This Peeps cake is the perfect cake for Easter! It’s made with colorful checkerboard cake layers, matching drips, and loads of Peeps.
How to Make This Peeps Drip Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.
I figured it might be helpful to know what tools I use too, so I’ve shared a list below too.
Not all of these are mandatory, but they make the process a lot easier.
If you don’t have all these things on hand, feel free to improvise and work with what you have.
- 4, 8-inch Cake Pans
- Spinning Cake Stand
- Electric Hand Mixer or Stand Mixer
- Serrated Knife
- 10-inch Greaseproof Cake Board or Flat Plate
- Large Offset Spatula
- Bench Scraper
- 4 Small Piping Bags
- Sky Blue, Electric Purple, Deep Pink, and Yellow Gel Food Coloring
Step 1: Bake the Checkerboard Cake Layers
Make the checkerboard cake layers first following the recipe card at the bottom of this post.
After coloring the batter, divide it evenly between the prepared cake pans and bake for 31-35 minutes or until a toothpick comes out with a few moist crumbs.
Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Or if you’re in a rush, place the pans directly in the freezer to accelerate the cooling process.
Then gently run an offset spatula around the rim of the cake pans to loosen them and flip them onto wire racks to finish cooling.
These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer.
Then use a 6″, 4″ and 2″ circle cutter to carefully cut each layer into four rings. Carefully reassemble the layers, following the same color pattern (blue, purple, pink, yellow). Set aside.
If you’re making these in advance, you can wrap and freeze them at this point.
If you freeze them, let them thaw for about 20 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Step 2: Make the Buttercream Frosting
While the cake layers bake and cool, make the buttercream frosting.
I like to use an American buttercream base to make this frosting because I think it’s the easiest to make and I love eating it. However, it is quite sweet!
If you want to use a less sweet frosting base, I’d recommend making a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.
This frosting can also be made in advance if needed and kept in the fridge for up to a month or in the freezer for 3 months.
Step 3: Stack and Frost the Cake Layers
Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.
Spread an even layer of buttercream on top of each cake layer with a large offset spatula.
Keep the color order in mind as you stack the layers to make sure the checkerboard is aligned properly. Start with the layer that has a blue outer edge, then add the purple, pink, and yellow layers.
Step 4: Crumb Coat the Cake
Spread a thin coat of frosting around the cake to fully cover the cake layers.
Smooth the frosting using a large offset spatula or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Step 5: Smooth on the Second Layer of Frosting
Then add a second, thicker layer of frosting to the cake. Smooth the frosting using a large offset spatula and bench scraper.
If you’re struggling to get smooth sides on the cake, check out my video tutorial on how to frost a cake smoothly.
Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Place the remaining buttercream in a large piping bag fit with an open star piping tip (like a Wilton 1M). Seal the top with a rubber band or clip and set aside.
Step 6: Make the White Chocolate Ganache
While the cake chills, make the white chocolate ganache drip recipe. Heat the heavy cream in a heatproof bowl in the microwave for 45 seconds until it’s just beginning to bubble.
Gently pour the white chocolate chips into the heavy cream, making sure they are fully covered with cream.
Let the mixture sit for 1 minute, then slowly stir it until the cream and white chocolate are combined.
If there are still some bits of chocolate that aren’t fully melted, heat the mixture again for 20 seconds and stir. Repeat as necessary until all the white chocolate bits are fully melted and incorporated.
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, along with the temperature of the ganache. Feel free to adjust as needed.
Divide the ganache evenly between four small bowls. Use gel food coloring to make pink, purple, yellow, and blue ganache.
Let the ganache cool and thicken a bit (barely warm to the touch).
Pour each color of ganache into its own small piping and seal the top with a rubber band.
Step 7: Add the Colorful Drips Around the Cake and Decorate
Once the frosting is firm to the touch, snip a small opening at the base of each piping bag and add colorful drips to the cake.
Add the drips in color blocks with about 3 drips per section.
If this is your first drip cake, I recommend either reading my drip cake tutorial or watching my YouTube video on drip cakes. They both have a ton of helpful tips to make sure your drips turn out great!
Pipe a ring of buttercream swirls around the top of the cake. Then top them with different colored Peeps and your favorite Easter candies.
If you’re making this cake in advance, it can sit at room temperature for a few hours or be stored in the fridge for up to a week.
Substitutions and Swaps – Checkerboard Cake Layers
This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that can be made in this cake recipe.
- All Purpose Flour – This recipe turns out best with all purpose flour, but you can use a gluten-free flour blend or cake flour if that’s what you have on hand.
- Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
- Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 7 large egg whites or 4 whole, large eggs. If you have an egg allergy you can use flaxseed eggs or a vegan egg replacer.
- Sour Cream – You can also use full fat yogurt, whole milk, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!
- Gel Food Coloring – Gel or oil-based food coloring works best to color the cake layers and ganache. Liquid food coloring can be used, but it’s more difficult to create vibrant colors.
Substitutions and Swaps – Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
Making This Peeps Cake in Different Sizes
I used 4, 8-inch cake pans to make this cake, but this recipe can be used to make different sized cakes.
You can make three, 8- or four, 6-inch cake layers with one batch of batter. Bake the cake layers at 350 F / 175 C for 34-40 minutes or until a toothpick comes out with a few moist crumbs.
One batch of batter can also be used to make one 9×13-inch sheet cake. Bake it at 350 F / 175 C for 40-50 minutes and use flower nails or heating cores to help the cake bake evenly. It should end up being about 2 inches tall.
If you want to make cupcakes, I highly recommend using my vanilla cupcake recipe and adding a bit of gel food coloring. One batch makes a dozen cupcakes.
Tips for Making the Best Peeps Drip Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure the cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh the cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
Making This Peeps Cake in Advance
I highly recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to a year.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A decorated cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think!
If you make this Peeps cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.
And don’t forget to tag me @chelsweets use #chelsweets if you share on social media so that I can see your amazing creations.
Other Recipes You Might Like:
Peeps Drip Cake
This Peeps cake is the perfect cake for Easter! It's made with colorful checkerboard cake layers, matching drips, and loads of Peeps.
Ingredients
Checkerboard Cake Layers
- 3 cups all-purpose flour (375g)
- 3 cups granulated sugar (600g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup unsalted butter, room temp (226g)
- 1 cup egg whites from a carton or about 7 large egg whites, room temp (235g)
- 1 1/2 cups sour cream, room temp (360g)
- 2 Tbsp vegetable oil (30g)
- 1 Tbsp vanilla extract (12g)
- Pink, yellow, blue, and pink gel food coloring
Vanilla Buttercream Frosting
- 2 1/2 cups unsalted butter, room temp (565g)
- 1 Tbsp vanilla extract (12g)
- 1/2 tsp fine salt (3g)
- 9 cups powdered sugar (1125g)
- 1/3 cup heavy cream or whipping cream (80g)
Colorful Drip Recipe
- 1/4 cup heavy cream (60g)
- 1 cup white chocolate chips (175g)
- Pink, purple, yellow, and blue gel food coloring
Additional Decorations
- Colorful Peeps
Recommend Equipment
Instructions
Checkerboard Cake Layers:
- Preheat oven to 350°F / 175°C. Line four 8" round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake pan release.
- Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Pour in 1 cup of egg whites and mix on low until just incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Then mix in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, and 1 Tbsp of vanilla on a low speed until fully incorporated.
- Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers.
- Divide the batter evenly between four bowls (about 450 grams of batter per bowl). Create blue, purple, pink, and yellow batter using a squirt of gel food coloring. Mix by hand with a spatula until the batter is evenly colored.
- Pour each color into one of the prepared cake pans. Bake for 31-35 minutes or until a toothpick comes out clean. Let the pans cool for 10 minutes, then run an offset spatula around the 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 are fully cooled, carefully flip the pans, and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers. Then use a 6", 4" and 2" circle cutter to carefully cut each layer into four rings. If you don’t have circle cutters those sizes, make a 6”, 4”, and 2” template with
parchment paper and cut the layers with a small, sharp knife. Carefully reassemble the layers, following the same color pattern (blue, purple, pink, yellow). Set aside. - If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- In the bowl of a stand mixer or a large bowl, beat 2 1/2 cups of unsalted butter on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
- Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed. Gradually mix in 9 cups of powdered sugar and 1/3 cup of heavy cream on a low speed.
- Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (quarter of a cup at a time).
- Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.
Assembling This Peeps Cake:
- Stack and frost the checkerboard cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board. Keep the color order in mind as you stack the layers to make sure the checkerboard is aligned properly. Start with the layer that has a blue outer edge, then add the purple, pink, and yellow layers.
- Spread an even layer of buttercream between each cake layer with a large offset spatula.
- Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes).
- Then spread a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Place the cake again in the freezer to chill for 10 minutes or in the fridge for 30 minutes, or until the frosting is firm to the touch.
Colorful White Chocolate Ganache Drips:
- While the cake chills, heat 1/4 cup of heavy cream in a heat-proof bowl in the microwave for 45 seconds, or until it's just beginning to bubble. Gently pour 1 cup of white chocolate chips into the heavy cream. Make sure they are fully covered with cream. Let the mixture sit for 1 minute.
- Stir slowly until the cream and white chocolate are combined and smooth. If any bits of chocolate aren't fully melted yet, heat the mixture again for 20 seconds and stir. Repeat as needed until the chocolate is fully melted.
- Divide the ganache evenly between four small bowls. Use gel food coloring to make pink, purple, yellow, and blue ganache. Let the ganache cool and thicken a bit (barely warm to the touch).
- Pour each color of ganache into its own small piping and seal the top with a rubber band.
Decorating This Peeps Drip Cake:
- Once the frosting is firm to the touch, snip a small opening at the base of each piping bag and add colorful drips to the cake. Add the drips in color blocks with about 3 drips per section.
- Then decorate the top of the cake with a ring of different colored peeps and your favorite Easter candies.
Notes
If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.
Recipe Variations
One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams (about 2.5 cups) of batter into each pan.
This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1-inch tall. I would recommend marbling together the colorful batter if you make a sheet cake.
Bake the sheet cake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.
You can also make one 9 x 13-inch cake layer that's about 2 inches tall, but bake time will be 45-55 minutes at 350 F/ 175 C.
Tips for Making the Best Peeps Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.
Making This Checkerboard Layer Cake in Advance & Storage Tips
Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
The frosting can also be made ahead of time too or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 667Total Fat 36gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 12gCholesterol 89mgSodium 247mgCarbohydrates 84gFiber 0gSugar 71gProtein 5g
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