Candy Corn Halloween Cake
Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes
Plus overnight chill time.
Servings: 12 to 16
It’s so fun to make this over-the-top cake that will impress your party guests. Yum!
Total Time: 1 hour, 15 minutes
Plus overnight chill time.
Servings: 12 to 16
It’s so fun to make this over-the-top cake that will impress your party guests. Yum!
Ingredients:
For the 6″ RED Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
1 packet of RED food color dye
For the 6″ ORANGE Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
1 packet of ORANGE food color dye
For the 6″ YELLOW Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
1 packet of YELLOW food color dye
For the 6″ Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
For the 6″ Chocolate Cake
1 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 cups of sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
For the Meringue Ghosts
1 1/2 cups confectioners sugar
6 large egg whites
1 tablespoon vanilla extract
For the Frosting
3 cups confectioners sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
For the Chocolate Drip
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
For the 6″ RED Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
1 packet of RED food color dye
For the 6″ ORANGE Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
1 packet of ORANGE food color dye
For the 6″ YELLOW Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
1 packet of YELLOW food color dye
For the 6″ Vanilla Cake
2 sticks unsalted butter, at room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
For the 6″ Chocolate Cake
1 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 cups of sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
For the Meringue Ghosts
1 1/2 cups confectioners sugar
6 large egg whites
1 tablespoon vanilla extract
For the Frosting
3 cups confectioners sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
For the Chocolate Drip
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
Directions:
The night before your party making the four layers of this cake and popping them in the fridge to cool overnight is recomended for best results.
Preheat your oven to 350, then fallow the recipes for the four 6" cake ingredents.
For the Cake Layers
Beat 2 sticks of butter and sugar with a mixer on medium-high speed until smooth.
Then reduce the speed to medium and add eggs one at a time.
In another bowl whisk vanilla with 3 cups flour, baking powder, and salt until combined.
Next, spoon in flour mixture in 3 batches by adding milk in between until smooth.
Add in each color to create the candy corn effect.
One cake should be bright orange, the second should be a deep yellow, and the last should be left white.
For large layers, I used filled my 6″ pan 3/4 of the way full. Then I let each layer bake for 35 – 40 min until the middle was cooked.
Let cool then wrap in plastic wrap to refrigerate overnight.
6″ Chocolate Cakes Recipe:
Preheat your oven to 350, then whisk together cocoa powder with 1 1/2 cups boiling water in a medium bowl until smooth.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
Beat eggs, vegetable oil, sour cream, and vanilla with a mixer on medium speed until smooth, then reduce the mixer speed to low.
Beat the cocoa mixture in a steady stream until combined, then, finish mixing with a rubber spatula.
For large layers, I filled my 6″ pan 3/4 of the way full.
Then I let each layer bake for 35 – 40 min until the middle was cooked.
Let cool then wrap in plastic wrap to refrigerate overnight.
For the Frosting
I recommend making this simple Vanilla Buttercream Frosting while the Meringue Ghosts are in the oven.
In a standing mixer with a whisk attachment, mix together sugar and butter on low speed until well blended.
Then, increase speed to medium and beat for two minutes.
Add vanilla and cream while beating on medium speed for a minute.
Next, add in food ORANGE coloring.
Refrigerate until ready to frost.
For the Meringue Ghosts
Preheat your oven to 300, then put 6 large egg whites in a standing mixer on low until you see bubbles start to form.
Then, turn the mixer up to high for a couple of minutes.
Once the egg whites are at stiff peaks, add in confectionary sugar one spoonful at a time.
Continue mixing on high for about 10 minutes.
You’ll know your mixture is ready when it’s no longer grainy.
Add vanilla extract and give it one final whip.
Transfer the mixture into a piping bag and pipe out ghosts on a parchment-covered baking sheet.
Then turn down your oven to 200.
Bake for 30 to 45 minutes or until they easily slide off the parchment paper.
Lastly, make faces on the ghosts with royal icing or the chocolate drip or add googly eye candies!
For the Chocolate Drip
In a saucepan heat up 1/2 cup heavy whipping cream until a few bubbles rise.
Then, shut off the heat and pour the mixture over your 6 Oz. semi-sweet chocolate chips.
Stir until smooth, then let the mixture sit until congealed so the cake drips appear thick and glossy.
On a cake turntable, lay down a round cake pad and apply a glob of frosting to stabilize the cake.
Next, place the chocolate cake and frost, then, place the orange cake and frost.
Place the yellow cake and frost, then, place the vanilla cake and frost.
Lastly, do an overall crumb coat of your cake.
Once complete pop your cake in the refrigerator to cool for 15 minutes before applying the final layer of frosting.
To Decorate the Cake
Remove the cake from the fridge and apply the icing, by taking warm (NOT HOT) chocolate drip and pour it into a squeeze bottle.
At a 45 - degree angle apply the chocolate to the top of the cake – apply slightly different pressure for different length drips.
Use the remaining chocolate to create faces for the meringue ghosts and to cover the top of the cake.
Place the meringue ghosts along the top of the cake. If you made extra ghosts add them to the outer rim of the cake. Enjoy!
The night before your party making the four layers of this cake and popping them in the fridge to cool overnight is recomended for best results.
Preheat your oven to 350, then fallow the recipes for the four 6" cake ingredents.
For the Cake Layers
Beat 2 sticks of butter and sugar with a mixer on medium-high speed until smooth.
Then reduce the speed to medium and add eggs one at a time.
In another bowl whisk vanilla with 3 cups flour, baking powder, and salt until combined.
Next, spoon in flour mixture in 3 batches by adding milk in between until smooth.
Add in each color to create the candy corn effect.
One cake should be bright orange, the second should be a deep yellow, and the last should be left white.
For large layers, I used filled my 6″ pan 3/4 of the way full. Then I let each layer bake for 35 – 40 min until the middle was cooked.
Let cool then wrap in plastic wrap to refrigerate overnight.
6″ Chocolate Cakes Recipe:
Preheat your oven to 350, then whisk together cocoa powder with 1 1/2 cups boiling water in a medium bowl until smooth.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
Beat eggs, vegetable oil, sour cream, and vanilla with a mixer on medium speed until smooth, then reduce the mixer speed to low.
Beat the cocoa mixture in a steady stream until combined, then, finish mixing with a rubber spatula.
For large layers, I filled my 6″ pan 3/4 of the way full.
Then I let each layer bake for 35 – 40 min until the middle was cooked.
Let cool then wrap in plastic wrap to refrigerate overnight.
For the Frosting
I recommend making this simple Vanilla Buttercream Frosting while the Meringue Ghosts are in the oven.
In a standing mixer with a whisk attachment, mix together sugar and butter on low speed until well blended.
Then, increase speed to medium and beat for two minutes.
Add vanilla and cream while beating on medium speed for a minute.
Next, add in food ORANGE coloring.
Refrigerate until ready to frost.
For the Meringue Ghosts
Preheat your oven to 300, then put 6 large egg whites in a standing mixer on low until you see bubbles start to form.
Then, turn the mixer up to high for a couple of minutes.
Once the egg whites are at stiff peaks, add in confectionary sugar one spoonful at a time.
Continue mixing on high for about 10 minutes.
You’ll know your mixture is ready when it’s no longer grainy.
Add vanilla extract and give it one final whip.
Transfer the mixture into a piping bag and pipe out ghosts on a parchment-covered baking sheet.
Then turn down your oven to 200.
Bake for 30 to 45 minutes or until they easily slide off the parchment paper.
Lastly, make faces on the ghosts with royal icing or the chocolate drip or add googly eye candies!
For the Chocolate Drip
In a saucepan heat up 1/2 cup heavy whipping cream until a few bubbles rise.
Then, shut off the heat and pour the mixture over your 6 Oz. semi-sweet chocolate chips.
Stir until smooth, then let the mixture sit until congealed so the cake drips appear thick and glossy.
On a cake turntable, lay down a round cake pad and apply a glob of frosting to stabilize the cake.
Next, place the chocolate cake and frost, then, place the orange cake and frost.
Place the yellow cake and frost, then, place the vanilla cake and frost.
Lastly, do an overall crumb coat of your cake.
Once complete pop your cake in the refrigerator to cool for 15 minutes before applying the final layer of frosting.
To Decorate the Cake
Remove the cake from the fridge and apply the icing, by taking warm (NOT HOT) chocolate drip and pour it into a squeeze bottle.
At a 45 - degree angle apply the chocolate to the top of the cake – apply slightly different pressure for different length drips.
Use the remaining chocolate to create faces for the meringue ghosts and to cover the top of the cake.
Place the meringue ghosts along the top of the cake. If you made extra ghosts add them to the outer rim of the cake. Enjoy!
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