Name: Rainbow Pinata Cake
Prep time: 1 h
Cook time: 1 h
Yield: 16
Ingredients: Sifted all-purpose flour - 3 ¾ cups; Salt - 1 teaspoon; Baking powder - ¾ teaspoon; Baking soda - ¾ teaspoon; Unsalted butter, at room temperature - 1 ½ cups; White sugar - 2 cups; Eggs, at room temperature - 5; Vanilla extract - 1 tablespoon; Buttermilk, at room temperature - 1 ½ cups; Green gel food coloring - 2 drops; Blue gel food coloring - 2 drops; Purple gel food coloring - 2 drops; Pink gel food coloring (Optional) - 2 drops; Unsalted butter, at room temperature - 1 ½ cups; Cream cheese, softened - 1 (4 ounce) package; Confectioners' sugar - 7 cups; Heavy whipping cream - ¼ cup; Vanilla extract - 1 tablespoon; Pink gel food coloring (Optional) - 1 drop; Salt - ⅛ teaspoon; Assorted candies - 1 cup; Multicolored candy sprinkles - 1 cup

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Rainbow Pinata Cake

1. Sifted all-purpose flour - 3 ¾ cups

2. Salt - 1 teaspoon

3. Baking powder - ¾ teaspoon

4. Baking soda - ¾ teaspoon

5. Unsalted butter, at room temperature - 1 ½ cups

6. White sugar - 2 cups

7. Eggs, at room temperature - 5

8. Vanilla extract - 1 tablespoon

9. Buttermilk, at room temperature - 1 ½ cups

10. Green gel food coloring - 2 drops

11. Blue gel food coloring - 2 drops

12. Purple gel food coloring - 2 drops

13. Pink gel food coloring (Optional) - 2 drops

14. Unsalted butter, at room temperature - 1 ½ cups

15. Cream cheese, softened - 1 (4 ounce) package

16. Confectioners' sugar - 7 cups

17. Heavy whipping cream - ¼ cup

18. Vanilla extract - 1 tablespoon

19. Pink gel food coloring (Optional) - 1 drop

20. Salt - ⅛ teaspoon

21. Assorted candies - 1 cup

22. Multicolored candy sprinkles - 1 cup

How to cook deliciously - Rainbow Pinata Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans.

2. Stage

Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl.

3. Stage

Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract.

4. Stage

Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.

5. Stage

Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes.

7. Stage

Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds.

8. Stage

Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt.

9. Stage

Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.

10. Stage

Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake.

11. Stage

Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.