I loved that Brach’s candy corn as a child (still enjoy having a few when the Halloween season comes around, actually), and the creamy chocolate frosting was a great touch–because who doesn’t love chocolate around Halloween, am I right?
This was not exactly the easiest or quickest cake that I have ever made, but I thought that it was well worth the effort. I’ll probably make it again during the month of October. Enjoy!
7 large egg whites
1 1/2 cups milk, divided
1 teaspoon vanilla extract
4 1/2 cups (18 ounces) cake flour
2 1/4 cups (15 3/4 ounces) granulated sugar
2 tablespoons baking powder
1 3/4 teaspoons salt
18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened (I used Land O’Lakes)
3 tablespoons butter flavoring
1/2 teaspoon yellow food coloring
3/4 teaspoon orange food coloring
1/4 teaspoon terra cotta food coloring
10 tablespoons (5 ounces) unsalted butter, softened
1 1/4 cups (5 ounces) confectioners’ sugar
1 tablespoon milk
1 tablespoon butter flavoring (or to taste)
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy cream
Brach’s candy corn to garnish cake
Thanks to Serious Eats for this festive and yummy candy corn layer cake recipe.