Gluten Free Easter Piñata Cake
The best gluten free cake you’ll ever have. I promise!
Servings Prep Time
14-layer, 6″ cake 15minutes
Cook Time Passive Time
35 minutes 70minutes (cooling)
Servings Prep Time
14-layer, 6″ cake 15minutes
Cook Time Passive Time
35 minutes 70minutes (cooling)
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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