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1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line 3 8- by 2-inch round cake pans with parchment paper. Grease pans.
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2
Whisk egg whites with 1/2 cup milk and vanilla; set aside. Place flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Mix on low speed until combined, about 1 minute. Add butter and mix on low speed just until moistened. Add remaining 1 cup milk and mix until combined.
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3
Increase speed to medium-high and mix batter until light and fluffy, about 5 minutes. Reduce speed to low and mix in reserved egg white mixture until combined. Mix in butter flavoring.
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4
Divide batter evenly between three bowls. Add yellow food coloring to one of the bowls until it becomes a bright shade of yellow. Add both orange and terra cotta food coloring to another bowl of batter until it becomes a deep shade of orange.
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5
Scrape batters into the prepared pans and bake until just set and a toothpick inserted into the center comes out clean, about 23 minutes. Let cakes cool in pan for 15 minutes, then transfer to wire rack to cool completely, about an hour.
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6
Place butter, confectioners' sugar, milk, and butter flavoring in mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Flavor to taste with butter flavoring.
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7
Place yellow layer on an 8-inch plate and spread with about 1/2 cup frosting. Place orange layer on top and spread with about 1/2 cup frosting. Place white layer on top. Use remaining frosting to fill in any gaps along the sides.
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8
For the ganache: Heat chocolate and cream in a heatproof bowl set over a pan of barely simmering water, gently whisking, until melted and smooth. Let cool briefly, until the consistency is pourable but not runny.
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9
Place cake (on plate) on a wire rack that's been set in a rimmed baking sheet. Pour ganache over top of cake, letting it run down the sides. Chill until ganache is set, about 20 minutes, Garnish top with candy corn.
