Description
This stuffed candy corn pinata cake is a fun and festive dessert featuring layers of moist vanilla cake with a surprise cavity filled with candy corn, all covered in creamy buttercream frosting. It’s a playful centerpiece perfect for Halloween or birthday celebrations, offering a delightful sweet surprise in every slice.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups candy corn
- 4 cups buttercream frosting, divided
- Optional: chocolate chips, mini marshmallows, colorful sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture, mixing until just combined and smooth.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, take two of the cake layers and use a round cookie cutter to carefully remove the center, creating a cavity. Leave the third cake layer whole for the top.
- Place one of the hollowed cake layers on your serving plate. Spread a layer of buttercream frosting over it.
- Fill the cavity generously with candy corn and any optional add-ins like chocolate chips or sprinkles.
- Place the second hollowed cake layer on top, frosting the inner edge to help seal it.
- Spread a final layer of frosting over the top and sides of the assembled cake, smoothing it as desired.
- Decorate the cake with extra candy corn or other Halloween-themed sprinkles. Chill the cake for about 20 minutes before slicing to ensure the candy stays contained.
Notes
- For a more festive look, you can tint the cake batter layers orange, yellow, and white to resemble candy corn.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Consider adding other candies like mini marshmallows or chocolate chips along with the candy corn for added texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg