Name: Pinata Cake Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Western
Ingredients: 330 g Margarine; 330 g Caster Sugar; 6 Medium Eggs (beaten); 15 ml Dr. Oetker Madagascan Vanilla Extract (1 tbsp); 330 g Self-Raising Flour; 1/2 tsp Dr. Oetker Pink Food Colour Gel; 1/2 tsp Dr. Oetker Yellow Food Colour Gel; 1/2 tsp Dr. Oetker Green Food Colour Gel; 1/2 tsp Dr. Oetker Blue Food Colour Gel; 1/2 tsp Dr. Oetker Violet Food Colour Gel; 500 g Unsalted Butter; 1000 g Icing Sugar; 30 ml Dr. Oetker Madagascan Vanilla Extract (2 tbsp); 60 ml Whole Milk (4 tbsp); 1 1/2 tsp Dr. Oetker Pink Food Colour Gel; 1 1/2 tsp Dr. Oetker Yellow Food Colour Gel; 1 1/2 tsp Dr. Oetker Green Food Colour Gel; 1 1/2 tsp Dr. Oetker Blue Food Colour Gel; 1 1/2 tsp Dr. Oetker Violet Food Colour Gel; 1.5 jars Dr. Oetker Unicorn Confetti Sprinkles

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Introduction

This vibrant piñata cake is a delightful surprise for any celebration. Bursting with colorful layers and a hidden sprinkle center, it’s as fun to make as it is to eat. Perfect for brightening up birthdays and special occasions alike.

A tall rainbow cake with six colorful layers stacked vertically: purple at the bottom, then blue, green, yellow, pink, and red at the top, each separated by thin white frosting layers. The outside of the cake matches the layers in smooth frosting, decorated on top with rosettes in purple, blue, yellow, green, and pink evenly spaced around the edge. The middle of the cake is hollowed out, showing a tunnel filled with colorful round and long sprinkles spilling onto the white marbled surface. The cake sits on a white plate on a white marbled surface with a yellow background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

330 g Margarine
330 g Caster Sugar
6 Medium Eggs (beaten)
15 ml Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
330 g Self-Raising Flour
Dr. Oetker Pink Food Colour Gel (1/2 tsp)
Dr. Oetker Yellow Food Colour Gel (1/2 tsp)
Dr. Oetker Green Food Colour Gel (1/2 tsp)
Dr. Oetker Blue Food Colour Gel (1/2 tsp)
Dr. Oetker Violet Food Colour Gel (1/2 tsp)
500 g Unsalted Butter
1000 g Icing Sugar
30 ml Dr. Oetker Madagascan Vanilla Extract (2 tbsp)
60 ml Whole Milk (4 tbsp)
Dr. Oetker Pink Food Colour Gel (1 1/2 tsp)
Dr. Oetker Yellow Food Colour Gel (1 1/2 tsp)
Dr. Oetker Green Food Colour Gel (1 1/2 tsp)
Dr. Oetker Blue Food Colour Gel (1 1/2 tsp)
Dr. Oetker Violet Food Colour Gel (1 1/2 tsp)
1.5 jars Dr. Oetker Unicorn Confetti Sprinkles (2 jars)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Grease and line five 7” cake tins. If you have fewer tins, bake the sponges in batches.
Step 2: Cream together the margarine and caster sugar using a mixer until light and fluffy.
Step 3: Add the beaten eggs and Madagascan vanilla extract, mixing until smooth. If the mixture curdles, add a spoonful of flour to help.
Step 4: Sieve the self-raising flour over the mixture and fold it in until fully combined.
Step 5: Divide the batter evenly into five bowls. Add a different food colour gel to each bowl (pink, yellow, green, blue, violet) and mix thoroughly.
Step 6: Pour each coloured batter into the prepared tins and bake for 20–25 minutes, or until risen and a skewer comes out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the buttercream, beat the unsalted butter until smooth and glossy. Gradually add the icing sugar in four additions, mixing well after each.
Step 8: Add the milk a tablespoon at a time and whisk until light and fluffy. Adjust the milk quantity to achieve a spreadable consistency.
Step 9: Divide the buttercream into six bowls; leave one bowl white and colour the other five with the same food colour gels used for the sponge but create pastel shades for a softer look.
Step 10: Level each sponge layer using a sharp knife to remove any domed tops.
Step 11: Using an 8cm round cutter, cut a hole in the centre of the blue, green, and yellow sponge layers to form the piñata section.
Step 12: Place a small dab of buttercream on your cake board or serving plate. Set the purple sponge layer on top.
Step 13: Spread a spoonful of white buttercream evenly over the purple sponge.
Step 14: Stack the blue, green, and yellow sponges in order, spreading white buttercream between each layer.
Step 15: Fill the cavity in the centre of the stacked layers with the Unicorn Confetti Sprinkles, saving some for decoration.
Step 16: Place the pink sponge on top, then crumb coat the whole cake with the remaining white buttercream. Chill the cake in the fridge for 30 minutes to set.
Step 17: Remove the cake from the fridge. Using a palette knife, apply bands of coloured buttercream around the sides in layers—purple at the bottom, then blue, green, yellow, and pink at the top and edges.
Step 18: Smooth the sides gently with a cake scraper to blend the colours without losing their definition.
Step 19: Fill piping bags with the remaining coloured buttercream. Pipe swirls or buttercream kisses around the top edge of the cake using a star nozzle or a plain cut tip.
Step 20: Finish by sprinkling the remaining Unicorn Confetti Sprinkles over the top. Your stunning piñata cake is ready to impress and enjoy!

Tips & Variations

If you don’t have enough cake tins, bake the sponges one or two at a time and keep the cooled layers wrapped to retain moisture.
Try substituting the margarine for unsalted butter in the sponge for a richer flavour.
Use pastel colours in the buttercream for a softer finish and bright colours in the sponge for a vivid surprise inside.
To make the piñata filling extra fun, mix the confetti sprinkles with small candies or chocolate chips.

Storage

Store the assembled piñata cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow the cake to come to room temperature for about 30 minutes to soften the buttercream. The cake can also be frozen, wrapped tightly in cling film and foil, for up to one month. Thaw overnight in the fridge before bringing to room temperature.

How to Serve

A tall, round cake with four layers of light yellow sponge, each separated by smooth bright pink frosting. The outside is fully covered with the same pink frosting, decorated with thick swirls of green, yellow, orange, and pink frosting along the sides and top edge. There is a large cutout section revealing the inside filled with many colorful small sprinkles shaped like stars and llamas, plus round candy balls in pink, orange, blue, and yellow spilling out onto a clear white plate below. The cake sits on a soft pink background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food colouring gels?

Yes, but the signature piñata effect depends on the vibrant colours. Without gels, the cake will be plain in appearance. Natural colourings like beetroot powder or turmeric can be alternatives but may alter the flavour slightly.

What if I don’t have enough cake tins for all layers?

You can bake the sponge layers in batches, cooling each layer completely before lining a tin and baking the next. Make sure to keep baked layers wrapped in cling film to maintain moisture while baking the others.