Monday, October 17, 2011

Today I Said, "Let Them Eat Cake...Let EVERYONE Eat Cake!"

I made candy corn cake wedges.  They're delicious.  And time consuming.  Lots of frosting involved.  But, oh-so-cute when finished!  The cake recipe is awesome!  It's all from scratch and tastes like a buttery pineapple upside down cake, without the fruit.  You must try it! 

If you really don't have the time to make sweet, little, individually frosted candy corn cakes, you can always  do my other version.  Besides the original recipe I made a "feed the masses" cake too.   Same great cake and yummy frosting, but with a lot less time involved.  It's just the cake recipe doubled (I've written it out so you don't have to think) and the frosting recipe was puh-lenty!  Waaaay too much frosting for just the wedges.  But I wasn't about to waste it!  So more cake had to be made.

Feed the Masses Candy Corn Cake


  • Cake:
  • 1 cup plus 4 Tbsp. all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk, at room temperature
  • large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1.5 cups sugar
  • Frosting:
  • 3/4 cup vegetable shortening
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 6 tablespoons milk
  • Yellow and orange food coloring
  • Orange sprinkles, optional


  • 1. Make cake: Preheat oven to 350ºF. Grease and flour a 9x13 inch cake pan (or not, if you're lazy like me).
  • 2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.
  • 3. Scrape batter into pan; smooth top. Bake until cake is golden brown and starts to look crispy on around the edges, about 35 minutes. Cool cake completely (this is the most difficult part for me).
  • 4. Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add half of the milk after 3 cups, then the rest after the remaining 3 cups; beat until frosting is fluffy.
  • 5. Color frosting if you wish, or leave white.  Frost cake.  Sprinkle candy corn on top.   
  • 6. Chill until serving because the frosting is soft.
  • 7. Make sure you share, because this stuff is good enough to eat by yourself.  And that wouldn't be very good for your waistline.

And that's it!  Enjoy!


Saimi said...

Oh my gosh, what fun cakes! I love the candy corn shaped ones Wow so creative and clever!

alissa4illustration said...

Sounds YUMMY! I'm addicted to candy corn! I want some!

I just made candy corn pudding with Isaak last week. It was butterscotch put in the fridge for a few min, add a few drops of red food color/pour in and put in the fridge for a few min and then make chocolate to pour on the top. Add whipped cream and sprinkle candy corn on top. I skipped the whipped cream and just poked the candy corn in the pudding.

Faith said...

seriously?! i want to make this! soooo cute! how festive too! i wish i had more than 2 people to bake for {don't bake for more just in case i mess it up, i am not known for my baking} because i would do this! i need kiddos i tell ya! ;)

Charlotte (Life's a Charm!) said...

The wedges looks great, but i understand the 'feed the masses' version!

Vicky said...

Looks delicious.

mun said...

Yum yum, I want to eat too!

Milk and Honey Mommy said...


I think I'm going to see if I can find time to make the individual candy corn cakes. They are so cool.

Aunt LoLo said...

What cute little cakes!!