Candy Corn Sheet Cake

Oct 2018

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.


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.

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.

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

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

Whisk two eggs.

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.

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.

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. 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.

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. The classic candy corn flavor is ever-so-slightly noticeable, making it certain to please all sides of the candy corn debate. 

And 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. The perfect texture for a perfect sheet cake. I may just start using candy corn in baking more often!


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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.