Chocolate Pinata Party Cake | via

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Chocolate Piñata Party Cake

Yield Makes one 3 layer 6 inch cake 1x
Prep: 60 minutesCook: 30 minutesTotal: 1 hour 30 minutes

Three layers of soft chocolate cake covered in Nutella buttercream and filled with loads of candy!


Chocolate cake

  • 280 grams (2 cups) plain flour or all purpose flour
  • 80 grams (1 cup) cocoa powder
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoon baking soda
  • 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
  • 90 grams (1/2 cup) brown sugar
  • 240 m (1 cup) buttermilk
  • 180 ml (3/4 cup) vegetable oil
  • 2 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 240 ml (1 cup) hot water

Nutella frosting

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 375 grams (3 cups) icing sugar or powdered sugar
  • 3 tablespoons milk
  • 150 grams (1/2 cup) Nutella
  • 1 cup assorted candy (M&M’s, malt balls, chocolate chips etc)


  1. Chocolate cake
    Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 6 inch round cake tins with baking or parchment paper.
  2. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
  3. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out one cup of hot water.
  4. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
  5. Divide the mixture into three cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean.
  6. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
  7. Nutella frosting
    To make the Nutella frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy.
  8. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture.
  9. Add Nutella and beat until completely combined. The icing should be nice and creamy but quite thick. Add another tablespoon of milk if it’s too thick.
  10. To frost the cake, you may want to level the chocolate cakes first. I use a cake leveler to do this. Then place your first cake on a cake turntable on a disposable board (to make it easier to move once frosted). Gently cover the top of cake in frosting.
  11. Cut a large hole out of the centre of your second cake layer. I used a large cookie cutter but you could just do it freehand with a knife. You don’t have to worry about being too accurate.
  12. Place your second cake on top of the first one. Fill the hole with your candy. Then gently frost around the hole before adding your third layer on top.
  13. Frost the entire cake, top and sides. Use a cake scraper to remove excess frosting from the sides (if you want the naked cake look like I did). Add any extra candy on top to decorate.
Author: Jessica HolmesCategory: DessertCuisine: American
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