Festive Candy Corn Cake Recipe

Celebrate fall or Halloween with a festive candy corn-themed cake! The flavor and texture of this cake are amazing and people will swoon when you cut into it.


In my cookie cookbook that is coming out in January (and that you should totally pre-order!) I did some pretty major dissing on cakes. I have always been intimidated by them because of the work required to make them look really good. But guess what lesson I've learned in the past month? It's something I tell my boys all the time: NEVER SAY NEVER. Because every time I say I'll never do something, I end up wanting it...needing it in my life. One month ago and every day of my life leading up to that point, I said I would NEVER bake or decorate cakes. There you go. Words of doom. Now they're are all I can think about.


I have so much to learn, but this totally irresistible candy corn cake was my first attempt at making a pretty cake.


If you still have spare candy corn on hand after making this cake, consider making a batch of Chocolate Candy Corn Cookies or Candy Bar Brownies!

Candy Corn Cake is a great fall-gathering treat. Guests will swoon when you cut into it! Serve it for a Halloween party or any fall gathering! Enjoy!

Halloween, Candy corn, Cake
Yield: 12


prep time: 1 hourcook time: 1 hourtotal time: 2 hours

Celebrate fall and Halloween with a candy corn-themed cake! Guests will swoon when you cut into this beauty!


  • 1 cup (2 sticks) salted butter, softened
  • 1 1/2 cups granulated sugar
  • 6 egg whites
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk, at room temperature
  • Yellow and neon orange food coloring
  • Candy corn, for decorating
  • 1 cup (2 sticks) salted butter, softened
  • 6 cups confectioners' sugar
  • 2 teaspoons almond extract
  • 3-6 tablespoons milk


  1. Preheat the oven to 350°F and generously spray three 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg whites and almond extract and beat on medium speed until creamy and free of lumps.
  2. In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the milk gradually and mix until creamy.
  3. Divide the cake batter between three same-size bowls. Leave one as-is. Add yellow food coloring to one and neon orange to the last to match candy corn colors. Pour batter individually into the prepared cake pans and bake in the preheated oven for 25 minutes, or until a toothpick poked into the center comes out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
  1. Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the butter, confectioners’ sugar and almond extract. Add the milk 1 tablespoon at a time until the desired consistency is reached. Beat on medium speed for 3 minutes.
  1. Place the yellow cake in the center of a cake or serving plate. Spread the frosting evenly and generously over the top in an even layer. Top with the orange cake and repeat frosting. Top with the white cake.
  2. Using an offset or icing spatula, apply frosting to the sides of the cake and create a smooth surface. Repeat on the top of the cake. Decorate with candy corn and cover cake until ready to serve!
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