Candy Corn Cookie Cake Recipe

Oh my gosh, this Candy Corn Cookie Cake is just the cutest thing ever! I made it last fall, and wow, everyone went nuts over those sweet little pops of candy corn. It’s kinda the best way to celebrate spooky season.

I love how soft and chewy it is. Every slice has melty bits of candy that make me smile so big. And honestly, it’s so easy, you’ll wanna bake it all the time.

So hey, if you wanna whip up a fun treat that’s pretty and super yummy, this is it. Trust me, once you try it, you’ll keep coming back for more!

Why You’ll Love This Recipe

• Festive and Fun: This candy corn cookie cake is ideal for celebrating the fall season, Halloween, or any fun event. The colorful candy corn adds a festive touch, making it a crowd-pleaser for all ages.
• Decadent Flavor Combination: The rich chocolate cookie base, along with creamy chocolate icing and sweet candy corn, delivers the perfect blend of flavors.
• Easy to Make: You don’t need to be a professional baker to whip up this easy and delicious treat. This cookie cake comes together quickly with simple ingredients that are likely already in your pantry.
• Perfect for Sharing: This giant cookie cake is perfect for sharing, making it an ideal dessert for large gatherings, family get-togethers, or a party.
• Kid-Friendly: The candy corn on top makes it super fun for kids, and it’s easy for them to help with the decorating!

Required Kitchen Tools

Before we dive into the ingredients, here’s a list of the essential tools you’ll need for this recipe:

• Hand Mixer or Stand Mixer: To cream the butter and sugar together and mix in the dry ingredients.
• Large Mixing Bowls: For combining the wet and dry ingredients.
• 9-inch Round Cake Pan or Pizza Pan: To bake your cookie cake.
• Parchment Paper: To line the cake pan and prevent sticking.
• Cooling Rack: To cool the cookie cake once baked.
• Spatula or Knife: To spread the chocolate icing over the cookie cake.

Ingredients

Here’s a list of ingredients you’ll need to make this delicious and colorful candy corn cookie cake:

For the Cookie Cake:

• 3/4 cup salted butter (room temperature)
• 1/2 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 1 Eggland’s Best Egg (large)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder (I use Hershey’s Special Dark for a rich chocolate flavor)
• 1 teaspoon baking soda
• 1/2 cup chocolate chunks or chocolate chips (your choice)
• 1/2 cup candy corn (for topping and mixing into the dough)

For the Chocolate Icing:

• 1/4 cup butter (room temperature)
• 1/4 cup shortening
• 2 cups powdered sugar (sifted)
• 1/2 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 2 tablespoons water (more if needed for the right consistency)

Variations for Candy Corn Cookie Cake

While this recipe is already delicious as is, here are a few variations you can try to make it even more fun or cater to different tastes:

• Add More Toppings: Aside from candy corn, you can also add mini marshmallows, sprinkles, or other festive fall treats on top of the cake to make it even more colorful and fun.
• Use Milk or White Chocolate Chips: For a different twist, swap out the dark chocolate chunks for milk or white chocolate chips, which will provide a smoother, sweeter flavor.
• Nuts: If you love nuts, consider adding some chopped walnuts or pecans to the cookie dough for a bit of crunch.
• Gluten-Free Version: Swap out the all-purpose flour for a 1:1 gluten-free flour blend to make this cookie cake gluten-free without compromising on taste.

Step-by-Step Instructions

1. Make the Cookie Dough

Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process typically takes about 2-3 minutes on medium speed. Creaming the butter and sugar properly ensures a soft and chewy cookie cake.

Add the Wet Ingredients

Next, beat in the egg and vanilla extract. Make sure everything is well incorporated and smooth.

Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and baking soda. Gradually add the dry mixture to the wet ingredients while mixing on low speed. Continue mixing until just combined, being careful not to over-mix.

Fold in Chocolate and Candy Corn

Once the dough is ready, fold in the chocolate chunks or chocolate chips and candy corn. You can reserve some of the candy corn for decorating the top of the cake later.

2. Prepare the Pan

Preheat your oven to 350°F (177°C). Line a 9-inch round cake pan or pizza pan with parchment paper to prevent the cookie cake from sticking. You can lightly grease the edges with butter or cooking spray for extra insurance.

3. Bake the Cookie Cake

Spoon the cookie dough into the prepared pan, spreading it out evenly with a spatula. Press the dough down gently so that it bakes uniformly. Bake for 18-22 minutes, or until the top is set and the edges are lightly golden. The center may still appear soft, but it will firm up as the cake cools.

Once baked, remove the pan from the oven and let the cookie cake cool in the pan for 10-15 minutes before transferring it to a cooling rack. Allow it to cool completely before decorating.

4. Prepare the Chocolate Icing

While the cookie cake cools, make the chocolate icing. In a mixing bowl, beat together the butter and shortening until smooth. Add the powdered sugar, cocoa powder, vanilla extract, and water, and mix until you get a smooth, spreadable consistency. If the icing is too thick, you can add an extra tablespoon of water to reach the desired texture.

5. Decorate the Cookie Cake

Once the cookie cake has cooled, spread the chocolate icing evenly over the top using a spatula or knife. You can get creative with the design by swirling the icing for a textured look. Finish by topping the cake with the remaining candy corn for a festive and colorful touch.

Serving and Decoration Ideas

This Candy Corn Cookie Cake is a perfect dessert for parties, family gatherings, or a sweet treat to share with friends. You can serve it as-is, or add additional decorations to match the occasion.

• For Halloween: Add small plastic spiders, eyeballs, or other spooky decorations for a fun Halloween-themed cake.
• With Ice Cream: Serve a slice of this cookie cake with a scoop of vanilla or chocolate ice cream on the side for a decadent treat.
• For Fall Gatherings: Pair this cookie cake with other fall desserts like pumpkin pie, apple cider, or cinnamon rolls to create a fall-inspired dessert spread.

Storing Candy Corn Cookie Cake

You can easily store any leftover Candy Corn Cookie Cake for later enjoyment:

• Room Temperature: If you plan to eat the cake within a couple of days, store it at room temperature in an airtight container. It will stay fresh for up to 3 days.
• Refrigeration: If you want to keep it fresh longer, store the cookie cake in the refrigerator for up to a week.
• Freezing: You can also freeze individual slices or the entire cake for up to 3 months. To freeze, wrap the cookie cake tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container.

To thaw, simply leave it at room temperature for a few hours or reheat it in the microwave for a few seconds before serving.

Candy Corn Cookie Cake Nutrition (per slice)

Nutrient	Amount
Calories	~320 kcal
Total Fat	~14g
Saturated Fat	~8g
Cholesterol	~50mg
Sodium	~170mg
Total Carbohydrates	~45g
Dietary Fiber	~1g
Sugars	~28g
Protein	~3g

Conclusion

Candy Corn Cookie Cake is the ultimate fall dessert, bringing together the perfect balance of chocolate, sweetness, and festive flair. It’s not only visually appealing, but also delicious and fun to make, which is why it’s a favorite for any gathering or celebration. Whether you’re making it for a holiday, a birthday, or simply to enjoy during the cozy fall season, this cookie cake will surely become a go-to treat in your baking repertoire.