• Earth Day Peek-a-boo cake

A Tasty Way To Celebrate Earth Day: A Peek-A-Boo Cake

Spring is officially here on the calendar, but hasn’t shown itself yet in New England. With April snowstorms and temperatures in the 30’s and 40’s, we are all itching to enjoy Spring. Earth Day is a welcomed day every year as my son’s school takes time out of the day to tend to their dormant garden beds and prepare them for Spring flowers. The kids enjoy turning the soil and planting the seedlings. They have such pride in their work and can enjoy the colorful garden while passing through the halls of the school.

Just as the kids are surprised to see new flowers or vegetables appear in their gardens, this peek-a-boo cake adds such a fun surprise compared to the average pound cake. This process can be utilized for so many occasions. Birthdays, holidays, brunch, parent meetings and cookouts will never be the same after you bring one of these to your next event. Not only can you be creative in the design, you can also have fun with different flavors. Here I chose the classic vanilla and chocolate combination. Other combinations I want to try are pumpkin coffee cake and a chocolate mint.

Pound cake will typically take an hour to bake so factoring in two pound cakes and cooling/cutting out your shape the overall process is not fast, but worth it at the end. I have seen other recipes that use a cake batter too, so that can be an option as well.


  • When baking the second pound cake, if the cake starts turning too brown but still needs to finish baking, place foil over it (around the final 15 minutes)
  • Additionally, keep the internal cut-out, like my tree, 2.25″ or smaller. I could not find a tree cookie cutter that size, so I designed my own.
  • To ensure you have the second pound cake batter surrounding your detailed cut-out, use a pastry bag/ziploc to control where the batter goes.

So what peek-a-boo cake are you going to make? Leave a comment below

Recipe source for Chocolate Pound Cake: Smitten Kitchen
Recipe source for Vanilla Pound Cake: King Arthur Flour


Earth Day Peek-a-boo cake

Earth Day Peek-a-boo cake

Earth Day Peek-a-boo cake

Earth Day Peek-a-boo cake

Earth Day Peek-a-boo Cake

Prep Time: 20 mins
Cook Time: 2 hrs+ Both Cakes
Yields: 8


  • 1/2 Cup - Unsalted Butter, softened
  • 1 Cup - Firmly Packed Light Brown Sugar
  • 1 Large Egg
  • 1 Cup - Buttermilk (or 7oz yogurt watered down with milk)
  • 1 Teaspoon - Vanilla Extract
  • 1 1/2 Cup - All-Purpose Flour
  • 1 Cup - Dutch Process Guittard Grand Cacao Drinking Chocolate (or 3/4 Cup Dutch Process Cocoa Powder + 1/2 Cup White Sugar)
  • 1/4 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Baking Powder
  • 1/4 Teaspoon - fine sea salt or table salt
  • 1 Cup - Unsalted Butter (room temperature)
  • 1 Cup - Unsalted Butter (room temperature)
  • 1 Cup - Granulated Sugar
  • 4 Eggs
  • 2 Cups - All-Purpose Flour
  • 1 1/2 Teaspoons - Baking Powder
  • 1 Teaspoon - Salt
  • 1/2 Cup - Milk
  • 1 Teaspoon - Vanilla Extract


  2. Heat oven to 325° F and grease a 9"x5" loaf pan with baking spray
  3. In a large bowl and a hand mixer, cream the butter until smooth. Add the sugar and beat until fluffy.
  4. Add the egg and then the vanilla and yogurt/milk mix or buttermilk
  5. Now the dry ingredients, add the flour, cocoa, baking power, baking soda and salt. Mix until well blended.
  6. Bake for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a cooling rack
  7. Once the cake is cooled cut loaf into general slices. Lay the slices out onto a baking sheet and cut out your shape. Set cut outs aside until ready with the next batter.
  9. Heat oven to 350° F and grease a 9"x5" loaf pan with baking spray.
  10. In a large bowl beat butter until light in color. Add sugar and then the eggs, one at a time. Beat until light and fluffy.
  11. In a medium bowl, whisk together the flour, baking powder and salt. Set aside
  12. Add 1/4 of the dry ingredients into the wet ingredients. Mix until combined.
  13. Add 1/2 of the milk and the vanilla and Mix. Add another 1/4 of flour, Mix. Add the remaining milk, Mix. Add the remaining flour, Mix until combined.
  14. Add a large spoonful of batter to the bottom of the load pan until the bottom is covered.
  15. Place about 1/2 of the batter into a pastry bag/ziploc and add the batter exactly where it needs to be around your cut-out and both short sides of the pan.
  16. Continue to cover the cut-out and fill the pan with batter until you are until to see the cut-outs in the center of the loaf.
  17. Bake for 50 minutes and begin to check on the color of the cake. If the middle is still raw, place foil during the last 15 minutes and allow the top to cook completely. Remove once toothpick comes out clean
  18. Allow the cake to rest in the pan for at least 5 minutes before transferring to a cooling rack.
  19. Enjoy with whipped cream, confectioners sugars or frosting!

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