Soft Corn Cake
A light and fluffy corn cake with a delightfully moist texture and a naturally sweet flavor. Easy to make with simple pantry staples, this crowd-pleasing dessert is perfect for any occasion.
🛒 Ingredients
8 servings
- 2 cans of corn (14 oz / 400 g each)
- 4 eggs
- 2 cups (400 g) sugar
- 2½ cups (300 g) all-purpose flour
- ½ cup (120 ml) vegetable oil or ½ cup (100 g) melted butter
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat your oven to 390°F (200°C) and grease a cake pan.
- 2
Drain the corn and blend until completely smooth.
- 3
Add the oil (or melted butter) and eggs to the blender and mix for a few seconds until combined.
- 4
Add the sugar and blend for 3 minutes until the batter is creamy and uniform.
- 5
Gradually fold in the flour, mixing at low speed until fully incorporated.
- 6
Add the baking powder and mix for an additional 30 seconds.
- 7
Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
💡 Chef's Tip
For extra moisture, use melted butter instead of oil. Add a teaspoon of vanilla extract or a pinch of cinnamon for a warm, aromatic finish.
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