# 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: red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1.5 cups assorted small candies (mini M&Ms, rainbow sprinkles, 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°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 to the butter mixture, beating well after each addition. Mix in vanilla extract until combined.
05 - Add dry ingredients in three parts, 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 gel food coloring to create red, orange, yellow, green, blue, and purple batters.
07 - Pour each colored batter into prepared pans and smooth the tops. Bake each layer for 15 to 18 minutes 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, carefully cut a hole in the center of four of the six cooled 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 smooth and fluffy.
11 - Place the purple whole layer on a serving plate as the base. Spread a thin layer of frosting, then stack the first cut-out layer on top. Continue alternating cut-out layers with frosting between each.
12 - Pour assorted small candies into the center cavity created by the stacked cut-out layers.
13 - Place the remaining whole cake layer on top to seal the candy-filled cavity.
14 - Generously frost the outside and top of the assembled cake with remaining frosting. Decorate with colored frosting, sprinkles, or festive decorations as desired.
15 - Refrigerate the finished cake for 30 minutes before slicing to ensure clean cuts and optimal presentation.
