St. Patrick’s Day Pinata Cake

by Tim
St. Patrick's Day Pinata Cake

St. Patrick’s Day is such a fun holiday. It’s festive and if you’re from New England then you can appreciate why all the people around here love to toast to this day. To celebrate I wanted to make a cake just as cheerful and spirited as the tradition of St. Patty’s. I thought why not create a cake that’s just a special as this day so I decided to make a St. Patrick’s Day Pinata Cake.

What’s fascinating about this cake is it looks normal on the outside but once you bust into it Lucky Charms cereal and M&M’s spill out of the center. It’s great and definitely a sweet surprise. I added a couple of small touches that were nods to St Patty’s Day, including some gold sprinkles and a rainbow because we all know it’s all better when you have the luck of the Irish around you!

St. Patrick's Day Pinata Cake

Serves: 8-10 Prep Time: Cooking Time:


  • CAKE - makes two 8 or 9 inch cakes - (make this 3 times):
  • 2 and 1/3 Cups All Purpose Flour
  • 1 and 2/3 Cups Sugar
  • 1 and 1/4 Cups Cold Water
  • 1 and 1/4 TSP Baking Soda
  • 1/4 TSP Baking Powder
  • 1/2 TSP Salt
  • 1.5 Sticks Butter (softened)
  • 2 Large Eggs
  • 1 TBSP Vanilla Extract
  • 1/4 Cup Multi-colored sprinkles
  • Royal Icing Mix from Wilton
  • Food Coloring (Red, Orange, Yellow, Green, Blue, Purple)
  • BUTTERCREAM FROSTING - makes 1 serving of frosting (make this 2 times):
  • 1.5 Sticks Butter (softened)
  • 5 cups Confectionary Sugar
  • 2 TSP Salt
  • 2 TSP Vanilla Extract
  • 2-4 TBSP Water (more as necessary to get the right consistency)
  • 2 Cups Lucky Charms Cereal
  • 1/2 Cup M&M's


Royal Icing (Rainbow and Clouds):

  • Using a stand mixer make the royal icing. You want the consistency of the icing to be really thick.
  • Separate the icing into 7 bowls and add the food coloring to each bowl, leaving one as plain white.
  • Once the icing and food coloring are mixed, add each icing color into it’s own piping bag fitted with a Wilton 2A decorating tip.
  • Pipe the white clouds about 6 inches apart onto parchment paper and then make the rainbow arches. Start with the red at the top and in descending order pipe the orange, yellow, green, blue, and purple.
  • Let the icing dry completely for 1-2 days.


  • Preheat oven to 350 degrees.
  • Grease bottom and sides of 6, 8 or 9 inch disposable cake pans.
  • Mix all cake ingredients and pour into 2 cake pans. Repeat this process two more times.
  • Bake the cakes for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cakes to cool completely and then use a round cookie cutter or round glass to cut out a hole in the center of four cakes. Leave two cakes without holes for the top and bottom of the cake.

Buttercream Frosting:

  • Add all ingredients to a stand mixer.
  • Start mixing on low, then speed up the mixer to medium and mix for 2-3 minutes.
  • Pipe the frosting into a piping bag fitted with a Wilton 2A tip.

Assembling the Cake:

  • Start with a cake without a hole and pipe buttercream frosting on top of the cake. Continue adding cake layers and frosting between each layer.
  • Once the cake is fully assembled, start at the bottom of the cake and pipe the frosting around the cake, slowly moving your way up.
  • Use an icing smoother around the sides of the cake until it’s smooth.
  • Fit a piping bag with Wilton’s 104 tip and and make an oval shape. Sprinkle the top of the take with gold sprinkles and add the royal icing rainbow to the top of the cake.

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