GREAT
AMERICAN
CAKETO MAKE THIS CAKE, YOU WILL NEED:FOR THE CAKE:
Adjust oven rack to middle position and heat
oven to 350 degrees. Grease three 8-inch
round cake pans, line with parchment paper,
grease parchment, and flour pans. Whisk
black food coloring into cake batter until
fully combined. Divide batter evenly among
prepared pans and smooth tops with rubber
spatula. Bake until toothpick inserted in
center comes out clean, about 20 minutes.
Let cakes cool in pans on wire rack for
15 minutes. Run knife around edges of pans.
Remove cakes from pans, discarding parch-
ment, and let cool completely on rack, at
least 1 hour.FOR THE FROSTING:
Transfer 11⁄3 cups frosting to each of 2 small
bowls. Add orange and red food coloring to
first bowl and yellow food coloring to second
bowl, stirring well to combine. Set aside
remaining white frosting.TO ASSEMBLE:
Place 1 cake layer on cake turntable. Spread
1 cup yellow frosting evenly over top, right
to edge of cake. Top with second cake layer,
press lightly to adhere, then spread 1 cup
orange frosting evenly over top, right to
edge of cake. Top with remaining cake layer,
pressing lightly to adhere. Spread 1½ cups
white frosting evenly over top and sides of
cake. Refrigerate cake for 30 minutes.
Using offset spatula, spread remaining
1⁄3 cup yellow frosting over bottom third
of sides of cake. Spread remaining 1⁄3 cup
orange frosting over middle third of sides
of cake. Spread 1⁄3 cup white frosting over
top third of sides of cake. While spinning
cake turntable, run edge of offset spatula
around cake to blend colors and smooth
sides of cake.
Arrange candy corn around top edge of
cake, alternating orientation of white side
and yellow side. Fill pastry bag fitted with
½-inch-wide straight tip with remaining
1¼ cups white frosting and pipe dots inside
ring of candy corn. Refrigerate until frosting
is firm, at least 30 minutes. Serve.Candy
Corn
Cake
*Our recipes for Chocolate Cake
Batter and Faux Swiss Meringue
Frosting are available for free for four
months at CooksCountry.com/candycorncake.For a frighteningly
delicious treat with
no trick, we concocted
this bewitching cake
inspired by an iconic
Halloween candy.
by Sarah Ewald½ teaspoon black gel food coloring
1 recipe Chocolate Cake Batter*
1 recipe Faux Swiss Meringue
Frosting*
4 teaspoons orange gel food coloring
¼ teaspoon red gel food coloring
2¼ teaspoons yellow gel food coloring
45–50 pieces candy corn