Corn Sheet Cake

Because when a new friend calls, we BAKE! Adapted this All About Cake cookbook throwback and layered her with sour cream frosting for the bday, boy…BUT was dreaming of a cinnamon sugar frosting (cream cheese, sour cream or just reggy butter base) for the perfect harvest remix. 

Corn Sheet Cake

Makes ¼ sheet cake

1 stick butter, melted

1 ¼ cups sugar

2 eggs

½ cup milk

⅓ cup oil

Splash vinegar

¾ cups + 2 tablespoons flour

¾ cup + 2 tablespoons corn powder (freeze dried corn ground down- you GOT this!)

1 ½ teaspoons baking powder

1 teaspoon salt

• Frosting of your choice (maple cinnamon sugar?!)

• Crumbs of your choice (cinnamon sugar or coffee cake crumb?!)

Heat oven to 350F and spray and line a ¼ sheet pan (or 9x13” pan).

In a bowl, mix together butter and sugars until smooth, add in eggs and continue stirring. Ditch the spatula for a whisk and mix in milk, oil and vinegar and mix until smooth and liquidy. Add in all dry ingredients and whisk just until combined. Pour into prepped pan, spread evenly and bake 350F 25-30 mins or just until cake starts to pull away from the sides of the pan and the center bounces back ever so slightly when you give it a poke.

Cool completely at room temp before frosting and crumbing….or going the extra mile and cutting/layering into a 6” cake!