Candy Corn Cake

Name: Candy Corn Cake
Yield: Serves 10 to 12
Ingredients: 1 1/2 cups (7½ ounces), all-purpose flour; 1 teaspoon, baking soda; 1/2 teaspoon, baking powder; 1/4 teaspoon, table salt; 1 1/4 cups, boiling water; 4 ounces, unsweetened chocolate, chopped; 1/2 cup (1½ ounces), Dutch-processed cocoa powder; 1 teaspoon, instant espresso powder or instant coffee powder; 10 tablespoons, unsalted butter, softened; 1 1/2 cups packed (10½ ounces), light brown sugar; 3 , large eggs, room temperature; 1/2 cup, sour cream, room temperature; 1 teaspoon, vanilla extract; 1/2 teaspoon black gel, food coloring; 1 pound (4 sticks), unsalted butter, softened; 1/2 teaspoon, table salt; 2 1/3 cups (9⅓ ounces), confectioners' sugar; 1 pound (3½ cups), marshmallow crème; 4 teaspoons orange gel, food coloring; 1/4 teaspoon red gel, food coloring; 2 1/4 teaspoons yellow gel, food coloring; 45-50 pieces, candy corn

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Appears in Cook's Country October/November 2019

Desserts or Baked Goods

Cakes

Candy

For a frighteningly delicious treat with no trick, we concocted this bewitching cake inspired by an iconic Halloween candy.

SERVES10 to 12

TIME2 hours, plus 1¼ hours cooling and 1 hour chilling

WHY THIS RECIPE WORKS

We concocted this bewitching cake inspired by an iconic Halloween treat: candy corn. We wanted to create the deepest, darkest chocolate cake possible to contrast with the brightly colored buttercream, so we added black gel food coloring to ...

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