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chocolate candy corn cake

Candy Corn Cake

Michelle
This chocolate candy corn cake is layered with rich chocolate buttercream, topped with ganache, and covered in festive Halloween candy.
Prep Time 30 minutes
Cook Time 30 minutes
Decorating 30 minutes
Total Time 1 hour 30 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 cups 250 g all-purpose flour
  • ¾ cup 75 g unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup 200 g granulated sugar
  • 1 cup 220 g brown sugar, packed
  • 2 large eggs
  • 1 cup 240 ml buttermilk
  • ½ cup 120 ml vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup 240 ml hot coffee or boiling water
  • 1 cup 225 g unsalted butter, softened
  • 3 ½ cups 420 g powdered sugar
  • ¾ cup 75 g unsweetened cocoa powder
  • ¼ cup 60 ml heavy cream (plus more if needed)
  • 2 tsp vanilla extract
  • Pinch of salt
  • ¾ cup 135 g semi-sweet chocolate chips
  • ½ cup 120 ml heavy cream
  • 1 ½ cups 240 g candy corn
  • Assorted Halloween candies M&Ms, gummy worms, sprinkles, etc.

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
  • Add eggs, buttermilk, vegetable oil, and vanilla. Mix until combined.
  • Slowly add hot coffee or boiling water and mix until smooth. Batter will be thin.
  • Divide evenly between prepared pans and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Beat butter until light and fluffy.
  • Add powdered sugar, cocoa powder, vanilla, salt, and cream. Beat until smooth and fluffy, adding more cream if needed.
  • Level cooled cake layers if needed.
  • Place the first cake layer on a cake stand. Spread with chocolate buttercream.
  • Repeat with remaining layers. Frost the entire cake with a smooth coat of buttercream.
  • Heat cream until steaming, pour over chocolate chips, let sit 1 minute.
  • Stir until smooth, let cool slightly.
  • Drizzle ganache over the top edge of the cake, letting it drip down the sides. Smooth a little ganache over the top center.
  • Pile candy corn and Halloween candies on top of the ganache.
  • Add extra candy or sprinkles around the base if desired.

Notes

    • Cake layers freeze beautifully wrap tightly in plastic and foil.
    • Use dark chocolate chips in the ganache for a less sweet finish.
Keyword Candy Corn Cake