Easter Piñata Cake!

A Four Layer Chocolate Cake with Vanilla Buttercream and Oodles of Hidden Easter Treats! A Delicious Easter Piñata Cake!

So, after posting several Easter recipes already this year, and many last year, I couldn’t resist posting another showstopper. My Mini Egg Drip Cake and Easter Chocolate Cake are already big cakes full of Easter goodness, but I realised I have never posted a Piñata Cake… so that had to happen. And it had to be full of Easter treats.

I knew from the start that I wanted to make this a chocolate cake, but not a chocolate fudge cake. I know that not everyone wants to go through the faff of making a chocolate fudge cake like in my Easter Chocolate Cake, so I used a simple Chocolate Victoria sponge style sponge, but with light brown sugar as its my favourite for all things chocolate cake these days.

I thought as my Easter Chocolate Cake was chocolate cake on chocolate icing, and my Mini Egg Drip Cake is vanilla cake with vanilla frosting, that this should have vanilla frosting as well. Making it different enough to get away with posting it and all, and because I like how you can make vanilla frosting any colour you like.

I was originally going to go for a duck egg style blue, or something like a purple, but I thought peach would be nice and simple. Also, I couldn’t find my other food colours… but thats besides the point! The colouring is entirely optional. Or you can add in 50g of cocoa powder to make it chocolatey!

I use a Metal Edge Scraper (Affiliate) for my cakes like this, and my drip cakes, and it makes it so much easier and neater. I always use my trusty 2D Closed Star Piping Tip (Affiliate) to decorate as well because it makes glorious little swirls, and then top it with my favourite Bronze Crunch sprinkles from Waitrose.

I thought Mini Eggs represent Easter really well, because they’re so recognisable. I have however made these cakes several times with different insides. Maltesers, Smarties, buttons, and even gummy sweets, but I just think Easter treats look SO GOOD. Throwing in some golden eggs as well because they’re damn tasty, but its all optional. Its best to use things of a similar size to these as you when you cut the cake you want to have enough for every person to eat!

I literally ADORE Piñata Cakes because they just look amazing. People of all ages love them as well, because its just a simple surprise. I just love that it looks like a simple and delicious cake either way but as you cut into them you get a cascade of SO MUCH CHOCOLATE and yeah well YUMMY.

But yeah, I hope you love this recipe as much as I did, and my trusty taste testers did! Enjoy! X

5 from 6 votes
Easter Piñata Cake!
Prep Time
15 mins
Cook Time
40 mins
Decorating Time
20 mins
Total Time
55 mins
 

A Four Layer Chocolate Cake with Vanilla Buttercream and Oodles of Hidden Easter Treats!

Course: Dessert
Cuisine: Cake
Servings: 15 Slices
Calories: 479 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 450 g Unsalted Butter/Stork
  • 450 g Light Brown Sugar
  • 375 g Self Raising Flour
  • 75 g Cocoa Powder
  • 6-8 Large Eggs (400-450g worth)
  • 1 tsp Baking Powder
Buttercream Ingredients
  • 350 g Unsalted Butter (room temp)
  • 750 g Icing Sugar
  • 1 tsp Vanilla Extract
  • Food Colouring
Decoration
  • 400 g Chocolate Eggs (Mini Eggs/Golden Eggs/etc)
  • Sprinkles
Instructions
For the Cake!
  1. Heat the oven to 160C/140C Fan and line two DEEP 20cm/8inch cake tins with baking parchment – leave to the side.

  2. In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the flour, cocoa powder, eggs and baking powder and beat again briefly till combined – try not to overbeat! 

  3. Divide the mixture between the two tins and smooth it over – bake for 1 hour (Check after 45 minutes if your oven runs hot, can take longer) until the cake is golden and when the cake springs back (skewer should also come out clean)

  4. Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.

For the Decoration!
  1. In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. 

  2. Add in the food colouring and vanilla - Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter. If too thick, add one tablespoon of boiling water at a time till its smooth enough. 

  3. Once the cake is cooled, I level them off so that they are flat, and then divide the cakes into two – so I end up with 4 layers. On three of the four layers, cut out a hole using a 6 or 7cm cutter in the middle of the cake. 

  4. With the first layer of the cake, spread some of the buttercream onto the top of the first layer (basically on the sponge you can see, not where the hole is). Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!

  5. Add the second layer on and repeat, and the third layer and repeat. Once you've used the three layers with the holes, fill in the hole with the Chocolate Egg sweets. I used a mixture of Cadbury Mini Eggs, and Galaxy Golden Eggs. Make sure its quite compact but don't go crazy!

  6. Add the fourth (And complete) layer on top so the hidden sweets are covered and sealed in. Buttercream round the edges and sides so the cake is covered - I went for the Naked effect so scraped it away so part sponge, part buttercream was the outside. 

  7. Pipe on any leftover buttercream, and decorate with some extra chocolate eggs and some sprinkles! 

Recipe Notes
  • As its for easter, I made my buttercream a peachy colour, but you could easily dye the frosting a pale shade of pink, blue, etc – add in a little of whatever colouring as you’re whipping the frosting up!
  • I bake the cake at 140C In my oven as its a deeper cake, and it makes it bake flat. It also tends to stay moister. If you’re in a rush you can bake it at the usual temperatures, but adjust the baking time accordingly.
  • This cake will last in an airtight container for 3 days, at room temperature.
  • Nibble on the offcuts of the 3/4 layers whilst decorating - best fuel for decorating. 
  • You can use whatever chocolatey filling you like, even just regular stuff not even Easter treats!
Nutrition Facts
Easter Piñata Cake!
Amount Per Serving
Calories 479 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 26g 130%
Cholesterol 177mg 59%
Sodium 66mg 3%
Potassium 205mg 6%
Total Carbohydrates 91g 30%
Dietary Fiber 2g 8%
Sugars 93g
Protein 7g 14%
Vitamin A 30.2%
Vitamin C 1%
Calcium 12.8%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cake & Easter Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

9

16 comments

  1. Hi Jane, i’m planning to bake this on Thursday, and i wish to check how do you cut out a hole in the middle – Do you cut one layer and trace the other 2 layers? if you don’t mind sharing, which round cookie cutter did you use? i was trying to find a deep cookie cutter that would allow me to trace and cut two layers which could reach the bottom layer when i cut down. Thanks for your help.

    1. Hiya! I just cut one layer at a time. I guess where I’m cutting as the cake isn’t too big so its easier to find the middle. However you could easily measure it if you preferred. It’s probably best to just use a round cookie cutter and cut one layer at a time, and then any round cutter should be deep enough.

      1. Thank you Jane. If I were to bake them in 4 seperate tins, do you reckon 140c fan forced, would need about 40 mins to get a flat cake? Thanks

  2. I’ve loved it so much I’m making it again for Thursday for an after SATs party!! Last time I used mini eggs.Should I use them again or are there any alternative sweets? Also (sorry about all the questions ) the raspberry buttercream was a bit too thin. Is there anything I can do to change this?
    It was amazing anyway though.😊 Thank you so much!!!!

  3. This cake looks amazing, I love the look of it and was going to use for a cake filled with M+Ms for my nephews communion, I was thinking of making a 10 inch tall cake so would you know how I could increase ingredients to do this? Some fantastic inspiration on your blog, my nephew literally loved every one of your cakes!! So hard to choose <3

    1. 10″ Tall is VERY tall for a cake.. this is already 6″ and its quite hefty! Therefore, you could add on another layer or two to get that high! However, you’ll need to make sure the buttercream is quite stiff so its doesn’t slide through height!

  4. Cake looks amazing so I’m sorry to ask this but really don’t want to mess it up. Do I definitely only need 6 eggs with 450g of each dry ingredient? I would have Expected to use at least 8? Thanks

  5. I pinned this for right now. I’m thinking I might could make 4 of the 6 inch cake tins. I think you cut your 2 ( 8 inch) on half right? To make 4 layers? I love the peach color. Especially with the chocolate cake. It looks beautiful 🌷

  6. What type of tins do you use for this? I normally would use 4 sandwich one but find I can’t get an even bake and I want a level cake

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.