Want to know the secret to getting nice layers in a sheet cake? You have to freeze the layers so they don't run together. It takes a little bit more time, but it is totally worth it. I froze the yellow layer for about 30 minutes and then spread the orange batter on top of it. Once both layers are in the pan you have to let the batter thaw before you bake it. If you don't thaw the batter, the yellow layer won't rise. I just sat the cake pan on top of my range and let the heat from the oven help thaw the batter. Once the cake has thawed, just pop it in the oven and bake as usual.
Candy Corn Cake
- 1 box white cake mix, plus ingredients to make cake
- orange food coloring
- yellow food coloring
- 8 Tbsp butter, softened
- 3 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extact
Prepare cake mix according to package directions. Divide batter in half. Color one half of batter orange and the other half yellow.
Grease and flour a 9x13-inch pan. Pour yellow cake batter into the bottom of the pan. Spread evenly and place cake pan in the freezer for 25-30 minutes. Make sure the pan lays on a flat surface.
Preheat oven to 350 degrees. Remove cake pan from the freezer and carefully spread orange batter on top of yellow cake batter layer. Allow cake pan to thaw for 30 minutes. *You need to do this or the yellow batter won't rise.*
Bake cake for according to package directions, approximately 30 minutes. Remove from oven and allow to cool completely.
To make frosting, in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, whole milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.
Spread frosting on top of cooled cake and cut into slices.
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