I pulled off a Peppa Pig Birthday Cake Buttercream that actually looks straight out of a storybook and the crown topper is ridiculously good, you have to keep scrolling.

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I’m obsessed with this Princess Peppa Pig Buttercream Cake because it actually tastes like celebration and not just sugar art. I love the soft vanilla notes and a hit of real unsalted butter in the frosting that makes me want a big spoon.

Peppa Pig Birthday Cake Buttercream done right feels playful but grown-up. Small Peppa Pig Cake energy with a crown topper that somehow screams party without being silly.

But the pink is the kind of pink you want to eat. I can’t stop staring, sniffing, and planning who gets the biggest slice.

Also dreaming about leftover frosting, always.

Ingredients

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Flour: basic structure, gives the cake its body.
Sugar: sweet backbone, helps browning and texture.
Butter (cake): rich fat, makes crumb tender and tasty.
Eggs: binders and lift, they add richness.
Milk: thins batter, keeps crumb soft and moist.
Sour cream: tang and moisture, makes cake tender.
Baking powder: lift agent, it’s what makes layers fluffy.
Salt: balances sweetness, brings out real flavor.
Vanilla (cake): warm aroma, classic cozy note.
Confectioners sugar: smooth sweetness for silky buttercream.
Butter (buttercream): creamy base, gives spreadable richness.
Heavy cream: loosens buttercream, adds silky mouthfeel.
Vanilla (buttercream): soft flavor lift, not overpowering.
Salt (buttercream): just a pinch for balance.
Pink gel: bright color, minimal taste change.
Black/white gel: tiny details, eyes and smile precision.
Jam: fruity layer, keeps it moist and tangy.
Simple syrup: moistens layers, keeps cake from drying.
White fondant: clean shapes, cute little figures.
Cornstarch/powdered sugar: prevents sticking while rolling fondant.
Gum paste/modeling chocolate: firm details like crowns and toppers.
Gold luster dust: pretty shimmer for the crown.
Edible glue/corn syrup: sticks fondant pieces together securely.
Sprinkles: playful texture and festive look.
Black edible marker: tiny facial lines, adds character.

Ingredient Quantities

All purpose flour 2 1/2 cups (312 g)

Granulated sugar 2 cups (400 g)

Unsalted butter 1 1/2 cups (340 g) softened

Large eggs 4 room temperature

Whole milk 1 cup (240 ml) room temperature

Sour cream 1/2 cup (120 g) or plain yogurt

Baking powder 2 1/2 teaspoons

Salt 1/2 teaspoon

Pure vanilla extract 2 teaspoons

Confectioners sugar 8 cups (960 g) sifted for buttercream

Unsalted butter for buttercream 3 cups (680 g) softened

Heavy cream or milk 4 to 6 tablespoons to thin buttercream

Vanilla extract for buttercream 1 1/2 teaspoons

Salt a pinch for buttercream

Gel food coloring pink (preferably concentrated gel) about 1/2 to 1 teaspoon

Gel food coloring black and white small amounts for face details

Strawberry or raspberry jam 1/2 to 3/4 cup for filling

Simple syrup made from sugar and water 1/2 cup (optional, for moistening layers)

White fondant 1 pound (450 g) for small figures and decorations

Roll out fondant cornstarch or powdered sugar for dusting small amount

Gum paste or modeling chocolate small amount for crown details and topper pieces (about 4 oz)

Edible gold luster dust small jar for crown shimmer

Edible glue or light corn syrup small amount to attach fondant pieces

Sprinkles and confetti pearls optional small handful for decoration

Food safe black edible marker or black gel for tiny facial lines

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch round cake pans with parchment, or three 6 inch pans if you want taller layers. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt; set aside.

2. In a large bowl cream 1 1/2 cups (340 g) softened unsalted butter with 2 cups (400 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large room temp eggs one at a time, beating after each. Stir in 2 teaspoons pure vanilla extract.

3. With mixer on low alternate adding the dry flour mixture and 1 cup (240 ml) whole milk plus 1/2 cup (120 g) sour cream (or plain yogurt), beginning and ending with flour. Scrape bowl; mix just until combined. Batter will be thick but smooth. If using three pans, divide evenly.

4. Bake layers 22 to 30 minutes for 8 or 9 inch pans, or 18 to 24 minutes for 6 inch, until a toothpick comes out with a few moist crumbs and tops spring back. Cool in pans 10 minutes then turn out to wire racks to cool completely.

5. While cakes cool make buttercream: beat 3 cups (680 g) softened unsalted butter until very creamy, about 4 minutes. Gradually add 8 cups (960 g) sifted confectioners sugar, then 1 1/2 teaspoons vanilla, a pinch of salt, and 4 to 6 tablespoons heavy cream or milk until you reach a spreadable consistency. Taste and adjust sweetness or cream.

6. Reserve about 1 to 1 1/2 cups buttercream white for modeling or small accents. Color the bulk of buttercream pink with concentrated gel food coloring, starting with 1/2 teaspoon and adding to desired shade. Keep tiny amounts of white and black buttercream or use white fondant and black gel for facial details.

7. Level cakes if needed. Optional: brush layers with 1/2 cup simple syrup to keep them moist. Spread 1/4 to 1/3 cup strawberry or raspberry jam on each layer (less if you have 3 layers), then add pink buttercream between layers and stack. Use more jam or frosting to your taste.

8. Apply a thin crumb coat of pink buttercream all over the stacked cake and chill 15 to 30 minutes to set. Then apply a final smooth coat of pink buttercream. For super smooth finish dip your spatula in hot water and dry before smoothing.

9. Roll out white fondant (1 lb / 450 g) on cornstarch or powdered sugar dusted surface to make small figures and simple Peppa features, and use about 4 oz gum paste or modeling chocolate for crown topper details. Attach pieces with edible glue or light corn syrup and dust crown with edible gold luster dust for shimmer. Use black gel or edible marker for tiny facial lines and white fondant for eyes and smile.

10. Assemble topper on cake: place fondant Peppa and crown gently on top, secure with a dab of buttercream or gum paste if needed. Add sprinkles and confetti pearls sparingly. Keep cake refrigerated if not serving soon, but bring to room temp before serving so buttercream is soft.

Equipment Needed

1. Oven (preheated to 350 F)
2. Two 8 or 9 inch cake pans or three 6 inch cake pans, plus parchment paper
3. Electric mixer (stand or hand) and mixing bowls
4. Dry and wet measuring cups and spoons, plus a kitchen scale for grams
5. Rubber spatula and large spoon for scraping and folding
6. Offset spatula and bench scraper for leveling and smoothing frosting
7. Wire cooling racks
8. Rolling pin and cornstarch or powdered sugar for rolling fondant
9. Small fondant/modeling tools, edible glue or corn syrup, and a food safe brush

FAQ

Q: Can I make the cake layers ahead of time?

A: Yes. Bake layers up to 2 days ahead, wrap tightly in plastic wrap and store in the fridge. For longer storage freeze layers up to 2 months, thaw in the fridge overnight before using. Let them come close to room temp before leveling and filling so crumbs dont tear the layers.

Q: My buttercream is too soft or too firm, how do I fix it?

A: If it is too soft chill the bowl 10 to 20 minutes then re-whip, or add a little more sifted confectioners sugar 1/4 cup at a time. If it is too stiff warm it by whipping in short bursts at low speed or add 1 teaspoon heavy cream at a time until it loosens. Avoid melting the butter or it will separate.

Q: How do I get a vivid pink without weakening the buttercream?

A: Use concentrated gel color a little goes a long way, start with 1/4 teaspoon and add more until you reach the shade you want. If the buttercream gets runny, chill for 10 to 20 minutes and re-whip. You can also tint only part of the batch and swirl to stretch color.

Q: How do I assemble without crumbs showing through the pink finish?

A: Do a thin crumb coat first, chill 20 to 30 minutes to set, then add the final coat. Use a bench scraper and hot spatula technique: heat the spatula under hot water, dry it, then smooth for a cleaner finish.

Q: Can I substitute yogurt for sour cream or use non-dairy milk?

A: Yes to yogurt, plain Greek or regular both work and give nice moisture. You can use non-dairy milk but the crumb and flavor will be slightly different. If using plant milk stick with neutral flavors like oat or almond.

Q: Any tips for making the fondant crown and tiny Peppa features?

A: Use small amounts of gum paste or modeling chocolate for thin crown points, they hold shape better. Roll fondant on cornstarch to prevent sticking, let pieces firm up a bit before dusting with gold luster using a dry brush. Attach with edible glue or a drop of light corn syrup. For tiny facial lines use a food safe black marker or a very small brush and gel for control.

Princess Peppa Pig Buttercream Cake #peppapig #peppapigcake #princesscakes #buttercreamcake… Recipe Substitutions and Variations

All purpose flour: use cake flour (1 cup AP = 1 cup cake flour minus 2 tbsp, gently whisk in) for a softer crumb; or replace with a 1-to-1 gluten free all purpose blend (same weight) if you need it gluten free, but add 1 tsp xanthan gum if your blend lacks it.
Whole milk: swap for buttermilk (same volume) to add tang and tenderness, reduce baking powder by 1/2 tsp; or use unsweetened almond or oat milk (same volume) if dairy free, the texture will be slightly lighter.
Unsalted butter (cake and buttercream): you can use salted butter if that’s what you have, just omit or cut the recipe salt by about 1/4 tsp; for a lighter buttercream try using part vegetable shortening (up to 1/3 of the butter by weight) to help stability in warm weather.
Sour cream: substitute Greek yogurt (full fat, same volume) for similar tang and moisture; or use crème fraîche or plain whole milk yogurt if you want a milder flavor.

Pro Tips

1. Chill the buttercream between coats and after crumb coat. It seems obvious but a quick 15 to 30 minute chill firms everything up so crumbs dont get into the final layer, and your spatula will glide way easier when you do the final smooth.

2. Use room temp eggs and milk but keep the butter slightly cooler than the buttercream butter. If the butter in the cake batter is too soft the layers can sink or cake will be gummy. Room temp eggs help emulsify better so the cake rises evenly.

3. Put a small dab of buttercream or a circle of fondant under big decorations before you set them on the cake. That little anchor prevents toppers from sliding, and you can hide the seam with sprinkles or extra piped frosting.

4. If your fondant starts to sweat or get sticky, dust very lightly with cornstarch and let it dry a few minutes before handling. Too much dust will crack or dry it out, so just the tiniest bit and work fast.

5. Taste as you go when you color and flavor the buttercream. Concentrated gels can jump from perfect pink to neon in a drop or two, and more salt or a splash of lemon can cut the sweetness without ruining texture.

Princess Peppa Pig Buttercream Cake #peppapig #peppapigcake #princesscakes #buttercreamcake… Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I pulled off a Peppa Pig Birthday Cake Buttercream that actually looks straight out of a storybook and the crown topper is ridiculously good, you have to keep scrolling.

Servings

servings

Calories

1449

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Two 8 or 9 inch cake pans or three 6 inch cake pans, plus parchment paper
3. Electric mixer (stand or hand) and mixing bowls
4. Dry and wet measuring cups and spoons, plus a kitchen scale for grams
5. Rubber spatula and large spoon for scraping and folding
6. Offset spatula and bench scraper for leveling and smoothing frosting
7. Wire cooling racks
8. Rolling pin and cornstarch or powdered sugar for rolling fondant
9. Small fondant/modeling tools, edible glue or corn syrup, and a food safe brush

Ingredients

All purpose flour 2 1/2 cups (312 g)
Granulated sugar 2 cups (400 g)
Unsalted butter 1 1/2 cups (340 g) softened
Large eggs 4 room temperature
Whole milk 1 cup (240 ml) room temperature
Sour cream 1/2 cup (120 g) or plain yogurt
Baking powder 2 1/2 teaspoons
Salt 1/2 teaspoon
Pure vanilla extract 2 teaspoons
Confectioners sugar 8 cups (960 g) sifted for buttercream
Unsalted butter for buttercream 3 cups (680 g) softened
Heavy cream or milk 4 to 6 tablespoons to thin buttercream
Vanilla extract for buttercream 1 1/2 teaspoons
Salt a pinch for buttercream
Gel food coloring pink (preferably concentrated gel) about 1/2 to 1 teaspoon
Gel food coloring black and white small amounts for face details
Strawberry or raspberry jam 1/2 to 3/4 cup for filling
Simple syrup made from sugar and water 1/2 cup (optional, for moistening layers)
White fondant 1 pound (450 g) for small figures and decorations
Roll out fondant cornstarch or powdered sugar for dusting small amount
Gum paste or modeling chocolate small amount for crown details and topper pieces (about 4 oz)
Edible gold luster dust small jar for crown shimmer
Edible glue or light corn syrup small amount to attach fondant pieces
Sprinkles and confetti pearls optional small handful for decoration
Food safe black edible marker or black gel for tiny facial lines

Directions

Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch round cake pans with parchment, or three 6 inch pans if you want taller layers. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt; set aside.
In a large bowl cream 1 1/2 cups (340 g) softened unsalted butter with 2 cups (400 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large room temp eggs one at a time, beating after each. Stir in 2 teaspoons pure vanilla extract.
With mixer on low alternate adding the dry flour mixture and 1 cup (240 ml) whole milk plus 1/2 cup (120 g) sour cream (or plain yogurt), beginning and ending with flour. Scrape bowl; mix just until combined. Batter will be thick but smooth. If using three pans, divide evenly.
Bake layers 22 to 30 minutes for 8 or 9 inch pans, or 18 to 24 minutes for 6 inch, until a toothpick comes out with a few moist crumbs and tops spring back. Cool in pans 10 minutes then turn out to wire racks to cool completely.
While cakes cool make buttercream: beat 3 cups (680 g) softened unsalted butter until very creamy, about 4 minutes. Gradually add 8 cups (960 g) sifted confectioners sugar, then 1 1/2 teaspoons vanilla, a pinch of salt, and 4 to 6 tablespoons heavy cream or milk until you reach a spreadable consistency. Taste and adjust sweetness or cream.
Reserve about 1 to 1 1/2 cups buttercream white for modeling or small accents. Color the bulk of buttercream pink with concentrated gel food coloring, starting with 1/2 teaspoon and adding to desired shade. Keep tiny amounts of white and black buttercream or use white fondant and black gel for facial details.
Level cakes if needed. Optional: brush layers with 1/2 cup simple syrup to keep them moist. Spread 1/4 to 1/3 cup strawberry or raspberry jam on each layer (less if you have 3 layers), then add pink buttercream between layers and stack. Use more jam or frosting to your taste.
Apply a thin crumb coat of pink buttercream all over the stacked cake and chill 15 to 30 minutes to set. Then apply a final smooth coat of pink buttercream. For super smooth finish dip your spatula in hot water and dry before smoothing.
Roll out white fondant (1 lb / 450 g) on cornstarch or powdered sugar dusted surface to make small figures and simple Peppa features, and use about 4 oz gum paste or modeling chocolate for crown topper details. Attach pieces with edible glue or light corn syrup and dust crown with edible gold luster dust for shimmer. Use black gel or edible marker for tiny facial lines and white fondant for eyes and smile.
Assemble topper on cake: place fondant Peppa and crown gently on top, secure with a dab of buttercream or gum paste if needed. Add sprinkles and confetti pearls sparingly. Keep cake refrigerated if not serving soon, but bring to room temp before serving so buttercream is soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.