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120Total Time
50Prep Time
30Bake Time
A little effort

Halloween Trick or Treat Chocolate Piñata Cake

About the bake

This spooktacular chocolate Halloween trick or treat piñata cake has an terrifyingly delicious hidden surprise inside. Perfect for a Halloween centrepiece, this Halloween cake will have everyone screaming for more!

120Total Time
50Prep Time
30Bake Time
A little effort


  1. Step 1:

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

  2. Step 2:

    Cream together the butter and sugar until light and fluffy. Gradually add the eggs one by one, mixing in between. 

  3. Step 3:

    Sift in the flour and baking powder and fold in. 

  4. Step 4:

    In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine. Add the food colouring powder and mix well until fully combined. 

  5. Step 5:

    Carefully pour into the 3 prepared tins in equal measures. 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. Leave the sponges to cool on a wire rack. Repeat this process again with the remaining batter.

  6. Step 6:

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

  7. Step 7:

    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).

  8. Step 8:

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

  9. Step 9:

    Split the buttercream in to 2 bowls - in one bowl, add some black food colouring powder and stir to combine (add it little by little until you get the colour you desire - you may need to add a splash of milk to loosen it up).

  10. Step 10:

    Using the white buttercream, spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top. 

  11. Step 11:

    Fill the hole in the centre with the edible sugar eyes. Spread a thin layer of buttercream on the top of the sponge and repeat with the 3rd layer. Place the last full sponge layer (without a hole) on top to seal in the sweets. 

  12. Step 12:

    With the remaining white buttercream, spread is generously on the outside of the cake using a palette knife.

  13. Step 13:

    Roll out the black sugar paste until it's approximately 4mm thick. Carefully drape the sugarpaste over your cake and gently smooth it to get a clean finish. 

  14. Step 14:

    Spray the sugarpaste with the Sugarflair Edible Pump Spray in Black until you get a beautiful shimmer. To get a more intense glittery finish, brush on some of the edible glitter. 

  15. Step 15:

    Finish off the cake with pipings of the black buttercream on the top and bottom. 


  • For the Cake

    • 345g Unsalted butter (softened)
    • 345g Billington's Unrefined Dark Muscovado Sugar
    • 5 Free range medium eggs
    • 345g Allinson's Self Raising Flour
    • 10 tbsp Boiling water
    • 3 tsp Baking powder
    • 80g Cocoa powder
  • For the Buttercream

    • 660g Silver Spoon Icing Sugar
    • 100g Cocoa powder
    • 400g Unsalted butter (softened)
    • 2.5 tbsp Milk
    • 2 tsp Colour splash edible black food colouring powder
  • For the Filling

    • 2 packs Edible sugar eyes
  • For the Decoration

    • 1kg Black sugar paste
    • 1 pot Rainbow dust edible black glitter
    • 1 Sugarflair edible pump spray - black


  • 2 x round 8in cake tins
  • Piping bag
  • Star nozzle
  • Palette knife
  • Cake smoother

Nutritional Information

per 313g
  • 1570cal Energy
  • 74g Fat
  • 45g of which Saturates
  • 210g Carbohydrates
  • 179g of which Sugars
  • 11g Protein
  • 0.93g Salt

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