Description
This Piñata Cake is a stunning celebration dessert with a hidden candy center that spills out when you slice it! Made with layers of soft cake and filled with your favorite colorful candies, it’s perfect for birthdays, holidays, or any joyful occasion.
Ingredients
Units
Scale
- For the cake
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
- For the frosting
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Food coloring (optional)
- For the filling
- 1–1 1/2 cups assorted small candies (mini M&Ms, sprinkles, jelly beans, etc.)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add dry ingredients and milk to the batter, mixing until smooth.
- Divide batter evenly between the pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Once cakes are cooled, use a 3-inch round cutter to remove the center from one or two of the middle layers (depending on how many layers you want).
- Stack the layers with frosting in between, placing the hollowed layer(s) in the middle. Fill the center with candies.
- Top with the final uncut layer and frost the entire cake. Decorate as desired.
Notes
- Use gel food coloring for vibrant frosting shades.
- You can use a cake mix to speed things up.
- Customize the candy filling for different themes or holidays.
Nutrition
- Calories: 520
- Sugar: 48g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
