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 would love to be able to decorate fancy cakes and this would certainly help! Thanks for a great blog.
No I hardly ever have used boxed mixes, so I don’t have a favorite at all.
I’ve used from scratch and boxed mixes as well as a mix of the mixes. I don’t have a preference. It just depends on what I caught on sale and what is in my pantry at the time I decide to make cakes. I’ve moved away from storebought frosting though, but I can’t seem to keep enough powdered sugar in the house! 🙂
Home-made all the way for me! But it is handy in a hurry!
Argh, I know it all about canned frosting. In India, we get Pillsbury’s chocolate and vanilla flavoured frosting and the imported ‘expensive’ Betty Crocker’. I tried them both while starting out. They seemed okay firt, but didn’t hold very long. Using Pillsbury’s vanilla was the lat straw.
Sweetapolita does have some great tutorials and those ombre cakes are just lovely.
Maybe some day I’ll muster up the courage to try one myself.
I like the Betty Crocker cake mix when I don’t have time to make a cake from scratch.
Dunkin Hines or Betty Crocker work for me! Love this cake idea!
I use Duncan Hines … French Vanilla it´s my favorite but I prepare with butter and more eggs. Thanks for your posts you are so kind with all of us!!
I use Duncan Hines … French Vanilla it´s my favorite flavor, but I prepare with butter and 4 eggs. Thanks !!
yes! and although i use a lot of betty crocker, my favourite is duncan hines! way more dense and better for decorating. 🙂 awesome cakes btw!