Step-by-step Guide to Make Chocolate Pinata Party Cake

Pinata cakes are some of the most popular trending cake ideas right now. These smash cakes make great birthday cakes because they help keep the party lively and give you the chance to go wild with your cake-decorating skills. There are many different types of Pinata Chocolate Cake, but they all have one common goal: to excitingly celebrate a special event or occasion! Some famous pinata smash cakes include birthday parties, kid’s birthdays, and themed wedding cakes. Each type of cake requires a slightly different recipe, so be sure to find the right pinata smash cake recipe before starting your preparations!

Here are the basics you’ll need for each type of cake:

– Birthday Cake Pinata Smash Cake: This classic style is made from layers of chocolate cake and vanilla pudding mixed with miniature marshmallows and chopped nuts. It is then covered in melted chocolate and finished with edible pearls or candy flowers.

– Kids’ Party Pinata Smash Cake: This version is designed for smaller appetites (or less mess). It features a light batter that contains no sugar or milk products – just eggs, oil, and baking powder – which makes it perfect for kids who don’t like things too sweet. To make it extra special, try sprinkling it with colorful M&Ms before smashing the piñatas!

– Theme Wedding Cake Pinata Smash Cakes: These delicious treats are perfect for weddings that want something unique but still festive enough for guests to enjoy after the ceremony has ended!

Further reading: How to make a Pinata Smash Cake- Fun and easy recipe for kids

How to make Pinata Chocolate Cake at home?

Ingredients for the Cake Batter:

1 1/2 cups (195g) whole-wheat flour

3/4 cup (85g) natural chocolate without sugar

1 teaspoon baking soda

salt – 1/2 teaspoon

1/2 cup (112g) room temperature unsalted butter

1/2 cup (120ml) vegetable oil

1 1/2 cups (310g) sugar

1 1/2 teaspoons of vanilla extract

Four big eggs

300 ml or 1 1/4 cups of milk

Ingredients for Chocolate frosting:
11/4 cup, Unsalted butter at room temperature

1 1/4 cups of oil

9 cups granulated sugar
3/4 teaspoon salt

1 teaspoon vanilla extract

4–5 tbsp water or milk

1 cup natural chocolate powder without sugar

Further reading: Eggless Rasmalai Cake: Learn How to Make it!

instructions for making cake batter 

1. Set the oven to 350°F (176°C) and prepare three 8-inch cake pans by spraying them with nonstick baking spray and lining the bottoms with parchment paper.

2. Whisk the flour, cocoa, salt, and baking soda in a large bowl.

3. Combine the butter, oil, sugar, and vanilla extract in a large mixing bowl and beat for 3–4 minutes until the mixture is bubbly and light in color. Add the eggs one at a time, and start mixing.

5. Stir the batter until thoroughly blended after adding half of the dry ingredients to this bowl.

6. Pour the milk gradually and start stirring. Although the batter will appear curdled, it’s okay.

7. Add the remaining dry ingredients and stir until smooth and thoroughly blended. Make sure all components are thoroughly mixed by scraping down the bowl’s sides as necessary. Avoid overmixing the batter.

8. Evenly distribute the batter among the prepared cake pans, and bake for about 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few wet crumbs.

9. Take the cakes out of the oven and let them cool.

For the cake, you need a tool that can easily slice through all the layers. A 3-inch biscuit cutter was what I went with, but a circular cookie cutter, a sharp knife, or something similar. Use your tool of choice to carve a hole in one of the cake layers.

11. For the remaining cake layers, make a hole that goes only about halfway through the cake layer, and then gently use a spoon to scoop out the cake that has been marked.

12. Take the cake layer with a partial hole and lay it on a cake plate or cardboard cake circle. Spread around 1/2 cup of frosting on top of the cake and the outer portion of the hole.

13. Take the next layer and place it on top of the cake layer where the entire hole has been removed, and then spread another layer of frosting.

14. Now spread a thinner layer of frosting on the sides of the cake and then fill in the middle with your choice of sweet treats. Make sure you fill the hole so that everything lines up above the sides just a bit. The next cake layer will have a partial hole so that any extra treats will fit perfectly. 

15. Finish it off by adding the final layer of cake on top and then frost the cakes as desired on the outside.

To prepare the frosting,

1. Whisk the butter, vegetable oil, and salt until thoroughly combined.
2. While blending, gradually add 4 cups (460g) of powdered sugar.
3. Smoothly combine the vanilla extract and half of the water or milk.
4. Stir in the remaining 5 cups (575g) of powdered sugar.
5. Add the cocoa and continue blending.
6. To ensure the frosting is consistent, add the remaining milk or water.

What filling can I use for Chocolate Pinata Smash cakes?

There are many options for what to put in a Pinata Chocolate Cake, but you can generally think about it in three categories: food items, candy items, and novelty items. Food items make sumptuous fillings because they’re portable and easy to eat. Candies like chocolates and gummy bears will add an extra layer of sweetness to your cake while also providing some lasting (and messy) entertainment. Again, there are many possibilities, but some of the more popular choices include candies, chocolates, flowers, figurines, or other small objects. It’s up to you which items you choose – just be sure they fit comfortably within the confines of your cake pan! And finally, novelty Items can be anything from sparkly accessories to statement-making pieces! Experimenting is the best way to find out what works well for your guests – go with something fun but also foreseeable.