Description

This Best Candy Corn Cake is a festive Halloween dessert featuring a moist, colorful cake with swirls of yellow, orange, and white batter. The cake is infused with a sweet candy corn syrup and topped with creamy whipped cream cheese frosting and optional candy corn garnish, making it a perfect seasonal treat that’s both visually striking and delicious.

Ingredients

Scale

Cake Batter

1/3 cup candy corn
1/3 cup water
1 (14.25 oz) box white cake mix (dry mix only)
3 eggs + 1 egg yolk
3/4 cup whole milk
1/2 cup (1 stick) melted butter
2 teaspoons vanilla bean paste or vanilla extract
2 tablespoons mayonnaise (or sour cream, or yogurt)
1/4 teaspoon yellow gel food coloring (optional)
1/4 teaspoon orange gel food coloring (optional)

Syrup

1 (14 oz) can sweetened condensed milk

Frosting & Garnish

1 batch whipped cream cheese frosting (recipe not included)
Candy corn (optional garnish)

Instructions

Preheat and prepare baking dish: Preheat the oven to 350°F (177°C). Grease a 9×13 inch baking dish and set aside to ensure the cake doesn’t stick.
Make candy corn simple syrup: In a medium saucepan over medium-low heat, combine candy corn and water. Stir occasionally until candy corn is completely melted and mixed with the water. Remove from heat and set aside.
Prepare cake batter: In a large mixing bowl, whisk together the white cake mix, eggs, egg yolk, whole milk, melted butter, vanilla bean paste, and mayonnaise until well combined.
Divide and color batter: Split the batter evenly into three separate bowls, about 1 1/3 cups in each. Add yellow gel food coloring to one bowl, orange gel food coloring to another, and leave the third bowl uncolored (white). Mix each bowl thoroughly to distribute the colors evenly.
Layer and swirl batter: Pour the colored batters into the prepared baking dish lengthwise—yellow on one side, orange on the other, and white in the center. Using a butter knife, gently swirl the colors together to create a marbled effect, being careful not to overmix. Gently shake the pan front-to-back and side-to-side to ensure even batter distribution.
Bake the cake: Place the cake on the middle rack of the oven and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean.
Prepare candy corn syrup: With 5 minutes left of baking time, pour the sweetened condensed milk into the saucepan with the candy corn simple syrup. Heat over low, stirring continuously until fully combined.
Soak cake with syrup: Once the cake is out of the oven and still warm, poke holes all over the surface using a fork or toothpick. Immediately pour the warm candy corn syrup evenly over the cake. Let it cool completely to allow the syrup to soak in.
Frost and chill: When the cake is cooled to room temperature, spread the whipped cream cheese frosting evenly over the top. Cover and refrigerate for at least 2 hours or preferably overnight to let the flavors meld and syrup absorb fully.
Garnish and serve: Just before serving, garnish with additional candy corn if desired. Slice and enjoy your festive Halloween treat!

Notes

May substitute mayonnaise with sour cream or yogurt for similar moisture and tanginess in the cake.
Gel food coloring provides vibrant colors without thinning the batter—liquid colorings may affect texture.
Ensure to poke holes in the cake immediately after baking to allow the syrup to penetrate deep for extra moistness.
Chilling the cake for several hours or overnight enhances the flavor and texture as the syrup soaks in.
Whipped cream cheese frosting recipe is not included; a light, tangy cream cheese frosting pairs best with this sweet cake.

Prep Time: 45 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Halloween cake, candy corn cake, festive cake, colorful cake, candy corn dessert, holiday cake, white cake batter, cream cheese frosting