Piñata Cake Recipe

For the Cake

  • 260g Unsalted butter (softened)
  • 260g Billington’s Unrefined Dark Muscovado Sugar
  • 5 Free range medium eggs
  • 260g Allinson’s Self Raising White Flour
  • 2.5 tsp Baking powder
  • 8 tbsp Boiling water
  • 60g Cocoa powder

For the Buttercream

  • 500g Silver Spoon Icing Sugar
  • 75g Cocoa powder
  • 300g Unsalted butter (softened)
  • 2 tbsp Milk

For the Filling

  • 200g Chocolate sweets (smarties or m&ms)

How to Make a Piñata Cake

  • Step 1: Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8” circular cake tins.
  • Step 2: Cream together the butter and sugar until light and fluffy.
  • Step 3: Gradually add the eggs one by one, mixing in between.
  • Step 4: Sift in the flour and baking powder and fold in.
  • Step 5: In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.
  • Step 6: Once fully combined, carefully pour into the 3 prepared tins in equal measures.
  • Step 7: Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.
  • Step 8: Once baked, leave the sponges to cool on a wire rack.
  • Step 9: Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.
  • Step 10: Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).
  • Step 11: Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).
  • Step 12: Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.
  • Spread a thin layer of buttercream on the…
    Step 13: Fill the hole in the centre with your chocolate sweets.
  • Step 14: Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.
  • Step 15: With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).
  • Step 16: Decorate with chocolate sprinkles and serve.

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