Description
A festive stuffed candy corn pinata cake with a hidden candy surprise, perfect for Halloween or parties. This cake offers a sweet surprise in every slice, combining moist vanilla sponge with a pocket of candy corn and creamy frosting.
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, for stuffing
- 4 cups buttercream frosting, divided
- Optional add-ins: chocolate chips, mini marshmallows, or colorful sprinkles
Instructions
- Grease and line three 8-inch round cake pans. Preheat oven to 350°F (175°C).
- Cream together softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the flour mixture (all-purpose flour, baking powder, salt) and milk to the wet ingredients until just combined.
- 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, use a round cookie cutter to carefully remove the centers from two of the cake layers, creating a hollow cavity. Leave one cake layer whole for the top.
- Place one hollowed cake layer on a serving plate. Spread a layer of buttercream frosting on top.
- Fill the cavity with candy corn and any optional add-ins.
- Place the second hollowed cake layer on top of the candy, pressing gently. Spread frosting on this layer.
- Place the whole, uncut cake layer on top to seal the candy corn filling.
- Frost the entire cake generously with the remaining buttercream frosting, smoothing the sides and top.
- Decorate the cake with extra candy corn or other desired toppings.
- Chill the frosted cake for at least 20 minutes before slicing to help keep the surprise neat.
Notes
- For a festive look, tint the cake batter layers with food coloring to mimic candy corn colors (orange, yellow, white).
- Store leftover cake in the refrigerator for up to 3–4 days.
- Wrap individual slices tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before enjoying.
- 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