Make Magic Kingdom’s Almond Sweet Corn Cake at Home

In our Disney world, there is nothing quite as disappointing as when you miss out on your favorite Disney parks seasonal treat because you can’t visit in the time frame that it will be available. Well, fear not, as today we are taking back some of the power as we share with you the recipe and method for Magic Kingdom’s Sweet Corn Cake so you can recreate this scrumptious treat at home. Don’t be fooled by the image; this one might look like actual corn, covered in candy corn, but I assure you, it is as far from a vegetable as you can get. Have a look and what you will need to do below.

Plan ahead on this one as the batter rests in the refrigerator for 8-12 hours to allow time for the flavors and texture to develop. The recipe calls for brown butter, which takes a few minutes longer than melting butter. The darker color and the nuttier, richer flavor of brown butter are always worth the extra time it takes to make brown butter. Now, let’s get to the full recipe.

ALMOND SWEET CORN CAKE from Pecos Bill Tall Tale Inn & Cafe at Magic Kingdom Park
Makes 4 Cakes

ALMOND SWEET CORN CAKE

  • 10 tablespoons butter
  • 7 egg whites
  • 1/2 cup powdered sugar
  • 3/4 cup almond flour
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons corn extract
  • 1 teaspoon yellow food coloring

TOPPING

  • 1 cup white chocolate melting discs
  • Yellow food coloring
  • Orange food coloring
  • Candy corn

FOR ALMOND SWEET CORN CAKE:

  1. Melt butter in a small saucepan over medium-low heat, occasionally swirling for 5 minutes. Once butter foams and begins to brown, pour butter and solids into a small bowl. Cool for 15 minutes.
  2. Whip egg whites in the bowl of an electric mixer fitted with a whisk attachment for 20 seconds; set aside.
  3. Combine powdered sugar, almond flour, all-purpose flour, baking powder, and salt in a mixing bowl and whisk to combine. Add reserved egg whites, corn extract, and yellow food coloring and whisk to combine. Stir in brown butter.
  4. Cover and refrigerate the batter for 8-12 hours before baking.
  5. Preheat oven to 400°F. Spread 1/2 cup batter into four 7.3-inch silicone corn molds. Place molds on a baking sheet and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and remove from molds.
  6. Cool completely before decorating.

FOR TOPPING:

  1. Melt white chocolate in a microwave-safe bowl according to package instructions.
  2. Evenly divide melted white chocolate among 3 bowls. Leave one bowl white. Add the desired amount of yellow and orange to the remaining bowls to make yellow and orange icing to match the candy corn.
  3. Drizzle each cooled cake with all 3 colors of white chocolate and decorate with candy corn.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

The Almond Sweet Corn Cake is only available during Mickey’s Not-So-Scary Halloween Party. If you are not able to make it to the party, you can serve this dessert at your own fall or Halloween-themed party!