Okay I gotta tell you, I made this cake two weeks ago and I really haven’t stopped thinking about it. I know that to some, a corn layer cake may seem like a weird concept. In fact, my uncle told me it was the only thing I’ve ever made that he wouldn’t eat, BUT. Trust me, you’re gonna want this. Adapted from this recipe from A Cozy Kitchen (once again!), it’s light and fluffy with a hint of sweet corn and a gorgeous texture. To top it all off, the frosting uses a whole cup of blueberry jam because sweet corn and blueberry is a perfect combination.
This cake was inspired by a day trip my family took last summer to the North Fork of Long Island. It was a Saturday at the end of July, and we set off without any concrete plans and it made for the absolute best day. On a whim, we stopped at a roadside farm that was advertising “Pick Your Own Berries” and homemade ice cream. Honestly, how could anyone turn that down? After our baskets were full of blueberries and blackberries, we sat in the shade with our ice cream in the fanciest of flavors. For me, Basil, blueberry, and sweet corn were the three standouts. Even better though?When you mixed a scoop of the blueberry and a scoop of the sweet corn. The blueberry lends a sweet-tartness while the corn is rich and velvety, and I just need you to try it yourself.
My dad has made it his summer mission to create a garden in our backyard, and I could not be more excited. It’s a dream of mine to be able to stroll outside with a pair of kitchen shears and snip some herbs for my french omelet like I’m Ina Garten, so you best believe that will be happening. In addition to the herbs, he’s growing peppers, tomatoes, and cucumbers to start, so who knows? Maybe our bountiful harvest will find its way into one of these recipes.
But I digress. Before we get started, here are 5 things to be happy about today:
ONE. Going on a coffee run on a misty summer morning before the heat of the day.
TWO. Porch swings.
THREE. Family recipes passed down for generations.
FOUR. Farm stands.
FIVE. An ice cold pitcher of watermelon juice that you may feel so inclined to add tequila to.
Sweet Corn Layer Cake with Blueberry Jam Frosting
Sweet Corn Cake Ingredients
- 2 cups cake flour
- ½ cup cornmeal
- 4 tsp baking powder
- 1 tsp kosher salt
- 4 Tbsp unsalted butter, softened
- 1½ cups white sugar
- ½ cup vegetable oil
- 3 eggs
- 1½ cups whole milk
Blueberry Jam Frosting
- 2 lbs powdered sugar (2 boxes)
- 2 sticks butter, softened
- 2 tsp vanilla extract
- 1 cup blueberry jam
- 4-5 Tbsp whole milk
- 1 pint blueberries, for decorating
Sweet Corn Cake Steps
- Preheat your oven to 350°F. Butter and flour two 8-inch round cake pans, then add a circle of parchment paper to the bottom to further prevent sticking (as Ina Garten says, "what's the point of making a cake if you can't get it out of the pan?").
- In a medium bowl, whisk together the cake flour, cornmeal, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat together the butter, sugar, and vegetable oil for about 1 minute. Add the eggs and mix until light and fluffy, about 2 more minutes.
- With the mixer on low, add the dry and the wet ingredients alternatively, starting and ending with the dry ingredients until all are added. Mix until the batter is smooth. The batter will seem very thin but do not fret, this is correct!
- Divide the batter into the two prepared cake pans. At this point, I used my cake baking strips on the outside to ensure flatter tops for stacking, so if you decide to use those as well, place your cake pans on a sheet pan to bake. Bake the cakes for 20-23 minutes, until the top is golden and a cake tester comes out clean.
- Cool the cakes for 5 minutes in their pans, then flip onto a rack to cool completely before frosting.
Blueberry Jam Frosting Steps
- In the bowl of a stand mixer, beat together the powdered sugar and butter until combined. Add the vanilla and blueberry jam, mixing until the frosting is uniform in color and texture. If the frosting is too firm, add whole milk a tablespoon at a time until the desired consistency is reached.
Frosting the Cake Steps
- If you'd like, feel free to cut the cakes in half for a 4 layer cake, but I chose not to for this particular recipe. Place first layer on a cake board, stand, or plate and add about ¼ cup of the frosting to the top, smoothing with an offset spatula into an even layer. Repeat with remaining layers if you have 4, otherwise place the second cake on top and coat the entire cake in a thin layer (called a crumb coat) to seal. Chill for 15-30 minutes in the fridge so that the frosting is slightly firm to the touch.
- Remove the cake from the fridge and coat with a second, thicker layer so that the entire cake is covered evenly. You may want to use a bench scraper or spatula to make the sides smooth and even, or use the bake of a spoon to give the frosting a more rustic, swirled design.
- Top the cake with blueberries, sprigs of mint, sprinkles, whatever you feel like using to decorate, and voila! Enjoy!