It’s Candy Corn Day!

Candy Corn is one of those Halloween Treats that people either can’t get enough of or avoid at all costs. I think as kids we loved Candy Corn because it was about as obnoxiously sweet as you could get. As adults, our tastes have gone in another direction.

I can remember a time when I could not get enough Candy Corn. These days, while I’ll still eat them, more than just a few on their own is a sugar overload I can not handle. Sure, as a diabetic Candy Corn is a very bad choice. But even with healthy blood sugars, Candy Corn can be a bit much.

Candy Corn has been around since the late 1800s. Guess we can consider Candy Corn as a classic. And as a classic, it would be a shame to simply toss them aside. Moderation is the key. With that in mind, I give you the Candy Corn Cake.

What better way to celebrate the last Saturday of October and National Trick Or Treat Day – not to be confused with Halloween itself. Today we are encouraged to dress up. Dressing up as the scariest or most fascinating character we know draws us to the holiday. People of all ages put hours of effort into creating elaborate costumes for one big night. Wouldn’t it be nice to get dress up and pretend just a little bit more? Of course, it would! That’s why the costume industry created National Trick or Treat Day to be observed on the last Saturday in October. So gather your fellow scary friends, get dressed up and have a party. And what’s better for a party than a cake? Enjoy!

Candy Corn Cake
Yellow Layer
1 (8.25-oz.) box Yellow Cake Mix
1 cup Milk
3 Eggs
1/3 cup Vegetable Oil
1 teaspoon Vanilla
Neon Yellow Food Coloring

Orange Layer
1 (8.25-oz.) box Orange Cake Mix
1 cup Milk
3 Eggs
1/3 cup Vegetable Oil
1 teaspoon Vanilla
Neon Orange Food Coloring

White Layer
1 (15.25-oz.) box White Cake Mix
1 cup Milk
3 Eggs
1/3 cup Vegetable Oil
1 teaspoon Vanilla

Prepare the Cake Layers: Heat oven to 350-degrees. Grease and flour 3 (9-inch) round cake pans, tapping out excess flour. Set pans aside.

Prepare each cake mix separately according to package directions, replacing water with whole milk and adding vanilla extract into the batter. For the yellow cake, add as much Neon Yellow Food Coloring as possible to create a vivid yellow layer. Pour yellow batter into one prepared pan, Tap out air bubbles, set pan aside.

Repeat for the orange cake, adding Neon Orange food coloring to create a deep orange layer. Tap out air bubbles, set pan aside.

Finish with the white cake layer. Pour half of white batter into third pan; discard remaining white batter or bake separately for another use.

Bake cake layers in the heated oven until a cake tester inserted in center comes out clean, about 25 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack; cool completely, about an hour..

Make the frosting while the cakes cool.

Buttercream Frosting
1/2 cup Solid Butter-Flavored Vegetable Shortening
1-1/2 cup Butter, softened
2 teaspoons Vanilla Extract
8 cups Sifted Powdered Sugar
6 tablespoons Heavy Cream (approximately)
Yellow Food Coloring as needed
Orange Food Coloring as needed
1 large bag Candy Corn

Cream shortening and butter in a mixing bowl. Add Vanilla extract.

In a separate bowl, sift powdered sugar. Add sugar to creamed butter mixture 1 cup at a time.

Whip, scraping down sides of bowl as necessary, until all the sugar has been added. Frosting will appear dry and stiff.

Add cream, one tablespoon at a time, until desired consistency is reached.

Divide frosting into thirds. Color one-third yellow, one-third orange and leave the last third white. Set frostings aside.

Set aside about half of the candy corns for the garnish on the finished cake. Finely chop remaining candy, set aside.

Assemble Cake: Place yellow cake layer on a serving plate. Frost top and sides of yellow layer with yellow frosting; sprinkle with half of chopped candy corn. Top yellow cake layer with orange cake layer. Frost top and sides of orange cake layer with orange frosting; sprinkle with remaining chopped candy corn. Top orange cake layer with white cake layer. Frost top and sides of white cake layer with white frosting. Garnish cake with candy corn as desired.


Need something to wash down all this sweetness? Try a Candy Corn Martini!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s