Get ready to blow your guests' minds with the most epic dessert that's part cake, part celebration, and ALL deliciousness! Imagine cutting into a beautiful funfetti cake and watching a cascade of colorful candies spill out like a sugary treasure trove. This isn't just a cake - it's an experience that combines the joy of baking with the excitement of a piñata, creating a dessert that will have both kids and adults squealing with delight. Prepare to become the ultimate party hero with this show-stopping Candy Filled Funfetti Piñata Cake that promises to turn any ordinary gathering into an extraordinary celebration!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 1/2 cup rainbow sprinkles
- 1 cup assorted candies, for filling
- 1 batch buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Gently fold in rainbow sprinkles, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, use a circular cookie cutter or knife to carefully cut out the center of one cake layer, creating a hollow space for the candies.
- Fill the hollowed-out cake layer with assorted candies, leaving some room at the top.
- Prepare the buttercream frosting according to your preferred recipe.
- Place the candy-filled cake layer on a cake stand or serving plate.
- Apply a thin layer of buttercream frosting over the entire cake, creating a crumb coat.
- Refrigerate the cake for 15-20 minutes to set the crumb coat.
- Apply a final, thicker layer of buttercream frosting, smoothing it evenly around the sides and top.
- Decorate the cake with additional sprinkles or decorative elements as desired.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- When ready to serve, cut into the cake to reveal the surprise candy filling inside.
Tips
- Make sure your cake layers are completely cooled before cutting out the center to prevent crumbling.
- Use a sharp circular cookie cutter or a small knife for precise center removal.
- Choose a variety of small, colorful candies that won't be too heavy for the cake structure.
- Refrigerate the cake between frosting layers to ensure a smooth, professional finish.
- For best results, use room temperature ingredients to create a more even cake texture.
- Don't overmix the batter - this can lead to a dense, tough cake instead of a light, fluffy one.
- If possible, use a cake turntable for easier and more even frosting application.
- Prepare your candies and have them ready before assembling the cake to make the process smoother.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
