Step 1: Prep the Oven and Pans

• Preheat the oven to 350°F.

• Butter two 9-inch round cake pans and line the bottoms with parchment paper.

Tip: Cut parchment circles to fit the pans for easy cake removal.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.

Tip: Whisk thoroughly to ensure even distribution of the baking powder.

Step 3: Mix the Wet Ingredients

• In another medium bowl, whisk together 1 cup whole milk, 1 tablespoon vanilla extract, 3 large eggs, and 1 large egg yolk until smooth.

Tip: Use room-temperature eggs for a smoother batter.

Step 4: Make the Cake Batter

• In a large bowl, beat 12 tablespoons (1 1/2 sticks) unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes.

• Add a third of the flour mixture and beat on medium-low until incorporated.

• Add a third of the egg-milk mixture and beat until incorporated, scraping down the bowl as needed.

• Repeat, adding another third of the flour, then all of the egg-milk mixture, and finish with the remaining flour.

Tip: Don’t overmix—stop as soon as the batter is smooth to keep the cake fluffy.

Step 5: Bake the Cakes

• Divide the batter evenly between the two prepared cake pans.

• Bake for 35-40 minutes, until the edges are golden brown, the cake bounces back when pressed, and a toothpick inserted in the center comes out clean.

• Let cool completely in the pans on a rack (about 1 hour).

Tip: Check at 35 minutes to avoid overbaking—ovens vary!

Step 6: Make the Frosting

• In a large bowl, combine 4 1/2 cups confectioners’ sugar, 1 1/2 cups (3 sticks) unsalted butter, 3 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract.

• Beat with an electric mixer on low until the sugar is blended, then increase to medium-high and beat until light and fluffy, about 3 minutes.

• Remove 3 tablespoons of frosting to a small bowl and keep plain (white).

• Remove 3/4 cup frosting to another bowl and dye with 1/2 teaspoon orange gel food coloring.

• Dye the remaining frosting (about 3 3/4 cups) with 2 teaspoons yellow gel food coloring.

Tip: Add food coloring gradually to get the perfect shade.

Step 7: Prepare the Frosting Bags

• Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting.

• Fill a second piping bag with a 1/2-inch plain tip with the orange frosting.

Tip: Use a rubber band to seal the piping bags to prevent leaks.

Step 8: Assemble the Cake

• Cut a 4-inch circle from the center of one cake layer using a round cutter (reserve or discard the cut-out).

• Place the cake ring on a spinning cake stand or serving platter.

• Spread about 1/2 cup yellow frosting on top of the cake ring.

• Fill the hole with 1 1/2 cups candy corn candies.

• Place the second cake layer on top (rounded side up) and press gently to sandwich the layers.

Tip: Level the cakes with a knife if they dome for a flat, stable stack.

Step 9: Frost and Decorate

• Pipe a ring of yellow frosting along the outside edge of the cake’s top.

• Pipe a second yellow ring just inside, touching the first.

• Frost the sides of the cake with the remaining yellow frosting, connecting it to the top rings.

• Use a large offset spatula to smooth the sides.

• Pipe 3 concentric, touching rings of orange frosting inside the yellow rings.

• Spread the reserved white frosting in the center, touching the orange rings.

• Position a large offset spatula in the center of the cake, with the blade touching all three frostings.

• Using one continuous circular motion (a spinning cake stand helps), spread the frostings flat to form candy corn stripes.

Tip: Wipe the spatula clean between strokes to keep the colors distinct.

Step 10: Set and Serve

• Let the cake stand at room temperature for 1 hour to set the frosting.

• Slice to reveal the candy corn spill and serve.

Tip: Use a sharp knife for clean slices to show off the hidden candies.