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5-Ingredient Candy Corn Cookie Cake

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course: Cake , Baked Goods , Others

Ingredients

  • 2 1/8 cups all-purpose flour
  • 12 tablespoons butter (1 1/2 sticks), at room temperature
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 1 cup candy corn, *FROZEN

Instructions

    Cup of Yum
  1. Freeze candy corn for at least 2 hours before making this recipe.
  2. When ready to make…
  3. Preheat oven to 325 degrees (F). Spray a 9" inch pie plate with non-stick spray or grease well with butter; set aside.
  4. Beat butter and sugar together until light and fluffy. Add in egg and egg yolk; beat until combined. Stir in flour; don't over mix here! Fold in candy corn.
  5. Use a rubber spatula to scrape the cookie batter into the prepared pie plate; smooth the top, being sure to cover any exposed candy corn with a little cookie dough batter.
  6. Place pie pan in the freezer for 5 minutes, then place in the oven and bake for 30-32 minutes. The center should be *just set. Allow cake to cool *completely before serving.

Notes

  • *Candy corn must be frozen or it will melt during the baking process. *You must allow the cookie cake to cool completely before cutting or it will fall apart. If possible, make the night before serving and allow it to cool overnight. *When removing the cake from the oven, the center should be set, but not completely solid; a slight wiggle is OK. *I decorated the edges of this cake with a simple vanilla buttercream. You can find the recipe here http://bakerbynature.com/perfect-one-bowl-vanilla-cupcakes-with-vanilla-buttercream-frosting/