# Components:
→ Cake Layers
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 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 1/4 cups whole milk, room temperature
10 - Gel food coloring in red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1 1/2 cups assorted small candies (such as mini M&Ms, rainbow sprinkles, gummy bears)
→ Frosting
12 - 1 1/2 cups unsalted butter, softened
13 - 5 cups powdered sugar, sifted
14 - 1/4 cup whole milk
15 - 2 teaspoons vanilla extract
16 - Pinch of salt
17 - Additional gel food coloring for decoration (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
05 - Add dry ingredients in three stages, alternating with whole milk, starting and ending with dry components. Mix until just combined.
06 - Divide batter evenly among six bowls. Tint each portion with a different gel food coloring to achieve red, orange, yellow, green, blue, and purple batters.
07 - Pour each colored batter into a greased and lined 8-inch pan. If you only have three pans, bake in two batches. Level the surface for even baking.
08 - Bake each layer for 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool layers in pans for 10 minutes, then transfer to wire racks.
09 - Once cakes are completely cooled, use a 3-inch round cutter to remove the center from four layers. Retain the top and bottom layers whole.
10 - Beat the softened butter until smooth. Gradually mix in powdered sugar, whole milk, vanilla extract, and a pinch of salt. Continue until the frosting is fluffy.
11 - Place the whole purple layer on a serving plate. Spread a thin layer of frosting, then stack and lightly frost each cut-out layer.
12 - Pour assorted small candies into the cavity created by the stacked cut-out layers.
13 - Position the whole top cake layer above the filled cavity to conceal the candies.
14 - Frost the exterior and top of the cake using remaining frosting. Add colored decorations, sprinkles, or festive embellishments as desired. Chill for 30 minutes prior to slicing.
15 - Slice to reveal the hidden candy center and serve immediately for best visual effect.
