Corn is one of the most special things to eat in summer. The sweetness and fragrance of fresh corn at the peak of its season is one of my favorite flavors. So, when I see corn recipes, I often wonder what the point is when you could just eat corn. I knew I had to invent something that tastes as good as the real thing. This corn layer cake is a roasted corn-packed cake with a sweet corn pastry cream. There’s no twists or weird flavor combos, and I dare to say that this recipe is as good as fresh corn. If not something entirely new and delectable that will be something I crave for dessert every summer now. 

Shucking Corn Cobs

I started the week by taking a short drive to my local farm stand. Picture a small, red barn building on concrete, next to an ice cream shop. There are families with cones at picnic tables and chalkboard signs with “flowers” “berries” and more. When you enter, the room is small, and holds a table and coolers in the middle. Zucchini, squash, and herbs. The walls are lined with boxes of beets and onions and tomatoes. There’s a large fridge filled with locally butchered meat cuts and eggs. Then, the last row on the right holds jewels of boxed berries and homemade cakes. Pies. Jarred pickled vegetables and applesauces. 

I had no idea what I wanted to make and was excited to let inspiration lead the way. So, when I spotted a huge wooden box of corn, I decided to pick out a bundle of ears. I paid $2.10 for 3, which was amazing, and headed home with the smell of sweet corn wafting in the wind next to me. Corn is one of my favorite things to eat, and one of the most special flavors of summer in Maine. As soon as I got home, I began to peel the husks off the corn cobs. Which brought me back to countless memories of shucking corn for my mom during summer dinners. Grilling corn with my dad. Chatting while cleaning dozens and dozens of ears of corn on school field trips and my stint as a private chef.

Grilled Summer Corn

Once the corn was peeled, I fired up the grill and charred the yellow kernels for as long as I could stand. It was 90 something outside in Maine, and I was sweating like crazy. Standing in front of a hot grill. At one point I forgot my metal tongs were resting on the grill and nearly burned my hand to smithereens. After about 10 minutes the corn kernels were getting golden so I decided to throw in the towel. Back in the safety of the shady kitchen I smelled the grilled corn and inhaled the beautiful fragrance. 

I knew I wanted to make something better than corn on the cob. And something cold after standing outside near the grill. So, I let the corn cool and adapted my yellow cake recipe for corn layer cake. Adjusting quantities and adding pureed roasted corn and cornmeal. I thought of different variations of corn breads, cakes, and layered desserts, but ultimately I decided on a simple two-tiered cake with pastry cream. Something I thought would be a perfect vehicle for infusing the sweet corn flavor.

Sweet Corn Pastry Cream

Soon I was cutting kernels off the cob and pureeing them in a blender with sour cream and buttermilk. I fired up the old stand mixer and creamed butter and sugar and eggs and vanilla. I sifted dry ingredients and my body calmed with the hypnotic rhythm of baking. After a few steps I alternated adding the liquid ingredients to my cake batter with the dry. Then, I had a beautiful corn cake batter. I lined a sheet pan with parchment paper, securing it into place with a little softened butter. I poured the batter into the pan and placed it into the oven. Quickly smelling a sweet corn cake scent filling the house. 

I took a short break to drink cold water. Then I had a second wind and decided to infuse some milk with the corn cobs for my pastry cream. I let it go for a while and relaxed a little more while the cake baked. When it was done, it had a slight spring to it and a deep golden yellow color. The smell wafted out of the oven into a pleasant corn cloud. After a few minutes I carefully hoisted the cooked cake out onto a wire rack to cool and I went to work on the pastry cream. I swirled a whisk through eggs and sugar and cornstarch. I finished infusing the corn into the cream and added some leftover pureed roasted corn. It tasted fantastic. 

Setting My Corn Cake Layers

I carefully whisked the hot cream into the egg mixture a little at a time until incorporated into a thin egg cream. The liquid went back into my sauce pan and I turned up the heat, whisking vigorously as it thickened. I threw in a little softened gelatin to make sure my pastry cream would set in the fridge. Then, I had a luscious, velvety pudding that tasted of corn and vanilla. And I added a touch of salt to finish. 

At this point I hadn’t thought too much about the presentation. However, I knew I wanted a simple, striped corn layer cake with a thick layer of pastry cream. So, I took half the cake and cut it into the shape of a loaf pan, placing it in the bottom after lining the pan with plastic wrap. Then, I poured all of my corn pastry cream on top. I folded the excess plastic wrap onto the surface and placed my pan in the fridge for an hour or two. I ate lunch and took a short nap. Then, I checked on my cake and felt the perfectly set, yet silky pastry cream. I took my other piece of cake and placed it on top and wrapped the entire cake in plastic wrap. I let it set overnight and munched on the scraps of corn cake and pastry cream. 

A Cold, Fresh, Summery Cake

The flavor is pure sweet corn. Butter. Rich, tender cake with a slightly coarse cornbread crumb. The pastry cream is like a luscious corn pudding with a deeply infused corn flavor. Because of straining it, it was so smooth and buttery. Together the cake and pastry cream are a perfect complement. It’s the ultimate corn layer cake for those who love the perfume and roast of grilled summer corn. I am absolutely in love with this one, and have many slices left in the freezer for another day. 

The next day the cake had set completely and I sliced it up. Yellow and white rectangles of corn layer cake and cream. They look like flags of a fictional corn-worshiping country. And after a day in the fridge, the pastry cream achieves that perfect pudding-like texture while holding its shape. The cake is still moist and rich with corn. It sliced beautifully. And the coldness of the cake is perfect for a hot summer day in Maine. This is now one of my all time favorite cakes and something I will definitely go back to each summer. The more I grow and develop as a cook, the more I appreciate simplicity. This cake is pure corn. No tricks, no twists. Just delicious. I’m proud of it, and I hope you make it!

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Print Pin

Corn Layer Cake with Sweet Corn Pastry Cream

A cold, set corn cake with a roasted corn cake and silky corn pastry cream

Course Dessert

Cuisine American

Keyword corn, corn cake, pastry cream

Prep Time 1 day day 3 hours hours

Cook Time 1 hour hour

Servings 10

Author theforkedring

Ingredients

• 3 ears fresh summer corn
• 2 cups buttermilk
• 3/4 cup sour cream
• 1/2 cup corn oil
• 1 stick softened butter + 6 tbsp
• 1 cup white sugar + 1/2 cup
• 1/3 cup brown sugar
• 3 whole eggs + 4 egg yolks
• 1 1/4 cups cornmeal
• 3 tbsp corn starch
• 3/4 cup AP flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp real maple syrup
• 1 tsp vanilla extract
• 2 sheets gelatin

Instructions

• Preheat oven to 350°F.
• Shuck your 3 ears of corn and clean cobs of any hair.
• Grill or roast corn until slightly charred and golden. Let cool.
• Cut off corn kernels and reserve in a large bowl.
• In a blender, combine 2/3 of the corn kernels, buttermilk, oil, and sour cream and blend until combined.
• In a large bowl, sift together corn meal, 1 tbsp corn starch, AP flour, baking powder, and 1 tsp salt.
• In a stand mixer, cream together 1 stick of softened butter with 1 cup white sugar and 1/3 cup brown sugar until light and fluffy.
• Slowly add your 3 whole eggs, one at a time, and vanilla extract.
• Alternate adding your flour mixture and pureed corn mixture to the stand mixer until a cohesive batter forms.
• Transfer to greased and parchment-line baking sheet and bake for 30-35 minutes until the cake springs back. Cool on a wire rack.
• To make pastry cream, combine 4 egg yolks, corn starch, a pinch of salt, and 1/2 cup sugar in a large bowl.
• Heat whole milk over medium and infuse your reserved corn cobs by placing them in the hot cream for 1-2 hours. Make sure your milk doesn’t boil over or scald.
• Once ready, remove corn cobs and add heavy cream.
• Soak gelatin sheets in cold water. Once softened, add to hot cream and whisk to combine.
• Pour mixture into your egg/sugar mixture, whisking constantly, a little at a time to prevent the eggs from scrambling. Once the liquid is incorporated, return to saucepan and heat over medium/high.
• Whisk constantly for 5 minutes until pastry cream thickens and remove from heat. Strain through a fine-mesh sieve.
• Add your remaining 6 tbsp butter and maple syrup and whisk to combine. Let cool slightly.
• Line a loaf pan or square cake pan with plastic wrap. Cut your corn cake to fit the bottom and place a layer of corn cake in the pan.
• Pour your pastry cream on top of the first layer of cake. Place plastic wrap on top, directly on the surface, and refrigerate for 1-2 hours until slightly firm.
• Remove plastic wrap from pastry cream. Cut and place another identical layer of cake onto the top of your pastry cream and cover the entire cake with plastic wrap. Place in the fridge to cool for up to a day.
• Remove cake from pan and remove plastic wrap. Slice and serve.

Notes

• If you want something a little unique, try adding basil or red miso to your corn pastry cream. Those flavors pair beautifully with corn!
• Make sure to strain your pastry cream through a fine strainer before adding to the cake.
• You can use a loaf pan to shape the cake and help with assembly. If you would rather not have cake scraps, cut your sheet cake in half and chill free-form with the pastry cream on top. Then sandwich the other cake half on top.