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Fresh Corn Sweet Cake

Makes 1 - 8-inch Round Cake

When I find fresh corn on the cob out in the markets I automatically crave and think of this cake, this is defiantly one of my favorite cakes to bake.

Eat it hot or cold, it’s almost as easy as making a smoothie in the blender and It’s absolutely delicious to accompanied it with any meal, or simply served it as a dessert or snack.


- 1/2 cup of milk

- 3 eggs

- 2 tbsp. vanilla

- 1 stick of butter (room temperature)

- 3 cups fresh corn kernels (about 4 ears)

- 1 can of condensed milk

- 1 cup all-purpose flour

- 1 tbsp. baking powder


  1. Preheat oven to 375 F

  2. Grease and flour a 9-inch round cake pan.

  3. In the glass of a blender put the milk, eggs, vanilla, soft butter, corn kernels, and condensed milk, in that order and mix to blend for 30 seconds.

  4. In a different large bowl sift the flour and baking powder.

  5. With a mixing spoon combine the liquid with the flour and well.

  6. Pour mixture into prepared casserole dish or cake pan and bake for 35 minutes or until done. It should have a golden color and it should feel firm to the touch.

Happy Baking!

From my kitchen to yours.

Chef Martin Lopez

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