How to Make a Piñata Cake.

Learn exactly how to make an incredibly moist and flavorful butter layer cake complete with fudge frosting and filled with candies inside. It’s a piñata cake, everyone!

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com
Picture overload today! I hope you’re ready for this. I don’t even know if I’m ready for this but it’s happening. And it’s still gracing the corner of my kitchen counter staring back at me. “Eat meeeee,” it says. Am I the only one taunted by talking leftover cake?

Oh. Ok. The cheese stands alone.

If you are looking for the most epic cake in the entire world, look no further. This here cake, my dear readers, is the tallest most buttery tower of indulgence. To make it even better (and similtaneously worse for upcoming bikini season… sorry?), this layer cake is topped and filled with rich fudge frosting. But the crème de la crème of this entire dessert masterpiece is the hidden treasure inside.

SURPRISE CANDIES! I simply cannot type that without all caps.

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

I made today’s party perfect cake for several reasons: first, Cinco de Mayo is around the corner. And if that’s not enough excuse for a piñata, I don’t know what is. Second, it’s my birthday next month so a plethora of sprinkles on any given day between now and then is required. And finally I teamed up with BHLDN, Anthropologie’s wedding brand, to bring you this recipe– as well as the giveaway at the bottom of this post. By the way, here is the exact cake I created for them. See my recipe notes below for the vanilla frosting recipe that I used. (Same butter cake recipe.)

BHLDN asked me to create a homemade alternative to a wedding cake. Something fun, exciting, and celebration worthy. Did I deliver or did I deliver?!

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

Alright, so. Let me teach you exactly how to make this piñata cake. I promise this is totally something you can handle. It’s just like baking a regular layer cake, but with a couple extra assembly steps. Start with my homemade cake batter. You want a flavorful cake with a tight crumb to hold its shape, but also one that is still tender and enjoyable to eat.

Today’s piñata cake is a cross between a vanilla cake, a butter cake, and a yellow cake. Its ingredients are standard: creamed butter and sugar, eggs, vanilla extract, flour, buttermilk. The KEY is in the eggs. Now, don’t get scared. This is a giant four layer cake– you will need 3 whole eggs plus 4 egg yolks. That is a lot, I know. But again, this cake is enormous. All those egg yolks (and the buttermilk) are what make this piñata cake so rich, so moist, and soooo tender. Oh my gosh, this has to be my favorite cake recipe.

Bake the four layers in 9-inch cake pans. Allow to cool completely. Frost one layer. This will be the bottom of the cake. More on this silky smooth fudge frosting in just a sec.

Bottom layer:

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

Then, cut a circle in the center of two of the cakes. You know what I used? A large, wide cup. You can also use a 3 -4 inch round cookie cutter or a cut circular piece of parchment paper to use for tracing with a sharp knife. Just make sure those two cakes have the same size hole. These two holed cakes will be the two middle layers of the piñata cake.

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

Place one holed cake layer on top of the bottom frosted layer. Frost the holed layer and inside the cavity. Like so:

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

Top with the 2nd holed layer (which is the third layer of the piñata cake) and frost that too. Then, grab some candies. I used springtime chocolate morsels that came in yellow and pink, M&Ms, Sno-Caps, and sprinkles. You can use absolutely anything you, your kids, your friends, and your lucky piñata cake eaters love: chopped candy bars, white chocolate chips, gummy bears, jelly beans, candy corns, etc.

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

Fill the hole with the candies.

That’s a weird sentence.

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

Then, top the cake with another whole cake layer. Frost the entire cake and decorate as you please. Get crazy! Get festive! And most importantly, get hungry.

So, that fudge frosting. Woo-eee. Chocolate to the max! Smooth as silk, luscious, creamy, stick-to-the-roof-of-your-mouth, “let me just eat the frosting with a spoon if ya don’t mind” fabulous. In one word, this fudgy frosting is legit.

Now, the best part… drum roll please.

Cut into the cake and listen to the ooo’s and ahh’s as your hungry party goers discover the candies hidden inside. OMG this is the coolest cake in the world. No really, I said that.

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

How to Make a Piñata Cake-- does it get ANY better than this? From scratch recipe on sallysbakingaddiction.com

SURPRISE CANDIES! 

PS: For a super fun surprise, use my piñata cake as a gender reveal cake and fill it with either pink or blue M&Ms for a baby shower or other gender reveal celebration!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

Piñata Cake

This cake serves a lot so, as expected, there are high amounts of each ingredient. You will need four 9-inch round cake pans as well as a 3 and 1/2 - 4 inch circle cookie cutter or you can carefully slice a hole in the center cakes with a sharp knife.

Ingredients:

Cake

  • 3 and 3/4 cups (431g) sifted all-purpose flour1 (measured correctly)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 4 large egg yolks, room temperature
  • 3 teaspoons vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, room temperature2

Fudge Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 and 1/2 cups (540g) confectioners' sugar
  • 3/4 cup (65g) natural unsweetened or dutch-process cocoa powder
  • 1/2 cup (120ml) milk
  • 1 Tablespoon light corn syrup4
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • around 2 cups assorted candies such as M&Ms, chocolate chips, sprinkles, gummy bears, jelly beans, candy corns, chopped candy bars, mini Reese's cups etc.
  • optional: additional sprinkles or candies for decorating the cake

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour 4 9-inch cake pans.5
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 3 whole eggs are mixed in. Then, repeat with each egg yolk until all 4 egg yolks are mixed in. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. Spoon/pour batter evenly into each cake pan.
  4. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy - about 4 full minutes. Sift the confectioners' sugar and cocoa together. On low speed, gradually add the sugar/cocoa mixture, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute. Turn the mixer up to medium-high speed and beat for 3 full minutes. If the frosting is too thick, add a splash more of milk.
  6. Assemble the cake: Grab a 3 and 1/2 - 4 inch circle cookie cutter (I use a large thin-edged cup) and cut a hole into two of the cake layers. Alternatively, you can cut a piece of parchment paper that size and use a sharp knife to trace/cut the holes. Place one of the whole cakes on a cake stand or serving plate. Use an offset spatula or knife to frost the top of the cake, then place one of the cut/holed cakes on top. Frost the top and inside the cavity. Place the other cut/holed cake on top and, once again, frost the top and inside the cavity. Fill the cavity with candies all the way up to the top. Place the last whole cake on top and frost the top and sides of the entire cake. Decorate with frosting and additional candies however you'd like. I used a Wilton 1M tip to pipe frosting around the top.
  7. Slice, serve, enjoy! (Keep a spoon handy when serving. I like to pile additional candies that fall out of the center of the piñata cake onto each slice as I serve.)
  8. Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the piñata cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.

Recipe Notes:

BONUS! With the center circular parts of the cake that were cut out, you can frost them with any leftover frosting to make adorable mini cakes or a small layer cake. So cute, right?

  1. Make sure you sift the flour before measuring. Sifting is KEY. Otherwise, your cake layers could taste much too dense. You can also use cake flour instead of all-purpose flour. Use 4 cups sifted cake flour.
  2. Buttermilk is required for this cake recipe. If you do not keep it on hand, you can make a DIY version by adding 4 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  3. Try my vanilla frosting instead! Simply double this recipe for vanilla frosting and use it in this recipe instead of chocolate frosting.
  4. This tiny bit of corn syrup makes the frosting uniquely glossy and shiny. You can leave it out if you'd like.
  5. You can also use 4 8-inch cake pans. The bake time will be slightly longer.

Inspired by Betty Crocker

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 Giveaway has ended. Winner has been notified via email. Winner is entry #303 (Rebecca). 

And hooray! It’s time for a giveaway from BHLDN, Anthropologie’s wedding brand. I used a few of their pieces on our very own wedding day, so I’m honored to work with them.

Screen Shot 2015-04-28 at 11.34.14 AM

A BHLDN Giveaway

I’ve teamed up with BHLDN to offer you a couple beautiful cake accessories. Today, you have the chance to win 1 (one) festive cake topper and 1 (one) gorgeous cake stand.

Cake Topper

Item name: Hooray Cake Topper
Designer: Alexis Mattox
Price: $38
Material: Cherry Wood
Where to buy: www.bhldn.com

Cake Stand

Item name: Parlour Cake Stand
Price: $58
Material: Glass
Dimensions: 11″ diameter, 5″H
Where to buy: www.bhldn.com

BHLDN Giveaway-3

Both items = completely necessary for your piñata cake.

 Giveaway has ended. Winner has been notified via email. Winner is entry #303 (Rebecca).

 

714 comments

  1. Hey Sally!
    I love your blog! I am going to try to attempt this amazing cake for my friend’s birthday today but my problem is that every single cake I have made in our house goes flat once I take it out of the oven-it’s very frustrating. It rises beautifully and then collapses! Some people say it is because I live at a higher altitude (not that much higher) and should change the amount of leavening agents? What do you think? 

  2. Or ccould i maybe just add sprinkles to this recipe?

  3. I wanted to leave a comment on the moist yellow cupcakes recipe the life of me cannot get it to work. I want to make green tea-pistachio cupcakes and lemon cupcakes with blueberry icicing, but I am not thrilled with the “base” cupcake recipe from the sites that have those cupcakes. These sound amazing. Can I use this recipe and just add the propotional amount of green tea powder/lemon juice & zest that the other recipes call for? I need to make about 36 cupcakes and wanted to make one big batch of cupcakes and then divide them. That’s how I ended up here on Pinata cake because your other comments said this was better for a large batch, but I wasn’t sure if it was enough… will my plan work?

  4. Hi Sally! I want to make this cake for my little sister’s birthday and I was wondering if it was the right kind of cake batter that could be turned into a funfetti cake? I love all of your recipes! 

  5. Hi Sally! Can I bake this in multiple 9×13 pans?

  6. Hi Sally, your site looks beautiful, wonderful recipes and ideas. Your site is a real treasure of the most beautiful recipes. Thank you.

  7. Hi!!Great recipe,but I have a question.Does the flour need to be sifted?

  8. Hi Sally.. love ur recipes and the way u explain all the sciences of baking.. have done so many recipes from ur site.. cinnamon rolls brownies red velvet layer cake devil’s chocolate layer cake.. and can’t go by without trying something new.. I want to make this cake for my husband’s birthday.. but I will be serving this cake to jst 4-5 people.. so can I make this cake 3 layered and fill the middle with the sprinkles..

  9. Hi Sally, I have only 2, 9″ tins, could I bake this batter in batches?

  10. Hi there

    I made this cake for my son and it was fabulous. My daughter would like a three layer cake but a tall one so I need to make it in a deep circle pan rather than the victoria sponge tins. Would this recipe be OK to use in a deeper pan?

    Thanks in advance.

    Amy 🙂

  11. Hi, Sally!
    I am such a big fan, I know you probably hear it all the time, but, yes, huge fan over here.
    Anyway, I want to make this cake for my son’s birthday, but I think I am going to try the vanilla frosting, since I want to colour it red.
    (Everything needs to be red. Yeah. Toddlers.)
    I was wondering if just doubling it would be enough, it seems a bit too little of an amount to me.
    Also, if I would just try to colour the chocolate frosting, would it work?
    Thank you for taking time to read this comment, I am so looking forward to the cookies book!

Leave a Reply

Your email address will not be published. Required fields are marked *