If you’re craving something sweet, comforting, and ridiculously easy to make, this blender corn cake might just be your new favorite dessert. It has the richness of condensed milk, the sweetness of corn, and the soft texture of a homemade cake—all without complicated steps or fancy equipment. Honestly, the best part is that the blender does most of the work for you.
I first made this cake on a rainy weekend when I wanted something warm and nostalgic. Growing up, my grandmother would bake corn cakes for family gatherings, and the sweet aroma of corn mixed with butter always meant the kitchen was about to get cozy. This blender version is my shortcut way of reliving that memory, but with much less effort.
Why You’ll Love This Corn Cake
- Effortless prep: Just toss everything in the blender—no need for a mixer.
- Rich flavor: The condensed milk gives sweetness and creaminess, while the corn adds a natural depth.
- Versatile treat: Serve it plain with a dusting of powdered sugar, or dress it up with chocolate drizzle or frosting.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 can sweetened condensed milk
- 90 g melted butter
- 4 eggs
- 1 tablespoon baking powder
- 2 cups fresh or canned corn kernels
Tip: If you’re using canned corn, make sure to drain it well so your batter doesn’t end up too watery.
Step-by-Step Instructions
- Prepare your pan
Preheat the oven to 180°C (350°F) and grease a cake pan. This step makes sure your cake slides out easily later. - Blend the base
Melt the butter and let it cool slightly. Add the eggs, condensed milk, and butter into the blender. Blend until smooth and creamy. - Add the dry ingredients
Toss in the flour and baking powder, then blend again until everything is combined. - Incorporate the corn
Blend in half of the corn kernels until fully mixed. Add the remaining corn but pulse just a few times—this keeps little bits of corn in the cake, which gives it great texture. - Bake it
Pour the batter into your prepared pan and bake for about 50 minutes. You’ll know it’s ready when a toothpick comes out clean. - Cool and serve
Let the cake rest in the pan for 10 minutes, then transfer it to a cooling rack. Slice it once cooled and enjoy!
Serving & Variations
You can serve this cake just as it is, but if you want to dress it up, sprinkle powdered sugar on top for a simple finish. Feeling indulgent? Try a drizzle of melted chocolate or a layer of cream cheese frosting. It pairs beautifully with a cup of coffee or tea, making it a great choice for afternoon snacking.
Storage Tips
Keep your corn cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If you want to make it ahead, you can freeze slices wrapped in plastic wrap—just thaw before serving.
This blender corn cake is proof that you don’t need complicated techniques to make something truly delicious. It’s homestyle baking at its simplest and most rewarding.