Corn Layer Cake

 

Ingredients:

For the Cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh or frozen corn kernels (thawed and patted dry, if using frozen)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Fold in the corn kernels.
5. Divide the batter evenly among the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
7. While the cakes cool, prepare the cream cheese frosting. Cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and salt, beating until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until desired consistency is reached.
8. Once the cakes are cool, frost them with the cream cheese frosting. Place one cake layer on a cake plate or stand, spread with frosting, and then top with another layer. Repeat with the remaining cake layer.
9. Frost the outside of the cake with the remaining frosting. You can decorate with additional corn kernels, fresh berries, or sprinkles for a summery touch.

Nutritional Information:

(Please note that this is an approximate nutritional value per slice and can vary depending on the specific ingredients used.)

• Calories: 400
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 200mg
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 5g

Tips:

• For a more intense corn flavour, you can substitute 1 cup of creamed corn for half of the all-purpose flour. Be sure to reduce the buttermilk to ¼ cup if using creamed corn.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• To prevent the cake layers from doming while baking, you can tent a piece of foil over the tops of the cakes for the last few minutes of baking.
• This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.