Description
This Candy Corn Layer Cake is a festive Halloween show-stopper with vivid yellow, orange, and white layers wrapped in silky vanilla buttercream—bakery looks with simple home-kitchen steps. It’s perfect for parties, potlucks, and spooky-season gatherings, and it slices beautifully into neat tri-colored wedges that delight both kids and adults.
Ingredients
Scale
- 2 3/4 cups (330 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 Tbsp pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- Gel food coloring: yellow and orange
VANILLA BUTTERCREAM
- 1 cup (226 g) unsalted butter, room temperature
- 3 3/4 cups (450 g) powdered sugar, sifted
- 3–4 Tbsp heavy cream (as needed)
- 2 tsp pure vanilla extract
- Pinch fine salt
DECOR (OPTIONAL)
- Candy corn
- Halloween sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment and lightly grease sides.
- Whisk flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer, cream butter and sugar on medium speed 2–3 minutes until pale and fluffy.
- Beat in eggs and egg whites one at a time, scraping the bowl; mix in vanilla and oil.
- Add dry ingredients in 3 additions, alternating with buttermilk, mixing on low just until combined.
- Weigh batter and divide evenly into 3 bowls. Tint one bowl yellow, one orange, and leave one white.
- Spread each tinted batter into a prepared pan; smooth tops and tap pans to release air bubbles.
- Bake 25–28 minutes, until centers spring back and a tester comes out clean. Cool 10 minutes, then turn out to racks to cool completely. Chill layers 20–30 minutes for easier handling.
- Make buttercream: beat butter until creamy. Gradually add powdered sugar and salt; beat until fluffy. Add vanilla and enough cream to reach smooth, spreadable consistency.
- Level layers if needed. Stack yellow layer first, then orange, then white, with thin buttercream between. Apply a crumb coat, chill 20 minutes, then finish with a smooth final coat. Decorate with candy corn or sprinkles. Let sit 30–45 minutes at room temp before slicing.
Notes
- Make-ahead: Bake layers up to 2 days ahead; wrap well and refrigerate. Frosted cake keeps 3–4 days chilled.
- Color control: Use gel colors to avoid thinning the batter and to achieve vivid hues.
- Even layers: For extra-flat layers, use cake strips or reduce oven to 340°F (171°C) and bake a few minutes longer.
- Perfect slices: Warm a sharp knife under hot water, wipe dry between cuts for clean layers.
- Prep Time: 30 minutes (plus cooling/chilling)
- Cook Time: 25–28 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12–1/14 cake)
- Calories: 430
- Sugar: 46 g
- Sodium: 200 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg