Candy Corn Surprise Cake

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candy corn surprise cake recipe
Photo: Liz Andrew/Styling: Erin McDowell

If there’s a time and place for gummy worms and eyeball cookies (you know, other than at your 4-year-old’s trick-or-treat party), Halloween is it. Tip your hat to the holiday with this totally fun—but still kinda classy—candy corn surprise cake. Bring it to the table whole, then slice and delight. And if someone tells you they don’t like candy corn? Well, that’s what the eyeball cookies are for.



2 boxes white cake mix

⅔ cup vegetable oil

6 large egg whites

Yellow food coloring, as needed

Orange food coloring, as needed


5½ cups confectioners’ sugar

3 sticks unsalted butter, at room temperature

¼ cup heavy cream

2 teaspoons pure vanilla extract


One 9-ounce bag candy corn


1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.

2. Make the Cake: Sift the cake mix into a large bowl. Add 2 cups water, the vegetable oil and the egg whites; mix until combined.

3. Divide the batter evenly among three bowls. Mix yellow food coloring into one bowl and orange food coloring into another.

4. Transfer the batter to the pans (one color per pan). Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Cool the cakes in the pans for 15 minutes, then invert onto a cooling rack to cool completely.

5. Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the confectioners’ sugar and butter until light and fluffy, about 3 minutes. Beat in the heavy cream and vanilla extract. Cover the surface of the frosting directly with plastic wrap until ready to use.

6. Assemble the Cake: Using a serrated knife, level off and remove the domed top part of each cake. Use a 3-inch cookie cutter (or trace around a small bowl) to cut a circle out of the center of the orange cake.

7. Place the white cake layer onto a platter or cake stand and top with a few scoops of frosting. Spread the frosting into an even layer. Place the orange layer on top, add frosting and spread into an even layer.

8. Pour the candy corn into the hole in the center of the cake. Place the remaining yellow cake layer on top. Frost top and side of the entire cake. Slice and serve.

Nutrition Facts
  • Cake

  • 588 calories

  • 26g fat

  • 82g carbs

  • 7g protein

  • 57g sugars

  • Frosting

  • 523 calories

  • 30g fat

  • 66g carbs

  • 0g protein

  • 65g sugars

  • Assembly

  • 22 calories

  • 0g fat

  • 5g carbs

  • 1g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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