Vanilla Cake with Pumpkin Buttercream and Candy Corn

When I posted a while ago about Chester’s Halloween Pirate Birthday Party, I showcased an amazing cake and promised the recipe for it. Well here it is, and I hope you love it because it is DEEEEE Licious!

The Vanilla Cake recipe was adapted from Food.com and the Pumpkin Buttercream was adapted from WINE AND GLUE. However, I did add more food coloring to achieve a darker shade of orange.

I suggest using this easy Food Coloring Chart to make sure you get the color orange you like best. I used Candy Corn for the top and Orange and Yellow Sprinkles I got from Home Goods (or can order from Amazon or Target) for the side of the cake.

Vanilla Cake with Pumpkin Buttercream and Candy Corn | A Mother Thing

Cake Batter

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 1⁄2 cups self-rising flour
  • 1 1⁄4 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
Vanilla Cake with Pumpkin Buttercream and Candy Corn | A Mother Thing

DIRECTIONS

  1. Preheat oven to 350°.
  2. Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  4. Add the sugar gradually and beat until fluffy, about 3 minutes.
  5. Add the eggs one at a time, beating well after each addition.
  6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  7. Divide batter among the cake pans.
  8. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  9. Let cakes cool in the pans for 10 minutes.
  10. Remove from pans and cool completely on wire rack.
  11. If you’re making cupcakes, line two 12-cup muffin tins with cupcake papers.
  12. Spoon the batter into the cups about three-quarters full.
  13. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  14. Remove cupcakes from pans and cool completely on a rack before icing.
  15. When cake has cooled, ice between the layers, then ice top and sides of cake.
  16. To make the icing – place the butter in a large mixing bowl.
  17. Add 4 cups of the sugar and then the milk and vanilla.
  18. Beat until smooth and creamy.
  19. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  20. If desired, add a few drops of food coloring and mix thoroughly.
  21. Use and store icing at room temperature, as icing will set if chilled.
  22. Can store in an airtight container for up to three days.
Vanilla Cake with Pumpkin Buttercream and Candy Corn | A Mother Thing

Pumpkin Buttercream 

  • 4 TBSPs unsalted butter, at room temperature
  • 1/2 cup 100% pumpkin puree
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 cups powdered sugar
  • Orange food coloring 
  • Candy Corn (1 bag) 
  • Orange & Yellow Sprinkles 
  • Instructions

Slowly cream together the butter and the pumpkin using a whisk attachment. 

Beat in the vanilla, then the cinnamon, then the nutmeg.

Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency. Add a few drops of orange food coloring to achieve a brighter color. 

Once the frosting has settled, carefully sprinkle the sides of the cake with Orange & Yellow Sprinkles. It’s best to do this over the sink or a large bowl to avoid a big mess. Once this is complete, spread candy corns carefully around the top of the cake. 

Place in fridge for at least 30 minutes to allow candy and sprinkles to harden. 

Vanilla Cake with Pumpkin Buttercream and Candy Corn | A Mother Thing
Vanilla Cake with Pumpkin Buttercream and Candy Corn

Vanilla Cake with Pumpkin Buttercream and Candy Corn

Yield: 16
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

The perfect fall cake!

Ingredients

Cake Batter

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 1⁄2 cups self-rising flour
  • 1 1⁄4 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla

Pumpkin Buttercream

  • 4 TBSPs unsalted butter, at room temperature
  • 1/2 cup 100% pumpkin puree
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 cups powdered sugar
  • Orange food coloring
  • Candy Corn (1 bag)
  • Orange & Yellow Sprinkles

Instructions

Cake Instructions:

  • Preheat oven to 350°.
  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  • Divide batter among the cake pans.
  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  • Let cakes cool in the pans for 10 minutes.
  • Remove from pans and cool completely on wire rack. When cake has cooled, ice between the layers, then ice top and sides of cake.
  • Icing Instructions

    1. Slowly cream together the butter and the pumpkin using a whisk attachment. 
    2. Beat in the vanilla, then the cinnamon, then the nutmeg.
    3. Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency. Add a few drops of orange food coloring to achieve a brighter color. 
    4. Once the frosting has settled, carefully sprinkle the sides of the cake with Orange & Yellow Sprinkles. It's best to do this over the sink or a large bowl to avoid a big mess. Once this is complete, spread candy corns carefully around the top of the cake. 
    5. Place in the fridge for at least 30 minutes to allow candy and sprinkles to harden. 

    Notes

  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  • Spoon the batter into the cups about three-quarters full.
  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  • Remove cupcakes from pans and cool completely on a rack before icing.
  • Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 498Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 86mgSodium: 170mgCarbohydrates: 85gFiber: 1gSugar: 66gProtein: 5g
    This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

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    Katie Reed

    Katie Reed

    Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

    9 Responses

    1. Yum! I love candy corn and this cake looks awesome. Thanks for sharing with us at the Merry Monday link party. I hope you’ll join us again next week. Sharing your post on Twitter!

    2. My kids love candy corn! What a great idea! My mother used to make us cupcakes every year and decorate them with the candy corn like you did with the cake. Thanks for the memory. Thank you for sharing with Delicious Dishes Recipe Party this week!

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