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Festive Halloween candy corn layered cake with white, orange, and yellow layers.

Candy Corn Cake

This festive candy corn cake features three colorful layers arranged to resemble the classic Halloween candy. Almond-flavored cake and smooth buttercream make it a showstopping Halloween or fall birthday dessert that is easier to decorate than it looks.
5 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 25 minutes
Cooling: 1 hour
Servings: 12
Calories: 742kcal
Author: Megan Porta

Ingredients

Cake

  • 1 cup salted butter (2 sticks), softened
  • 1 1/2 cups granulated sugar
  • 6 large egg whites room temperature
  • 2 tsp almond extract
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk whole or 2%, room temperature
  • Yellow and neon orange food coloring as needed
  • 1 11-oz bag candy corn for decorating, as desired

Almond Buttercream

  • 1 cup salted butter (2 sticks), softened
  • 6 cups powdered sugar
  • 2 tsp almond extract
  • 3-6 tbsp milk whole or 2%, as needed

Instructions

Make the Cake Layers

  • Prepare the pans. Preheat the oven to 350°F. Generously coat three same-size 8- or 9-inch round cake pans with cooking spray. Line the bottoms with parchment paper and spray again for easier removal.
  • Cream the butter and sugar. Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat the softened butter and sugar on medium speed for 2 to 3 minutes, or until light and creamy.
  • Add the egg whites. Add the room-temperature egg whites in three additions, mixing until incorporated after each addition. Mix in the almond extract and scrape down the sides of the bowl.
  • Finish the batter. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the room-temperature milk in two additions. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Avoid overmixing.
  • Create the candy corn colors. Divide the batter evenly among three bowls, using a kitchen scale if possible. Leave one portion white, tint one yellow and tint the third neon orange. Add the food coloring a little at a time until the colors resemble candy corn.
  • Bake the layers. Transfer each color of batter to a prepared cake pan and spread it into an even layer. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Begin checking 9-inch layers at 20 minutes.
  • Cool and level the cakes. Let the cakes cool in their pans for 5 minutes, then turn them onto wire racks to cool completely. Once cool, use a serrated knife to trim any rounded tops so the layers will stack evenly.

Make the Almond Buttercream

  • Beat the butter. Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat the softened butter until creamy.
  • Add the sugar and flavoring. Add half of the powdered sugar and mix on low speed until incorporated. Add the almond extract and 3 tablespoons of milk, followed by the remaining powdered sugar.
  • Adjust the consistency. Add more milk 1 tablespoon at a time until the frosting is smooth and spreadable. Increase to medium speed and beat for 3 minutes, scraping down the bowl as needed.

Assemble the Cake

  • Stack the layers. Place the yellow cake layer on a cake stand or serving plate. Spread an even layer of buttercream over the top. Add the orange layer and another layer of buttercream, then finish with the white cake layer.
  • Apply an optional crumb coat. If desired, spread a thin layer of buttercream over the top and sides of the cake to trap loose crumbs. Refrigerate for 20 to 30 minutes, or until the crumb coat is firm. Skip this step if you prefer to frost the cake immediately.
  • Finish the cake. Spread the remaining buttercream over the top and sides, smoothing it with an offset spatula. Decorate with candy corn shortly before serving.

Notes

  • Use room-temperature ingredients. Room-temperature butter, egg whites and milk blend more evenly and help create a consistent cake texture.
  • Use matching pans. Three same-size cake pans help the layers bake evenly. Begin checking 9-inch layers around 20 minutes because they may bake more quickly than 8-inch layers.
  • Adjust the buttercream. If the frosting is too thick, mix in additional milk 1 tablespoon at a time. If it becomes too thin, add powdered sugar a few tablespoons at a time.
  • Substitute vanilla if desired. Replace the almond extract with an equal amount of vanilla extract for a traditional vanilla flavor.
  • Using unsalted butter: Unsalted butter will work in both the cake and frosting. Use the salt already included in the cake recipe; no additional salt is needed.
  • Make it ahead. The cake layers can be baked up to two days in advance. Cool completely, wrap tightly and store at room temperature. Wait to add the candy corn until shortly before serving because it can soften or transfer color to the frosting.
    Divide the batter as evenly as possible and stack the finished layers yellow, orange and white from bottom to top. This creates the recognizable candy corn pattern when the cake is sliced.

Nutrition

Calories: 742kcal | Carbohydrates: 110g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 582mg | Potassium: 109mg | Fiber: 1g | Sugar: 85g | Vitamin A: 984IU | Calcium: 104mg | Iron: 2mg
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