Candy Corn Cake with Marshmallow Frosting Recipe


We all become obsessed with candy corn this time of the year. Even if you don’t like it, we are drawn to mindlessly snacking on it, thinking maybe we will change our mind this year. Candy corn is just nostalgic of the fall, just as eggnog is to Christmas. This cake is inspired by our love and draw to candy corn. Make it work or for your Halloween party. One this is for sure, your guests will love not only the cuteness but the taste! 

Candy Corn Cake with Marshmallow Frosting
Write a review
  1. 2 (15.25-ounce) boxes white cake mix*
  2. 9 drops liquid yellow food
  3. coloring, divided
  4. 3 drops liquid red food coloring
  5. 2 cups unsalted butter, softened
  6. 2 cups confectioners’ sugar
  7. 1 (16-ounce) container marshmallow creme†
  8. 1 tablespoon vanilla extract
  9. Garnish: candy corn
  1. Spray a 13x9-inch baking pan with baking spray with flour.
  2. Prepare cake mix according to package directions; divide batter among 3 bowls. Stir 5 drops yellow food coloring into one bowl. Stir 3 red drops and 4 yellow drops food coloring into second bowl, making orange batter.
  3. Spoon yellow batter into prepared pan, spreading to an even thickness. Freeze for 30 minutes.
  4. Spoon orange batter over yellow batter, spreading to an even thickness. Freeze for 30 minutes.
  5. Preheat oven to 350°.
  6. Spoon white batter over orange, spreading to an even thickness. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 1 hour.
  7. Meanwhile, in the work bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until combined. Add marshmallow creme and vanilla, beating until combined. Spread over cooled cake. Garnish with candy corn, if desired. Cover, and refrigerate for up to 3 days.
  1. *We used Pillsbury Classic White
  2. Cake Mix.
  3. †We used Marshmallow Fluff.
Celebrate Magazine