Candy Corn Cookie Cake

This Candy Corn Cookie Cake is exactly what you need for your next Halloween get-together or a fun baking day with the family. It’s super easy to make, bursting with chocolate goodness, and those chewy candy corn pieces add the perfect festive pop that kids and adults alike will adore!

Why You’ll Love This Candy Corn Cookie Cake

Candy corn is one of those timeless fall treats that always makes me smile every season. It’s sweet, colorful, and brings that classic Halloween vibe, just like this cookie cake! Wondering why this dessert should be front and center at your party? Let me break it down for you:

• Rich, chocolatey cookie cake perfection. This cookie cake is tender, chewy, and packed with deep chocolate flavor, plus there’s a generous sprinkle of melty chocolate chips throughout.
• Super easy and quick to whip up. Whether you’re on a mission for a simple baking project with your kids or just craving a fast homemade treat, this cake comes together with everyday ingredients in under an hour.
• Festive, fun, and visually stunning. The dark chocolate base contrasts beautifully with the bright yellow, orange, and white candy corn, making this cake a total showstopper on any Halloween table or casual family hangout.

What You’ll Need

Chances are you’ve already got most of these ingredients hanging out in your pantry. Before you dive in, here’s a little heads-up about some key ingredients. All the exact amounts you need are right down in the recipe card below.

Chocolate Cookie Cake

• All-purpose flour. This forms the foundation of our cookie cake. Take care to measure it just right—too much can make your cake dry and tough. I like to spoon the flour gently into the measuring cup and level it off to avoid any heavy-handed scooping.
• Cocoa powder. Use natural, unsweetened cocoa powder for that classic chocolate taste. If you prefer something richer and darker, Dutch-process cocoa powder works beautifully.
• Baking soda. This little helper makes sure the cookie cake rises just enough to keep that soft, tender texture we all love.
• Unsalted butter and salt. I always reach for unsalted butter so I can control the saltiness perfectly. If you only have salted butter, just skip the extra salt in the recipe and you’ll be good.
• Light brown sugar. This gives sweetness plus moisture and a lovely touch of caramel flavor. Pack it firmly when measuring for the best results.
• Granulated sugar. Balances out the brown sugar and helps achieve that ideal cookie texture—crispy edges with a soft middle.
• Egg. Use a large egg to get the perfect richness and structure—medium or extra-large eggs can mess with your batter a bit.
• Vanilla extract. Adds a warm, cozy depth to the cookie cake’s flavor that’s just irresistible.
• Chocolate chips. I’m a fan of semi-sweet chips, but milk chocolate or even chunky chocolate pieces would be a fun twist too.
• Candy corn. Pick your favorite candy corn brand or colors—whatever feels festive, since it’s a big part of what makes this cookie cake so charming!

Vanilla Buttercream and Toppings

• Unsalted butter. Softened to room temperature, so it whips up into a smooth and creamy frosting effortlessly.
• Powdered sugar. Sweetens and thickens the frosting to make it fluffy and spreadable.
• Vanilla extract. Gives a fragrant aroma and enhances the sweetness of the buttercream.
• Heavy whipping cream. A small splash helps thin the buttercream just enough for easy spreading and piping, plus adds a silky texture.
• Gel icing colors. For a playful touch, I created a two-tone frosting using bright yellow and orange gels to mimic candy corn colors. Totally optional but such a fun little detail!

How to Make Candy Corn Chocolate Cookie Cake

Ready to get baking? I’m right here with you every step of the way. Let’s go through this recipe with some helpful tips and photos. Don’t forget to check the recipe card below for precise measurements and details!

Make the Chocolate Cookie Cake

• Prep your pan. Preheat your oven to 350°F. Line your cake pan with parchment paper on the bottom and give the sides a quick spray with nonstick cooking spray. This little trick makes it so easy to remove your cookie cake cleanly after baking.
• Cream the wet ingredients. In a large mixing bowl, beat the butter together with both sugars until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Then add the egg and vanilla extract, mixing just until everything is combined.

Cream butter and sugars until light and fluffy.

Add egg and vanilla extract.

• Incorporate dry ingredients. Add in the flour, cocoa powder, baking soda, and salt. Mix gently just until the dough comes together—don’t overdo it, or the cake might turn out tough.
• Fold in the mix-ins. Carefully stir in the chocolate chips and candy corn so they spread evenly through the thick cookie dough.
• Press and bake. Transfer the dough into your prepared pan and press it down evenly. For a fun look, press a few extra chocolate chips and candy corn on top before popping it in the oven. Bake for 18 to 20 minutes, or until the cake is just set but still soft in the center.
• Cool completely. Let your cookie cake cool right in the pan – this part’s crucial to help it set perfectly. Once cooled, gently slide it onto your serving dish.

Mix dry ingredients in gently.

Spread dough in pan and decorate with candy.

Make the Vanilla Buttercream and Finish the Cake

• Whip the frosting. Beat the softened butter until it’s creamy and smooth. Add about half of the powdered sugar, then mix in vanilla extract and a tablespoon of heavy cream. Add the remaining powdered sugar and continue beating until the frosting is silky and spreadable. If it feels too thick, add a splash more cream to loosen it up.
• Create your candy corn colors. Split the buttercream into two bowls. Tint one bowl with orange gel food coloring and the other with yellow gel coloring for that classic candy corn look.
• Make a two-tone piping log. Lay out a sheet of clear plastic wrap flat on your counter. Spoon the two frostings side-by-side onto the wrap, fold it over, and gently roll into a log shape. Twist the ends tight and snip off one corner to create a piping bag filled with fun, swirled frosting.
• Pipe and decorate. Use your frosting log inside a piping bag fitted with a tip to pipe swirls around the edges of the cooled cookie cake. Finish it off with extra candy corn and chocolate chips for that festive Halloween flair!

Tips for Success

• Measure your flour with care. Accuracy here makes a big difference in texture. If you have a kitchen scale, definitely use it. If not, try spooning flour lightly into your measuring cup and leveling it off with a knife instead of scooping directly from the bag.
• Don’t rush creaming together the butter and sugars. Whip it until it’s pale and fluffy—that’s where the air gets incorporated, giving your cookie cake a light, tender crumb instead of something dense.
• Mix gently once you add dry ingredients and mix-ins. Stir just until everything comes together. Over-mixing can make your cookie tough by activating gluten too much.
• Keep an eye on your bake time. The center might still jiggle slightly when you take it out, and that’s totally fine. It will continue to set as it cools, resulting in a perfectly chewy texture.
• Cool fully in the pan. Patience here is key. Taking it out too soon can cause cracks or breaking. Let the cake set up nice and firm before transferring.
• Experiment with pan sizes. This recipe works great in both 9-inch and 10-inch pans. A 10-inch pan will make a slightly thinner cookie cake and might bake a little faster.

Storage Information

• Refrigerate to keep fresh. Because of the buttercream frosting, store your cookie cake in an airtight container in the fridge after a couple of days. Enjoy it within 3 to 4 days for the best flavor and texture. When you want to serve, let it sit out for a bit to come back to room temperature—this really brings out the flavors.
• Make it ahead. This cookie cake holds up well for a couple of days, so feel free to bake it a day or two in advance before your party or event.
• Freeze for longer storage. If you want to freeze the whole cake, I recommend waiting to add the frosting until just before serving. Wrap it tightly with plastic wrap, then a layer of foil for protection. Thaw overnight in the fridge when ready, then frost and decorate fresh. To freeze slices, wrap individually or store in an airtight container. Thaw in the fridge prior to enjoying. It freezes well for up to 3 months.

Happy baking and enjoy every bite!