Candy Corn Cake
A delightful, festive cake that captures the spirit of autumn with vibrant colors and nostalgic flavors of candy corn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup milk (whole or 2%)
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 large eggs
- 1 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract (for frosting)
- Yellow and orange food coloring
- Candy corn (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Whisk together flour, baking powder, and salt in another bowl. Gradually add this to the butter mixture, alternating with the milk.
- Divide the batter into three bowls. Tint one yellow, another orange, and leave the last plain.
- Pour the yellow batter in one pan, orange in another, and plain in the last. Smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks.
- Beat the softened butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla extract, beating until fluffy.
- Layer the cake with frosting between each layer and around the sides and top of the cake.
- Top with candy corn for decoration. Slice and serve!
Notes
Ensure butter is softened at room temperature for better mixing. Avoid overmixing the batter to keep the cake light and airy.
Find it online: https://dishvela.com/candy-corn-cake/