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Candy Corn Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 124 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 34 minutes
  • Total Time: 1 hour 24 minutes
  • Yield: 16 servings
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

This vibrant Candy Corn Cake is a colorful celebration of fall flavors and festive fun. Featuring moist vanilla cake layers tinted in classic candy corn colors and enveloped in a luscious marshmallow buttercream frosting, this cake is perfect for Halloween or any autumn gathering. The cake layers are perfectly tender, while the marshmallow buttercream adds a creamy, fluffy sweetness with a hint of vanilla. Finished with sanding sugar and beautiful piped swirls, this cake is as delightful to look at as it is to eat.

Ingredients

Scale

Vanilla Cake

  • 2 cups + 2 Tbsp all-purpose flour (276 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp fine salt (3 grams)
  • 2/3 cup unsalted butter, room temperature (150 grams – 1 and 1/3 sticks)
  • 1 tsp vanilla extract or vanilla bean paste (4 grams)
  • 2/3 cup large egg whites, room temperature or about 5 egg whites (155 grams)
  • 1 cup full-fat sour cream, room temperature (228 grams)
  • 1 Tbsp vegetable or canola oil (14 grams)
  • Yellow and orange gel food coloring

Marshmallow Buttercream Frosting

  • 2 cups unsalted butter, room temperature (434 grams)
  • 7 cups powdered sugar (907 grams)
  • 1 small jar marshmallow fluff (7.5 oz or 213 grams)
  • 1/2 tsp fine salt (3 grams)
  • 1/3 cup heavy whipping cream, room temperature (80 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • Yellow and orange gel food coloring

Additional Decorations

  • Large piping bags
  • Wilton 1M frosting tip
  • Orange, yellow, and white sanding sugar (optional)
  • 2 6-inch greaseproof cake boards

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (177°C). Line three 6-inch cake pans with parchment paper rounds and grease them using non-stick cooking spray to ensure easy removal of the cake layers.
  2. Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine flour, baking powder, sugar, and salt. Mix until fully combined for an even distribution of dry ingredients.
  3. Add Butter: Slowly add chunks of room-temperature butter to the dry mixture on low speed. Continue mixing until no visible chunks remain and the mixture turns crumbly, mimicking a sandy texture.
  4. Incorporate Wet Ingredients: Pour in the egg whites and mix on low until just combined. Next, add the sour cream, mixing gently at low speed. Add vanilla extract and vegetable oil, blending until fully incorporated. Scrape down the bowl’s sides with a spatula, then beat on medium speed for 30 seconds for a smooth batter.
  5. Color the Batter: Divide the batter evenly into three bowls. Tint one portion yellow, one orange, and leave the last uncolored using gel food coloring. Carefully mix each color to ensure even distribution without overmixing.
  6. Bake Cake Layers: Pour each color batter into the prepared pans. Bake for 32-34 minutes or until a toothpick inserted in the center comes out clean. After baking, allow pans to cool for 10 minutes.
  7. Cool and Level: Run an offset spatula around pans to loosen edges, then transfer pans to the freezer for 30 minutes to speed cooling. Once cooled, flip pans to release cakes and use a serrated knife to level tops for even stacking.
  8. Make Marshmallow Buttercream: While cakes bake and cool, beat butter on medium speed with a whisk attachment until smooth, about 30 seconds. Gradually add powdered sugar in 1 cup increments, alternating with small splashes of heavy cream, mixing thoroughly after each addition. Incorporate marshmallow fluff, vanilla, and salt, beating until smooth and desired consistency is achieved. Adjust thickness with additional cream or powdered sugar as needed.
  9. Color Frosting: Tint 1 1/2 cups of frosting yellow, 1 cup orange, and leave 1 cup white. Place each color into separate piping bags without tips initially.
  10. Assemble the Cake: Place a dab of frosting on a 6-inch greaseproof cake board to secure the first layer. Stack and spread an even layer of marshmallow buttercream between each cake layer. Apply a thin crumb coat of frosting around the assembled cake. Smooth the coat with a bench scraper and chill in fridge for 10 minutes or freezer for 5 minutes until firm.
  11. Decorate the Cake: Apply a thick second layer of frosting. Cover the bottom third of the cake with yellow buttercream, the middle third with orange, and the top third with white. Smooth with a bench scraper, then place the second cake board on top.
  12. Add Sanding Sugar: Layer sanding sugars in a baking pan in the same order (yellow, orange, white). Tilt and roll the chilled cake sideways through the sugar to coat the outside. Return cake to stand, remove top board, and cover the top with white sanding sugar.
  13. Final Piping: Fit each piping bag with a Wilton 1M tip using a coupler. Pipe buttercream swirls on top of the cake for an elegant finish.

Notes

  • One batch of batter weighs about 1200 grams; divide evenly with approximately 400 grams per 6-inch pan for consistent layers.
  • Once cooled, trimming caramelized edges with a serrated knife can produce cleaner cake layers.
  • Cake layers can be made ahead and wrapped properly; consult advance preparation techniques for best results.
  • Mix buttercream on the lowest speed for a few minutes at the end to remove excess air and ensure a smooth finish suitable for decorating.
  • Alternatively, use a rubber spatula to manually stir the frosting, pushing it side to side to eliminate air bubbles and get ultra-smooth cake sides.

Nutrition

  • Serving Size: 1 slice (approx. 1/16th cake)
  • Calories: 450 kcal
  • Sugar: 45 g
  • Sodium: 150 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 55 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Find it online: https://jmrecipes.com/candy-corn-cake-recipe/