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corn cake with berries on top
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4.67 from 3 votes

Sweet Corn Cake

The picture features blueberries and raspberries, but any berries you like will be good—blackberries, sliced strawberries, currants, gooseberries, mulberries…. Or skip the berries and enjoy the cake plain!
Prep Time30 mins
Cook Time50 mins
Cooling time1 hr
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Corn Cake
Servings: 12
Calories: 588kcal
Author: Molly Watson

Ingredients

  • 4 medium ears sweet corn
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter room temperature (plus more for the pan)
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • ¾ cup brown sugar
  • 4 eggs

For the garnish:

  • 1 pint heavy whipping cream
  • ¼ cup sugar
  • 2 pints berries

Instructions

  • Preheat an oven to 350°F. Butter 2 round 8-inch cake pans, line the bottoms with parchment paper, and butter that as well. Set aside.
  • Shuck the corn. Using the large holes on a grater, grate the kernels into a medium bowl (this method gets more of the kernel from the cob than simply cutting them). Whirl in a blender with the milk and vanilla.
  • In a small bowl, combine the flour, baking powder, and salt. Set aside.
  • In a large bowl or the bowl of a standing mixer, beat the butter, oil, and sugar until light-looking and fluffy. Separate the eggs. Add the yolks, one at a time, to the butter mixture, beating for 30 seconds after each addition.
  • Beat in the corn mixture, then stir in the flour mixture just enough to combine everything (don’t overbeat).
  • In a large bowl, beat the egg whites until they hold soft peaks—the beaters should pull up a peak of whites when lifted from the bowl, but that peak should droop back down. Stir about ⅓ of the whites into the batter, then fold in the remaining whites.
  • Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cake cool on a rack.
  • Whip the cream and sugar to hold soft peaks, use to “ice” the cake, adding berries to each layer.

Notes

Photo: Erin Scott Studio.
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