If you’ve ever wondered how to capture all the fun and flavors of Halloween in a single, show-stopping dessert, then this Candy Corn Cake Recipe is just what you need. I absolutely love how this cake comes together with those vibrant layers mimicking real candy corn, paired with a dreamy marshmallow buttercream frosting that will have everyone asking for seconds. Trust me, once you try this, you’ll be bringing it out every fall — and maybe even sneaking bites off the sidelines throughout the year!

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Why You’ll Love This Recipe

Vibrant & Festive: Those candy corn colors bring instant cheer to your dessert table.
Light Yet Rich: The cake layers are moist and soft, balanced perfectly by fluffy marshmallow buttercream.
Layered With Care: It may look impressive, but the recipe breaks down every step so you can tackle it confidently.
Perfect for Parties: A true crowd-pleaser that feels like a special occasion, yet is totally doable on your home stove.

The image shows a tall round cake with three clear horizontal layers covered in sugar crystals: a yellow bottom layer, an orange middle layer, and a white top layer. On the top of the cake, there are eight decorative swirls in a circle. Each swirl has a base with yellow and orange colors blended, topped with a small white dollop. The cake sits on a white cake board, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Candy Corn Cake Recipe is all in the details: using classic, easy-to-find ingredients that come together to create those iconic layers and the luscious marshmallow buttercream. I’ll share some tips here to help you pick the best components for your version.

All-Purpose Flour: The backbone of your cake, ensuring a tender crumb without being too dense.
Granulated Sugar: Sweetness to balance the cake and help with moisture.
Baking Powder: For that perfect lift and fluffy texture.
Fine Salt: To enhance all those lovely flavors.
Unsalted Butter: Room temperature is key — this adds richness and moisture.
Vanilla Extract or Vanilla Bean Paste: A little touch of vanilla goes a long way in making the cake taste warm and inviting.
Large Egg Whites: Using only whites keeps the cake lighter; bringing them to room temp helps with better mixing.
Full-Fat Sour Cream: This adds moisture and a slight tang, elevating the cake beyond ordinary vanilla.
Vegetable or Canola Oil: Another little trick for moist, tender layers.
Yellow and Orange Gel Food Coloring: You want these vibrant colors to really pop without affecting the batter’s consistency.
Unsalted Butter (for frosting): Again, room temperature, so your buttercream becomes silky and smooth.
Powdered Sugar: Essential for that fluffy frosting texture and sweetness.
Marshmallow Fluff: This is where the magic happens — it gives the frosting a light, pillowy texture and that classic marshmallow flavor.
Heavy Whipping Cream: To adjust frosting consistency and add creaminess.
Additional Gel Food Coloring: For coloring the frosting layers just right.
Sanding Sugar (optional): To add sparkle and extra texture on the sides—you’ll see the difference this makes!
Wilton 1M Frosting Tip and Piping Bags: For decorating those perfect swirls on top.
Greaseproof Cake Boards: They make assembling and moving your layers so much easier and cleaner.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love giving recipes a personal touch, and this Candy Corn Cake Recipe is so versatile! Whether you’re looking to switch up flavors or need a dietary-friendly version, there’s room to tweak.

Flavor Boost: I once added a sprinkle of almond extract to the buttercream to give it a nutty twist — it was an unexpected hit at a Halloween party.
Dairy-Free Version: Swap sour cream for coconut yogurt and use dairy-free butter and cream alternatives for a vegan-friendly treat that still impresses.
Mini Cakes: Making these as cupcakes lets you skip some decoration steps but still enjoy the layering magic in a quick bite.
Less Sweet: If you want to tone down sweetness, reduce the powdered sugar in frosting slightly and balance with a touch more salt.

How to Make Candy Corn Cake Recipe

Step 1: Prep Your Pans & Dry Ingredients

Start by preheating your oven to 350°F and lining three 6-inch cake pans with parchment rounds—don’t forget a quick grease with non-stick spray to ensure your cakes slide right out later. Next, mix all your dry ingredients—flour, sugar, baking powder, and salt—together in your mixer. This base ensures even distribution and is critical for that tender crumb we all love.

Step 2: Blend in Butter and Wet Ingredients Gently

This part always reminds me of playing with sandcastles — you’re breaking the butter into the dry mix till it looks crumbly, no big chunks allowed! Then, add your egg whites on low speed, followed by sour cream, vanilla, and oil. Be patient here; mix gently at low speeds to not overbeat and toughen your cake. Scrape the bowl sides to make sure no flour hiding in the corners!

Step 3: Color Your Batter & Divide Evenly

Divide your batter evenly into three bowls (about 400 grams each if you’re weighing). Leave one plain, color one yellow, and the last orange with gel food coloring — the hues should be bright but not runny. The gel type is key; it won’t change the batter consistency.

Step 4: Bake, Cool, and Level Your Cakes

Bake each layer for about 32-34 minutes or until a toothpick comes out clean. Cooling is crucial—don’t rush! After about 10 minutes in the pan, loosen around edges and then pop them in the freezer for 30 minutes to speed up firming without drying out. Once cooled, use a serrated knife to level tops, which I find makes stacking much more stable and polished.

Step 5: Make That Marshmallow Buttercream

While your cakes cool, whipping up the marshmallow buttercream is a fun process. Beat the butter until smooth, then slowly add powdered sugar, alternating with splashes of cream to keep it light and fluffy. Once combined, stir in marshmallow fluff for that iconic flavor. Adjust the texture with more cream or powdered sugar if needed. Don’t forget to color your frosting—yellow and orange for the layers, plus some plain white for the top. No special tips needed here, just patience and love!

Step 6: Assemble & Frost Your Cake

Start stacking with a dab of frosting to stick your first layer to the board. Spread an even layer of frosting between each cake layer. After stacking, apply a thin crumb coat all around and smooth it out using a bench scraper before chilling the cake; this step sets the base. Then comes the fun part: pipe and spread your colored frosting layers—yellow on bottom, orange in the middle, white on top. Smooth with the scraper again, and chill. If you’re feeling fancy, roll the sides gently in sanding sugar for that extra sparkle, then pipe frosting swirls on top using a Wilton 1M tip. It’s like candy corn heaven in cake form!

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Pro Tips for Making Candy Corn Cake Recipe

Bowl Scraping is Key: I always scrape my mixing bowl sides after each addition to avoid pockets of dry flour or unmixed butter, which can affect texture.
Freeze for Easy Assembly: Chilling cake layers slightly (about 30 minutes) helps avoid crumbs mixing into your frosting while stacking.
Gel Food Coloring Over Liquid: Using gel colors ensures vibrant color without thinning your batter or frosting — a game-changer for any layered cake.
Don’t Skip the Crumb Coat: Even if you’re in a hurry, this thin layer locks in crumbs so your frosting stays smooth and professional-looking.

How to Serve Candy Corn Cake Recipe

A slice of three-layered cake sits on a white plate, placed on a white marbled surface. The cake has a bottom layer in bright yellow, a middle layer in vivid orange, and a top layer in light cream color. Between each layer is a thin white frosting. On top of the slice is a swirl of white whipped cream with small touches of orange and yellow frosting underneath. In the background, the whole cake with the same three colorful layers is visible on a white stand. The scene is in a kitchen setting with metal and black cooking tools slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep the top garnishes simple with those marshmallow buttercream swirls and a sprinkling of white sanding sugar—it adds just the right sparkle without being overwhelming. Sometimes, around Halloween, I’ll toss on a few candy corn pieces on top to amp up the festive vibe. They’re small touches that really make the cake pop at parties.

Side Dishes

This cake is rich and sweet, so I like pairing it with simple sides like fresh fruit — crisp apples or tart cranberries work beautifully to balance out the sweetness. A hot cup of spiced chai or coffee is my go-to drink to complement the marshmallow flavors and keep things cozy.

Creative Ways to Present

Once, for a Halloween party, I stacked mini versions on a tiered cake stand and surrounded them with little pumpkin decorations and autumn leaves—guests loved how it looked like a candy corn tower. You could also wrap individual slices in cellophane with a festive ribbon, making sweet gifts that delight both kids and adults!

Make Ahead and Storage

Storing Leftovers

I always keep leftover Candy Corn Cake covered tightly in the fridge, ideally in a cake container or wrapped well with plastic wrap, to preserve moisture and frosting texture. It usually stays fresh and delicious for up to 4 days, which is perfect since it rarely lasts that long in my house!

Freezing

Freezing this cake is totally doable, and I’ve done it quite a few times. I recommend freezing individual layers wrapped tightly in plastic wrap and foil, then thawing completely before frosting and assembling. You can also freeze the whole frosted cake, but it’s best thawed slowly in the fridge overnight to keep the buttercream creamy and smooth.

Reheating

Since it’s a cake dressed with buttercream, I almost always serve it chilled or at room temperature. If the cake’s been in the fridge, letting it sit out for 30-60 minutes before serving lets the flavors and frosting shine. I avoid microwaving because it can melt the frosting and ruin the texture.

FAQs

Can I use regular food coloring instead of gel for this Candy Corn Cake Recipe?

You can, but I don’t recommend it. Regular liquid food coloring can thin out your batter and frosting, making them harder to work with and potentially affecting the texture and rise of your cake layers. Gel food coloring provides more vibrant colors without altering consistency.
How far ahead can I make the cake layers for this Candy Corn Cake Recipe?

You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store in an airtight container or freezer bags in the fridge. Bring them to room temperature before frosting and assembling, or freeze for longer storage.
Is it possible to make this Candy Corn Cake Recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and you may want to add a bit of xanthan gum if your blend doesn’t already contain it. The rest of the recipe stays the same.
Can I use whole eggs instead of just egg whites in the batter?

Using whole eggs will change the texture slightly, making the cake denser and richer. The recipe specifically uses egg whites to keep it light and tender, so if you substitute whole eggs, expect a different crumb but it will still be tasty!
What makes the marshmallow buttercream different from regular buttercream?

The marshmallow buttercream gets a special fluffy, pillowy texture from the addition of marshmallow fluff. It also has a distinctive sweet, slightly toasted marshmallow flavor that pairs beautifully with the vanilla cake layers, making it feel extra festive and light.

Final Thoughts

Every time I make this Candy Corn Cake Recipe, it feels like a little celebration in my kitchen. The bright layers and fluffy frosting feel nostalgic yet fresh, reminding me of cozy fall gatherings with friends and family. If you want to impress your crowd with a beautiful, delicious showstopper that’s approachable and genuinely fun to make, this cake is your new best friend. So grab your mixing bowls and food coloring — I promise you’ll love every colorful, sweet bite!