This Rainbow Piñata Cake recipe is perfect for celebrations and parties. With its vibrant layers of cake and hidden surprise candies, it's sure to bring joy to everyone. The cake is made with a moist and fluffy vanilla batter, flavored with a hint of almond extract. The layers are then colored in a rainbow pattern, creating a beautiful and festive appearance. The best part is the surprise inside - when you cut into the cake, a cascade of colorful candies spill out, delighting both kids and adults alike. This showstopper dessert is a guaranteed hit!
Ingredients
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Various gel food colors (red, orange, yellow, green, blue, purple)
- 1 cup assorted candies (M&Ms, Skittles, or your choice)
- 1 batch of buttercream frosting (recipe below)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter equally into six bowls. Using gel food colors, dye each bowl of batter to create the colors of the rainbow.
- Pour each colored batter into separate prepared cake pans. Smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are cooled, level the tops if necessary. Place one cake layer on a serving plate.
- Using a round cookie cutter or a glass, cut a hole in the center of the cake, about 2 inches in diameter and 2 inches deep.
- Remove the cut-out portion and set it aside. Repeat this step with the other two cake layers.
- Spread a layer of buttercream frosting on top of the first cake layer, including the inside of the cut-out hole.
- Place the second cake layer on top, aligning the holes. Spread buttercream frosting on top and inside the hole.
- Repeat the previous step with the third cake layer. Fill the hole with assorted candies.
- Frost the outside of the entire cake with the remaining buttercream frosting, using an offset spatula to create a smooth finish.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and the candies to adhere.
- When ready to serve, slice the cake to reveal the colorful surprise inside. Enjoy!
