There’s no better way to celebrate Halloween than to make a Candy Corn Cake that all of the kiddos will love! It’s such an easy, yet festive cake to celebrate fall! This cake is great because it adds a favorite fall time candy. So when I saw this candy corn cake, I knew I had to give it a try.
To make the chocolate cake you will need…
- 4 large eggs, at room temperature
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 1/3 cup coco powder
Step 1: Mixing lightly with a fork, combine the milk, eggs and vanilla. Set aside.
Step 2: In a large mixing bowl, combine the dry ingredients with the butter and mix until the butter is in peas sized pieces.
Step 3: Gradually add in the egg mixture and mix well.
Prepare two 9″ pans with a non-stick spray and then dust with flour. pour the cake mix evenly between the two pans. Bake at 350 degrees for 25-30 minutes or until done. Remove from pans and place on a cooling rack until cool.
To make the buttercream icing you will need…
- 3/4 cup solid vegetable shortening
- 3/4 cup butter at room temperature
- 1 1/2 teaspoons CLEAR vanilla extract
- 6 cups powdered sugar; sifted
- 3 tablespoons milk
- 1/3 cups coco powder
- Orange icing coloring
- Yellow icing coloring
Step 1: Beat shortening and butter together in a large mixing bowl until light and fluffy. Beat in vanilla.
Step 2: Gradually add sugar, one cup at a time. Beat well on medium speed, stopping periodically to scrape the sides of the bowl. When all the sugar is added and well mixed, the icing will appear dry.
Step 3: Divide the icing so that you have 1 bowl with 3/4 cup of icing, a mother with 1 cup icing, and a third bowl with 1 1/2 cup and set aside the remaining icing.
Using the 1 cup bowl of icing, add a small amount of orange coloring and mix well, adding more coloring to make darker if desired. Repeat this to make yellow icing with the 1 1/2 cup of icing. The 3/4 cup will be left white.
Add the coco powder to the remaining icing to make chocolate icing. Mix well.
Once the cake has cooled to room temp, spread some of the chocolate icing on the lower half and spread evenly, then place the other cake on top. Cover the top and side of cake with the remaining icing.
Use a #30 tip. Working from the outside in, begin by making a circle on the top outer edge of the cake with the yellow icing. Make a second circle inside the first and continue this until you have reached 5 or 6 rounds of yellow. Do the same with the orange icing after the yellow, ending with the white in the very middle.
Using the remaining orange icing, add a boarder around the bottom of the cake. Decorate with and corn and you’re done.