Candy Corn Chocolate Cakes Recipe

Name: Candy Corn Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups sugar; 2 cups all-purpose flour; 1 cup baking cocoa; 1 cup oil; 1 teaspoon salt; 2 eggs; 1 cup buttermilk; 1 cup hot water; 2 teaspoons baking soda; 2 teaspoons vanilla extract; Buttercream Frosting:; 1 cup butter or margarine, softened; 1 2-lb. pkg. powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract; Orange paste food coloring; Yellow paste food coloring

Servings: persons

Cake:
2 cups sugar
2 cups all-purpose flour
1 cup baking cocoa
1 cup oil
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
2 teaspoons vanilla extract
Buttercream Frosting:
1 cup butter or margarine, softened
1 2-lb. pkg. powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Orange paste food coloring
Yellow paste food coloring

1
["Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk.", "Stir together one cup hot water and baking soda; stir into batter. Stir in vanilla. Pour into 2 greased and floured 9"" round cake pans.", "Bake at 350u00b0 for 30 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.", "Freeze layers 30 minutes. Cut each layer into 8 wedges.", "To prepare Buttercream Frosting, beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.", "Stir in orange food coloring into 1 1/2 cups frosting. Stir in yellow food coloring into 1 1/4 cups frosting. Makes 3 1/2 cups.", "Pipe Buttercream Frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center and orange on wide end."]

2190

kcal

Calories

161

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 2 cups sugar, 2 cups all-purpose flour, 1 cup baking cocoa, and more.

Yes, Candy Corn Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candy Corn Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions