Candy Corn Swirl Layer Cake
Equipment
- Mixing Bowls
- Cake Pans
- Electric Mixer
- Wire Rack
Ingredients
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- ½ cup milk
- 2 tsp vanilla extract
- Yellow food coloring
- Orange food coloring
- ½ cup butter, softened
- 2 cups powdered sugar
- Candy corn
Instructions
- Preheat the oven to 350°F and grease two 6-inch round cake pans.
- In a mixing bowl, beat the first ½ cup butter with the sugar until light. Add the eggs one at a time, then mix in the milk and vanilla extract.
- Stir in the flour until the batter is smooth. Divide the batter evenly into three bowls.
- Leave one bowl plain, tint the second bowl yellow, and tint the third bowl orange.
- Spoon the three colors into each pan in alternating layers, then gently swirl once with a knife.
- Bake for 22-25 minutes until a toothpick comes out clean. Cool the layers completely on a wire rack.
- Beat the remaining ½ cup butter with the powdered sugar until creamy to make the frosting.
- Spread frosting over the cooled layers, stack them, and finish with more frosting on top. Arrange candy corn pieces across the surface.
Notes
Swirl the colors only once so the stripes stay distinct rather than muddy. Use a small offset spatula to keep the frosting layer thin and even. Store leftovers in the refrigerator in a covered container for up to two days; bring slices to room temperature before serving so the frosting softens again.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cake Pans, Electric Mixer, Wire Rack
Cuisine: American
Equipment: Mixing Bowls, Cake Pans, Electric Mixer, Wire Rack