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Buttery Sweetcorn Cake That’s Tender, Simple and Seriously Good
A Simple Buttery Sweetcorn Cake with Creamed Corn and Vanilla
Why You Will Love and Enjoy This Buttery Sweetcorn Cake
- It’s wonderfully easy. You’re working with everyday ingredients and a very straightforward method.
- The creamed sweetcorn keeps it tender. It adds moisture and little pops of sweetcorn throughout the cake.
- It makes two loaves. Keep one for the kitchen and freeze or share the other. Problem solved
Additional Information
- Can This Be Frozen? Yes. Once completely cooled, wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag or container. For best texture, freeze it unsliced or in individual slices for up to 3 months.
- How Long Can It Be Stored? Store the cooled cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate it instead, but bring it back to room temperature before serving for the best texture.
- How do I know when it’s done? The centre should be set, the top lightly golden, and a skewer or thin knife inserted into the centre should come out clean or with a few moist crumbs.
- Why use baking powder when Self-Raising flour is already included? The extra 1 tsp gives the cake a little additional lift. It’s a small amount, but it helps compensate for the weight and moisture from the creamed sweetcorn.
- Can I bake this as one large cake? You can, but the baking time will change depending on the pan. Two loaf pans are the safer choice because the original quantity divides nicely between them.
- Does the sweetcorn make the cake savoury? Not really. The sugar and vanilla keep it on the sweet side, while the creamed sweetcorn adds a mild corn flavour and extra moisture.
Ingredient Substitutions
- Butter: You can use a good baking margarine if needed, although butter gives the cake its best flavour.
- Vanilla essence: Vanilla extract can be used in the same amount.
- Milk: 2% or whole milk works well. You can also use an unsweetened dairy-free milk, although the texture may vary slightly.
- Creamed sweetcorn: This is the ingredient I wouldn’t skip or replace with plain corn. Creamed sweetcorn provides both moisture and flavour, so regular canned corn won’t give you the same result.
- Self-Raising flour: If you only have all-purpose flour, use 3 cups all-purpose flour plus 4 1/2 tsp baking powder. Since the original recipe already includes an additional 1 tsp baking powder, you can omit that extra teaspoon when making this substitution
Buttery Sweetcorn Cake
- Prep Time: 15
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 loaves 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: Mexican
Description
Creamed sweetcorn gives this cake a lovely texture and subtle sweetness. Would you try sweetcorn in a cake?
Ingredients
Units
Scale
- 14 tbsp – 200 g butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla essence
- 3 cups Self-Raising flour
- 1 cup milk
- 15 oz – 1 x 410 g can creamed sweetcorn, do not drain
- 1 tsp baking powder
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease and line two standard loaf pans with parchment paper, leaving a little overhang to make lifting the cakes out easier.
- Beat 200 g softened butter with 1 cup sugar until pale and fluffy. A good 2 to 3 minutes of beating helps give the cake a lighter texture.
- Beat in 3 large eggs, one at a time, making sure each egg is incorporated before adding the next.
- If the mixture looks a little curdled, don’t worry. It’ll come together when the flour goes in.
- Mix in 2 tsp vanilla essence.
- Add 3 cups Self-Raising flour and 1 cup milk, alternating between the two if you prefer, and mix just until combined. Don’t overmix the batter
- Gently fold in 1 x 410 g can creamed sweetcorn and 1 tsp baking powder. Make sure the sweetcorn is mixed through evenly, but don’t beat the batter.
- Divide the batter evenly between the two prepared loaf pans.
- Smooth the tops lightly with the back of a spoon.
- Bake at 350⁰F (180⁰C) for about 35 to 40 minutes, or until the tops are lightly golden and a skewer or thin knife inserted into the centre comes out clean or with only a few moist crumbs attached. If the tops brown too quickly, loosely cover them with foil for the last part of baking.
- Let the cakes cool in the pans for about 10 to 15 minutes, then lift them out and transfer them to a wire rack.
- Let them cool further before slicing. I know, it’s tempting to cut straight into one, but giving it a little time helps the crumb set properly.
Notes
Prepared, tried, and tested by Irene
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This Cake is tender, buttery and packed with creamy corn flavour. A lovely easy baking recipe for tea time.
Buttery Sweetcorn Cake gives an ordinary can of creamed sweetcorn a delicious new purpose. Its buttery texture, gentle vanilla flavour and tender crumb make it an easy choice for afternoon tea, morning coffee or a homemade treat. The recipe makes two loaves, so there’s plenty to enjoy fresh, share with friends or keep for another day.
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Looks good I must save this recipe! I love corn bread.
Thanks so much dear – glad you like and and saved the recipe. Please let me know how it turned out for you. 🙂