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? Â With the chocolate on the bottom? Â I found it to be the perfect cake inspiration! (picture below)
But I went wrong on this cake. Â I was in a hurry. Â A BIG hurry. Â 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. Â I sampled the canned frosting and thought it tasted like cardboard. Â Even the chocolate. Â They were all just awful. Â I wouldnt feel comfortable serving this cake to anyone. Â Is it just me? Â I used to not mind them at all! Â (To be fair, I stuck to one brand. Â 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! Â (especially the Ombre Cake I share in the book!)
I grew up on boxed cakes, usually Betty Crocker, but never canned frostings.
I haven’t made boxed in years. I just stick with a few basic recipes and it does not seem to take much longer. I love homemade frosting and use it all the time. But a deep dark chocolate canned frosting on a yellow cake- mmmm.
I love cake mix cakes… they are simple and always turn out good.. you can add to them to get a little extra… canned frosting just doesn’t cut it. This cook looks amazing…. I did a pink layered camo cake a couple of weeks ago for my daughter in laws baby shower.. was fun… might give this one a try for Fall 🙂
I do use boxed cake mixes (my homemade stuff never rises =( ). I tend to use Pillsbury or Betty Crocker cake mixes. I just use a cup of Greek yogurt and a cup of water instead of oil and eggs. it fluffs up and is super moist and is amazing!
I commented on this post before I saw that there was a giveaway. As for boxed cake mix I pretty don’t have a favorite. But I do however stock up on them when ever they are on sale. Like you I never know when I may need to make a cake in a hurry, and I found a great recipe for making them taste more like homemade.
I would not use a cake mix – I feel people deserve homemade – ……… the pay a price for the cake and the cake should reflect and taste good. Not a fan of cake boxes ………..
you’re absolutely right. i use box cake mix for my cakes, but homemade buttercream. but, at the baking store i frequent, they make their own homemade yummy buttercream so if i’m short on time i have that option.
Oh that is awesome!
I use box cake mixes – typically I “doctor” them up and use Duncan Hines for that process. Most white cakes I’ve had from scratch taste like bisquick – yuck! From scratch chocolate cakes don’t seem to have that problem!
Boxed cake mixes are fine, I use them all the time, adding vanilla, meringue powder, pudding, whatever I want. I am not particular about brand, Pillsbury or HEB (store) work fine for me. Canned icing, however, yuck. We used to use it all the time, but then I started cake decorating, making icing became the norm. Even cream cheese canned tastes chemical-like.
It doesn’t matter how rushed you are or whether or not you use boxed/canned supplies. Remember, we can’t taste it through the computer! No matter how you bake it your end result is always, always creative and gorgeous!
You are so sweet. Thank you!