sweet corn cake recipe

Written ByJenny Smyth Posted on
sweet corn cake recipe
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The Best sweet corn cake recipe

I’m so excited to share this sweet corn cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. There’s something about the combination of sweet corn, sugar, and spices that just makes it irresistible.

I love how moist and tender the cake is, and the flavor is just perfect for any occasion. Whether we’re having a big family gathering or just a simple dinner at home, this sweet corn cake is always a good idea. And the best part?

It’s actually pretty healthy for you too – with whole wheat flour, less sugar than most cakes, and of course, all that nutritious corn. My kids adore helping me make it, and they’re always eager to get their hands on a warm slice fresh from the oven. We like to serve it with a big ol’ scoop of vanilla ice cream or whipped cream – but honestly, it’s just as delicious on its own.

I’ve even been known to sneak in some extra veggies like grated carrots or zucchini to give it an extra nutritional boost. But don’t worry – you won’t even notice they’re there! My husband loves how easy it is to make this cake in advance – just pop it in the fridge overnight and bake it in the morning for a quick breakfast or brunch.

And let me tell you, this cake has been a staple at our house for years. It’s perfect for potlucks, picnics, or just a fun dessert to serve at dinner time.

Sweet Corn Cake

Sweet Corn Cake

4.7 from 542 votes

A moist and tender cake made with fresh sweet corn kernels, offering a delicate natural sweetness and a soft crumb. This easy one-bowl recipe is perfect for a simple dessert or a sweet breakfast treat.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup milk
1 cup fresh sweet corn kernels (from about 2 ears)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch round cake pan with butter or nonstick spray and dust lightly with flour, tapping out the excess.
3In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
4In a separate small bowl, whisk the melted butter, eggs, and milk until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain.
6Fold in the fresh corn kernels gently, being careful not to overmix.
7Transfer the batter to the prepared cake pan and spread it evenly.
8Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
9Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
10Slice and serve warm or at room temperature.

🔧Equipment

9-inch round cake pan
Mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 5g

📝Notes

For extra sweetness, you can add 1/4 cup of honey or maple syrup in place of some sugar. If using frozen corn, thaw and pat dry before adding. The cake keeps well at room temperature for up to 2 days.

Watch Video Of How Sweet Corn Cake Works

This sweet corn cake recipe is truly one of my favorites – and not just because I love sweet corn! It’s perfect for any occasion: whether you’re looking for a special dessert to serve at dinner time or just want something easy to make ahead of time for breakfast or brunch.

My family loves helping me make it (and eating it afterwards!) , and I know yours will too!

❓ Frequently Asked Questions About Sweet Corn Cake

Q: What type of corn is best for this recipe?

This recipe uses fresh corn kernels – either frozen or canned will work in a pinch! If you’re using frozen corn, just thaw it first by leaving it out on the counter overnight or by microwaving it according to package instructions.

Q: Can I use other types of milk instead of buttermilk?

Yes! You can substitute in 1 cup of plain yogurt or sour cream if you don’t have buttermilk on hand.

Q: Do I need to grease the pan before baking?

Nope! This recipe uses a non-stick coating on the pan so there’s no need to grease it beforehand.

Q: Can I make this cake gluten-free?

Yes! Simply substitute in 1 cup of gluten-free all-purpose flour blend and adjust the liquid content accordingly.

Q: How long does this cake keep in an airtight container?

This cake will keep for up to 3 days at room temperature – just store it in an airtight container after cooling completely.

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