How to make a Stuffed Pinata Birthday Cake

Preheat your oven to 180C and grease 3 round cake tins.

In a large bowl, mix together flour, baking powder, and salt. Set aside.

In another bowl, cream together softened butter and sugar until pale and fluffy. Gradually add eggs, one at a time, followed by the vanilla extract.

Gradually add the flour mixture to the butter mixture and stir until fully combined.

Divide the cake batter evenly between the three cake tins. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Let the cakes cool completely. Once cooled, use a small round cookie cutter to cut a hole in the center of two cake layers. Note: Do not cut a hole in the bottom layer.

Place the whole cake layer on a serving plate, spread some frosting on top, then place one of the cake layers with a hole on top. Repeat this process with the second cake layer that has a hole.

Fill the cavity with candies or chocolates of your choice.

Place the remaining frosting on top of the hole-filled cake layer and then cover with the remaining whole cake. Frost the entire outside of the cake.

Decorate as desired, let it set and serve. Watch in delight as the candies spill out upon cutting the cake.