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Dreamy Layered Dessert

Featured in Bake Something Special.

A unique bake where sweet corn and custard come together, magically forming three layers as it cooks.
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Rose
Updated on Mon, 23 Jun 2025 01:46:24 GMT
A slice of yellow cake with cream and blueberries on top, served on a white plate placed on a blue-checked cloth. Pin it
A slice of yellow cake with cream and blueberries on top, served on a white plate placed on a blue-checked cloth. | lovelylifewithrose.com

I have to share my amazing summer find - this incredible Magical Layered Corn Custard. I discovered it while trying to use up some sweet corn, and now everyone’s asking for it! It's unbelievable how it bakes into three separate layers that always impress my guests.

Unexpected Delight

This cake's really something special. It captures the bright taste of summer corn in such an elegant way. When folks try it, they can’t believe it’s made with fresh corn. The magic really comes alive while it bakes, forming a thick custard on the bottom, a smooth center layer, and a light cake on top. It’s like getting three treats in one!

Essential Ingredients

  • Corn: Get kernels from 2-3 fresh cobs for that natural sweetness.
  • Whole Milk: Use 2 cups to ensure your custard is super smooth.
  • Light Cream: A cup for that silky texture.
  • Melted Butter: 1/4 cup, let it cool before using.
  • Eggs: 6 large ones, separate the whites from the yolks, beat the whites until they form soft peaks.
  • All-Purpose Flour: 1/2 cup, combined with the other dry ingredients.
  • Corn Flour: Use 1/4 cup, ground fine to enhance the corn flavor.
  • Corn Starch: 1/4 cup, this helps develop those distinguishable layers.
  • Granulated Sugar: 3/4 cup for just the right amount of sweetness.
  • Vanilla Extract: 1 teaspoon to blend all the flavors beautifully.
  • Whipped Cream and Blueberries: Top it off when serving.
A slice of creamy cheesecake, dusted with powdered sugar, sits on a wooden board with more cheesecake pieces in the background. Pin it
A slice of creamy cheesecake, dusted with powdered sugar, sits on a wooden board with more cheesecake pieces in the background. | lovelylifewithrose.com

Crafting the Magic

Prepare Your Pan
Line a 9×9-inch baking dish with two sheets of parchment paper, leaving some hanging over the sides. Lightly spray with cooking spray.
Blend It Together
Combine corn, milk, cream, sugar, and vanilla in a blender. Blend until smooth. Next, mix in your egg yolks and the cooled butter, then blend again.
Strain the Mixture
Pour your mixture through a fine sieve into a large bowl, discarding the solids.
Whip Egg Whites
Beat the egg whites until they become stiff peaks, either using a mixer or by hand.
Combine Dry and Wet
In a separate bowl, whisk together flour, corn flour, and corn starch. Slowly mix this with your liquid ingredients until just blended.
Incorporate the Egg Whites
Gently fold the whites into the mixture, adding them in small amounts while keeping as much air in as you can.
Bake It
Pour your mixture into the prepared dish and bake at 325°F for around 45–50 minutes until it’s set. Let it cool, then chill in the fridge.

Pro Tips

After making this cake a bunch of times, I’ve picked up a few things: always choose the sweetest corn, it makes a huge difference. Don’t skip the straining step if you want that silky texture. And take your time with the egg whites; getting them fluffy is the secret to a perfect top layer.

Customize It

Sometimes I add a dash of cinnamon for extra flavor or change the fruit toppings based on what’s in season. Late summer peaches work wonderfully, and even cranberries in winter pair well. The base is so good that you can mix in all sorts of extras.

A slice of moist yellow cake is topped with whipped cream and blueberries, served on a plate with additional blueberries beside it. Pin it
A slice of moist yellow cake is topped with whipped cream and blueberries, served on a plate with additional blueberries beside it. | lovelylifewithrose.com

Keeping It Fresh

This cake lasts in the fridge for about three days, but in my house, it usually disappears much quicker! It’s best served cold with fresh whipped cream and berries. Just a heads up, it doesn’t freeze well, so eat it within a few days.

Necessary Tools

Even if baking isn’t your strong suit, this is easier than it looks. You’ll need a good blender for that smooth base and something to whip those egg whites, like an electric mixer or a whisk. That parchment paper hanging over the sides might seem unnecessary, but it really helps in getting the cake out easily.

What Sets It Apart

This cake gets plenty of compliments whether I bring it to a cookout or serve it at a fancy dinner. It has just enough uniqueness to stand out while still feeling like comfort food. Plus, seeing those layers create while it bakes? That’s just kitchen magic!

A freshly cut slice of yellow cake on a wooden serving board, showcasing its smooth texture and golden top. Pin it
A freshly cut slice of yellow cake on a wooden serving board, showcasing its smooth texture and golden top. | lovelylifewithrose.com

Frequently Asked Questions

→ Why does it make layers on its own?
The batter separates as it bakes, with heavier parts settling down into custard and the lighter bits rising to make a fluffy top layer.
→ Why bother straining the corn mix?
It clears out the tough and fibrous bits of corn, leaving your cake smooth and creamy in texture.
→ Why gently fold in the egg whites?
Keeping the air bubbles in the batter helps create the light texture and ensures the layers split perfectly.
→ Can I swap frozen corn for fresh?
Fresh gives a better flavor, and frozen often has water that can mess up the texture.

Dreamy Layered Dessert

This oven marvel creates three layers: fluffy corn cake on top, smooth creamy custard in the middle, and rich cream at the bottom. It's one sweet bite!

Prep Time
25 Minutes
Cook Time
50 Minutes
Total Time
75 Minutes
By: Rose

Category: Sweet Treats

Difficulty: Difficult

Cuisine: American

Yield: 18 Servings (18 triangle slices)

Dietary: Vegetarian

Ingredients

01 6 eggs, separate yolks and whites.
02 3 cups fresh corn kernels, cut from the cob.
03 1 cup whole cream, light.
04 1 cup milk, full-fat.
05 1 1/4 cups white sugar.
06 2 teaspoons vanilla essence.
07 10 tablespoons melted butter.
08 3/4 cup all-purpose baking flour.
09 1 1/2 tablespoons cornstarch.
10 1/2 cup yellow cornflour.
11 1 pint heavy whipping cream, for the topping.
12 2 tablespoons powdered sugar for sweetening.
13 1 pint blueberries, fresh garnish.

Instructions

Step 01

Heat your oven to 325°F and line a 9x9 baking dish with parchment paper.

Step 02

Puree the corn with the cream and milk first, mix in sugar, vanilla, egg yolks, and finish it off by stirring in the butter.

Step 03

Filter the blended mixture through a sieve, and toss out the solids leftover.

Step 04

Beat the egg whites until fluffy, combine all dry flours, and gently fold everything together into one smooth batter.

Step 05

Pour the batter into the pan, bake for 45-50 minutes, until the center feels solid and doesn't wobble.

Step 06

Cool completely, cut into triangle-shaped slices, and top them with whipped cream and blueberries.

Notes

  1. Cooks into three visible layers.
  2. Be careful when folding ingredients together.
  3. Cool it fully before slicing for best results.

Tools You'll Need

  • 9x9 baking pan.
  • Blender or food processor.
  • Fine strainer or sieve.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy like butter, cream, and milk.
  • Recipe contains eggs.
  • Uses wheat-based flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 272
  • Total Fat: 15.2 g
  • Total Carbohydrate: 30.5 g
  • Protein: 5.1 g