers bake and cool, prepare the simple syrup. Place the sugar and water in a heat proof pan, and heat on a medium high heat until boiling. Reduce the heat to allow the mixture to simmer until all the sugar is dissolved (2-3 minutes). Add in the tequila and lime juice, and remove from heat. Add lime zest. Allow the mixture to cool, then pour over the trimmed cake layers.

Next, make the tequila lime buttercream. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small additions of tequila and lime juice. Add salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in more tequila (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Place 3/5 of the buttercream into a separate bowl, and color lime green. Divide remaining frosting between four bowls, and color bright green, pink, yellow, and blue! Place each color  into its own piping bag, fitted with a petal tip (wilton 103 or 104).

tequila lime frosting

Once the cake layers have cooled, use a 2.5 inch circle cookie cutter to  cut out the center of two cake layers. Stack and frost layers on a grease-proof cardboard cake round. Frost an even layer of green buttercream on the base  (uncut) cake layer. Add the cut out cake layers as the 2nd and 3rd layer of the cake. Frost the cut out section with a thin layer of buttercream, using a small offset spatula. Fill the center fully with your favorite sprinkle blend, then top with the remaining, uncut cake layer.

tequila lime cake adding sprinkles

Apply a thin layer of frosting (crumb coat), and place in freezer to chill for 5 minutes. Place remaining green buttercream into a piping bag fitted with a wilton 104 tip.

Once the crumb coat is firm to the touch, begin piping on the ruffles! Alternate colors in the same pattern, to create a uniformed look. Begin at the base of the cake,  moving the piping tip slowly from side to side, to create  the ruffle pattern. The thicker side of the frosting tip should be placed against the crumb coat.

tequila lime cake pink ruffles

It should lightly graze the crumb coat as you pipe, to ensure the buttercream ruffles anchor onto the cake. Try to keep the width of each ribbon consistent while piping. Repeat until you reach the top of the cake, carefully ending each ribbon by dragging the piping bag to the right. Continue until the entire cake is covered.

tequila lime cake ruffles on close up

Decorate the top of the cake with buttercream flowers. Pipe ruffle flowers onto parchment squares using the remaining buttercream, and place in the freezer for 10 minutes. Once firm to the touch, carefully peel off the parchment paper and place on one quarter of the cake.

uncut tequila lime cake from above

I’m actually not the biggest tequila fan, but I was so pleasantly surprised by how delicious this cake turned out! The tequila is well balanced with the sweetness of the simple syrup, the tang of the lime juice, and the buttermilk in the cake batter. This cake has just enough of a kick to to remind you to it’s Cinco De Mayo 😉

Circus Animal Cookie Cake

For this week’s Food Network Livestream, I am making a cake inspired by the flavor and decoration or circus animal cookies!! While I remember buying these at the grocery store as a kid, I had the hardest time finding them here in Manhattan! After no luck trying three different grocery stores, I ended up buying a few packs on amazon.

To me, there are three things that make circus animal cookies so great; their color, their coating, and all those colorful sprinkles!! The bright white and pink colors are so iconic and playful, and these were the two colors I wanted to incorporate into the decoration of this cake. The next thing that makes them special is the white chocolate coating!!! It takes the cookies from regular animal crackers to whole new level. I chose to add white chocolate into the cake layers, the frosting, and used it to make a ganache drip. I also used a ton of non-pareil sprinkles while decorating the cake, and added them between the layers. The recipe and tutorial can be found below:

White Chocolate Cake Ingredients:

  • 3 1/4 cup (416 grams) all purpose flour
  • 3 cups (600 grams) granulated sugar
  • 2 1/2 tsp (13 grams) baking powder
  • 1 tsp (5 grams) salt
  • 1 cup unsalted butter or 2 sticks (226 grams), room temperature
  • 2 tsp. (9 grams) vanilla extract
  • 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
  • 1 1/2 cups (360 grams) buttermilk, room temperature
  • 1/8 cup (28 grams) vegetable oil
  • 1 cup (6 oz. of white chocolate chips, melted)

White Chocolate Buttercream: 

  • 6 sticks or 3 cups unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1 tsp salt
  • 3 Tbsp. heavy cream
  • 2 tsp vanilla
  • 1 cup (6 oz. of white chocolate chips, melted)

Pink, White Chocolate Ganache:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1 1/2 cups white chocolate chips (9 oz.)
  • pink gel food coloring (optional)

Additional Decorations:

  • circus animal cookies
  • Non-pareil sprinkles

Instructions:

Preheat oven to 350°F. Line four 7” with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Slowly mix in the melted white chocolate. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Weight out half of the batter, in a separate bowl. Use pink gel food coloring to color the batter a vibrant shade of pink.

Divide evenly between the prepared cake pans, to make 2 white layers, and 2 pink layers. Bake for about 37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Once the layers have fully cooled, I like to trim the caramelized bits from the sides of the layers using a serrated knife. While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

While the layers bake, prepare the white chocolate frosting. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla, salt, and melted white chocolate. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Next, make the pink, white chocolate ganache! Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Then add gel food coloring, and mix until evenly colored. Allow to cool until desired viscosity is reached.

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed. I like to put my ganache into plastic squirt bottles when decorating cakes, but you can also use a spoon to drizzle it over cakes.

Stack and frost layers on a cardboard cake round. Frost an even layer of white chocolate buttercream on top of each cake layer, and add a generous drizzle of white chocolate ganache. Sprinkle with non-pareil sprinkles. Repeat with remaining cake layers, alternating the pink and white layers.

circus animal cake layers stacked

Cover the cake in a thin crumb coat, and chill in the freezer or fridge for about 5 minutes. Once the crumb coat is firm to the touch, add a second layer of frosting. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.

circus animal cake crumb coat

To add the pink ganache drips, chill the cake for 10 minutes in the freezer (the cake needs to be cold for the drips to stay in place). Always be sure to do a test drip, to ensure that your ganache is at the right temperature. Place the cake back in the freezer for another 10 minutes, to ensure the drips chill to keep them in place.

circus animal cookie pink drips

Then add frosting swirls around the top of the cake using a wilton 4B tip. Place a circus animal cookie on top of each swirl, and add non-pareil sprinkles around the top, and base of the cake.

me adding sprinkles to circus animal cake

Then all that’s left to do is cut into this cake and enjoy it! It’s perfect for anyone who grew up loving circus animal cookies, or  really anyone who loves white chocolate!!

circus animal cake sliced