Sweet corn cake recipe with photos


Of the many sweet treats considered the epitome of the Halloween season, none is more recognizable than sweet corn. Tricolor candies can usually be found on their own or in a matching candy offering surrounded by other Halloween candies. However, I decided to take it a step further and incorporate sweet corn into a Halloween themed cake that tastes as good as it looks.

The fairly simple recipe for this fall dessert only requires one can of cake mix, a few egg whites, milk, and oil. The recipe was purposefully designed this way to make it easier to reproduce this dessert with children. With a sweet corn surprise filled in the center of the cake and delicious homemade frosting topping the outside, this sweet corn cake is sure to be a hit at every Halloween party for years to come.




















Sweet corn cake recipe with photos


  1. For the cake
    1 can of white cake mix
    4 egg whites
    1 1/3 cup milk
    ½ cup of oil
  1. For the icing
    1 cup unsalted butter, softened (not melted)
    2 ½ cup powdered sugar
    1 teaspoon of clear vanilla extract
    2-3 tablespoons of milk


  1. Preheat the oven to 350 ° F.
  2. In a large bowl, whisk together the cake mix, egg whites, milk and oil to a smooth, lump-free paste.
  3. Divide the dough in the following proportions: 1 cup for the yolk, 1/8 cup for the white and the rest (about 3 ¼ cups) for the orange.
  4. Add 1 small drop of white gel food coloring to the bowl with 1/8 cup of the mixture and stir until well combined.
  5. Add 2-3 drops of yellow gel food coloring to the bowl with 1 cup of the mixture and stir until well combined.
  6. Add 5-6 drops of orange gel food coloring to the bowl with the remaining cake mix and stir until well combined.
  7. Prepare your molds with butter and flour, or non-stick cooking spray. Be sure to line the bottom of the cake pans with parchment paper before adding the batter.
  8. Pour all the yellow dough into the 6 “cake pan.
  9. Pour all the white batter into a cup of a prepared muffin pan.
  10. Pour 1 ½ cups of orange batter into prepared 5 “cake pan.
  11. Pour ¾ cup of orange batter into 4 “cake pan.
  12. Pour 1 cup of orange batter into 6 “cake pan.
  13. Place the cake tins in the oven and bake according to the directions on the box, removing the muffin tins first, then the 6 “cake tins, followed by the 4” and 5 “cake tins once. that they are completely cooked.
  14. Carefully transfer the cakes from their molds to a cooling rack and let stand for a few minutes or until easy to handle.
  15. Gently wrap the cakes in plastic wrap and place them in the refrigerator overnight or in the freezer for a few hours until they have cooled completely.
  16. While cakes are cooling, cream together butter, sugar and vanilla in a soft buttercream frosting.
  17. Divide the buttercream as follows: 1/4 cup for the white, ¾ cup for the yolk and the rest (about 2 cups) for the orange.
  18. Brown the buttercream, adding small drops at a time until the desired color is produced.
  19. Take the cakes out of the refrigerator and cut the tops off so that they are flat.
  20. Cut the 5 “orange cake horizontally into two equal cake layers. Repeat this step with the 4” orange cake.
  21. Using a 2 “cookie cutter, remove the center of the two 5” cake layers.
  22. Begin assembling the cake by placing the 6 “yellow cake on the bottom. Smooth over a layer of yellow buttercream before stacking the 6” orange cake on top.
  23. Stack 5 “orange cake layers on top of 6” orange cake and place frosting between each layer.
  24. Generously fill the center of the 5 “cake rings with sweet corn.
  25. Top 5 “cake rings with remaining 4” orange cakes and a white cupcake.
  26. Cut the cake into the shape of a candy corn kernel.
  27. Apply a thin layer of frosting around the cake following the color pattern of the layers, then place it in the refrigerator to cool and harden completely.
  28. Once the first layer is set, apply a thicker layer of yellow and orange buttercream on the outside of the cake and smooth with a baker’s spatula, making sure not to apply the white buttercream yet. .
  29. Return the cake to the fridge to harden before adding a final layer of white frosting around the tip.
  30. Once the end of the cake has been frosted with white, heat your baker’s spatula in boiling water and run it over the parts of your cake that are uneven.
  31. Place the cake in the fridge until you are ready to cut it up and enjoy!

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