Watch guests' faces light up as you cut into this towering blue, pink, green, and purple layer cake filled with candies and sprinkles like a pinata.

Recipe Summary

prep:
1 hr
cook:
25 mins
additional:
25 mins
total:
1 hr 50 mins
Servings:
16
Yield:
1 4-layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:
Assembly:

Directions

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

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

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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.

Cook's Notes:

Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add an extra pinch of salt if frosting is too sweet.

If you don't have a large cookie cutter, you can cut a piece of parchment paper into a circle and use a sharp knife to trace and cut the circles out of the cakes.

Nutrition Facts

913 calories; protein 6.9g 14% DV; carbohydrates 127.4g 41% DV; fat 42.9g 66% DV; cholesterol 163.5mg 55% DV; sodium 327.1mg 13% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2019
IT WAS AWESOME, from the original recipe, I added 2 cups sugar. I used food dye and it worked great; I used a several drops of color based on other reviews . Read More
(4)

Most helpful critical review

Rating: 3 stars
06/14/2018
I think there's a little too much butter for the cake recipe and too much sugar overall. It's a fun idea but before going to the trouble really think about it. If your pancreas starts to hurt at the thought don't do it. It looks great though and I might use the cake recipe again but without any frosting or candy. Read More
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2019
IT WAS AWESOME, from the original recipe, I added 2 cups sugar. I used food dye and it worked great; I used a several drops of color based on other reviews . Read More
(4)
Rating: 5 stars
11/01/2018
This was an absolute hit at my daughters birthday party. I only made 3 layers of cake and change the colors of frosting between the layers to add more color. Was a lot easier to make then I thought it would be. Read More
(4)
Rating: 5 stars
03/20/2019
I didn't have gel food colouring, so had to use water-based colours. I guess that's why the colours don't stand out so much. Other than that, the recipe is lovely! Read More
(2)
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Rating: 4 stars
05/09/2020
Fantastic cake. Made it for my 6 year olds birthday and it went down a storm. I did add about three times the amount of food colouring and probably could’ve added more! Read More
(1)
Rating: 4 stars
04/22/2020
So great, but WAY to much sugar for kids !!! Read More
(1)
Rating: 5 stars
01/23/2020
I just made this it's super good! A lot easier to make than you think. When you divide the batter into 4 parts it's 2 cups of batter for each layer. Also, make sure you use gel food coloring for the batter. The colors come out much more vibrant with gel food coloring. Side note, if you're a perfectionist the layers may not cook evenly causing the cake to be slightly lopsided. If you want to avoid that buy a cake shaver thing (it looks like a wire held tightly at both ends that you can pull your cake layer through to shave off any uneveness). Last thing, she says to use buttermilk in this recipe and I accidently bought and used cultured buttermilk- it still came out good, but I still wonder if it would've come out better if I had just bought regular buttermilk or maybe even used regular 2% milk? Read More
(1)
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Rating: 5 stars
10/23/2017
This turned into a great base for colorful cupcakes. I did not make the piñata portion but after preparing the batter as follows (besides making my own buttermilk with milk and lemon) I separated into 4 bowls and dyed with neon colors. Made probably 30 cupcakes generously baked for about 20 minutes at 350 and frosted with a cream cheese frosting. Read More
Rating: 3 stars
06/14/2018
I think there's a little too much butter for the cake recipe and too much sugar overall. It's a fun idea but before going to the trouble really think about it. If your pancreas starts to hurt at the thought don't do it. It looks great though and I might use the cake recipe again but without any frosting or candy. Read More
Rating: 4 stars
07/01/2020
Looks great but way to much sugar. I made this cake for my cousin’s birthday and it was great! Since we have been in quarantine, we could not spend it together, so I was looking for a cake that looked really bright and colorful. Normally, I don’t like a bucketload of sugar in my cakes but I was focusing on the looks this time. This recipe had 7 cups of sugar in only in the frosting. It was way too much and didn’t taste good in my opinion but the looks were amazing!!! Read More