# Components:
→ 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 in red, orange, yellow, green, blue, and purple
→ Piñata Filling
11 - 1½ cups assorted small candies such as mini M&Ms, rainbow sprinkles, or 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 - 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 butter and sugar with an electric mixer 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 parts, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
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. If using only three pans, bake in batches. Smooth tops evenly.
08 - Bake each layer for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool layers in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Once 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 butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
11 - Place the purple whole layer on a serving plate and spread a thin layer of frosting. Stack the first cut-out layer on top and frost lightly. Repeat with all cut-out layers. Pour assorted candies into the center cavity.
12 - Place the final whole top 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 best results. Slice to reveal the candy surprise inside.
