This festive candy corn-colored cake is sure to impress your Halloween guests. 

Recipe by MyRecipes October 2015

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Read the full recipe after the video.

Recipe Summary

hands-on:
45 mins
total:
4 hrs
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat 3 8-inch round cake pans with cooking spray. Line bottoms with parchment; mist again with cooking spray.

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  • Make batter: In a medium bowl, whisk together flour, baking powder and salt. Combine milk and vanilla in a measuring cup. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy, scraping down sides of bowl.

  • Reduce speed to low and alternate adding flour and milk mixtures to butter (begin and end with flour), until just combined. In a clean medium bowl with clean beaters, beat egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold egg whites into batter in 3 additions.

  • Create layers: Divide batter in 3 medium bowls (2 cups each). Add 1 1/2 tsp. yellow coloring to 1 bowl; stir. Add red coloring and 1 tsp. yellow coloring to second bowl; stir. Leave third bowl white. Spread batter into pans. Bake until a toothpick inserted into center comes out clean, about 25 minutes. Cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.

  • Level tops of cake layers with a serrated knife, if necessary. Dab small amount of frosting in center of cake stand and top with orange layer. Spread 1 cup frosting on top; add yellow layer and align sides. Spread 1 cup frosting over yellow layer, then top with white layer and align. Spread remaining frosting around sides, then over top. Smooth with a knife or spatula.

  • In a microwave-safe bowl, microwave marshmallows on high for 30 seconds. Stir until smooth and just warm to the touch. Pull off a piece about the size of 1 marshmallow and stretch between thumb and forefinger of both hands until thin. Drape strand over and around cake. Repeat until you reach desired "mummy" effect. Refrigerate for at least 2 hours before serving.

Nutrition Facts

668 calories; fat 27g; saturated fat 11g; protein 6g; carbohydrates 103g; fiber 1g; cholesterol 38mg; sodium 461mg.
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