Candy Corn Cake

This vibrant and festive Candy Corn Cake features three colorful layers—yellow, orange, and white—stacked to resemble the iconic Halloween candy. Soft, buttery, and sweet, it's an eye-catching dessert perfect for fall gatherings and spooky celebrations. Easy to decorate and always a hit!

Prep Time 30

Cook Time 30

Cooling Time And Decorating Time 15

Total Time 1 15

Serving Size Slices

Equipment

Ingredients

For the Cake Layers:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter softened
1¾ cups granulated sugar
4 eggs
1½ teaspoons vanilla extract
1 cup milk
Yellow gel food coloring for bottom layer
Orange gel food coloring for middle layer

For the Buttercream Frosting:

1 cup unsalted butter softened
4 cups powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 Pinch of salt

Optional Decoration:

Candy corn pieces for topping

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl, cream butter and sugar until light and fluffy using an electric mixer.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
Alternately add the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly into three bowls.
Leave one portion uncolored (white layer). Add yellow gel coloring to one bowl and orange gel coloring to the other, mixing until the colors are evenly blended.
Pour each batter into its own prepared cake pan and smooth the tops.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
Prepare the frosting by beating the butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy.
Once the cakes are fully cooled, layer them with yellow on the bottom, orange in the middle, and white on top.
Frost the entire cake with buttercream using an offset spatula.
Decorate with candy corn if desired. Chill before serving for clean slices.

Nutrition