This cake is completely inspired by candy corn. But not the regular candy corn, Brach’s Indian Corn.
Candy Corn Cake
Ingredients
- 1 box white cake mix
- 1 box chocolate cake mix
- 3 containers white frosting or three cups
- 1 container chocolate frosting or 1 cup
- Optional: Orange extract
Instructions
- Bake chocolate cake in 8in round cake pan. One cake will be used, so you can wrap the other 8in round cake and place in freezer.
- For the white and orange layers, simply prepare white cake batter as you normally would. Divide batter in half and tint one half orange. (Add orange extract if you wish)
- Bake white cake batter in 8in cake pan and bake orange cake batter in 8in cake pan.
- For frosting, take one container of white frosting and tint it orange. I used gel food coloring and about 4-6 drops.
To assemble cake:
- Place chocolate cake on cake stand. Place thin layer of chocolate frosting.
- Place orange layer on top and cover in thin layer of orange frosting.
- Finally, place white cake on top and cover entire cake in crumb coat.
- Decorate as you wish.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Have you seen this type of candy corn? With the chocolate on the bottom? I found it to be the perfect cake inspiration! (picture below)
But I went wrong on this cake. I was in a hurry. A BIG hurry. I needed to have this cake done and be out the door in 57 minutes.
So I used all box mixes (which is fine with me!) and canned frosting (horrible mistake).
Something happened. I sampled the canned frosting and thought it tasted like cardboard. Even the chocolate. They were all just awful. I wouldnt feel comfortable serving this cake to anyone. Is it just me? I used to not mind them at all! (To be fair, I stuck to one brand. It could have just been that brand.)
I am a huge proponent of supporting peoples choices in baking… if you want to use canned frosting I would never bat an eye. Heck, I would support and encourage you for choosing to bake!
But for me, I think this was my very last time.
Here are the from-scratch recipes for this cake:
Here is a video of me decorating a cake with the same technique as I used on this Candy Corn Cake.
If you like this cake you will love my new book Surprise-Inside Cakes! (especially the Ombre Cake I share in the book!)
I am a scratch girl, always have been. Don’t be so hard on yourself, this was a great post!!!! I plan to make it real soon.
I’m totally lazy, and often you premade cake mixes, but I’ve been trying to break that habit. I usually go for Duncan Hines. Thanks so much for the giveaway!
I don’t use canned anymore because I’m trying to stay away from high fructose corn syrup. I don’t bake as often as I used to though because our roommate’s oven is old and difficult to use. 🙁
I almost always use boxed mixes. Betty Crocker Golden Vanilla is heaven in a box ~ the perfect wedding cake flavor that has become my most requested flavor for all occasions. For chocolate I always use Betty’s Chocolate Fudge flavor ~ yum! I do make my own frosting though!
I agree with you- I used to be OK with the canned frosting, but now that I make my own, I can’t stand them! So, I won’t use canned frosting, but I do use box mixes- I just doctor them up a lot. They’re a good starting point =) I usually use Betty Crocker. Not really sure why, just what I do.
Nope, no more boxed cake mixes. They don’t taste real.
Cakebox mix of choice is both Pillsbury & Duncan Hines (different flavors). For time purposes, box has to suffice. Thanks for giveaway & all that you share of yourself!! Awesomeness!
I occasionally use boxed cake mix. When I do, it’s Duncan Hines.
Would you use boxed cake mix? If yes, what is your favorite brand?
Yes, I have before, Duncan Hines is always very moist and delicious. I do prefer homemade cake, but when in a pinch the boxed mix can do just fine!
I’m not a fan of boxed cake mixes or canned frosting. It just tastes fake to me.