Candy Corn Cake

🧁 Ingredients

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, room temp
• 1 3/4 cups (350g) granulated sugar
• 4 large egg whites
• 2 tsp vanilla extract
• 1 cup (240ml) buttermilk
• Orange and yellow gel food coloring

For the Vanilla Buttercream:

• 1 1/2 cups (340g) unsalted butter, room temp
• 5 cups (600g) powdered sugar
• 2–3 tbsp milk or cream
• 2 tsp vanilla extract
• Pinch of salt

👩‍🍳 Instructions

🔹 Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. Whisk flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until fluffy (3–4 mins).
4. Add egg whites one at a time. Beat in vanilla.
5. Add flour mixture in three parts, alternating with buttermilk. Mix until just combined.
6. Divide batter evenly into 3 bowls. Tint one yellow, one orange, and leave one white.
7. Pour each color into a separate pan and bake 25–30 mins. Cool completely.

🔹 Make the Frosting:

1. Beat butter until light and creamy.
2. Add powdered sugar gradually. Mix in vanilla, salt, and enough milk to reach desired consistency.
3. Beat 3–4 mins until fluffy.

🔹 Assemble:

1. Stack cake layers in candy corn order (yellow on bottom, orange in middle, white on top).
2. Spread frosting between layers and cover entire cake smoothly.
3. Decorate with candy corn on top or around the base (optional).