Easy Candy Corn Cake

Embrace the spirit of Halloween with an Easy Candy Corn Cake that is as festive as it is delicious. Inspired by the iconic tri-color design of candy corn, this cake features bright layers of orange, yellow, and white buttercream, making it the perfect centerpiece for any Halloween party. With simple ingredients and straightforward techniques, even novice bakers can recreate this eye-catching dessert.


  • 2 round orange cakes (8×2 inches each)
  • 6 cups buttercream icing, colored in orange, yellow, and white


  1. Prepare and Cool Cakes:
    • Bake your orange cakes according to your favorite recipe or a boxed mix. Allow them to cool completely, which is crucial for proper frosting application.
  2. Stack and Frost:
    • Place one cake on a serving dish and spread white icing evenly on top. Carefully add the second cake layer on top and press gently to ensure it’s secure.
  3. Frost the Cake:
    • Cover the entire cake with a thin layer of white buttercream to seal in the crumbs. This initial layer ensures that subsequent layers of colored icing adhere smoothly and appear vibrant.
  4. Decorate the Sides:
    • Fill three separate piping bags with orange, yellow, and white icing, each fitted with Wilton’s Tip #1M. Pipe the icing around the cake, alternating colors to mimic the stripes of candy corn. Use a spatula to gently blend the colors upwards around the sides of the cake, creating a seamless transition between hues.
  5. Decorate the Top:
    • Starting at the outer edge of the cake, pipe a circle of orange frosting. Follow with a circle of white inside the orange, then a circle of yellow. Continue alternating colors until you reach the center of the cake. Finish with a white star burst in the center.


  • Cooling the Cake: Ensure the cakes are completely cool before beginning to frost to prevent the buttercream from melting.
  • Vibrant Icing: Use gel colors to dye your buttercream, as they provide vibrant colors without altering the frosting’s consistency.
  • Smoother Frosting: If the buttercream appears too stiff, add a small amount of milk or cream to achieve a smoother, more spreadable consistency.


  • Refrigeration: Store the frosted cake in a sealed container in the refrigerator for up to 3 days.
  • Freezing: This cake can be frozen for up to 2 months. Wrap it well with plastic wrap and foil. Thaw in the refrigerator or at room temperature before serving.


This Easy Candy Corn Cake is not just a treat to eat but also a fun project to undertake for Halloween. It combines the joy of baking with the artistic pleasure of decorating, resulting in a dessert that’s sure to dazzle your guests and become a festive highlight of your celebration. Enjoy crafting this delightful cake and watch it bring smiles to everyone who sees and tastes it!

Leave a Comment