15 Creative St. Patrick’s Day Cake Ideas for Festive Fun

Did you know that Americans spend over $5 billion on St. Patrick’s Day celebrations each year? If you’re looking to bring some sweet cheer to your festivities, you’re in the right place! This blog showcases 15 creative St. Patrick’s Day cake ideas that are sure to delight and impress your guests—from the vibrant Emerald Isle Layer Cake to the whimsical Wizard Hat Cake. Get ready to elevate your St. Paddy’s celebrations with these festive and fun dessert inspirations!

Table of Contents

Emerald Isle Layer Cake

This Emerald Isle Layer Cake stands out with its vibrant green hues and delightful flavors of mint and chocolate, making it a perfect dessert for any celebration.

Ingredients:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
3 large eggs
2 tsp pure vanilla extract
1 cup boiling water
½ cup peppermint schnapps
2 cups heavy whipping cream
1 tsp powdered sugar
½ tsp pure peppermint extract
Green food coloring (as desired)
Chocolate shavings (for garnish)

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.

5. Carefully stir in the boiling water until the batter is smooth and thin.

6. Divide the batter evenly among the prepared cake pans.

7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. In a medium bowl, whip the heavy cream, powdered sugar, and peppermint extract until soft peaks form.

10. Once cakes are cool, place one layer on a serving plate, spread a layer of whipped cream, and drizzle with peppermint schnapps.

11. Repeat with the second layer, then place the final cake on top.

12. Frost the top and sides of the cake with the remaining whipped cream, and add green food coloring for decoration as desired.

13. Finish by garnishing with chocolate shavings on top.

Tips:

Use high-quality cocoa powder for a richer chocolate flavor.
Adjust the amount of peppermint schnapps according to your taste preference.
Chill the mixing bowl and beaters for whipping cream for best results.
Store the cake in the refrigerator to keep the whipped cream fresh.

Lucky Leprechaun Rainbow Cake

This Lucky Leprechaun Rainbow Cake is a delightful celebration of vibrant colors and delicious flavors, featuring moist vanilla layers with a hint of almond.

Ingredients:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
1 tablespoon baking powder
1 teaspoon almond extract
1 teaspoon vanilla extract
½ teaspoon salt
6 food coloring gels (red, orange, yellow, green, blue, purple)
4 cups frosting (buttercream or cream cheese)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour six 8-inch round cake pans.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, then stir in the almond and vanilla extracts.

4. In another bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.

6. Divide the batter evenly into six bowls, and tint each with a different color of food coloring.

7. Pour each colored batter into the prepared cake pans and smooth the tops.

8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

10. Once cool, layer the cakes with frosting in between each layer, and cover the entire cake with the remaining frosting.

Tips:

For a smoother finish, chill the frosted cake for about 30 minutes before serving.
Use gel food coloring for vibrant shades that won’t alter the cake’s consistency.
Feel free to add sprinkles or edible glitter on top for extra decoration.

Shamrock Mint Chocolate Cake

This Shamrock Mint Chocolate Cake combines rich chocolate flavors with refreshing mint, making it a perfect dessert for St. Patrick’s Day celebrations.

Ingredients:

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 teaspoon peppermint extract
3 cups powdered sugar
¼ cup unsweetened cocoa powder (for frosting)
½ cup butter, softened
3-4 tablespoons milk (for frosting)
Green food coloring (optional, for decoration)
Mint leaves (for garnish, optional)

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, oil, and vanilla extract, mixing until well combined.

4. Carefully stir in the boiling water and peppermint extract until the batter is smooth.

5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

7. For the frosting, beat the softened butter with the powdered sugar and cocoa powder until creamy.

8. Slowly add milk to achieve the desired frosting consistency and mix in peppermint extract.

9. Once the cakes are completely cool, spread frosting between the layers and on top of the cake.

10. Optionally add green food coloring to the remaining frosting for decoration and garnish with mint leaves.

Tips:

Ensure your eggs and milk are at room temperature for a smoother batter.
Use high-quality cocoa powder for a richer chocolate flavor.
To prevent the cakes from doming, you can use cake strips around the pans.
Let the cake cool completely before frosting to avoid melting the frosting.

Gold Coin Carrot Cake

This Gold Coin Carrot Cake boasts a delightful blend of warm spices, sweet carrots, and a rich cream cheese frosting that makes it a perfect treat for any occasion.

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk together the oil and eggs until well combined, then stir in the grated carrots and crushed pineapple.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.

5. Divide the batter evenly between the prepared cake pans and smooth the tops.

6. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

8. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract until well combined.

9. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

10. Decorate with additional nuts if desired, slice, and serve!

Tips:

Make sure your carrots are finely grated for a smoother texture.
For extra moisture, you can add a small amount of applesauce to the batter.
Store any leftover cake in the refrigerator for up to 5 days.
This cake freezes well; wrap it tightly in plastic wrap for up to 3 months.

Irish Cream Whiskey Cake

This Irish Cream Whiskey Cake is a delightful dessert that combines rich flavors of chocolate and coffee with the smoothness of Irish cream, making it a perfect treat for any occasion.

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup Irish cream liqueur
1 cup boiling water
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Add in the eggs, one at a time, mixing well after each addition.

4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and Irish cream, mixing until just combined.

6. Stir in the boiling water and vanilla extract until the batter is smooth. If using, fold in the chocolate chips.

7. Pour the batter into the prepared bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Tips:

For a richer flavor, serve with a drizzle of Irish cream over the top.
Make sure to measure ingredients accurately for the best results.
Store any leftovers in an airtight container to maintain freshness.

St. Paddy’s Pistachio Pound Cake

This St. Paddy’s Pistachio Pound Cake combines the nutty flavors of pistachios with a hint of almond, making it a delightful treat for any festive occasion.

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup shelled, chopped pistachios
1/4 cup green food coloring

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 75 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in the eggs, one at a time, mixing well after each addition.

4. Stir in the vanilla and almond extracts.

5. In a separate bowl, combine the flour, baking powder, and salt.

6. Gradually mix the dry ingredients into the wet mixture, alternating with the milk until just combined.

7. Fold in the chopped pistachios and green food coloring until evenly distributed.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

Ensure all your ingredients are at room temperature for better incorporation.
Store leftover cake in an airtight container to maintain freshness.
For an added touch, drizzle a simple icing made of powdered sugar and milk over the cooled cake.

Green Velvet Celebration Cake

This Green Velvet Celebration Cake is a stunning twist on a classic dessert, featuring velvety richness with hints of cocoa and a vibrant green hue that’s perfect for any festive occasion.

Ingredients:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup vegetable oil
1 cup buttermilk
4 large eggs
2 tablespoons green food coloring
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
½ teaspoon unsweetened cocoa powder
½ teaspoon salt
4 cups cream cheese frosting

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a large bowl, mix together the vegetable oil and granulated sugar until well combined.

3. Add the eggs, buttermilk, vanilla extract, and green food coloring; beat until smooth.

4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the vinegar; the batter will foam slightly.

7. Divide the batter evenly between the prepared pans and smooth the tops.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

10. Once cool, frost the top of one layer with cream cheese frosting, place the second layer on top, and frost the top and sides of the cake.

Tips:

For best results, use room temperature ingredients to ensure a smooth batter.
Experiment with different shades of green food coloring for a unique look.
Store leftovers in the refrigerator for up to 4 days, covered tightly.
Decorate with sprinkles or fresh fruit for an extra festive touch.

Four-Leaf Clover Fondant Cake

This Four-Leaf Clover Fondant Cake combines delightful vanilla and chocolate flavors, perfect for celebrating special occasions with a touch of whimsy.

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
2 tsp vanilla extract
1 ½ tsp baking powder
½ tsp salt
1 cup cocoa powder
2 lb green fondant
1 cup buttercream frosting
1 edible four-leaf clover decoration

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

9. Once cooled, frost the top of one cake layer with buttercream and place the second layer on top.

10. Cover the entire cake with a layer of buttercream and roll out the green fondant to cover the cake smoothly.

11. Decorate with the edible four-leaf clover on top to finish.

Tips:

Ensure the butter is at room temperature for easier creaming.
Use a fondant smoother to achieve a flawless finish on the cake.
For a chocolate twist, replace ½ cup of flour with ½ cup of cocoa powder.
Allow the cake to set for a few hours before slicing for cleaner cuts.

Bailey’s Buttercream Bliss Cake

This Bailey’s Buttercream Bliss Cake is a decadent dessert that perfectly combines the rich flavors of chocolate and Irish cream, making it an irresistible treat for any occasion.

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
½ cup Bailey’s Irish Cream
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
2 tablespoons Bailey’s Irish Cream (for frosting)

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.

4. Gradually stir in the boiling water until the batter is well blended; it will be thin.

5. Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick comes out clean.

6. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

7. For the frosting, beat the softened butter in a mixing bowl until creamy.

8. Gradually add the powdered sugar and mix until smooth, then add the heavy cream and Bailey’s Irish Cream and mix until fluffy.

9. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.

10. Decorate as desired and enjoy your Bailey’s Buttercream Bliss Cake!

Tips:

For an extra touch, add chocolate shavings on top of the frosting.
Make sure the cakes are completely cool before frosting to avoid melting the buttercream.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Guinness Chocolate Stout Cake

This Guinness Chocolate Stout Cake is a decadent dessert that perfectly blends the rich flavors of chocolate and stout beer, making it a delightful treat for any occasion.

Ingredients:

1 cup Guinness stout
1 cup unsalted butter, cubed
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2/3 cup sour cream
2 teaspoons vanilla extract
1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1 tablespoon powdered sugar

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.

2. In a saucepan, combine the Guinness stout and butter over medium heat until the butter melts. Stir in the cocoa powder until smooth.

3. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

4. In another bowl, combine the eggs, sour cream, and vanilla extract. Mix well, then add the chocolate stout mixture.

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

6. Pour the batter into the prepared bundt pan and bake for about 50 minutes, or until a toothpick comes out clean.

7. Allow the cake to cool in the pan for 10 minutes, then invert onto a rack to cool completely.

8. For the ganache, heat the heavy cream in a saucepan until just simmering, then pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.

9. Once the cake has cooled, drizzle the ganache over the top and dust with powdered sugar before serving.

Tips:

Let the cake cool completely before drizzling the ganache to avoid melting.
For a more intense chocolate flavor, use high-quality bittersweet chocolate.
This cake pairs wonderfully with vanilla ice cream for serving.

Leprechaun’s Gold Vanilla Cake

This Leprechaun’s Gold Vanilla Cake is a delightful treat that combines the rich flavors of vanilla and creamy butter, making it a perfect dessert for any occasion.

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until well combined.

6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Tips:

For an extra touch, you can add a few drops of food coloring to the batter for a festive look.
Make sure all ingredients are at room temperature for a smoother batter.
Store leftover cake in an airtight container at room temperature for up to three days.

Minty Fresh Grasshopper Cake

This Minty Fresh Grasshopper Cake is a delightful dessert that combines the refreshing flavors of mint and chocolate, making it a perfect treat for any occasion.

Ingredients:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
¼ teaspoon mint extract
1 cup heavy cream
½ cup powdered sugar
¼ cup crème de menthe liqueur
1 cup chocolate chips

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.

3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until smooth.

5. Stir in the mint extract and fold in the chocolate chips.

6. Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

8. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.

9. Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of whipped cream on top, followed by a drizzle of crème de menthe.

10. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.

11. Garnish with chocolate shavings or additional chocolate chips, if desired.

Tips:

For enhanced flavor, chill the cake for a few hours before serving.
Experiment with different types of chocolate for the cake or garnish.
Using fresh mint leaves as garnish adds a beautiful touch and extra freshness.

Rainbow Surprise Inside Cake

This Rainbow Surprise Inside Cake is a delightful treat that not only dazzles the eyes with its vibrant colors but also captivates the taste buds with its rich vanilla flavor and buttery texture.

Ingredients:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
1 cup whole milk
5 large eggs
1 tablespoon vanilla extract
2 ½ teaspoons baking powder
½ teaspoon salt
food coloring (red, orange, yellow, green, blue, purple)
1 ½ cups buttercream frosting

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.

2. In a large bowl, cream together the softened butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

4. In another bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.

6. Divide the batter evenly into six bowls and add different food coloring to each bowl to create a rainbow of colors.

7. Carefully layer the colored batters into the prepared cake pans, starting with the red and finishing with the purple.

8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

10. Once cooled, level the tops of the cakes if necessary and stack them, spreading buttercream frosting between each layer.

11. Decorate the exterior of the cake with additional buttercream frosting as desired.

Tips:

For a more intense flavor, consider adding a teaspoon of almond extract to the batter.
Make sure to let the cakes cool completely before frosting to prevent melting the frosting.
Use a serrated knife to level the cake tops for a neat finish.

Confetti Pot of Gold Cake

This Confetti Pot of Gold Cake is a vibrant celebration of flavors, combining rich vanilla, sprinkles, and a delightful chocolate ganache that brings joy to any gathering.

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 tsp vanilla extract
2 tsp baking powder
½ tsp salt
½ cup rainbow sprinkles
1 cup semi-sweet chocolate chips
½ cup heavy cream
Gold sprinkles for decoration

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, and mix until just combined.

6. Gently fold in the rainbow sprinkles.

7. Divide the batter evenly among the three prepared cake pans and smooth the tops.

8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

10. While the cakes are cooling, prepare the chocolate ganache by heating the heavy cream in a saucepan until hot, then pouring it over the chocolate chips and stirring until smooth.

11. Once the cakes are cooled, layer them with chocolate ganache and then cover the entire cake with the remaining ganache.

12. Decorate with gold sprinkles for that pot of gold effect!

Tips:

For extra moisture, consider adding a tablespoon of sour cream to the batter.
Chill the ganache for about 10 minutes before spreading for easier application.
Always use room temperature ingredients for a smoother batter.

Whimsical Wizard Hat Cake

This Whimsical Wizard Hat Cake combines rich chocolate and fluffy vanilla flavors to create a delightful treat that is perfect for any magical celebration.

Ingredients: