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.
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
- 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 your oven to 350°F.
- Cream together the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and milk alternately to the wet ingredients, beginning and ending with the flour mixture, until just combined and smooth.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Once cooled, use a round cutter to carefully remove the centers from two of the cake layers, creating a hollow space. Leave the third cake layer whole for the top.
- Spread a layer of buttercream frosting on one of the hollowed cake layers. Stack the second hollowed cake layer on top.
- Fill the cavity created in the stacked cakes with the candy corn.
- Place the whole, uncut cake layer on top to seal the candy corn filling.
- Generously frost the entire cake with the remaining buttercream frosting, smoothing the sides. Decorate with extra candy corn or other desired toppings.
- Chill the frosted stuffed candy corn pinata cake for 20 minutes before slicing for cleaner cuts and a neater surprise.
Notes
- For a more festive appearance, tint the cake layers orange, yellow, or white to mimic candy corn colors.
- Store any leftover stuffed candy corn pinata cake in the refrigerator for up to 4 days.
- Wrap individual slices tightly and freeze for longer storage; thaw overnight 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
Keywords: stuffed candy corn pinata cake, candy corn pinata cake, pinata cake, surprise cake, candy corn cake, halloween cake, diy candy corn pinata cake, baking a candy corn pinata cake