# What You’ll Need:
→ Cake Layers
01 - 3 cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1¼ cups whole milk, room temperature
10 - Gel food coloring: red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1½ cups assorted small candies (mini M&Ms, rainbow sprinkles, gummy bears)
→ Frosting
12 - 1½ cups unsalted butter, softened
13 - 5 cups powdered sugar, sifted
14 - ¼ cup whole milk
15 - 2 teaspoons vanilla extract
16 - Pinch of salt
17 - Gel food coloring for decorating (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
05 - Divide batter evenly into six bowls. Tint each portion with a different color of gel food coloring to create red, orange, yellow, green, blue, and purple batters.
06 - Pour each colored batter into greased and lined 8-inch pans (bake in batches if only three pans available). Smooth the tops evenly.
07 - Bake each layer for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow layers to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Once cooled, use a 3-inch round cutter to cut a hole in the center of four of the six cake layers, leaving the top and bottom layers whole.
09 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat until smooth and fluffy.
10 - Place the purple whole layer on a serving plate. Spread a thin frosting layer, then stack the first cut-out layer on top and frost lightly. Repeat with all cut-out layers.
11 - Pour assorted candies into the center cavity created by the stacked cut-out layers.
12 - Place the final whole cake layer over the candy-filled cavity.
13 - Frost the outside and top of the cake generously with remaining frosting. Decorate with colored frosting, sprinkles, or festive decorations as desired.
14 - Refrigerate for 30 minutes before slicing for optimal presentation and texture. Slice to reveal the candy piñata surprise inside.
