Description
Candy Corn Cakes are a whimsical and festive Halloween treat featuring layers of cake in candy corn colors—white, yellow, and red—stacked to resemble the iconic candy corn shape. This recipe uses a simple white cake mix, customized with food coloring, and is frosted with a smooth buttercream that’s thinned to the perfect consistency for layering. These mini cake towers are perfect for parties and celebrations.
Ingredients
Scale
Cake Layers
- 1 white cake mix and ingredients listed on back of box
- Yellow food coloring
- Red food coloring
Frosting
- 1 1/2 sticks butter (softened)
- 1 lb powdered sugar
- 1 tsp pure vanilla extract
- Whipping cream or half-and-half – enough to thin frosting to desired consistency
Instructions
- Prepare Cake Batter: Mix together the white cake mix according to the directions on the back of the box until smooth and well combined.
- Divide and Color Batter: Divide the batter evenly into four separate bowls. Leave one bowl of batter plain white, then tint the remaining three bowls using yellow and red food coloring, following the food coloring chart to achieve the desired candy corn shades.
- Prepare Cake Pans: Grease, flour, and line four cake pans with wax paper to prevent sticking and ensure easy removal of the cake layers.
- Bake the Cake Layers: Pour the different colored batters into the prepared pans and bake for half the time specified on the back of the cake mix box to avoid over-baking since these layers will be cut and stacked.
- Cool and Level Layers: Remove the cake pans from the oven and allow the cakes to cool completely on a wire rack. Use a serrated knife to level the cake layers if they are uneven to ensure neat stacking.
- Cut Cake Circles: Using a biscuit cutter or the bottom of a drinking glass, cut out circles from the cake layers to form uniform mini cake rounds for stacking.
- Make Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing well. Add whipping cream or half-and-half a little at a time until the frosting reaches a spreadable, thin consistency perfect for layering the cake circles.
- Assemble the Candy Corn Cakes: Stack the cake circles in the order of candy corn colors—white on top, then yellow, then orange/red at the bottom—spreading the frosting evenly between each layer to create mini layered cake towers that resemble candy corn.
Notes
- Candy Corn Cakes are a perfect Halloween party treat, resembling the classic candy corn in a delicious mini cake form.
- To keep the cake layers neat and uniform, make sure to level them carefully before cutting out the circles.
- The frosting can be adjusted in thickness by adding more or less cream or half-and-half, depending on preference.
- These cakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For added decoration, consider piping additional frosting or using sprinkles to enhance the festive look.
Nutrition
- Serving Size: 1 cake
- Calories: 742 kcal
- Sugar: 132 g
- Sodium: 721 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 175 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 1 mg
