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!

 

Print Recipe
Gluten Free Easter Piñata Cake
The best gluten free cake you'll ever have. I promise!
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 70 minutes (cooling)
Servings
4-layer, 6" cake
Ingredients
Cake
Buttercream
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 70 minutes (cooling)
Servings
4-layer, 6" cake
Ingredients
Cake
Buttercream
Instructions
Cake
  1. Preheat oven to 350. Grease 4 6” cake pans and line bottom with circles of parchment paper. In a medium-sized bowl, whisk together dry ingredients except for the granulated sugar.
  2. In a large bowl with hand mixer or stand mixer, beat together eggs and sugar on medium speed until frothy. On slow, add half of the dry ingredients into the wet and continue beating until combined. Add butter, buttermilk and vanilla to the mix and beat until fully incorporated. Finally, add in remaining dry ingredients and beat just until combined.
  3. Divide batter evenly between the 4 greased pans and bake for 32-35 min. Tops should be lightly brown and toothpick should come out cleanly when inserted into center. Let cool completely on a wire rack for at least 30 minutes before frosting and assembling. Level cakes for even layers.
Buttercream
  1. In a large bowl with a hand mixer or stand mixer with paddle or whisk attachment whip butter on high speed for 5 minutes, until light in color. Continue to beat on medium and slowly add in sugar by the spoonful, letting it fully combine between each spoonful. Add remaining ingredients and whip for another 4 minutes until fluffy.
Assemble
  1. Take two layers and cut 2 1/2” holes in the center of both layers by either tracing a cup or with a cookie cutter. Use one of the whole layers and place it as the bottom layer. Ice the top of the layer with buttercream. Take one of the holed layers and place on top of the bottom layer. Ice the top of this layer and down the sides of the hole. Repeat with the second holed layer.
  2. Fill the hole with candy and/or sprinkles and top with the final layer. Frost the entire cake and decorate as desired!
Recipe Notes
  1. Not the same as potato flour
  2. Tapioca flour and tapioca starch ARE the same thing. I know, it’s very confusing…
  3. I used buttermilk in powdered form this time and then added the 1 cup of water into the mix, but I have also used liquid buttermilk.
  4. Be careful if you have to microwave the butter, because if it is too soft, the buttercream will separate. It’s best to be patient if you can!!
  5. This cake is best served right away, otherwise the candy can get kind of mushy pretty quickly.
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4 Comments

  1. Sofia

    May 15, 2017 at 6:34 pm

    This looks absolutely beautiful!! I love the roses! Cant believe it’s gluten free :O

    1. cookiesandcramming

      May 15, 2017 at 6:59 pm

      Thank you so much! Definitely one of my prettiest (and yummiest) cakes I’ve ever made!

  2. Aeva

    September 2, 2017 at 5:09 am

    Followed you here from a comment on Sally’s Baking Addiction. What a great first post! A pinata cake? That’s freaking awesome! I look forward to seeing your future blogging success.

    1. cookiesandcramming

      September 3, 2017 at 5:42 pm

      Thanks so much!!! Sally’s the best. I can only dream of being at her level!

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