Gluten Free Easter Piñata Cake
Happy Easter everyone! And welcome to my very first recipe!!! Let me tell you, there isn’t a better day of the year to share this candy-filled recipe on. I’ll let you in on a little secret: Easter candy is the best candy of all time. Easter easily earned this title with its plethora of egg-shaped delicacies: egg-shaped Reese’s, Robin’s Eggs and the ultimate Easter candy, the one and only Cadbury Mini Egg.
Aside from my addiction to Cadbury Mini Eggs, this recipe features another Hernandez family favorite, piñatas. We have a piñata for every event possible. I kid you not. Piñatas have made appearances at graduations, birthdays, engagement parties, even when I committed to Wake Forest. My sister even gave out mini piñata favors at her wedding. There is no other cake out there that better fits the Hernandez family.
I baked this cake with my incredible gluten free white cake recipe and best-ever buttercream. Of course, you can bake this recipe with whatever cake recipe you’d like and simply follow my instructions for assembling the piñata part, but let me tell you: you CANNOT tell that this cake is gluten free. And I’m the biggest gluten-free food critic around. So, you can definitely trust me.
With regards to the actual cake recipe, everything is really simple. While there seem to be an extensive list of ingredients that seem very strange and maybe even exotic, you are essentially combining these strange ingredients to make flour for the cake. I know it’s tempting to simply replace all these ingredients with a gluten-free all-purpose flour, but trust me, they are not equals. Just stick to the recipe and you’ll end up with a dream of a cake!
While the assembly looks tricky it’s actually very simple. I promise! I made this cake in 4 6” cake pans. If you’d like to bake it in a bigger pan, simply increase the baking time to 35-40 min and double the recipe to make four 9″ layers. Once the cakes have cooled completely, I leveled the tops. This step is completely unnecessary, but makes for a cleaner-looking slice (if you’re as OCD as I am 🙂 ).
It’s time to assemble!
Take the bottom layer and frost the top with buttercream. Next, I cut the centers out of two of the layers tracing around a cup. This left a hole of about 2.5” in the two middle layers. Take one of these middle layers and place on top of the bottom iced layer. Frost the top of the layer and down the wall of the hole.
Repeat this process with the second holed layer (third cake layer). Now’s the fun part! Grab all that incredible Easter candy and drop it down in the hole! I combined some Cadbury Eggs, M&Ms and sprinkles. But of course, you can fill it with whatever candy floats your boat!
Finally, top off the cake with the last whole layer. Frost the entire cake with the vanilla buttercream. I decorated my cake with two-toned roses as a part of Sally’s Baking Addiction’s April challenge which you can find here. But you can decorate it however your heart desires!
So help yourself and grab a slice (with some candy on the side)! Now we can add Easter to our list of piñata-warranted holidays and maybe you can too!