Piñata Cake
Three, two, one... surprise! Bring on the wow factor with this show-stopping Piñata Cake! You can make it themed based on whatever occasion- making it for a gender reveal? Fill it with blue or pink candy!
Make This Recipe
Ingredients
Cake (this is for 3 layers):
3 cup white sugar
1 1/2 cup butter (typically 1 stick)
6 Eggland’s Best eggs, large
4 1/2 cups all-purpose flour
5 tbsp. + 3/4 tsp. baking powder
1 1/2 cup milk
1 container icing ( or make our Fluffy Egg White Buttercream Frosting)
Inside the Cake:
sprinkles
chocolate candy
jellybeans
*Get creative with what you put inside! You’ll need around 2-3 cups worth.
Preparation
- Preheat oven to 350°F, grease a cake tin
- Mix sugar and butter in a large bowl
- Beat in eggs, one at a time
- Stir in vanilla
- Combine flour with baking powder, add to mixture and mix fully
- Stir in milk until smooth & pour batter into the tin
- Bake for around 40 minutes
- Let cake(s) cool fully (2-3 hours)
- Take a cup, around 4 inches and place in center of the cake layer you’ll use on bottom. Cut around the cup so there is a hole in the center. Repeat with all layers except for the top layer.
- Apply a thick layer of icing on top of the cake, then stack your layers, lining up the holes. Do not stack your top layer yet.
- Fill up the inside hole with your sprinkles and candy mix.
- Stack top layer over the cake.
- Frost the outside and add any extra sprinkles on top for decoration. Enjoy!
Recipe Notes: The recipe can be made over multiple days. When you cut a big slice out of your cake, the candy will pour out!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 10 |
|---|---|
| Calories | 1281 |
| Fat | 48.2g |
| Saturated Fat | 24g |
| Cholesterol | 182mg |
| Sodium | 468mg |
| Carbohydrates | 195.9g |
| Dietary Fiber | 1.7g |
| Protein | 11.1g |