This festive, soft, and moist Candy Corn Cake recipe is soaked with a homemade candy corn syrup and topped with whipped cream cheese frosting! It's the perfect Halloween cake — so tasty and festive!⭐️Test Kitchen Approved!⭐️
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Instructions
Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
In a medium saucepan, over medium-low heat, add candy corn and water. Stir occasionally until candy corn is fully melted and combined with the water. Then remove from the heat and set aside to cool. Do not take the simple syrup out of the saucepan.
In a large mixing bowl, whisk to combine the cake mix, eggs, egg yolk, whole milk, melted butter, vanilla bean paste and mayonnaise. Mix until thoroughly combined.
Separate batter into 3 bowls. Approximately 1 1/3 cups of batter for each color. Use food coloring to make a bowl of yellow batter, one of orange batter, and leave one white batter. Make sure to mix each color thoroughly.
Carefully pour each color length wise in the baking dish – yellow on one side, the orange on the other side, then the white down the center. Take a butter knife and gently swirl the colors together, being careful not to over mix the colors. Gently shimmy the baking dish front-to-back, side-to-side to ensure even distribution of the batter.
Bake cake on the middle rack, for 24 to 26 minutes, until a toothpick inserted into the middle of the cake comes out clean.
With 5 minutes left for baking the cake, pour the sweetened condensed milk into the candy corn simple syrup still in the saucepan. Heat over low heat, stirring until simple syrup is fully incorporated.
Once cake is done baking, remove from oven and set on a protected level surface. Using a fork or a toothpick, immediately poke holes all over the surface of the cake. Then, pour the candy corn syrup mixture evenly over the top of the cake. Allow cake to fully cool and the liquid to soak into the cake before frosting.
Once cake is completely cooled to room temperature, frost the cake with whipped cream cheese frosting. Then cover and refrigerate the cake for at least 2 hours, or for best results overnight, to allow the cake to soak up all the syrup and fully soak up the syrup. Top cake with candy corn right before serving and enjoy!
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Notes
Store: Cover cake tightly or transfer to an airtight container to retain moisture and store in the refrigerator for up to 5 days. Make Ahead: This is a great make ahead cake, as it tastes best after chilling in the fridge for up to 24 hours! Assemble it completely, and wrap it tightly with foil or plastic wrap, but do not garnish with the candy corn until serving.