So that means it’s time to bust out all the Halloween decorations, buy new costumes and indulge in all the sweets!
Especially this Candy Corn Layer Cake!!
How stinking adorable is this cake!?
Guess what, it’s totally easy to make too! You’ll have your friends and family totally shocked when they cut into this cake and see the perfect layers of yellow, orange and white.
The frosting on top of the cake is a vanilla buttercream that I just colored yellow and orange as well. It’s fun and festive and tastes amazing!
I took the same idea from my American Flag Cake and made it work for this candy corn inspired dessert.
- 2 x 8 inch cake pans
- 1 x 2.5 inch round cookie cutter
- 1 x 5 inch round cookie cutter
- parchment paper
- Golden Yellow icing color
- Orange icing color
- optional but highly recommended: bake even strips
- 1M frosting tip with icing bags
Once you have all your tools, you’ll want to mix up a white cake mix (with egg whites) and divide out the batter into three separate bowls.
One bowl with 1/2 cup batter, one with 2 cups and the final one with 3 cups. The 2 cup bowl will be for orange, and the 3 cups will be for yellow.
You’ll want to line the bottom of each cake pan with a sheet of parchment paper. It’s just easier to get the cake out, so do it!
Now just eyeball the center of the pan and place the small cookie cutter in followed by the larger one around it. Fill the center with 1/2 of the white batter, the next circle with 1/2 of the orange batter and the final ring with 1/2 of the yellow batter.
Carefully lift the cookie cutter straight up to remove from the cake pan.
The layers stay put, and bake evenly!
Now just rinse off the cookie cutters and repeat for the second layer of the cake.
I popped these layers into my new GE Profile Double Wall Oven. You guys… I’m in love with this beast!
The top oven is convection and has three racks, so I can have multiple items cooking at once. It also has a built in meat thermometer, so this Thanksgiving I won’t have to keep opening the oven to check the bird’s temperature!
BUT… if I don’t want to cook convection on the top, I can also use it like a regular oven. The bottom is a regular oven as well. They’re both very large on the inside and with the easy glide racks, I can get things in and out without a struggle.
I love how easy this oven is to use too. I seriously didn’t even read the instruction manual to have to figure out how to work it.
You simply select which oven you want to use, the method of cooking, and then the temperature! You can even have a delayed start time, or program it to cook for so long and then turn off all on it’s own.
I love it!
photo via GE Appliances
Look at all the food that can fit in there!! I am extremely excited for Thanksgiving this year. Bring it!
Once your cakes come out of the oven let them cool for about 10 minutes in the cake pans before removing them to cool completely on a wire rack.
While they’re cooling you can whip up the buttercream frosting!
To get the circles of frosting just right on the top, I used the same cookie cutters I used for the batter to press slightly into the top of the cake to make a template of where I was to put the different colors.
I started from the center and went out. I used the 1M tip from Wilton to decorate the top. I’m not the best at decorating cakes, but a little practice on a sheet of parchment paper can help before you start on the cake.
Each cut slice of cake looks like it’s very own candy corn!
Seriously… how cute is that?!Print
Candy Corn Layer Cake
Candy Corn Layer Cake is indulgent and beautifully layered, not to mention easy to make!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- For the Cake:
- 1 White Cake Mix (plus ingredients needed, egg whites, oil, water)
- Yellow Gel Icing Color
- Orange Gel Icing Color
For the Buttercream Frosting:
- 1 1/2 cups butter, softened
- 1/4 tsp salt
- 5 to 6 cups powdered sugar
- 1 1/2 tsp clear vanilla extract
- 3 to 4 tbsp heavy cream
- Preheat oven to 350 degrees F. Lightly grease two 8 inch round cake pans, then cut circles of parchment paper to fit the bottoms. Set aside.
- Prepare cake mix according to package instructions and then divide batter into three bowls. The first bowl with 1/2 cup of batter, second bowl with 2 cups and third bowl with 3 cups. (if there is any batter left over divide evenly among the bowls).
- Mix a few drops of the orange icing color into the bowl with 2 cups of batter. Stir to combine and adjust color according to your preference. Mix a few drops of the yellow icing color into the bowl with 3 cups of batter and adjust color according to your preference.
- Place a 2.5 inch diameter cookie cutter in the center of each cake pan. Place a 5 inch diameter cookie cutter around the smaller one, to create a bullseye pattern in the cake pan. Fill each small circle with half of the white cake batter, the second circle with half of the orange and the third, outer circle with half of the yellow cake batter. Carefully pull the cookie cutters up and remove from the cake pan.
- Bake for 29 to 34 minutes or until toothpick inserted in center comes out clean. Let cool for at least 10 minutes in pan before removing to wire rack to cool completely.
For the Frosting:
- Place softened butter in the bowl of your stand mixer fitted with the paddle attachment. Beat butter until smooth. Add the salt, 5 cups of powdered sugar and clear vanilla. Turn mixer on low speed until the butter starts to absorb the powdered sugar. Increase the speed to medium and slowly pour in the heavy cream, whipping until light and fluffy. Add more powdered sugar or heavy cream if needed.
- Lay the first layer of cake on your desired cake stand and frost the top. Place the next layer on top and frost the top again. Frost all around the cake, smoothing it as best you can. Place about a cup of white frosting in a frosting bag fitted with a 1M tip. Pipe white stars in the center of the cake, as well as around the bottom edge all around the cake.
- Divide the remaining frosting into two bowls. Stir in yellow icing color into one and orange icing color into the other. Clean out the frosting bag between use and pipe on orange stars on top, followed by a ring of yellow stars around the outer top edge. Decorate with candy corn candies if desired. Enjoy!
Special tools needed: 2.5 inch round cookie cutter, 5 inch round cookie cutter, 1m frosting tip and frosting bags
Keywords: candy corn, cake, layer, buttercream frosting
disclaimer: GE Appliances generously provided me with my double wall oven. All thoughts and opinions are 100% my own. This post also contains Amazon affiliate links. Thank you for supporting the brands that help make I Wash You Dry possible!