Moist Corn Pound Cake Recipe with Creamy Cornmeal Crumble

This cornmeal pound cake tastes like the best parts of cornbread and a moist sour cream pound cake combined. It’s sweet, dense, and melts in your mouth while showcasing natural corn flavor in every bite.

The cake uses creamed corn, cornmeal, roasted fresh corn kernels, and masa harina to layer flavor and texture. Because the corn flavor is so pronounced, vanilla isn’t necessary—the corn carries the profile beautifully. A light honey buttercream finish elevates the cake and makes it ideal for serving with a scoop of ice cream or fresh whipped cream.

Key Ingredients

(Full ingredient list appears in the recipe card below.)

• Fresh corn adds juicy pops of sweetness and slight chew from roasted kernels.
• Canned creamed corn contributes moisture and a creamy consistency that tenderizes the cake.
• All-purpose flour provides structure for this heavier batter; it balances the corn ingredients better than cake flour.
• Masa harina lends an earthy corn aroma and a subtle tortilla-like depth.
• Fine ground cornmeal intensifies corn flavor and creates a pleasant cornbread-like texture.
• Butter carries flavor and keeps the crumb soft; creaming it with sugar traps air for lift.
• Sugar sweetens and helps form a golden crust.
• Buttermilk adds tang and tenderizes the crumb while reacting with leaveners for a gentle lift.
• Sour cream adds richness and moisture for a dense, creamy pound-cake texture.

Substitutions and Variations

• If fresh corn isn’t available, thawed frozen corn or drained canned corn work well—pat dry before roasting.
• Masa harina can be swapped for finely ground cornmeal for a more rustic feel, or use extra all-purpose flour for less corn intensity.
• No buttermilk? Mix 1 tablespoon vinegar or lemon juice with 1 cup whole milk to make a quick substitute.
• Greek yogurt is a fine stand-in for sour cream.
• Add a pinch of cinnamon or a little lemon zest for a flavor twist.

How To Make Corn Cake

• Preheat oven to 350°F. Spray a 15-cup bundt pan with nonstick spray and set aside.

Roast The Corn

• Step 1: Remove kernels from the cob and spread on a parchment-lined baking sheet. Toss with melted butter and roast 15–20 minutes until tender. Set aside to cool.

Prepare The Cake Batter

• Reduce oven temperature to 325°F.

Step 2: In a stand mixer fitted with the paddle, cream room-temperature butter, oil, and sugar on medium speed for 5–7 minutes until light and fluffy. Scrape the bowl once. Reduce speed to low and add eggs one at a time, fully incorporating each before adding the next. In a separate bowl, whisk sour cream, buttermilk, and creamed corn together.

Step 3: Whisk together all-purpose flour, masa harina, cornmeal, nutmeg, baking powder, baking soda, and kosher salt in a separate bowl. Toss the roasted corn with the dry mix so the kernels are lightly coated.

Step 4: Add half the dry ingredients to the mixer and blend until just combined (10–15 seconds). Scrape the bowl, add the buttermilk/corn mixture and mix until just combined, then add the remaining dry ingredients and mix briefly until the batter is smooth. Scrape the bowl and pour batter into the prepared pan.

Step 5: Bake on the middle oven rack for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then invert onto a wire rack and cool completely.

Make The Honey Butter Cream Topping

Step 6: In a bowl, combine softened butter and honey and beat until smooth. Add powdered sugar and sour cream and mix on medium until silky, about 1 minute.

Step 7: Pipe or spoon the honey buttercream over the fully cooled cake. Garnish with a few roasted corn kernels if desired.

Pro Baking Tips

• Wait to add the buttercream until the cake has cooled to room temperature to prevent melting and weeping.
• Room-temperature ingredients matter. For a heavy, rich batter like this, ingredients at room temperature combine smoothly and reduce curdling.
• Cream butter and sugar fully. Cream for the recommended time to trap air and help produce a lighter crumb.
• Check for doneness early. Corn-based cakes can dry quickly, so start testing with a toothpick 5–10 minutes before the end of the suggested bake time.
• Measure precisely. If possible, use a kitchen scale for the most consistent results.

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