Chocolate-Covered Candy Corn Layer Cake Recipe

Name: Chocolate-Covered Candy Corn Layer Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 155 min
Yield: 1 cake
Ingredients: 7 large egg whites; 1 1/2 cups milk, divided; 1 teaspoon vanilla extract; 4 1/2 cups (18 ounces) cake flour; 2 1/4 cups (15 3/4 ounces) granulated sugar; 2 tablespoons baking powder; 1 3/4 teaspoons salt; 18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened; 3 tablespoons butter flavoring (see note); 1/2 teaspoon yellow food coloring; 3/4 teaspoon orange food coloring; 1/4 teaspoon terra cotta food coloring (see note); 10 tablespoons (5 ounces) unsalted butter, softened; 1 1/4 cups (5 ounces) confectioners' sugar; 1 tablespoon milk; 1 tablespoon butter flavoring (or to taste); 6 ounces bittersweet chocolate, finely chopped; 2/3 cup heavy cream; Candy corn to garnish cake

A halloween candy staple in cake form. Yvonne Ruperti

Butter blasted cake layered with buttery buttercream and enrobed in chocolate ganache. The perfect un-scary Halloween cake.

Notes: Wilton brand makes a butter flavoring. The brand that I used was not Wilton, and because there may be differing strengths between brands, I would add the extract to taste (though the batter does have raw eggs in it). This cake is meant to have a really intense butter flavor. I used Wilton color pastes in Lemon Yellow, Orange, and Terra Cotta.

Chocolate-Covered Candy Corn Layer Cake Recipe

Prep 25 mins

Cook 30 mins

Active 2 hrs

Cooling and Chilling Time 100 mins

Total 2 hrs 35 mins

Makes 1 cake

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For Cake:

7 large egg whites
1 1/2 cups milk, divided
1 teaspoon vanilla extract
4 1/2 cups (18 ounces) cake flour
2 1/4 cups (15 3/4 ounces) granulated sugar
2 tablespoons baking powder
1 3/4 teaspoons salt
18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened
3 tablespoons butter flavoring (see note)
1/2 teaspoon yellow food coloring
3/4 teaspoon orange food coloring
1/4 teaspoon terra cotta food coloring (see note)

For Frosting:

10 tablespoons (5 ounces) unsalted butter, softened
1 1/4 cups (5 ounces) confectioners' sugar
1 tablespoon milk
1 tablespoon butter flavoring (or to taste)

For Ganache:

6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy cream
Candy corn to garnish cake

For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Line 3 8- by 2-inch round cake pans with parchment paper. Grease pans.
Whisk egg whites with 1/2 cup milk and vanilla; set aside. Place flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Mix on low speed until combined, about 1 minute. Add butter and mix on low speed just until moistened. Add remaining 1 cup milk and mix until combined.
Increase speed to medium-high and mix batter until light and fluffy, about 5 minutes. Reduce speed to low and mix in reserved egg white mixture until combined. Mix in butter flavoring.
Divide batter evenly between three bowls. Add yellow food coloring to one of the bowls until it becomes a bright shade of yellow. Add both orange and terra cotta food coloring to another bowl of batter until it becomes a deep shade of orange.
Scrape batters into the prepared pans and bake until just set and a toothpick inserted into the center comes out clean, about 23 minutes. Let cakes cool in pan for 15 minutes, then transfer to wire rack to cool completely, about an hour.
For the frosting: Place butter, confectioners' sugar, milk, and butter flavoring in mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Flavor to taste with butter flavoring.
To assemble cake: Place yellow layer on an 8-inch plate and spread with about 1/2 cup frosting. Place orange layer on top and spread with about 1/2 cup frosting. Place white layer on top. Use remaining frosting to fill in any gaps along the sides.
For the ganache: Heat chocolate and cream in a heatproof bowl set over a pan of barely simmering water, gently whisking, until melted and smooth. Let cool briefly, until the consistency is pourable but not runny.
Place cake (on plate) on a wire rack that's been set in a rimmed baking sheet. Pour ganache over top of cake, letting it run down the sides. Chill until ganache is set, about 20 minutes, Garnish top with candy corn.

Special equipment

3 8-inch cake pans, mixer

This Recipe Appears In

Chocoholic: Chocolate Covered Candy Corn Layer Cake

Nutrition Facts (per serving)
9694	Calories
523g	Fat
1,161g	Carbs
113g	Protein

Nutrition Facts
Amount per serving
Calories	9694
% Daily Value*
Total Fat 523g	671%
Saturated Fat 324g	1,621%
Cholesterol 1178mg	393%
Sodium 7700mg	335%
Total Carbohydrate 1161g	422%
Dietary Fiber 37g	132%
Total Sugars 703g
Protein 113g
Vitamin C 1mg	5%
Calcium 2584mg	199%
Iron 71mg	394%
Potassium 3185mg	68%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.