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Candy Corn Cake

Michelle
This colorful candy corn cake features three festive layers with creamy vanilla frosting and fun candy corn decorations a perfect fall dessert!
Print Recipe
Prep Time 25 minutes
Cook Time 24 minutes
Cooling 1 hour
Total Time 1 hour 49 minutes
Course Dessert
Servings 12

Equipment

  • 3 x 8-inch round cake pans
  • Mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • Wire racks
  • Cake leveler or serrated knife
  • Offset spatula
  • Parchment paper

Ingredients
  

  • 2 ½ cups 315 g all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup 225 g unsalted butter, softened
  • 2 cups 400 g granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup 240 ml buttermilk
  • Yellow and orange food coloring
  • 1 cup 225 g unsalted butter, softened
  • 4 cups 480 g powdered sugar
  • ¼ cup 60 ml heavy cream (plus more as needed)
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 ½ cups 240 g candy corn

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes).
  • Beat in eggs one at a time, then add vanilla.
  • Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide batter evenly into three bowls:
  • Leave one plain (white layer).
  • Tint one orange.
  • Tint one yellow.
  • Pour each batter into its own prepared pan and smooth the tops.
  • Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Notes

  • Cake layers can be made ahead and frozen for up to 1 month.
  • Use gel food coloring for the best color without thinning the batter.
Keyword Candy Corn Cake