# What You Need:
→ 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: 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)
# How-To Steps:
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 sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
04 - Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
05 - Divide batter evenly into six bowls. Tint each portion with gel food coloring to create six distinct colored batters: red, orange, yellow, green, blue, and purple.
06 - Pour each colored batter into prepared or freshly greased 8-inch pans. Smooth tops. Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Using a 3-inch round cutter, cut out the center of four cake layers, leaving the top and bottom layers whole. Reserve cake scraps if desired.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, milk, vanilla extract, and salt. Beat until smooth and fluffy with no lumps.
09 - Place the purple whole layer on a serving plate. Spread a thin frosting layer. Stack the first hollowed layer and frost lightly. Repeat layering with remaining hollowed layers, frosting between each.
10 - Pour assorted candies into the center cavity created by the stacked hollowed layers.
11 - Place the final whole cake layer on top to seal the candy filling.
12 - Generously frost the exterior and top of the entire cake with remaining frosting. Decorate with colored frosting, sprinkles, or festive garnishes as desired.
13 - Refrigerate cake for 30 minutes before slicing for clean cuts and maximum visual impact when the candy surprise is revealed.
