A festive stuffed candy corn pinata cake with hidden candy surprise, perfect for Halloween or parties.

Scale

3 cups all-purpose flour

2 ½ tsp baking powder

1 tsp salt

1 cup unsalted butter

2 cups sugar

4 large eggs

1 cup milk

2 tsp vanilla

2 cups candy corn

4 cups buttercream frosting

1. Grease pans and preheat oven to 350°F.

2. Cream butter and sugar, add eggs and vanilla.

3. Alternate flour and milk into batter.

4. Bake 25–30 minutes and cool.

5. Cut hollow centers from two layers.

6. Stack with frosting and fill with candy corn.

7. Top with whole cake layer.

8. Frost generously and decorate.

Tint layers with candy corn colors for a festive look.

Store leftovers in fridge up to 4 days.

Keywords: stuffed candy corn pinata cake, pinata cake, surprise cake, candy corn