Trick or Treat Chocolate Piñata Cake

  • Total Time

    1h 20m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
    • Vegetarian
  • 4 Reviews

    5 star rating


This fun chocolate piñata cake has an exciting hidden surprise inside. Perfect for a Halloween trick or treat party or even as a birthday celebration cake. The kids (and adults) are sure to love this.


  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8” circular cake tins.

  2. Cream together the butter and sugar until light and fluffy.

  3. Gradually add the eggs one by one, mixing in between.

  4. Sift in the flour and baking powder and fold in.

  5. In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.

  6. Once fully combined, carefully pour into the 3 prepared tins in equal measures.

  7. Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.

  8. Once baked, leave the sponges to cool on a wire rack.

  9. Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.

  10. Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).

  11. Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).

  12. Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.

  13. Fill the hole in the centre with your chocolate sweets.

  14. Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.

  15. With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).

  16. Decorate with chocolate sprinkles and serve.

Let's Bake

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  1. 5 star rating

    Hi there

    I want to do this but in a 6in cake tin as part of the myriad of bakes I’m doing for my cake mad God daughter’s wedding.
    Can anyone advise on the weights of the cake ingredients as I’ve used my tried and tested approach and it utterly failed.

    We would recommend using the quantity of ingredients specified in our three tier chocolate wedding cake recipe for a 6" sponge then reverting back to this recipe for instructions on how to assemble and decorate.

    Happy Baking!

  2. 5 star rating

    Hiya. I would like to make the Pinata cake but due to timings I would have to bake the sponges and freeze them - then defrost after about 5 days and complete the icing etc. Would that work ? Regards Steph


    Yes you can freeze sponge cake. Make sure that you wrap it thoroughly with cling film to protect the sponge and bring the cake out to defrost at least 24 hours before you want to use it.

    Happy Baking

  3. 5 star rating

    I LOVED this cake! The flavor was delicious! Also, the cake itself looked really nice and was super easy to frost. The layers came out very even and neat. I used M&M's in mine, and to complete the look, I covered the cake with red fondant and put a white M on top. It was really cute and tasty!

  4. 5 star rating

    Yes it tasty and I love it almost as mutch as I love tide pods 😋

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