Candy Corn Cake
Candy Corn Cake
There’s no candy that’s more symbolic of Halloween than candy corn. That being said, the flavor is a little less symbolic. It’s bland, tastes kinda stale, and contains gelatin which pretty much gave me the perfect excuse to not eat them since age five.
I’m not here to shame the classic candy corn, because I think it looks great and I respect it, but I’m not about to eat it. Instead, I decided to borrow the classic structure and tri-color combo and couple it with a pumpkin cake and cream cheese frosting.
I love this recipe because I’d eat it even if it wasn’t in the shape of a candy corn! It doesn’t require a cookie cutter, just some good ‘ol eyeballing when cutting the cake.
Let the Halloween festivities begin!
1 1/4 cups all purpose flour
1/2 cup brown sugar (light or dark both work)
1/4 cup granulated sugar
1/3 cup of canned full fat coconut milk
1/2 cup pumpkin puree
1/3 cup canola oil
2 tablespoons apple cider vinegar or coconut vinegar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Cream Cheese Frosting:
1 1/2 cups vegetable shortening
1 1/2 cups vegan butter (I use Earth Balance’s Original Spread)
4 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons lemon juice
Yellow food coloring (I use Wilton’s Gel Food colors)
Orange food coloring (I use Wilton’s Gel Food colors)
3 pastry bags, (3) #16 frosting tips or (1) #16 frosting tip, just wash throughly after each color. You can find pastry bags and tips on amazon, or your local Joann or Michael’s craft store.
Pumpkin Cake Batter Instructions:
1.) Preheat oven to 350 degrees. Trace an 8x8 inch square cake pan onto parchment paper with a pencil. Cut the square out. Coat the pan with nonstick spray and flour and play parchment paper square on top.
2.) In a large bowl, combine the coconut milk and vinegar and beat together until foamy. Allow mixture to rest while you prepare the next step.
In a large mixing bowl, sift together the flour, baking powder, baking soda, sugars, spices, and salt. Set aside. (I use a large bowl with a mesh strainer on top as a DIY sifter.)
Add the brown sugar and granulated sugar to the coconut milk and vinegar mixture. Mix until smooth. Then, add the canola oil, pumpkin puree, and vanilla extract and whisk until completely combined and smooth.
Add the dry ingredients to the wet ingredients. Using a rubber spatula, mix the dry ingredients into the wet until just combined.
6.)Transfer the pumpkin cake batter into the pre-lined baking pan. Bake for about 20 minutes, or until the center of the cake comes out clean when poked in the center.
7.) When cake is done, transfer to a cooling rack. To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking outside and not towards the cake, then flip the cooling rack and pan altogether, placing on a flat surface or countertop, and remove the cake pan, followed by the parchment paper, slowly. Allow to fully cool cutting the cake.
Cream Cheese Frosting Instructions:
1.) Using a stand mixer or hand electric mixer, together the shortening and butter until smooth starting from low to high speed.
2.) Slowly mix in the powdered sugar until smooth. Make sure to scrape down sides of the bowl to ensure a throughly smooth frosting.
3.) Add in the vanilla extract and lemon juice. Mix until completely smooth on low speed.
4.) Divide the frosting up into three separate bowls. One bowl for the white frosting and filling, one for the orange frosting, and one for the yellow frosting.
5.) Color one frosting with about five drops of yellow food coloring or about 1 teaspoon of Wilton’s gel food coloring, or until the color is nice and bright. Mix until color is evenly distributed.
6.) Color another frosting with about five drops or orange food coloring or about 1 teaspoon of Wilton’s Gel Food Coloring, or until the color is nice and bright. Mix until color is evenly distributed.
7.) Place a #16 tip in one pastry bag, and cut the bottom end of. Fill with the white frosting. Repeat with each frosting color using a new pastry bag and tip (you can reuse the tip, just make sure to wash it well before using for another color).
1.) Place cooled cake on a large piece of parchment paper. Using a sharp knife, cut the outline/shape of a large candy corn out lengthwise out of half the cake. Cut another candy corn outline using the other half of the cake.
2.) Using your preferred cake stand or cake, place one cake layer on the center of cake stand. Pipe a layer of WHITE cream cheese frosting on top. Place the other cake layer on top, making sure it’s facing the same way as the bottom.
Candy Corn Cake Structure:
The top end of the cake is WHITE
The middle of the cake is ORANGE
The end of the cake is YELLOW
3.) Starting with the orange frosting, pipe the frosting in the center of the cake. Pipe lines lengthwise. Then, starting from the bottom of the cake, frost the sides of the cake that matching up to the orange frosting on top of the cake. I frosted according to the candy corn ratio, so, the orange takes up the largest amount of the cake, followed by the yellow, and the white takes up the smallest for the top tip of the cake.
4.) Next, pipe the yellow frosting lengthwise, right below the orange frosting. Then, starting from the bottom of the cake, frost the sides of the cake that matching up to the yellow frosting on top of the cake.
5.) Now, pipe the white frosting lengthwise, right ABOVE the orange frosting. Then, starting from the bottom of the cake, frost the sides of the cake that matching up to the white frosting on top of the cake.
6.) Store in the fridge for a couple hours if you want a nice photo of the cake when you slice into it! Or, it right away. I don’t blame you!