Candy Corn Cake

Candy Corn Cake

October just wouldn’t be October if you didn’t see candy corn, right?

I just love this time of year.

The weather is typically cooling off from the summers heat and the leaves start turning and everything is all sorts of red, orange and yellow.

Maybe they should have made the top color of the candy corn red? I like red…maybe they makers of candy corn will to and update their ever popular candy!

To celebrate October it seemed only fitting to share with you my candy corn cake.

 

I did actually try to bake candy corn inside the cake, but trust me on this it was NOT a good idea. It looked cute on top, but inside the candy corns all melted and the cake was…..well….greasy. So I quickly made another white layer for my cake with out any candy corn.

Everyone thought the cake reminded them of candy corn and some even  asked me how I got the candy corn flavor into the cake and frosting. It’s funny how that POWER of suggestion really took over on this one, I didn’t add any unique flavor it was just all in their minds 🙂


Print
Candy Corn Cake
 
Ingredients
  • 2⅔ cups flour
  • 2 teaspoons baking powder
  • 1¼ teaspoon slalt
  • 1⅓ cups butter
  • 2⅓ cups sugar
  • 5 eggs
  • 4 teaspoon vanilla extract
  • 1⅓ cups milk
Instructions
  1. In mixer beat butter until smooth.
  2. Add sugar and mix until fluffy, about 3 minutes.
  3. Add eggs one at a time and incorporate completely
  4. Mix in vanilla.
  5. On Low add flour with baking powder in three additions alternating with milk (beginning and ending with flour)
  6. Do not over beat, just mix in each addition until well blended.
  7. Bake at 325 degrees until cake is fully cooked and tooth pick comes out clean.
  8. Separate the batter into three bowls the total batter is 8 cups. Each bowl will have 2⅔ cup batter, tint one orange, one yellow and the other white, (yes they have white coloring it's one of my favorites, it makes it bright white) I use Americolor Colorings. The yellow is egg yellow.
  9. These cakes were baked in 7 inch pans that was sprayed with a baking spray.
  10. My cakes baked for 55 minutes.
  11. Cool cakes completely.
  12. I baked my cakes the day ahead and wrapped them in plastic wrap and placed them in the refrigerator overnight for them to firm up and be easier to stack when icing them.
Notes
Buttercream Frosting ½ cup butter ½ cup shortening 4 cups powdered sugar 3 tablespoons heavy cream 1 teaspoon vanilla extract Beat butter until smooth add powdered sugar, vanilla, milk. Mix until blended. Add extract and coloring and blend well. I used a #21 star tip for the piping. For this cake I made two batches, refrigerate leftover frosting or go ahead and eat it with a spoon. separate the frosting into three bowls and color one orange, one egg yellow and one white. (White Americolor coloring makes the frosting a bright white) I put orange and yellow in between the cake layers and a white crumb coat, and placed it in the refrigerator. Then piped with the star tip and placed some spinkles on top. Cake recipe is Williams Sonoma Great Vanilla Cupcake

I started piping the yellow and then decided to make the orange go into triangles like candy corn, but then decided I didn’t like it and just filled it in between the orange triangles, that is why my white line isn’t so straight. Don’t be like me and change in the middle of decorating….I sure wished I hadn’t. But luckily it has no effect on the taste and all the cake was…..well….to put it simple….devoured!

So the question that always comes to mind is do you like candy corn or not?

Doesn’t really matter if you don’t you would still enjoy this cake, just one more reason to make it there is no candy corn in it for the candy corn haters, it’s as if it was a trick cake!

 

You may also like:

 

Halloween cake with surprise inside

 

 

Here is a great tip to keep cake from going stale. 

 

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Comments

  4. What a cute idea! I do not believe you put instructions on getting the cake yellow and orange. Did you just add food coloring until it was the right shade? Thanks.

    Reply

    • sorry about that, I only did put it in for the icing. I adjusted the recipe to reflect the change.

  6. This is beautiful! Baking the candy corn into the cake was a fun idea-that’s too bad it didn’t turn out well. Guess that just means more candy corn for snacking 🙂

    Reply

  8. ia m confused direction 7&8 should be swapped right?

    7-Bake at 325 degrees until cake is fully cooked and tooth pick comes out clean.8-
    8-Separate the batter into three bowls the total batter is 8 cups. Each bowl will have 2⅔ cup batter, tint one orange, one yellow and the other white, (yes they have white coloring it’s one of my favorites, it makes it bright white) I use Americolor Colorings. The yellow is egg yellow.

    Reply

    • I’m sorry if there is an error, I had to finish the post on my phone, as my computer was in repair, so UES separate, add colors, then bake. I will adjust post soon to reflect the correction, thanks

  21. I made this cake and put candy corns in a decorative pattern on the top of the cake. Got rave reviews! Thanks Diane!

    Reply

  22. I hate candy corn, but this cake looks amazing. I do like how the colors look together, so I could definitely see myself making this someday.

    Reply

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