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
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

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

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

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

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

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

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

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

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


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

Yield: serves 14-16

Prep Time: 4 hours, 30 minutes (includes cooling)

Total Time: 5 hours

Print Recipe

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.



  • 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


  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.

Additional 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

© 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:

Cake Stand

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

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).



701 Responses to “How to Make a Piñata Cake.”

  1. #
    Samposted June 17, 2015 at 10:11 am

    Hi Sally,
    I come from a family of chocoholics and this cake looks AMAZING! I was just wondering if you could tell me how best to make the cake batter itself chocolate flavoured? I know that might sound too much for some people but my dad would DIE for this cake in all chocolate! Thanks 🙂


    • Sallyreplied on June 17th, 2015 at 10:46 am

      That would require some recipe testing– chocolate is much different! Here is my recipe for chocolate layer cake.


  2. #
    Jennyposted June 19, 2015 at 3:37 pm

    Hello. Could i use 2 boxes of butter cake or yellow cake mix instead if im rushed on time? N just followed the rest? I’ve done that with some if your other recipes, i was just checking on this 1!


  3. #
    Terryposted July 4, 2015 at 12:16 am

    I made this cake for the first time and thought I would punk it up!  I made an ice cream cake…And I did smaller thiner layers…..5 in all…a layer of ice cream and then the holes and a layer of frosting…it was even more amazing because the ice cream mixed with the candies….awesome…thanks for the original 🙂


  4. #
    Staceyposted July 8, 2015 at 12:18 pm

    Just made this cake today for a friend’s birthday tonight. It looks incredible! I can’t believe I made it – it looks professional. Thanks Sally for making difficult recipes so easy for us novices! I also made your lemon cupcakes with the raspberry frosting to supplement this cake in case there’s not enough. Those cupcakes are amazing as well – I think I’ve made them 4 or 5 times. Soooo good!!!


  5. #
    Lynnposted July 15, 2015 at 11:53 am

    Loved this piñata cake. It was easy and delicious and everyone was impressed. This is my favorite baking site. I’ve not found a single thing that I didn’t enjoy. Easy to follow directions and pictures accompanying them are wonderful. Thank you


  6. #
    Bessie Beeposted July 26, 2015 at 11:18 am

    Made the pinata cake for my friends sons birthday. The kids went crazy for it stuck harbor all around the cake on top of the frosting. Sugar rush yea but worth it…. Easy recipe to follow and cake itself turned out beautiful. Thank you


  7. #
    Madelyn Maldonadoposted July 30, 2015 at 5:10 pm

    Can I use the Pinata Cake recipe to make Cupcakes? 


    • Sallyreplied on July 30th, 2015 at 5:24 pm



      • Madelyn Maldonadoreplied on July 30th, 2015 at 5:54 pm

        Do I change anything on the recipe for the cupcakes ? I made the Cake and it is my Favorite by far. Thank you so much. Been looking for a recipe like this for a while, this one is just perfect.

        • Sallyreplied on July 31st, 2015 at 8:57 am

          Just bake them for a shorter amount of time- 20 minutes or so. To fill, use a small sharp knife to cut a hole in the top of the cupcake and fill with candies. Then, put it back on top. Like I show here.

  8. #
    Snehaposted August 15, 2015 at 5:33 am

    Hi Sally, love ur blog to the core.i m making this pinata cake for my son’s third birthday.i would like to know is it ok to make it two days in advance n keep it in fridge.


    • Sallyreplied on August 15th, 2015 at 8:36 am

      Yep– you can do that. Bring to room temperature before serving.


  9. #
    Isabelleposted August 28, 2015 at 10:56 am

    I’ve been following your blog for some time, and when it was my birthday recently I knew I wanted to make one of your recipes for a birthday cake.
    I was set on this amazing piñata cake, but my mum really wanted to try your red velvet recipe, so……
    A Red Relvet Piñata Cake was born!!! filled with white and milk chocolate chips <3
    It looked divine and I can honestly say it was the best cake that I have ever eaten. Ever.
    Thank you so much for the baking inspiration 😀
    Best Wishes from the UK x


  10. #
    christineposted September 4, 2015 at 8:46 pm

    Hi Sally! I thought of making this for my son’s birthday in 3 days…I’m making the 3D thomas train cake..will this cake be suitable for sculpting and under rolled fondant? or is there anything in your bake book that i can adapt? 



    • Sallyreplied on September 5th, 2015 at 9:02 am

      Christine, this cake should be just fine under fondant. It’s definitely sturdy enough.


  11. #
    Sondraposted September 18, 2015 at 9:11 am

    Sally – I’d love to use this recipe to make a smaller 3 layer cake.  Do you have directions on how to reduce the recipe?  I’m new to baking but this is cake #4 for me from your site.  Love it!  It’s changed how I approach parties – always proud to make my own cake.  Thanks!  


    • Sondrareplied on September 18th, 2015 at 9:37 am

      (not a piñata cake – just a regular butter cake with chocolate frosting.  if you don’t get a chance to respond I will probably just make the recipe and make cupcakes with the rest!) 


      • Sallyreplied on September 18th, 2015 at 12:37 pm

        That’s what I suggest– make cupcakes with the extra batter Sondra. I love the texture of this cake– and I think you will too!

      • Sondrareplied on September 18th, 2015 at 7:17 pm

        Just ate it and it was delicious!  Can we store it in a sealed cake plate or must it go in the fridge?

  12. #
    Madelyn Maldonadoposted September 18, 2015 at 6:25 pm

    Hi Sally, 
    Quick question, when I make the Piñata Cake on your notes it says to make you sift the flour before measuring.
    My question is, do I sift the flour, baking powder, baking soda and salt first and then measure ? Or do I just sift the flour and measure and then sift in the baking powder, baking soda and salt after measuring? 
    Thank you Love all your recipes 


    • Sallyreplied on September 20th, 2015 at 5:27 pm

      Just sift the flour, then mix the sifted flour with the other dry ingredients. They do not have to be sifted.


  13. #
    Andreaposted September 24, 2015 at 8:50 pm

    Hi Sally,
    This cake looks fantastic! I love your blog.
    One question. The four layers of cake can be baked at the same time? or is better to bake them separately?


    • Sallyreplied on September 25th, 2015 at 4:01 pm

      I always bake cake layers at the same time.


  14. #
    Tabithaposted November 21, 2015 at 12:04 pm

    Hi Sally

    I was wondering if the funfetti cake u have can with stand having this in the center or can I put sprinkles in this cake n still be ok?


  15. #
    Claire Levineposted December 28, 2015 at 8:38 pm

    Hi Sally ,

    Am just about to attempt your great looking Pinata cake.
    When I heat my oven to 350 farenheit is that meant to be fan forced?


  16. #
    Khadija Rposted January 2, 2016 at 12:00 pm

    Hi Sally, 
    Silent admirer of your cakes and photos. You stay in my locality. Would love to meet you someday! I wanted to ask , I don’t have a stand mixer with a paddle attachment, will it be alright? i have a mixer with which I make whipping cream and other stuff. I am baking this cake for an occasion so wanted it to perfect. Thanks and keep up the good work!!

    P.S : Happy new year!!!


    • Sallyreplied on January 2nd, 2016 at 5:30 pm

      Do you have a whisk attachment? You can use that instead here. Happy New Year to you!


  17. #
    Rungtipposted January 6, 2016 at 5:07 am


    I love to look at your site and find inspiration.  But mostly I found your recipe is too sweet for me when it comes to frosting, so I always reduce sugar.  I also have baked the blueberries and lemon layer cake, the cake was perfect but again the frosting is super sweet.  


  18. #
    Mayaposted January 21, 2016 at 4:16 pm

    Hi Sally,

    This looks so impressive! I want to make it for an event but will not have time the night before, and do not a big enough freezer for the assembled cake. So I was planning to bake the layers in advance and freeze them, and then assemble the night before. Is it possible to also make the frosting in advance and freeze it?



    • Sallyreplied on January 22nd, 2016 at 10:10 am

      You can freeze the frosting in advance, yes.


  19. #
    Kristenposted January 31, 2016 at 10:59 pm

    Is it possible to make this into a chocolate cake? I’m dreaming of chocolate cake with PB frosting and Reese’s Pieces or Peanut Butter M&Ms or mini PB cups inside..


    • Kristenreplied on January 31st, 2016 at 11:03 pm

      Or would your chocolate cake recipe function well here? The beautiful devil’s food one. With so many layers and other things going on, I wasn’t sure if it would work.. And would I double that recipe?


    • Sallyreplied on February 1st, 2016 at 5:42 pm

      Hi Kristen! Make my chocolate cake recipe instead. You can split the batter between three 9-inch cake pans; the bake time will be less than what that recipe instructs because the layers will be thinner. Just cut the hole in the middle layer for the candies.


  20. #
    Arianna Cabalunaposted February 13, 2016 at 1:05 pm

    You absolutely took my breath away with this one! I was planning to buy an ice cream cake from Baskin Robbins for my son’s second birthday but now I am going to do this. I had asked a friend if I should get a piñata, but a bunch of two year olds swinging blind folded doesn’t sound great. This is the solution!


    • Sallyreplied on February 13th, 2016 at 1:27 pm

      This is the BEST cake for a young one’s birthday!


  21. #
    Anna-Katharinaposted February 16, 2016 at 5:13 am

    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? 


    • Sallyreplied on February 16th, 2016 at 2:15 pm

      I’m no pro at high altitude baking, but here is a chart you might find helpful! That may be the issue with your cakes.


  22. #
    Ciskeposted March 25, 2016 at 3:05 am

    Or ccould i maybe just add sprinkles to this recipe?


  23. #
    Amy Carrposted March 26, 2016 at 11:37 pm

    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?


    • Sallyreplied on March 27th, 2016 at 10:56 am

      I can’t see why you couldn’t add those flavors to the cupcake base. This should yield about 24-38 cupcakes.


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