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Pinata Cake

Servings 20 cm round cake pan
Author Natalie


For the vanilla cake:

  • 4 large eggs separated
  • Pinch of salt
  • 150 grams sugar
  • 1/2 tsp. vanilla extract
  • 140 grams all-purpose flour
  • 1 tsp. baking powder

For the syrup:

  • 240 ml. water
  • 200 grams sugar

For the vanilla whipped cream:

  • 375 ml. whipping cream very cold
  • 2-3 tbsp. sugar powder
  • 1 tbsp. instant vanilla pudding powder
  • 1 tsp. vanilla extract

For filling and decoration:

  • Candy of various kinds
  • Chocolates
  • Sprinkles
  • Chocolate bites

You will need:

  • 20 cm cake pan
  • 14 cm cookie cutter


Vanilla cake:

  1. Preheat oven to 175 Celsius degrees and grease the pan.
  2. In a bowl of an electric stand mixer, beat egg whites and salt until whiteish foam begins to form.
  3. Gradually add the sugar and continue to whip until the foam is stable, but still slightly soft.
  4. In a small bowl, beat the egg yolks and vanilla into a uniform mixture.
  5. Lower the mixer speed and add the egg yolks into the egg whites while whipping slowly until the mixture is uniform.
  6. Sift in flour and baking powder and gently fold until the batter is combined.
  7. Pour the batter into the pan and straighten the top with a palate knife or a spatula.
  8. Bake the cake for about 25-35 minutes or until a skewer inserted in the center of the cake comes out dry.
  9. Cool completely at room temperature.
  10. Cut the cake into 3 or 4 equal layers with a long serrated knife.


  1. In a small pot, put water and sugar and heat to a boil.
  2. Cook for 2-3 minutes after boiling and remove from heat.
  3. Cool completely at room temperature.

Vanilla whipped cream:

  1. In a mixer bowl, whip whipping cream, powdered sugar, pudding and vanilla extract until very stable whipped cream is formed.

Assemble the cake:

  1. Cut a circle in the center of 1 or 2 layers (depends on how many layers you chose) - this will be the center of the cake (and there will be the candies). Do this with a 14 cm cookie cutter.
  2. Place the bottom layer of the cake on a serving plate and brush with the syrup. Coat with a thin whipped cream layer.
  3. Over the bottom layer, place a cut-out layer and fill the center with candy. and coat with a thin layer of whipped cream. Brush with syrup and coat with whipped cream. Keep layering the cake until the last layer.
  4. Cover the cake with the remaining whipped cream – top and sides.
  5. Decorate with chocolate bites and Funfetti.
  6. Keep refrigerated until serving.

Recipe Notes

  • Keep the cake in the refrigerator for 3-4 days, but keep in mind that the food color in the candy will slightly color the cream and the appearance is not very aesthetic.
  • It is important to brush the layers in syrup so that the cake remains soft and delicious.
  • Instead of chocolate bites you can decorate in Ferrero Rocher or any other candy you like.