Candy Corn Icebox Cake
This Candy Corn Icebox Cake is so fun and cute for Halloween! It’s completely no bake and full of the delicious flavors of vanilla and buttery shortbread!
This post is sponsored by Walkers Shortbread, but all opinions are my own.
So candy corn is one of those things you either love or hate. For me, I actually kind of love it. Not only do I love the more traditional orange, yellow and white candy corn but I also love the little pumpkins. I always look forward to them this time of year. Having them around is dangerous.
Naturally I thought it would be fun to incorporate the colors of candy corn into a Halloween treat! I’ve used them in a few treats before, like this cookie cake and these cheesecake bars, so now I’m excited to share this one with you! It’s easy to make too, which is a bonus since Halloween often seems to fall in the middle of the week, like it does this year. This would be an easy dessert to make the night before and serve.
To get started, you’ll want to make the mousse. It’s got a cream cheese base, so it’s easy to put together. Start by beating the cream cheese and sugar together, then adding the milk and vanilla flavoring. Doing those steps in two parts should ensure a nice, smooth mixture.
The next step is to make the whipped cream and add it to the cream cheese mixture. I like to add it in a couple parts. The final mousse is super light and yummy enough to eat all on its own!
Divide the mixture between three bowls for the three colors. You can leave one white and then add some yellow and orange coloring to the other two. I like to use gel icing color for this type of thing. It’s thicker, so it doesn’t thin out the filling, and it’s stronger, so you don’t need to add as much to get a deep yellow and orange color.
Next up is to layer the fillings with the shortbread. As you probably already know, I am a big Walkers Shortbread fan! Their shortbread is easily the best tasting and most buttery shortbread around. It adds great flavor to this icebox cake too. You’ll want to dip each cookie into a little bit of milk before adding it to the pan, just to help it soften up for slicing later.
One you’re done with the layering, it’s time to let it sit in the fridge for a bit to firm up – the hardest part is the wait! But it’s totally worth it. Not only is this a super cute treat, it’s light and delicious too! I hope you enjoy it as much as we did!
Candy Corn Icebox Cake
- Yield: 12-14 Slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- 12 oz (339g) cream cheese, room temperature
- 3/4 cup (155g) sugar
- 1/2 cup + 2 tbsp (150ml) milk, divided
- 1 tbsp vanilla extract
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- Five 4.7 oz boxes Walkers Shortbread Triangles
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 1 tsp vanilla extract
1. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
2. To make the mousse, beat cream cheese and sugar for together in a large mixer bowl until smooth.
3. Add 2 tablespoons of milk and the vanilla extract to the cream cheese mixture and beat until smooth. Set the cream cheese mixture aside and make the whipped cream.
4. Add the heavy whipping cream and powdered sugar to a large mixer bowl fitted with the whisk attachment and whip on high until stiff peaks form.
5. Carefully fold whipped cream into cream cheese mixture.
6. Divide the cream cheese mixture evenly between 3 bowls. Leave one bowl as is (white), then color one yellow and the other orange. I like to use gel icing color – you don’t have to use as much to get a strong color and it won’t thin out the mixture.
7. Place the remaining 1/2 cup of milk in a small bowl. Place a single layer of shortbread cookies into the bottom of the pan, dipping each into the milk before adding.
8. Top the cookies with the yellow filling and spread into an even layer.
9. Place another layer of shortbread cookies on top of the yellow layer, dipping them in the milk first.
10. Top the cookies with the orange filling and spread into an even layer.
11. Place another layer of shortbread cookies on top of the orange layer, dipping them in the milk first
12. Spread the final layer of white filling evenly on top of the cookies.
13. Refrigerate cake until firm, 4-5 hours or overnight.
14. Once firm, remove the springform pan sides from the cake and set on a serving plate.
15. Make the whipped cream topping. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment and whip on high until stiff peaks form.
16. Pipe swirls of whipped cream around the edge of the cake and top it with some candy corn. Refrigerate until ready to serve.