This recipe appears in:Chocoholic: Chocolate Covered Candy Corn Layer Cake
Butter blasted cake layered with buttery buttercream and enrobed in chocolate ganache. The perfect un-scary Halloween cake.
Notes: Wilton brand makes a butter flavoring. The brand that I used was not Wilton, and because there may be differing strengths between brands, I would add the extract to taste (though the batter does have raw eggs in it). This cake is meant to have a really intense butter flavor. I used Wilton color pastes in Lemon Yellow, Orange, and Terra Cotta.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- For Cake:
- 7 large egg whites
- 1 1/2 cups milk, divided
- 1 teaspoon vanilla extract
- 4 1/2 cups (18 ounces) cake flour
- 2 1/4 cups (15 3/4 ounces) granulated sugar
- 2 tablespoons baking powder
- 1 3/4 teaspoons salt
- 18 tablespoons (9 ounces) unsalted butter, cut into cubes, softened
- 3 tablespoons butter flavoring (see note)
- 1/2 teaspoon yellow food coloring
- 3/4 teaspoon orange food coloring
- 1/4 teaspoon terra cotta food coloring (see note)
- For Frosting:
- 10 tablespoons (5 ounces) unsalted butter, softened
- 1 1/4 cups (5 ounces) confectioners' sugar
- 1 tablespoon milk
- 1 tablespoon butter flavoring (or to taste)
- For Ganache:
- 6 ounces bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- Candy corn to garnish cake
For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Line 3 8- by 2-inch round cake pans with parchment paper. Grease pans.
Whisk egg whites with 1/2 cup milk and vanilla; set aside. Place flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Mix on low speed until combined, about 1 minute. Add butter and mix on low speed just until moistened. Add remaining 1 cup milk and mix until combined.
Increase speed to medium-high and mix batter until light and fluffy, about 5 minutes. Reduce speed to low and mix in reserved egg white mixture until combined. Mix in butter flavoring.
Divide batter evenly between three bowls. Add yellow food coloring to one of the bowls until it becomes a bright shade of yellow. Add both orange and terra cotta food coloring to another bowl of batter until it becomes a deep shade of orange.
Scrape batters into the prepared pans and bake until just set and a toothpick inserted into the center comes out clean, about 23 minutes. Let cakes cool in pan for 15 minutes, then transfer to wire rack to cool completely, about an hour.
For the frosting: Place butter, confectioners' sugar, milk, and butter flavoring in mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Flavor to taste with butter flavoring.
To assemble cake: Place yellow layer on an 8-inch plate and spread with about 1/2 cup frosting. Place orange layer on top and spread with about 1/2 cup frosting. Place white layer on top. Use remaining frosting to fill in any gaps along the sides.
For the ganache: Heat chocolate and cream in a heatproof bowl set over a pan of barely simmering water, gently whisking, until melted and smooth. Let cool briefly, until the consistency is pourable but not runny.
Place cake (on plate) on a wire rack that's been set in a rimmed baking sheet. Pour ganache over top of cake, letting it run down the sides. Chill until ganache is set, about 20 minutes, Garnish top with candy corn.