Eggless Pinata Cake: Last week it was my eldest son’s 13th birthday. Yes, I’m a mom of a teen now! Mixed feelings! Surprisingly he wasn’t as excited as I was for his birthday. Boys, right! All he wanted was a couple of Lego sets, and he was fine.
He didn’t even show the least bit of interest when I asked him about having a birthday party. It felt like I was planning the party for my sake. Thankfully he at least had some thoughts about the cake. He preferred it to be a white cake and that I should bake it rather than buying it.
He still remembers the white Texas sheet cake that I baked for his birthday a couple of years back and said that it was the best cake that I have ever baked even though I think that I have baked many good ones after that too.
That’s when I remembered seeing gravity-defying cakes and pinata cakes in Pinterest. With the time constraint I had, I felt that I should take up an easy pinata cake recipe and found that this recipe will fit the bill.
Before deciding on the above recipe, I thought to make it easier I should bake the cake using a store-bought cake mix and follow the instructions to convert it into a pinata birthday cake.
Only after looking at this recipe I was excited to know that it was “one bowl, pour and mix, don’t bother creaming/beating sugars/eggs” kind of an easy white cake recipe and now how can I resist not trying it!
Of course, I did use store-bought frosting to quicken the process given the time crunch that I was in, which he didn’t have to know. Sshh…Let’s keep it a secret.
How To Make Pinata Cake?
The instructions to make it a pinata cake was also pretty easy to follow. The only thing that I might change when I bake it the next time is to bake it in 8-inch pans instead of 9-inch pans to give the cake a proper height.
I might also use melted butter instead of oil to make it creamy and flavorful. All these are just minor variations, but I can’t insist more that nevertheless, you should try this recipe as it is too because it’s definitely a winner!
Eggless Piñata Cake Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||20 Mins + 45 Mins (Assembling)||12 Servings|
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/4 cups white sugar
- 1/2 cup milk (I used 2%)
- 1 cup plain yogurt (I used 2%)
- 1/2 cup sunflower oil
- 2 cans store-bought frosting (I used Betty Crocker’s French Vanilla frosting)
- 1 – 1 and 1/2 cups M&Ms/Smarties
- Heat the oven to 350F. Grease and line three 9 inch round baking pans with parchment paper. Set aside.
- In a large bowl add all the ingredients for the cake. Beat on low speed until all the ingredients are combined.
- Divide the cake batter between the three prepared pans. I measured a cup of batter into three portions, to begin with, and then distributed the remaining which was about 1/2 cup each. So totally 1 and cups of batter for each portion. I didn’t have 3 pans, so saved the 1 and 1/2 cups of batter in a smaller bowl and baked it separately once the 2 cakes were baked and ready to take out of the pan.
- Bake in preheated oven for 18-20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Bake the third cake likewise.
- Remove the cakes from the oven and let cool for 15 minutes in the pan before inverting and cooling them completely on wire racks.
- Using a cookie cutter cut a hole in two of the cake rounds.
- Using a thin cardboard make a cylinder that would fit inside the hole you have made. Use sellotape to stick the cardboard cylinder.
- Place one of the cake layers with the hole on a serving platter. Position the cardboard cylinder in the center and spread frosting around it.
- Fill the cylinder with about 1/2 cup of M&Ms.
- Carefully, place the 2nd cake layer with the hole over the frosting making sure the cutout hole lines up with the cardboard cylinder.
- Spread frosting over the second layer.
- Add another 1/2 cup of M&Ms.
- With your fingers, gently wiggle the cardboard cylinder out making sure the M&M’s stay inside the cake.
- Place the 3rd cake layer (without the hole) over the frosting and, with an offset spatula spread the remaining frosting on top and on the sides of the cake.
- Decorate the top of the cake with more M&Ms.
- Refrigerate for at least 2 hours before serving.
- As mentioned above, I’m going to try using an 8-inch pan instead of the 9-inch pan to make the cakes a bit taller. The other choice would be to make a thick layer of frosting as seen in the original pinata cake recipe.
- I bought 2 cans of frosting and used about 1.5 cans.
- If you prefer making the frosting from scratch please follow the recipe given from the link above or any other frosting recipe of your choice.
- I have used M&Ms because my son loves it and also it looks colorful, but you can use any other candies/treats to fill inside. Have fun.
|Per Serving||% Daily Value*|
|Total Fat 23.4g||30%|
|Saturated Fat 4.1g||20%|
|Trans Fat 0%|
|Total Carb 71.9g||26%|
|Dietary Fiber 0.7g||3%|
|Vitamin A – Vitamin C 0mcg – 0%|
|Calcium 85mg – 7% – Iron 1mg – 6%|