Surprise-Inside Candy Corn Cake Recipe: No Hocus Pocus Needed To Conjure Up Halloween Fun
It’s no trick – filled with a jumble of Halloween candy, this easy layer cake is a real treat
Every year I throw a Halloween bash and I’m famous for my fright night sweats. That’s what inspired this Surprise-Inside Candy Corn Cake recipe. It combines two treats in one! What could be better than that. Best of all, it’s a cinch to whip up. Plus, you’ll delight kids of all ages when you reveal the clever secret hidden inside.
We start with white cake mix so all it takes are a few drops of food coloring to create the candy corn-colored layers. Once baked all you need to do is cut a disk out of the center layer before stacking. The hole creates a well to hold the candy. So easy! We use a pastry bag to decorate with tinted frosting, but you can simply spread the icing on with a spatula if you like. Give it a try then let us know your favorite Halloween dessert.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (15.25 oz.) pkg. white cake mix
- 3 egg whites
- ⅓ cup oil
- 2 tsp. + 1 Tbs. vanilla extract
- Orange and lemon yellow concentrated food colorings
- 2½ cups butter, at room temp.
- 5 cups confectioners’ sugar, from 2 (16 oz.) pkgs.
- ⅔ cup sour cream
- ½ cup candy, such as candy corn, Mellowcreme pumpkins and Reese’s pieces
Instructions
PrintHeat oven to 325°F. Coat 3 (8”) round cake pans with cooking spray. On low speed, beat cake mix, 1 cup water, egg whites, oil and 2 tsp. vanilla; on medium, beat 2 minutes. Divide batter among three bowls. Tint one bowl orange and one bowl yellow with food colorings, leaving remaining untinted. Transfer batters to separate cake pans. Bake 18-20 min. or until toothpick inserted into centers comes out clean. Cool on racks 20 min. Transfer from pans to racks; cool.
On medium, beat butter until fluffy, 2 mins. On low, gradually beat in confectioners’ sugar, then sour cream and remaining 1 Tbs. vanilla until combined. On medium-high, beat until light and fluffy, 2 min. In separate bowls, tint 1½ cups frosting orange and ¾ cup frosting lemon yellow with food colorings. Transfer to separate pastry bags each fitted with medium star tip (such as Wilton #1M). Transfer 1½ cups untinted frosting to pastry bag fitted with medium star tip.
Using 2¾” round cutter, cut out center of orange cake layer. Place yellow cake layer on serving plate; spread with 1 cup of remaining untinted frosting. Top with orange cake layer. Fill center with candy, as shown. Spread with ⅔ cup of remaining untinted frosting. Top with remaining cake layer. Spread top and side with remaining untinted frosting. Starting from bottom of cake, pipe 1 row of yellow frosting around side of cake. Repeat with 2 rows orange frosting, then untinted frosting on edge and top of cake.
Nutrition
- Calories: 640
- Total Fat: 39 gram
- Saturated Fat: 22 gram
- Protein: 3 gram
- Carbohydrates: 72 gram
- Fiber: 0 gram
- Cholesterol: 85 mg
- Sugar: 58 gram
- Sodium: 210 mg
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