@silva
Halloween Candy Corn Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup sugar
3 large eggs
1 cup milk
1 tsp vanilla extract
1 cup candy corn, for topping
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp milk
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans lined with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: Beat softened butter and sugar in a large bowl until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, beating well after each. Stir in milk and vanilla extract.
Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until smooth.
Bake the Cakes: Divide batter evenly between cake pans. Bake 25-30 minutes, or until a toothpick comes out clean.
Cool the Cakes: Let cakes cool in pans for a few minutes, then transfer to wire racks to cool fully.
Prepare the Frosting: Beat butter until creamy, gradually add powdered sugar, then mix in vanilla and milk until smooth.
Frost the Cakes: Place one cake layer on a plate, spread frosting on top, then add the second layer and frost top and sides.
Decorate with Candy Corn: Arrange candy corn on top in a festive pattern.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: About 12 slices
"Bring Halloween cheer to any party with this colorful cake!"
#CandyCornCake #HalloweenDesserts #FallBaking #SweetAndSpooky #SeasonalTreats