Piñata Cake

piñata cake This is our new favorite cake idea!  The Piñata Cake is so versatile and easy, you can use it for a number of different occasions.  The best part about this cake is the hidden surprise inside!  With the hollow center you can fill it with M & M’s, other various candy, fresh berries or even ice cream!  You can find this trend setting Piñata Cake Pan at Fancy Flours!

piñata cake recipe

Vanilla Piñata Cake Recipe – Courtesy of Nordic Ware

Piñata cakes are most stable when baked and eaten on the same day. If you plan to make it ahead of time, do refrigerate until you’re ready to enjoy it; this will maintain the cake’s structural integrity.

Cake Ingredients:
– 3 cups all-purpose flour
– 1/4 cup malted milk powder (optional)
– 1 Tbsp plus 1 tsp baking powder
– 1/2 tsp kosher salt
– 2 sticks unsalted butter, softened and cubed
– 4 ounces (1/2 cup) full-fat sour cream
– 1 1/2 cups granulated sugar
– 1/2 cup firmly packed brown sugar
– 4 large eggs plus 2 egg yolks at room temperature
– 1 cup buttermilk
– 1 Tbsp vanilla extract
– 2 tsp bourbon (optional)
– 3 cups assorted candy, berries, frosting, ice cream or filling of your choice

Instructions:
1. Preheat oven to 325°F. Grease and flour the inside of the piñata pan plus the underside (nonstick coated side) of the piñata insert. If using baking spray, be sure to use a pastry brush to ensure even distribution across all surfaces inside the pan. In a bowl, combine flour, malted milk, baking powder and salt. Set aside.

2. In a stand mixer with paddle attachment, combine butter and sugars, beating on medium speed until fluffy, 2-3 minutes. Add eggs and yolks and incorporate fully into mixture, stopping occasionally to scrape down sides. Add vanilla and bourbon (optional) .

3. Add sour cream and half of buttermilk, mixing on low to combine. Add dry ingredient mixture slowly, then the last 1/2 cup of buttermilk. Beat until ingredients are just combined and take care not to over-beat.

4. Pour half of batter into prepared piñata pan and lock insert in place. Bake 50-60 minutes, until top of cake is light golden brown and a toothpick inserted comes out clean. Remove piñata insert gently, and allow cake to cool in pan 5 minutes. Invert onto a cooling rack and remove cake from pan to finish cooling. Wash and repeat grease and flouring process on both parts of the pan, then repeat the baking process with second half of batter.

5. Cool both halves completely before assembling your piñata cake—this can take up to 1 hour.

To assemble:
1. Using frosting of your choice, spread or pipe a generous line of frosting around one half of the cake.

piñata cake

2. Fill center with desired filling; if using candy, mound it up above the rim of the center, then place second half on top of bottom half and press to seal filling inside. If using frosting or ice cream inside, fill both halves of piñata cake level with the cake top, then place top half on bottom half to seal inside. If using ice cream, freeze cake for 30 minutes before serving.

piñata cake

piñata cake

3. Frost or decorate the exterior of your piñata cake as desired.

piñata cake

Here are some examples of ways to decorate your Piñata Cake!

1. Baby Gender Reveal – Fill it with pink or blue to announce the baby’s gender!

gender reveal cake

2. Fresh Summer Berry – Fill it with berries for a perfect 4th of July picnic cake!

berry filled cake

3. Soccer Cake – Decorate it as a soccer ball to celebrate your little ball player! Perfect for a winning celebration or a boys birthday.

soccer cake

4. Monster Cake – Decorate it as a silly little monster filled with gummy worms.  Perfect for Halloween or a birthday party!

monster cake

2 thoughts on “Piñata Cake

  1. Hi. I’m doing a gender reveal cake this Thursday and I wanted to put the baby’s color in Sixlets in the center of my cake. (The chocolate candy but these have a pink candy shell) My question is how it might hold up if it’s not cut until Sunday? My customer is picking it up Thursday and slicing it Sunday. I’m not sure what candy wouldn’t bleed into the cake or get “soggy.” Any help you may have would be super appreciative. Thanks!

    • Hi Tina – Hopefully my response is not too late…unfortunately they do recommend baking those kind of cakes the same day they will be served to avoid those issues. And we actually have not made one of these cakes ourselves yet, so unfortunately we can’t give you a ton of advice on what candy would be best. But if possible I would see if maybe your client could pick up either the night before or the day of just to be on the safe side.

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