Candy Corn Cookie Cake (Print Version)

Chewy chocolate cake with candy corn and colorful buttercream. Easy to bake and decorate for any fall gathering.

# Ingredients:

→ Chocolate Cookie Cake

01 - 1 1/4 cups (163g) all-purpose flour
02 - 1/2 cup (57g) natural unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 3/4 cup (168g) unsalted butter, room temperature
06 - 1/2 cup (112g) packed light brown sugar
07 - 1/2 cup (104g) sugar
08 - 1 large egg
09 - 1 tsp vanilla extract
10 - 1/2 cup (85g) semi-sweet chocolate chips
11 - 1 cup candy corn

→ Vanilla Buttercream and Toppings

12 - 1/2 cup (112g) unsalted butter, room temperature
13 - 2 cups (230g) powdered sugar
14 - 1/2 tsp vanilla extract
15 - 1–2 tbsp heavy whipping cream
16 - 3 drops yellow gel icing color
17 - 4 drops orange gel icing color
18 - Additional candy corn, optional
19 - Additional chocolate chips, optional

# Steps:

01 - Preheat oven to 350°F (180°C) and line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
02 - In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
03 - Add the butter and sugars to a large mixer bowl and beat together until light in color and fluffy in texture, about 2-3 minutes. Do not skimp on the creaming time.
04 - Add the egg and vanilla extract and mix until well combined.
05 - Add the dry ingredients to the butter mixture and beat just until combined. Use a spatula to gently finish combining everything to prevent overmixing the cookie dough.
06 - Fold in the chocolate chips and candy corn. The cookie dough will be thick.
07 - Spread the dough evenly into the prepared cake pan. Press a few more chocolate chips and candy corn into the top of the cookie cake, if desired.
08 - Bake for 18-20 minutes or until it looks baked, but still wiggles a little when you jiggle it. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.
09 - Add the butter to a large mixer bowl and beat until well combined and smooth. Add half of the powdered sugar and mix until smooth. Add the vanilla extract and a tablespoon of cream and mix until well combined. Add the remaining powdered sugar and mix until smooth. Add more cream to achieve the desired consistency.
10 - Divide the buttercream evenly between two bowls. Color one with orange gel icing color and the other with yellow gel icing color. Create a two-toned frosting log using plastic wrap and pipe it onto the cookie cake using a piping bag with tip Ateco 844. Decorate with additional candy corn and chocolate chips, if desired.

# Notes and Tips:

01 - Cocoa Powder: Use regular unsweetened cocoa powder, or switch to Dutch process for a darker look.
02 - Storage: Store in an airtight container. Refrigerate after 48 hours and consume within 3-4 days for the best taste.
03 - Freezing: Freeze the cookie without frosting. Wrap tightly in plastic wrap and thaw in the fridge before serving.
04 - Make Ahead: The cake can be prepared 1-2 days in advance as it holds up well for 3-4 days.

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