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Sweet Corn Layer Cake with Blueberry Jam Frosting

While it may seem like an unconventional pairing, this moist and fluffy cake has a rich, velvety sweet corn flavor that's complimented beautifully by the sweet-yet-tart blueberry jam frosting that so generously envelopes it.
Prep Time 45 mins
Cook Time 23 mins
Total Time 1 hr 8 mins
Course Dessert
Servings 8 to 12 people

Ingredients
  

Sweet Corn Cake Ingredients

  • 2 cups cake flour
  • ½ cup cornmeal
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 4 Tbsp unsalted butter, softened
  • cups white sugar
  • ½ cup vegetable oil
  • 3 eggs
  • 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

Instructions
 

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!
Keyword blueberries, cake, corn, dessert, frosting