# What You'll 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: red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1.5 cups assorted small candies such as mini M&Ms, rainbow sprinkles, or 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)
# How To Make:
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. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
06 - Divide batter evenly into six bowls. Tint each portion with a different gel food color to create red, orange, yellow, green, blue, and purple batters.
07 - Pour each colored batter into its own greased and lined 8-inch pan. Smooth tops and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. If using only three pans, bake in batches.
08 - Allow layers to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Using a 3-inch round cutter, remove the center from four of the six cooled layers. Leave the top and bottom layers whole to contain the candy filling.
10 - Beat softened butter until creamy. Gradually add sifted powdered sugar, milk, vanilla extract, and salt. Beat until smooth and fluffy.
11 - Place the purple whole layer on a serving plate. Spread a thin frosting layer, then stack the first cut-out layer and frost lightly. Repeat with remaining cut-out layers.
12 - Pour assorted candies into the center cavity created by the stacked cut-out layers.
13 - Place the final whole cake layer on top of the candy-filled cavity to seal the piñata.
14 - Frost the outside and top of the cake generously with remaining frosting. Decorate with colored frosting, sprinkles, or festive embellishments as desired.
15 - Refrigerate for 30 minutes before slicing to achieve clean cuts. Slice to reveal the candy surprise inside.
