Candy Corn Sheet Cake



Close-up of a candy corn sheet cake with white frosting and colorful sprinkles, next to candy corn pieces on a checkered tablecloth. A slice of the cake is placed on a plate in the foreground.


Well, it’s officially ‘candy corn’ season (okay, some people may call it FALL)! The air has a slight chill, the trees are changing colors and the skies seem to be an even deeper blue against the reds and oranges of fall, and candy – specifically candy corn is popping at every turn!

It seems like there are two types of people :: the ones who LOVE candy corn and the ones who despise it. BUT, whether you give it a thumbs up or a thumbs down, I think we can ALL agree :: candy corn IS a Halloween staple. 

This month’s SINKOLOGY Halloween recipe gives us the PERFECT way to use up every last candy corn kernel while creating a simple cake that’s sure to please even the biggest scoffer. And I bet the way we’re going to use this candy will surprise you.



A clear bowl filled with candy corn placed on a wooden cutting board, with a striped and checkered kitchen cloth underneath.


A saucepan filled with candy corn and butter, surrounded by bowls containing beaten eggs, flour, and sour cream, all set on a checkered cloth on a table.
A pot with melted candy corn and butter mixture, being stirred with a blue spatula. Surrounding the pot are bowls of beaten eggs, flour, and other ingredients ready to be mixed.
Mixing batter for Candy Corn Sheet Cake in a pot with a whisk, surrounded by a checkered kitchen towel and a red and white striped cloth.


To start, place butter, water, and candy corn in a medium saucepan over medium to medium-high flame. Stir continuously until the butter and candy corn have melted and the liquid is at a low simmer.

Next, remove the candy corn mixture from the flame and add sour cream, mixing thoroughly.

In a medium bowl, combine flour, baking soda, and sea salt. Give these dry ingredients a stir to evenly combine.

Then, whisk two eggs.

First, add half of the dry ingredients to the candy corn mixture and stir to incorporate. Next, add half of the whisked egg mixture, continuing to stir. Then, add the remaining flour and stir until fully combined. Finally, finish off by adding the remaining egg, stirring to combine until the cake batter is smooth and free of lumps.

Pour the candy corn cake batter into a prepared 11″ x 16″ rimmed sheet pan and bake in a preheated 350° oven for 15-18 minutes or until the center is set.



A baking tray filled with orange cake batter, with a spatula resting on top, set on a red and white striped cloth.


Pouring white frosting onto a freshly baked candy corn sheet cake.
Candy Corn Sheet Cake topped with white icing and sprinkled with red, orange, and yellow sprinkles, placed on a checkered and striped kitchen cloth.
A close-up of a candy corn sheet cake with white frosting, topped with red, yellow, and orange sprinkles, cut into squares and displayed on a baking tray.


While the cake is baking, you should prepare the stove-top buttercream. To begin, add butter and milk to a medium saucepan. Then, over medium flame, melt the butter and bring the mixture to a low simmer. Next, remove the milk and butter mixture from the heat and add powdered sugar. Stir vigorously to remove any lumps. Depending on the amount of evaporation that occurred while melting the butter, you may need to add additional milk or powdered sugar to reach your desired consistency.

Once the cake has finished baking, allow it to cool for 10 to 15 minutes before pouring the warm stove-top buttercream over the cake. Be careful while pouring the buttercream as you’ll likely have a little more icing than needed to cover the cake. If you pour it too fast, it may overflow!

Immediately after topping this candy corn cake with buttercream, top with seasonal sprinkles.

Now that we’ve discussed the mechanics of this recipe – let’s talk taste!

This cake has just the perfect level of sweetness, which may surprise you given how sweet candy corn is. Moreover, the classic candy corn flavor is ever-so-slightly noticeable, making it certain to please all sides of the candy corn debate.

Additionally, the color — bright orange, thanks to the melted candy corn! Such a fun, simple, and unique way to celebrate the season.

You may be wondering if this unconventional sugar alternative causes the cake to have a weird texture. So, let me satisfy your curiosity — this cake is moist, tender, and buttery. Indeed, it has the perfect texture for a perfect sheet cake. In fact, I may just start using candy corn in baking more often!



A slice of candy corn sheet cake topped with white frosting and colorful sprinkles on a white plate. The cake has a golden brown crust and moist, orange-colored interior.


A close-up of a slice of candy corn sheet cake with white frosting and colorful sprinkles on a plate, placed next to a baking tray with the rest of the cake. Candy corn pieces are scattered on the checkered tablecloth around the plate.


Candy Corn Cake

 Course Dessert

 Keyword cake

 Prep Time 15 minutes

 Cook Time 18 minutes

 Total Time 33 minutes

 Servings 16

 Author Emily Schuermann, Food for a Year

Ingredients

  • 1 c water
  • 2 sticks butter salted
  • 10 oz candy corn by weight
  • 1/2 c sour cream
  • 2 eggs
  • 2 c flour
  • 1 t salt
  • 1 t baking soda

Stove-Top Buttercream

  • 1 stick butter salted
  • 1/3 c milk
  • 5 c powdered sugar

Decorations

  • Halloween sprinkles optional

Instructions

  1. Preheat oven to 350° and prepare a 11″ x 16″ rimmed baking sheet.
  2. To start, place butter + water + candy corn in a medium saucepan over medium to medium high flame. Stir continuously until the butter and candy corn have melted and the liquid is at a low simmer.
  3. Remove the candy corn mixture from the flame and add sour cream, mixing thoroughly.
  4. In a medium bowl, combine flour + baking soda + sea salt. Give these dry ingredients a stir to evenly combine.
  5. Whisk two eggs.
  6. Add half of the dry ingredients to the candy corn mixture and stir to incorporate. Add half of the whisked egg mixture, continuing to stir. Add the remaining flour and stir. Finish off by adding the remaining egg, stirring to combine until the cake batter is smooth and free of lumps.
  7. Pour the candy corn cake batter into a prepared 11″ x 16″ rimmed sheet pan and bake in a preheated 350° oven for 15-18 minutes or until the center is set.
  8. While the cake is baking, prepare the stove-top buttercream by adding butter and milk to a medium saucepan. Over medium flame, melt butter and bring mixture to a low simmer. Remove the milk + butter mixture from the heat and add powdered sugar. 
  9. Stir vigorously to remove lumps. Depending on the amount of evaporation that occurred while melting the butter, you may need to add additional milk or powdered sugar to reach your desired consistency.
  10. Once the cake has finished baking, allow it to cool for 10 to 15 minutes before pouring the warm stove-top buttercream over the cake. Be careful while pouring the buttercream as you’ll likely have a little more icing than needed to cover the cake. If you pour it too fast, it may overflow!
  11. Immediately after topping this candy corn cake with buttercream, top with seasonal sprinkles.


A close-up of a slice of candy corn sheet cake with white frosting and colorful sprinkles on a plate, with a fork holding a bite-sized piece. The image has text that reads "Candy Corn Sheet Cake" and "www.sinkology.com."


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