Candy Corn Chocolate Cakes – a delicious recipe with sugar, flour, cocoa, vegetable oil, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended.
2
Stir in buttermilk.
3
Stir together 1 cup hot water and baking soda; stir into batter.
4
Stir in vanilla.
5
Pour into 2 greased and floured 9-inch round cakepans.
6
Bake at 350 for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
7
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
8
Freeze layers 30 minutes.
9
Cut each layer into 8 wedges.
10
Stir orange food coloring into 1 1/2 cups frosting.
11
Stir yellow food coloring into 1 1/4 cups frosting.
12
Pipe frosting on top and sides of cake wedges to resemble candy corn.
3094
kcal
Calories
275
g
Fat
161
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups sugar, 2 cups all-purpose flour, 1 cup cocoa, 1 cup vegetable oil, 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.
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