finished product of two layers of sponge cake with a whipped cream filling

Snoopy St. Patrick’s Day Cake

If you’ve been around either on my social media or website here, you know that I love Snoopy. Really, I love anything Peanuts-related. So what better way to combine my passion for baking and the most adorable little characters into one harmonious, delicious fluffy-designed sponge cake? I am going to take you through every step of this recipe, so let’s dive in!

finished product of a snoopy designed cake with a slice taken out

How To Make A Snoopy St. Patrick’s Day Cake

This cake is a wonderful way to customize just about any design that you like to come to life on a cake. I do recommend reading through the instructions once or twice before diving into the baking process, as well as scaling out all of your ingredients beforehand. That way you’ll be prepared and set up for success.

up close of the sponge cake with green whipped cream

Mixing The Batter

The most important part of this recipe of course begins with the batter. We start by dividing our egg yolks from our whites into separate bowls. We will use both so don’t throw anything out. The bowl of egg whites gets mixed together with sugar, vanilla, milk, and oil. Once this mixture is fully combined we sif tin the dry ingredients then mix until a smooth, thick batter comes together. We can set this aside.

Whipping Egg Whites To Stiff Peaks

Now that our egg yolk batter is mixed and set aside, we can move on to the egg whites. We are going to use an electric mixer or stand mixer fit with the whisk attachment to beat our egg whites on high speed while slowly adding in sugar and vinegar. The vinegar flavor does NOT come through, however, it helps to stabilize our egg whites leaving us with a fluffy end result batter. Once our egg whites have reached stiff peaks, they should hold upright after lifting the whisk out of the bowl. The egg whites get gently folded into the original egg yolk batter just until both mixtures are combined. Do not over-mix the batter or else we will deflate the egg whites and cause the batter to become too thin.

whipped cream dyed green piped onto the first layer of cake with chocolate shavings on top

Designed Cakes In Depth

For a more in-depth explanation full of trips and tricks for mastering these designed sheet cakes, check out my Designed Sheet Cake Master Guide. I go through everything you need to know to make these cakes 🙂

first layer of colored sponge cake batter in pan
second layer of batter covering design in the pan and ready to bake

How To Make Your Design

I am using edible markers to draw/ trace my design onto my parchment paper. It’s important to make sure that your parchment paper is cut to fit the inside of your pan perfectly. I traced my design from an iPad but you can trace your design however you want – you can print out the design you want and then trace it from there if that is easier.

snoopy designed cake with parchment paper in pan and design traced on

Have More Questions?

I am always more than happy to help answer any and all questions you may have throughout this recipe or the entire process of making your design, etc. Unfortunately, I don’t always see everyones questions on social media. With that being said, the best way to reach me is right here on my website! Leave a comment and I will get back to you right away and get you back on track so you can have so much fun in the kitchen!

Snoopy St. Patrick’s Day Cake

Recipe by Maddison Koutrouba –
5.0 from 1 vote


Cooking time


Cook Mode

Keep the screen of your device on.


  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Whipped Cream Filling
  • 2 cups heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • chocolate shavings (optional)


  • Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
  • Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a few teaspoons of batter at a time and dye each color one at a time depending on the colors needed for your design. For my snoopy I used white food dye as well as green and black. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
  • Place your colored batter into piping bags.
  • Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
  • Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
  • Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
  • Serve in the fridge until serving, enjoy!
  • This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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