This layered candy corn cookie cake is made with three 6-inch sugar cookie cakes decorated to resemble Halloween’s iconic candy corn.
It’s officially October which means it’s time for #HalloweenTreatsWeek !
Have you started decorating yet? I actually started in September because I am traveling a lot in October and wanted to be able to fully appreciate it while I am here.
Probably the most iconic Halloween treat is candy corn, which is also my least favorite Halloween treat and yet it is one of my favorite inspirations for other treats – such as this candy corn cookie cake.
This may look like a regular layer cake from the outside, but inside it’s actually three layers of sugar cookie cake and frosting, dyed to resemble the colors of candy corn. Orange cookie cake topped with orange frosting, followed by yellow and white.
Essentially you take what would normally be one sugar cookie cake and divide it into three smaller 6-inch cookie cakes. Yes, that’s a little layered candy corn cookie cake you are looking at! For an even more miniature version, try my candy corn sugar cookie bars.
This small but mighty cake is the perfect way to kick off this week, and there’s plenty more where that came from. Scroll down to get this and many other Halloween recipes.
Welcome to 2023’s #HalloweenTreatsWeek event!
If you’re new here, Welcome! If you’re a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!
Today’s Halloween Offerings:
- Evil Dragon Deviled Eggs from Big Bear’s Wife
- Chocolate Cherry Skull Cakes from Semi Homemade Recipes
- Witch Hat Garlic Bread from Cheese Curd In Paradise
- Wicked Good Apple Cider Muffins from Our Good Life
- Spooky Spider Decadent Cupcakes from For the Love of Food
- Monster Mash Cereal Cheesecake from Sweet ReciPEAs
- Pumpkin Cheesecake Bites from It’s Shanaka
- Halloween Brains Cupcakes from An Affair from the Heart
- Breadstick Snakes from Karen’s Kitchen Stories
- Jack O’Lantern Tostadas from Palatable Pastime
- Witches Broom Cookies from Best Cookie Recipes
- Baked Intestine Pie from A Kitchen Hoor’s Adventures
- Spooky Roasted Potato Skulls from Savory Moments
- Mummy Donuts from The Redhead Baker
- Caramel Apple Bark from Best Dessert Recipes
- Mummy Dogs from Savory Experiments
- Halloween Taco Dip from Jen Around the World
- Easy Spider Cupcakes from Hezzi-D’s Recipe Box
- Creamy Pumpkin Hummus from Jolene’s Recipe Journal
Four years ago: Water Lantern Festival – Columbus, OH
Six years ago: Goat Cheese and Sage Pizza with Pumpkin Crust
Seven years ago: Weekly Meal Plan #32
Nine years ago: Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan
Ten years ago: Tofu Lettuce Wraps With Cashew Sauce
Eleven years ago: Mini Pumpkin Black and White Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 egg, room temperature
- 1/2 Tbsp vanilla extract
- Red and yellow food coloring
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 cups powdered sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- Red and yellow food coloring
- Sprinkles and candy corn, for decoration
- Preheat oven to 350 degrees. Grease the bottom and sides of three 6-inch cake pants; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, beat melted butter and sugar together until creamy, about 3-4 minutes. Mix in egg and vanilla extract. Add flour mixture until combined. Dough will be thick and sticky.
- Divide evenly into thirds into three separate small bowls. Keep one white, while blending food coloring to the others to make them orange and yellow.
- Spread cookie dough evenly into the prepared pans. Bake for 15-18 minutes or until center is set.
- Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
- While the cookie layers cool, prepare the frosting. In a medium bowl, beat the butter until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add heavy cream and vanilla. Add more powdered sugar to reach desired consistency. Divide evenly into thirds into three separate small bowls. Keep one white, while blending food coloring to the others to make them orange and yellow.
- Place the orange layer on a tray, frost the top and sides with orange frosting. Add the yellow layer and frost with yellow frosting. Finally top with the white layer and white frosting. Decorate with sprinkles and candy corn.
Source: Adapted from my Pizza Cookie Cake.