Rainbow Piñata Cake

Dreams really do come true with the rainbow surprise cake!


Rainbow Piñata Cake

  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 2 large eggs
  • 125ml vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup funfetti sprinkles


  • 2 batches Swiss meringue buttercream frosting
  • 3 drops blue food gel
  • 2 drops green food gel
  • 3 drops yellow food gel
  • 2 drops orange food gel
  • 4 drops red food gel
  • 2 drops purple food gel


  • 1 ½ cups of your fave candy. I used peanut m&m’s, jelly beans and large round chocolate and coconut balls.


  1. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper. Set aside.
  2. Add sugar and butter to a large mixing bowl. Use a hand mixer to beat until it goes pale in colour.

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