Sweet Corn Cake Recipe: A Deliciously Moist and Easy Dessert

Sweet corn cake is a delightful dessert that combines the sweetness of corn with the comforting texture of cake. It’s a perfect treat for any occasion, from casual family gatherings to more formal celebrations. This recipe provides a simple yet flavorful way to create a moist and delicious sweet corn cake that everyone will love. It’s easy to make and adaptable to your preferences; you can adjust the sweetness, add different flavorings, or even incorporate mix-ins like berries or chocolate chips.

## Why You’ll Love This Sweet Corn Cake Recipe

* **Moist and Tender:** The addition of creamed corn and sour cream (or yogurt) ensures that this cake remains incredibly moist and tender.
* **Sweet and Savory:** The natural sweetness of corn is perfectly balanced, creating a delightful sweet and savory flavor profile.
* **Easy to Make:** This recipe requires minimal effort and uses simple ingredients that you likely already have in your pantry.
* **Versatile:** You can customize this recipe to suit your taste by adding different flavorings or mix-ins.
* **Perfect for Any Occasion:** Whether it’s a summer picnic, a holiday gathering, or just a simple weeknight dessert, sweet corn cake is always a crowd-pleaser.

## Ingredients You’ll Need

Before you start baking, gather these ingredients:

* **All-Purpose Flour:** 2 cups (250g). All-purpose flour provides the structure for the cake.
* **Cornmeal:** 1 cup (120g). Cornmeal adds a distinct corn flavor and a slightly grainy texture.
* **Granulated Sugar:** 1 cup (200g). Granulated sugar sweetens the cake and contributes to its tenderness.
* **Baking Powder:** 2 teaspoons. Baking powder is a leavening agent that helps the cake rise.
* **Baking Soda:** 1/2 teaspoon. Baking soda also acts as a leavening agent, and it reacts with the acidity of the sour cream (or yogurt) to create a lighter texture.
* **Salt:** 1/2 teaspoon. Salt enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1/2 cup (113g), softened. Softened butter adds richness and moisture to the cake. Make sure it is softened, but not melted.
* **Eggs:** 2 large. Eggs bind the ingredients together and contribute to the cake’s structure.
* **Creamed Corn:** 1 (14.75 ounce) can. Creamed corn adds moisture and a concentrated corn flavor.
* **Whole Kernel Corn:** 1 cup (canned or frozen, thawed). Whole kernel corn adds texture and a fresh corn flavor.
* **Sour Cream (or Plain Yogurt):** 1/2 cup (120g). Sour cream or yogurt adds moisture and tanginess, contributing to the cake’s tender crumb.
* **Milk:** 1/4 cup (60ml). Milk helps to thin the batter and creates a smoother consistency.
* **Vanilla Extract:** 1 teaspoon. Vanilla extract enhances the overall flavor of the cake.

### Optional Add-Ins:

* **Berries:** Blueberries, raspberries, or blackberries.
* **Chocolate Chips:** Semisweet or milk chocolate chips.
* **Nuts:** Chopped pecans or walnuts.
* **Citrus Zest:** Lemon or orange zest.

## Step-by-Step Instructions

Follow these simple steps to bake a delicious sweet corn cake:

### Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking and makes it easy to remove after baking. You can also use baking spray with flour.

### Step 2: Combine Dry Ingredients

1. In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is important for consistent baking.

### Step 3: Cream Butter and Sugar

1. In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, which helps the cake to rise and become tender. You can use an electric mixer or do it by hand with a wooden spoon.

### Step 4: Add Eggs and Vanilla

1. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

### Step 5: Add Wet Ingredients

1. Gradually add the creamed corn, whole kernel corn, sour cream (or yogurt), and milk to the butter mixture, mixing until just combined. Be careful not to overmix at this stage, as it can result in a tough cake.

### Step 6: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, avoid overmixing. A few lumps in the batter are okay.

### Step 7: Add Optional Mix-Ins (Optional)

1. If you’re adding any mix-ins like berries, chocolate chips, or nuts, gently fold them into the batter.

### Step 8: Pour into Pan and Bake

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes. The baking time may vary depending on your oven.

### Step 9: Cool and Serve

1. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
2. Once cooled, slice and serve. Enjoy!

## Tips for the Perfect Sweet Corn Cake

* **Use Room Temperature Ingredients:** Using room temperature butter, eggs, and sour cream (or yogurt) helps the ingredients to emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Check for Doneness:** Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
* **Let it Cool:** Allow the cake to cool completely before slicing and serving. This will prevent it from crumbling.
* **Adjust Sweetness to Taste:** If you prefer a less sweet cake, you can reduce the amount of sugar slightly. Conversely, if you have a sweet tooth, you can add a little more.

## Variations and Serving Suggestions

Here are some ideas to customize your sweet corn cake:

* **Mexican Corn Cake:** Add a pinch of chili powder and some shredded cheddar cheese to the batter for a savory twist.
* **Blueberry Corn Cake:** Fold in fresh blueberries for a burst of flavor and color.
* **Chocolate Chip Corn Cake:** Add chocolate chips for a richer, more decadent dessert.
* **Citrus Corn Cake:** Add lemon or orange zest for a bright, refreshing flavor.
* **Gluten-Free Corn Cake:** Use a gluten-free flour blend instead of all-purpose flour.
* **Serve with Honey Butter:** A dollop of honey butter adds extra richness and sweetness.
* **Serve with Ice Cream:** A scoop of vanilla ice cream or corn ice cream complements the flavors of the cake perfectly.
* **Dust with Powdered Sugar:** A dusting of powdered sugar adds a touch of elegance.

## Storing Sweet Corn Cake

* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.

## Sweet Corn Cake Recipe

This is a summary of the recipe instructions.

**Prep Time:** 15 minutes
**Bake Time:** 30-35 minutes
**Total Time:** 45-50 minutes
**Yield:** 12-16 servings

### Ingredients:

* 2 cups (250g) all-purpose flour
* 1 cup (120g) cornmeal
* 1 cup (200g) granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 2 large eggs
* 1 (14.75 ounce) can creamed corn
* 1 cup whole kernel corn (canned or frozen, thawed)
* 1/2 cup (120g) sour cream (or plain yogurt)
* 1/4 cup (60ml) milk
* 1 teaspoon vanilla extract
* Optional add-ins: Berries, chocolate chips, nuts, citrus zest

### Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add creamed corn, whole kernel corn, sour cream (or yogurt), and milk to the butter mixture, mixing until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
7. (Optional) Gently fold in any mix-ins.
8. Pour batter into prepared pan and spread evenly.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cool in pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve.

## Conclusion

Sweet corn cake is a simple, satisfying dessert that’s perfect for any occasion. With its moist texture, sweet and savory flavor, and easy preparation, it’s sure to become a family favorite. Don’t be afraid to experiment with different variations and mix-ins to create your own unique version of this classic cake. Happy baking!