Jelly Belly piñata cake

Treat yourselves to the best piñata cake around – a delicious layered sponge cake filled with a yummy surprise of Jelly Belly beans inside. Perfect for birthday parties, or if you want to take it a step further for April Fool’s Day and fill it with the BeanBoozled collection (yep, there could be booger flavor in there…) well, we dare you.


  • 500g butter, softened at room temperature
  • 5 cups pure icing sugar
  • 2 x 460g packet plain sponge cakes (or find a link to our basic sponge recipe in the method)
  • blue food colour
  • 200g white chocolate, melted
  • Jelly Belly jewel bean jelly beans to decorate


  1. Using an electric mixer, beat butter until light and creamy. Add icing sugar and beat until combined. Add drops of desired colour, a few at a time and mix well.
  2. Using a 6.5cm round cutter make a hole in the center of 3 sponge cakes. Reserving one sponge hole for the top.
  3. Place cakes onto a serving platter and freeze for 1 hour until firm.
  4. Remove from freezer. Spread one cake with a little icing, top with a second cake. Repeat with remaining cake. Fill the center cavity with Jelly Belly jelly beans and replace the saved sponge hole to level the sponge cake in the last layer.
  5. Ice the top and sides of the cake and decorate with Jelly Belly jelly beans.
  6. Place white chocolate into a heatproof bowl over a pan of simmering water. Stir till smooth, set aside for 10 minutes to cool slightly.
  7. Decorate the top and sides with melted chocolate and Jelly Belly jelly beans.

Note: We used 3 sponges for this recipe, but if you want a higher cake you can use 4 sponges or more… if you dare.
Source 9Kitchen

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