# What You Need:
→ Cake Layers
01 - 3 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 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 - 1.25 cups whole milk, room temperature
10 - Gel food coloring in red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1.5 cups assorted small candies such as mini M&Ms, rainbow sprinkles, and gummy bears
→ Frosting
12 - 1.5 cups unsalted butter, softened
13 - 5 cups powdered sugar, sifted
14 - 0.25 cup whole milk
15 - 2 teaspoons vanilla extract
16 - Pinch of salt
17 - Additional gel food coloring for decorating, optional
# Directions:
01 - Preheat oven to 350 degrees Fahrenheit. 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 until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar together for approximately 3 minutes until the mixture becomes light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Add the dry ingredient mixture in three equal portions, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
06 - Divide the batter evenly into six separate bowls. Tint each portion with a different gel food coloring to create red, orange, yellow, green, blue, and purple batters.
07 - Pour each colored batter into its own greased and lined 8-inch pan, or bake in batches if only three pans are available. Smooth the tops of each layer.
08 - 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.
09 - Once completely cooled, use a 3-inch round cutter to cut a hole in the center of four of the six layers. Leave the top and bottom layers whole.
10 - Beat softened butter until creamy. Gradually add sifted powdered sugar, milk, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
11 - Place the purple whole layer on a serving plate. Spread a thin layer of frosting on top. Stack the first cut-out layer and frost lightly. Repeat with all remaining cut-out layers, building upward.
12 - Pour the assorted candies into the center cavity created by the stacked cut-out layers, filling evenly.
13 - Place the final whole cake layer over the candy-filled cavity to seal the piñata surprise inside.
14 - Frost the outside and top of the cake generously with remaining frosting. Decorate with colored frosting, sprinkles, or festive decorations as desired.
15 - Refrigerate the assembled cake for 30 minutes before slicing to ensure clean cuts and optimal presentation when the piñata interior is revealed.
