Spooky Surprise Piñata Cake
Immerse yourself in a Halloween experience that's both scary and delightful with this Spooky Surprise Piñata Cake. Featuring layers of velvety red velvet cake, a hidden hoard of candies, and a ghostly fondant finish, this dessert is sure to wow your guests. Perfectly blending eerie aesthetics with mouthwatering taste, it's a showstopper at your next Halloween gathering!
12
Servings
N/A
Calories
20
Ingredients
Ingredients
all-purpose flour
3 1/2 cups (whisked with cocoa and salt)
unsweetened cocoa
1/2 cup (not Dutch process)
salt
1 1/2 teaspoons (none)
canola oil
2 cups (none)
granulated sugar
2 1/4 cups (none)
eggs
3 large (none)
red food coloring
6 tablespoons (none)
vanilla extract
1 1/2 teaspoons (none)
buttermilk
1 1/4 cups (none)
baking soda
2 teaspoons (mixed with vinegar)
white vinegar
2 1/2 teaspoons (none)
unsalted butter
1 1/2 lbs (softened)
cream cheese
3 (8 ounce) packages (none)
powdered sugar
1 lb (none)
vanilla extract
1 tablespoon (none)
kosher salt
2 teaspoons (none)
white rolling fondant
3 lbs (rolled to cover cake)
black fondant
4 ounces (rolled for decoration)
black sanding sugar
as needed (to decorate)
assorted candies
5 cups (none)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare two 8 x 3-inch round cake pans by spraying them with non-stick spray and lining the bottoms with parchment paper.
2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well combined.
3
Using an electric mixer fitted with the paddle attachment, blend the canola oil and granulated sugar together at medium speed until they are well mixed. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
4
With the mixer on low speed, slowly stream in the red food coloring and vanilla extract, taking care as the red color might splash. Alternately add the dry flour mixture and buttermilk to the batter in two batches, starting and ending with the flour mixture. Scrape down the sides of the bowl as needed until everything is combined.
5
In a small bowl, mix the baking soda and white vinegar until they fizz, then immediately add this to the batter with the mixer running. Beat for an additional 10 seconds.
6
Pour the batter evenly between the prepared cake pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely once baked.
7
To make the frosting, beat the unsalted butter in a stand mixer with the paddle attachment until softened. Gradually add the powdered sugar, followed by the cream cheese, kosher salt, and vanilla extract. Continue to beat until the mixture is light and fluffy, which should take about 5 minutes.
8
Level the cooled cakes by cutting off the domed tops, saving the scraps. Divide each cake horizontally into two even layers. Using a 3 or 3½-inch cookie cutter, cut out the center of two layers, keeping the scraps for later.
9
Place one whole cake layer on a serving plate and apply a thin layer of cream cheese frosting. Place the second whole layer on top, then pipe or spread a ring of frosting around the outside edge of this layer. Add one holed layer on top of this.
10
Pipe or spread a thin layer of frosting inside the ring, then place the second holed layer on top. Carefully apply a thin coat of frosting around the entire cake and refrigerate.
11
Line a medium-sized bowl with plastic wrap, allowing excess to hang over the edges. Add a little frosting to the bowl, spreading it up the sides. Fill the bowl with cake scraps, layering with frosting as needed. Make a hole in the center that aligns with the holes in the layer cake.
12
Freeze the bowl for about 3 hours until firm. Refrigerate the layered cake separately.
13
Remove the dome-shaped cake from the freezer and unwrap the plastic wrap.
14
Fill the cake layer holes with the assorted candies. Spread a thin layer of frosting around the top edge of the ring to support the overlaying dome.
15
Carefully place the dome over the filled cake, using a piece of cardboard or a flat surface to flip it upside down if necessary to prevent candy spillage.
16
Frost the entire cake smoothly with the remaining cream cheese frosting, and refrigerate once more until firm.
17
For the fondant decoration, roll black fondant to ¼ inch thick and use cookie cutters to create eyes and a mouth, applying black sanding sugar for texture.
18
Dust your work surface with cornstarch to roll out a large piece of white fondant to ¼ inch thickness and ensure it forms a circle large enough to drape over the cake, about 16 inches across.
19
Carefully drape the white fondant over the cake, creating ghostly pleats by letting it drape naturally.
20
Use a small amount of water to attach the fondant facial features securely.
21
Refrigerate the completed cake until serving time.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Spooky Surprise Piata Cake?
It is a festive Halloween dessert featuring layers of red velvet cake, a hidden center filled with candy, and a ghostly white fondant finish.
What type of cake base is used in this recipe?
The recipe uses a velvety red velvet cake base made with buttermilk and cocoa powder.
How many servings does this cake provide?
This recipe is designed to serve 12 people.
What temperature should the oven be set to?
Preheat your oven to 350F (175C).
What size cake pans are required?
You will need two 8 x 3-inch round cake pans.
What kind of cocoa powder should I use?
The recipe specifies using 1/2 cup of unsweetened cocoa powder, noting it should not be Dutch process.
How do I prepare the cake pans for baking?
Spray the pans with non-stick spray and line the bottoms with parchment paper.
How do I prevent red food coloring from splashing?
Set your mixer to low speed and slowly stream in the red food coloring to minimize splashing.
What is the secret to the cake's leavening?
A mixture of baking soda and white vinegar is combined until it fizzes and then added immediately to the batter.
How long do the red velvet cakes need to bake?
Bake the cakes for 30 to 40 minutes or until a toothpick comes out clean.
What kind of frosting is used for this cake?
The recipe uses a rich cream cheese frosting made with butter, cream cheese, powdered sugar, salt, and vanilla.
How long should I beat the frosting?
Beat the frosting ingredients for about 5 minutes until the mixture is light and fluffy.
How do I create the hole for the piata center?
Use a 3 or 3-inch cookie cutter to cut the center out of two of the cake layers.
What should I do with the cake scraps?
Save the scraps to create the dome-shaped top of the cake by mixing them with frosting in a bowl.
How do I form the dome for the ghost's head?
Line a bowl with plastic wrap, fill it with cake scraps and frosting, leave a center hole, and freeze until firm.
How long does the dome-shaped cake need to freeze?
The dome should be frozen for about 3 hours until it is firm enough to handle.
How much candy is needed for the surprise center?
The recipe calls for 5 cups of assorted candies.
When do I add the candies to the cake?
Fill the holes in the layered cake with candy before placing the dome on top.
How do I secure the dome onto the cake?
Apply a thin layer of frosting around the top edge of the cake ring to support and adhere the dome.
What is the best way to move the frozen dome?
Use a piece of cardboard or a flat surface to flip the dome upside down to prevent candy spillage during placement.
How thick should the fondant be rolled?
Both the black and white fondant should be rolled to a thickness of 1/4 inch.
How large should the white fondant circle be?
The white fondant should be rolled into a circle approximately 16 inches across to cover the cake.
How do I get the 'ghostly' look with the fondant?
Drape the large white fondant circle over the cake naturally to create ghostly pleats.
How do I make the ghost's face?
Cut eyes and a mouth out of black fondant and use a small amount of water to attach them to the white fondant.
What is the purpose of the black sanding sugar?
The black sanding sugar is applied to the black fondant facial features to add texture.
Should I use salted or unsalted butter for the frosting?
The recipe specifies using 1 1/2 lbs of softened unsalted butter.
Can I use granulated sugar in the frosting?
No, the frosting requires 1 lb of powdered sugar for the correct texture.
Do I need to refrigerate the cake before decorating?
Yes, refrigerate the frosted cake until firm before applying the fondant decorations.
What should I use to prevent fondant from sticking to the counter?
Dust your work surface with cornstarch before rolling out the fondant.
How should the finished cake be stored?
The completed cake should be kept in the refrigerator until it is time to serve.