Candy Corn Cake with Marshmallow Frosting

(from castro15’s recipe box)

Categories: Halloween


  • 2- 15.25 oz. boxes white cake mix
  • 9 drops yellow liquid food coloring, divided
  • 3 drops red liquid food coloring
  • 2 cups unsalted butter, softened
  • 2 cups confectioners' sugar
  • 16 oz. container marshmallow creme
  • 1 tbsp vanilla extract
  • Garnish: candy corn


  1. Spray a 13×9-inch baking pan with baking spray with flour.

  2. Prepare cake mixes as directed; divide batter among 3 bowls. Stir 5 drops yellow food coloring into one bowl. Stir red food coloring and remaining 4 drops yellow food coloring into second bowl, making orange batter. Leave remaining bowl of batter plain.

  3. Spread yellow batter into prepared pan. Freeze for 30 minutes.

  4. Gently spread orange batter onto yellow batter. Freeze for 30 minutes.

  5. eheat oven to 350.

  6. Gently spread plain batter onto orange batter.

  7. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pan for 1 hour.

  8. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until smooth and combined, stopping to scrape sides of bowl. Add marshmallow creme and vanilla, beating until combined. Spread onto cooled cake. Garnish with candy corn. Cover and refrigerate for up to 3 days.

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