Sweet Corn Cake
Serves: 1 3-layer 8-inch cake
For the Sweet Corn Cake:
  • 3 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 2 ¼ cups granulated sugar
  • 5 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 ½ cups creamed corn
  • 2 teaspoons vanilla extract
  • ½ teaspoon butter extract
  • 3 to 4 drops yellow food dye
For the Buttered Popcorn Cream:
  • ¼ cup popcorn kernels
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • 2 ½ cups heavy cream
For the Buttered Popcorn Cream Cheese Frosting:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 ½ pounds powdered sugar
  • 1 tablespoon vanilla bean paste
  • ½ teaspoon fine salt
  • ½ cup Buttered Popcorn Cream
  • 2 to 3 drops yellow food dye
To make the Sweet Corn Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray set aside.
  2. Sift flour, baking powder, baking soda, and salt together, set aside. Beat butter at a medium speed until pale and smooth, about 30 seconds. Scrape down bowl and paddle, add sugar and cream until fluffy and light, about 1 minute. Add eggs one at a time, beating well after each addition. Scrape sides and bottom of bowl down.
  3. In another bowl whisk together buttermilk, creamed corn, extracts, and yellow coloring. With mixer on low, add dry ingredients in three additions alternately with wet mixture in 2 additions, beginning and ending with the dry ingredients. Give the batter a few stirs by hand to ensure color is evenly distributed.
  4. Divide batter among prepared pans, smooth tops, tapping pans against counter to remove bubbles. Bake for 25 to 35 minutes, rotating halfway. A toothpick inserted should come out clean with a few moist, not wet, crumbs. Let cakes rest in pans for 5 minutes before inverting onto a wire rack to cool completely.
To make the Buttered Popcorn Cream:
  1. Place popcorn kernels and olive oil a large stock pot. Put pot over medium-high heat and place the lid on. Shake the pot occasionally to prevent kernels from sticking to the bottom. Let kernels pop for 4 to 5 minutes. Once all of the kernels have popped, remove from heat, remove any un-popped kernels, and sprinkle over salt.
  2. Heat heavy cream a medium saucepan over medium-high heat. Once it comes to a boil, pour cream over the popcorn, let mixture sit in the large stock pot with the lid on for 2 hours. Stir occasionally.
  3. Use a blender to puree mixture until smooth, about 2 minutes. Strainer mixture through a fine mesh sieve. Pour into an airtight container until you're ready to make the frosting.
To make the Buttered Popcorn Frosting:
  1. Combine butter and cream cheese in a stand mixer fitted with a paddle attachment beating on medium-high speed, about 1 minute. Scrape bowl. With mixer on lowest speed, gradually add powdered sugar, salt, vanilla bean paste, and infused popcorn milk. Raise speed again to medium-high and beat until light and fluffy, about 2 minutes. Tint with 2 to 3 drops of yellow dye.
To assemble the Sweet Corn Cake:
  1. Dollop a bit of frosting onto a cake board. Secure the first layer, apply an even layer of frosting, repeat with the second layer, top with the third layer. Base ice the cake and chill in refrigerator for 10 minutes to set the frosting. Apply a thicker, final layer of frosting, using a comb to pull through the frosting. Use an ice cream scoop to make the boarder.
cake recipe adapted from Paula Deen, frosting by Layer Cake Parade
Recipe by Layer Cake Parade at https://layercakeparade.com/sweet-corn-cake/