Description
Candy Corn Cakes are whimsical mini cake towers designed to resemble the iconic Halloween candy corn. These colorful layered cakes feature white, yellow, and red tinted cake batter, baked and stacked with a creamy buttercream frosting to create a festive and fun party treat perfect for Halloween celebrations.
Ingredients
Scale
Cake Batter
- 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 the batter: Mix the white cake mix according to the directions listed on the back of the box to create the base batter.
- Divide and color the batter: Divide the batter evenly into four bowls. Leave one bowl plain (white) and tint the other three bowls using yellow and red food coloring to create three distinct colors mimicking candy corn hues.
- Prepare pans: Grease, flour, and line four cake pans with wax paper to ensure easy removal of cakes after baking.
- Bake the cakes: Pour each colored batter into its respective pan and bake them for half the time specified on the cake mix box to achieve a moist, slightly underbaked texture ideal for stacking.
- Cool the cakes: Once baked, remove the cake pans from the oven and allow the cakes to cool completely on wire racks.
- Shape the cakes: Use a biscuit cutter or the bottom of a glass to cut neat circles from the cake layers. If the layers are uneven, carefully trim with a serrated knife to level them for stacking.
- Make the frosting: In a bowl, beat the softened butter with powdered sugar and vanilla extract until creamy. Add whipping cream or half-and-half gradually to thin the frosting to your desired consistency suitable for spreading.
- Assemble the cake: Stack the colored cake circles in the traditional candy corn color order—white on top, then yellow, and red at the bottom—using the frosting as a glue between layers to form mini cake towers.
Notes
- Candy Corn Cakes make an eye-catching Halloween party treat and are perfect for those who want a festive, handheld dessert.
- Using a biscuit cutter ensures uniform circles for neat and visually appealing layers.
- Be sure to bake the cakes for half the recommended time to maintain moistness ideal for stacking without crumbling.
- If food coloring intensities are too light, add a little more coloring to achieve vibrant candy corn colors.
Nutrition
- Serving Size: 1 serving
- 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
