Candy Corn Cake Recipe
Candy Corn Layer Cake Recipe
Course: Dessert
Author: The Gunny Sack
  • 1 white cake mix + ingredients called for on the box
  • Orange and yellow food coloring
  • 1/2 cup butter room temperature (softened but not melted)
  • 1/2 cup shortening
  • 2 tsp vanilla
  • 8 cups powdered sugar about 1 bag
  • 1/2 cup heavy cream
  • 3 bags of candy corn M&Ms
  1. Start by mixing one white cake mix with the ingredients called for on the box. Divide the cake batter into three separate bowls. Tint one of the bowls of cake batter orange, another one yellow and leave the third white. Pour into three greased 8 in or 9 in pans. Bake at 350 degrees fro 18-22 minutes or until a toothpick comes out clean.
  2. Beat butter, shortening and vanilla until creamy. Add powdered sugar, 1 cup at a time, beating after each cup. Beat in 1/2 cup heavy cream until light and fluffy. If necessary, add additional heavy cream, 1 tablespoon at a time until it is the consistency you want.
  3. Once the cakes have cooled completely, spread a little frosting in the center of the your cake platter and place the yellow cake on the frosting. Spread about 2/3 cup of buttercream between the yellow layer. Do the same for the orange and then white layers. Cover the entire cake with a thin layer of frosting, making a crumb coat which will seal the crumbs in place. Once the crumb coat frosting is dry to the touch, frost the cake with the remaining buttercream frosting. Press Candy Corn M&M’s into the buttercream frosting making a pattern.
Nutrition Facts
Candy Corn Layer Cake Recipe
Amount Per Serving (16 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.