Description
Inspired by classic candy corn, this festive three-layer ombre cake is soft, buttery, and perfect for Halloween gatherings. With vibrant yellow, orange, and white layers, it’s a sweet centerpiece that’s easier to make than it looks and always a crowd favorite.
Ingredients
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 ¼ cups buttermilk
- Yellow gel food coloring
- Orange gel food coloring
- 1 cup unsalted butter (for frosting)
- 3 ½ cups powdered sugar
- 1 tbsp vanilla
- 2–3 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, mixing until just combined.
- Divide batter evenly into 3 bowls: leave one plain (white), color one orange, and the last yellow using gel food coloring.
- Pour each colored batter into its own prepared cake pan and smooth the tops.
- Bake 22–25 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Make frosting: Beat butter until fluffy, then add powdered sugar gradually.
- Mix in vanilla and milk until smooth and spreadable.
- Level cake layers if needed. Stack from bottom: yellow, orange, white. Spread frosting between each and over the whole cake.
- Decorate with mini candy corn, Halloween sprinkles, or crushed cookies if desired.
Notes
Use gel food coloring for bright, saturated layers. Chill cake layers before frosting to prevent crumbs. Store frosted cake in the fridge for up to 5 days, or freeze unfrosted layers for up to a month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American