If you’re not a fan of candy corn, don’t run away from this cake just yet! The frosting does taste like candy corn, but it’s also different (and better). Kinda difficult to explain, but I’ll try my best. It’s creamy, fluffy, not-too sweet, and the flavor is subtle. Last Halloween I filled macarons with a candy corn filling similar to this frosting and everyone (I’m 1000% positive there were candy corn haters) LOVED them! They were gone within 20 minutes and there was still 4 hours of the party left to go!
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This cake is a cute, little 6 inch vanilla cake and pairs incredibly well with the frosting. The frosting has melted candy corn inside which gives it the flavor. I feel like candy corn is either hated or loved but not really anything in between. I enjoy eating it but the only problem is that it’s pretty darn sweet. What about you? Do you like eating candy corn? If not, I’m curious to see if you’ll change your mind after trying this cake. Happy Halloween!
Link to my favorite gluten-free flour blend is here!
The 6 inch cake pans I use are linked here!
Gluten-free Candy Corn Cake
Equipment
- I highly recommend using a gram scale to measure ingredients accurately. Inaccurate measurements may cause severe problems.
Ingredients
- 126 grams (⅔ cup) liquid oil
- 220 grams (1 cup) sugar
- 2 large eggs
- ½ tsp salt
- 2 tsps baking powder
- 170 grams (2 cups) Bob's Red Mill Gluten-free 1:1 Baking Flour
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- 118 grams (½ cup) whole milk
Candy Corn Frosting:
- 185 grams (1 cup) candy corn certified gluten-free if needed
- 75 grams (⅓ cup) heavy cream
- ¼ tsp salt
- 1 cup (2 sticks, 226 grams) soft unsalted butter
- 143 grams (1 ¼ cups) powdered sugar
Instructions
- Grease two 6 inch cake pans with oil or butter and line the bottom of each with a circle of parchment paper. Preheat the oven to 350 degrees F (177 C).
- In the bowl of a stand mixer (or a large bowl and use a hand mixer), add the oil, sugar, and eggs and mix on high for about 3 minutes or until fluffy and lightened in color. Add the salt, baking powder, and GF flour and mix until combined. Pour in the vanilla, almond extract, and milk and mix until combined. Scrape the sides and bottom of the bowl with a spatula well to ensure nothing goes unmixed. Give the batter one last good mix. Divide the batter evenly between the two pans and bake for 30-35 minutes or until a toothpick comes out with moist crumbs attached. (slightly under-baking the cakes is a better problem then over-baking them since the cakes continues to cook slightly while cooling in the hot pans. Over-baking will make the cake layers dry and unpleasant) Let the cakes cool completely at room temperature.
Frosting:
- While the cakes are baking/cooling add the candy corn, cream, and salt to saucepan. Heat the mixture over medium heat until the candy corn is melted. Add one stick of butter to the bowl of a stand mixer and pour the melted cream candy mixture on top. Mix until the butter is melted and combined. Chill in the fridge for about 30-60 minutes or freezer for 20-30 minutes until the mixture is cool. Add the remaining butter and powdered sugar and whip on high for 5 minutes until a lovely, fluffy frosting forms. If the cake layers are still warm/cooling, store the frosting in the fridge until ready to frost.
Assembly:
- Carefully remove the completely cooled cake layers from their pans. If necessary, trim the domed tops off of the layers using a serrated knife. Spread a dollop of frosting in the center of a plate (set on top of a turn table if you have one). Place one cake layer (domed/trimmed side down) on the frosting glob and remove the parchment circle. Spread a nice layer of frosting on top. Carefully place the 2nd cake layer (domed/trimmed side down) on top of the frosted one and remove the parchment circle. Spread as much of the remaining frosting on the sides and top of the cake as you wish. I decorated mine with a little bit of white chocolate ganache and candy corn pieces but you can get creative and decorate the cake however you wish. I hope you enjoy! Happy Halloween!
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