By Shreya Sarpal
February 20, 2026
A piñata cake turns cutting into a moment of surprise, hiding chocolates inside a structured sponge. The focus stays on the reveal, balancing soft crumb with a centre designed to spill out dramatically.
1½ cups all-purpose flour ¾ cup sugar ½ cup butter 2 eggs ½ cup milk 1 tsp baking powder 1 cup chocolates or sprinkles
Cream butter and sugar until pale and smooth.
Beat in eggs one at a time, keeping the mixture well blended.
Fold in flour and baking powder, then mix in milk gently.
Bake in two lined tins at 180°C for about 30 minutes.
Cut a cavity in one layer, fill with chocolates, seal with the second layer, and frost.