Candy Corn Layer Cake
A fun vanilla layer cake made to look like candy corn that is frosted in white, yellow, and orange then topped off with white, orange, and yellow swirls dotted with candy corn and sprinkled with fun Halloween sprinkles for the ultimate Halloween treat!
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Equipment
Ingredients
For the Cake:
- 3 sticks butter
- 2 1/4 c. DIxie Crystals sugar
- 6 eggs
- 1 teaspoons Adams Twice as Strong Vanilla Extract
- 3 3/4 c. flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoons salt
- 2 c. milk
- white yellow, and orange gel food coloring
For the Frosting:
- 4 sticks butter
- 6 c. Dixie Crystals powdered sugar
- 2-3 teaspoons milk
- 1 teaspoons Adams Twice as Strong Vanilla Extract
- white yellow, and orange food coloring
- 1 pouch Wilton Orange Creme Decorating Icing optional
For the decoration:
- 16 candy corn
- 2 ounce bag of Halloween sprinkles
Instructions
- Preheat the oven to 350 degrees.
- Spray three 8" cake pans with cooking spray. I like to line the bottom with parchment paper but that is optional. Set aside.
- In a large bowl cream together the butter and sugar. Add in the eggs two at a time, mixing well after each addition.
- Stir in the vanilla.
- In another large bowl combine the flour, baking powder, baking soda, and salt. Mix well.
- Add half of the flour mixture to the butter mixture and mix until just combined.
- Add the milk and mix until well combined.
- Stir in the remaining flour mixture and mix until just combined.
- Divide the batter into three bowls. Color one white, one orange, and one yellow. Pour one color batter into each of the prepared pans.
- Bake for 35-40 minutes, turning the pans halfway through the baking. Remove from oven and cool 10 minutes.
- Run a knife around the edges of the pan and remove the cakes from the pan. Cool completely on wire racks.
- Meanwhile, place the butter for the frosting in a large bowl. Beat with a mixer on medium speed until smooth.
- Add in the powdered sugar a cup at a time, mixing after each addition, until the frosting is smooth.
- Add in the milk and vanilla and mix well.
- Place half of the frosting in one bowl and a quarter of the frosting in each of two bowls. Color half of the frosting white then the quarter bowls of frosting one yellow and one orange.
- Place all of the orange frosting in a piping bag with a star tip. I used WIlton's All-In-One piping bags with tips because it made it east. Then place all of the yellow frosting in a second bag. Place half of the white frosting in a third bag.
- Place the yellow layer of cake on a cake board. Pipe a layer of yellow frosting around the outer edge of the cake.
- If using the Orange Creme frosting pipe a second circle inside the yellow circle on the cake. If not using the orange creme simply use the orange frosting.
- Spread white frosting in the middle of the two circles.
- Place the orange layer of cake on top of the frosting. Repeat the icing layers then top with the white cake layer.
- Refridgerate your cake for 15 minutes.
- Remove the cake from the refrigerator and pipe yellow frosting on the lower third of the outside of the cake. Pipe orange frosting in second third of the outside of the cake and white frosting on the top third of the outside of the cake.
- Using a bench scraper rotate the cake in a circle while scraping the frosting. This will make a smooth outer layer while meshing the colors together. Once the frosting is fairly smooth stop.
- Top the cake with white frosting and smooth with a butter knife or offset spatula.
- Using your piping bags pipe a white swirl, yellow swirl, then orange swirl on the top edge of the cake. Repeat this until the entire top edge of the cake is covered in swirls.
- Place a candy corn in the middle of each frosting swirl.
- Pour your Halloween sprinkles in the center of the top of the cake and spread around covering the entire top.
- Cut into 16 slices and enjoy!
Notes
A Hezzi-D Original recipe