Light Corn Cake with Chocolate Covered Corn Pops

I recently got back from a trip to Iceland and one of my favorite things outside of the magical landscapes, incredible glaciers, and endless waterfalls was how much Icelanders love their sweets. I brought back a full bag of curious candies like chocolate covered licorice, fizzy soda flavored spheres, and Polish chocolate wafers. From the second I popped a KROPP into my mouth I knew I had found something special. KROPP are chocolate covered corn pops - it sounds simple but WHY hasn't anyone in the USA thought of this already?? Corn and chocolate is an unlikely pairing but somehow works with an airy, crunchy puff.

Although yellow and not corn, I thought immediately of a classic yellow cake with chocolate frosting. From here, my plan was to adapt a yellow cake recipe and squeeze as much corn flavor into it as possible. I have to say that I'm pretty darn proud of how much I was able to pack in and would encourage you to use this corn cake recipe elsewhere - for example with strawberries and whipped topping. Because the corn pops are surrounded by a handy forcefield of chocolate shell, they retained their crunch for the (short) lifetime of the cake. 

For photos of our trip to Iceland, see an amazing blog post by Zac here.

Light Corn Cake with Chocolate Covered Corn Pops | Becca Bakes (
Light Corn Cake with Chocolate Covered Corn Pops | Becca Bakes (
Light Corn Cake with Chocolate Covered Corn Pops | Becca Bakes (
Light Corn Cake with Chocolate Covered Corn Pops | Becca Bakes (


  • 2 cups buttermilk, divided and well-shaken
  • 1/4 cup freeze dried corn
  • 3-3/4 cups plus 1 tablespoon cake flour
  • 1/4 cup corn flour
  • 1 tablespoon freeze dried corn powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon table salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 bag KROPP (chocolate covered corn pops) 
  • 1 recipe chocolate butter cream frosting


  1. Pour 1 cup buttermilk into a measuring cup and add 1/4 cup freeze dried corn, let corn rehydrate for 15 minutes, then strain the corn out. Set buttermilk aside. 
  2. Preheat oven to 350Β°F. Butter three 6-inch round cake pans and line with circles of parchment paper, then spray parchment.
  3. In a medium bowl, sift together flour, corn flour,freeze-dried corn powder, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in all the buttermilk (one cup steeped in corn, one cup normal) until just combined. The mixture will look curdled.
  5. Add the flour mixture in three batches, mixing until each addition is just Incorporated.
  6. Spread batter evenly in cake pans, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 40-45 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
  7. Level the three layers and assemble with chocolate frosting. Make sure to do a crumb coat to seal in any crumbs. Top and edge with KROPP chocolate covered corn pops. This is a tall cake and easier to slice when chilled! 

Original recipe from Becca Bakes
Note: Corn Flour is not corn meal, corn starch, or masa

Photos by: Zac Wolf Photography

Light Corn Cake with Chocolate Covered Corn Pops | Becca Bakes (

Cardamom Cupcakes [made with coconut flour!] + Lemon Cream Cheese Frosting

Cardamom Cupcakes [made with coconut flour!] + Lemon Cream Cheese Frosting

I was recently challenged to switch up flours and explore the benefits of coconut flour.  I've never had coconut flour, but will the recent health crazy for gluten-free, I thought I would give it a try.

The coconut taste is far from subtle, so I chose to compliment it rather than cover it up with a healthy addition of cardamom. Cardamom is one of my favorite spices and I definitely don't bake with it as much as I would like! The cakes were denser than a normal cupcake, but not that uber denseness you'll sometimes find with health desserts. The lemon cream cheese frosting was a no brainer for me as covering anything with cream cheese frosting is typically a good decision. 

While I do love me some good ole' AP, there are some benefits to baking with coconut flour. Mainly, it is rich in protein and so it is more filling.. That means you're more likely to have just one of these cupcakes (although, no promises). The other thing to note about baking with coconut flour is it is NOT a 1:1 substitute with wheat flour! Typically, you'll use about 1/4 cup coconut flour for every 1 cup of wheat flour. You can find more information about baking with coconut flour and purchase some for yourself here

Cardamom Cupcakes [made with coconut flour!] + Lemon Cream Cheese Frosting
Cardamom Cupcakes with Lemon Cream Cheese Frosting | Becca Bakes (
Cardamom Cupcakes with Lemon Cream Cheese Frosting | Becca Bakes (


Cardamom Cupcakes + Lemon Cream Cheese Frosting

Cardamom Cupcakes Ingredients:

  • 1/2 cup coconut flour
  • 6 eggs, at room temperature
  • 6 Tbs. raw honey
  • 6 Tbs. coconut oil
  • 2 Tbs. coconut milk, room temp. 
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. baking soda
  • 1/2 tsp. apple cider vinegar

Cardamom Cupcakes Directions:

  1. Preheat the oven to 350 degrees and prepare a muffin tin with liners
  2. Combine the coconut flour and eggs until smooth.
  3. Add the remaining ingredients and stir well.
  4. Divide evenly between the muffin tins.
  5. Bake until golden and a toothpick comes out clean, about 20 minutes.
  6. Cool completely before frosting

Lemon Cream Cheese Frosting Ingredients:

  • 4oz cream cheese, softened
  • 1/8 cup butter
  • 1 tablespoons lemon juice
  • 1 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 2.5 cups confectioners' sugar

Lemon Cream Cheese Frosting Directions:

  1. Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
  2. Add confectioners' sugar in 2 additions. Beat until creamy.
  3. Add more sugar or juice as needed for consistency, should be on the stiffer side. 

Cupcakes recipe from Empowered Sustenance 
Frosting recipe from All Recipes 
Photos by Zac Wolf Photography

MyMixx Week 4: Easy Australian Lamingtons

Star Market | MyMixx Ap | Shopping Trip | Becca Bakes (

Week 4 and the final week of The MyMixx Challenge! For those of you just tuning in, I've been using the new MyMixx function in the Star Market app to develop a recipe using only on-sale items. This week highlights Sara Lee All Butter Pound Cake, Pillsbury Chocolate Frosting, and Stonewall Kitchen Strawberry Jam. Outside of this recipe, I've been using the app to shop for my weekly groceries and saved $10 this week alone! Throughout the course of the last 4 weeks that brings me to a total of about $70 in savings!! For one week and two people that is roughly 1 full week of free groceries for me - wow! I'm definitely going to keep using the Star Market app as well as the MyMixx feature. I have to say my favorite feature is getting an e-mailed receipt. I normally shove the paper one in my purse or a plastic bag never to be looked at again, but having an e-mailed receipt is great to refer back to and review my savings. 

I very vividly remember the first time I found out about lamingtons. It was 2010 and I was working in a cupcake shop that shared space with a catering company. The woman who owned the catering company was carefully preparing lamingtons for a dark chocolate first coat and told me their Australian origin and offered me a taste. I remember thinking "Pound cake covered in chocolate and coconut, huh?  Why isn't this more popular in the USA?!"At this time, I also had an Australian roommate and giddily returned home excited to tell her I had discovered a treat more appealing than veggie-mite. She had already won me over on TimTam Cookies but, I was excited to add lamingtons to repertoire of Australian dessert knowledge. 

It took five years for me to actually make my own lamingtons, but here we are. This recipe is your shortcut version, using frozen pound cake and canned chocolate frosting. There's something about the way the highly manufactured frozen brand of pound cake cuts into perfectly perfect squares that made it extremely appealing to use. There were barely any crumbs which made the whole dipping process infinitely easier. I'm really happy with how these lamingtons came out. I hope I don't have to wait another five years to have them again! 

Easy Australian Lamingtons Recipe | Becca Bakes (
Easy Australian Lamingtons Recipe | Becca Bakes (
Easy Australian Lamingtons Recipe | Becca Bakes (
Easy Australian Lamingtons Recipe | Becca Bakes (
Easy Australian Lamingtons Recipe | Becca Bakes (
Easy Australian Lamingtons Recipe | Becca Bakes (
Easy Australian Lamingtons Recipe | Becca Bakes (




  1. Cut the pound cake into 1.5"x1.5"x1.5" squares, chill for 20 minutes
  2. Meantime, transfer container of chocolate frosting into a medium sized bowl and whisk in 1/2 cup milk, 1 tbsp at a time, until it reaches a pourable consistency. You may not use all the milk as you don't want it to get too thin. 
  3. Cut each cube of cake in half and spread 1/4 teaspoon of strawberry jam in between halves.
  4. Skewer the cube with a 6" skewer and use a spatula or spoon to thoroughly coat every side of the cube with chocolate frosting. Rest skewer on side of the bowl to allow excess chocolate to drip off for 1-2 minutes (see photos)
  5. Position chocolate-coated skewer over another bowl and cover all sides with chopped sweetened coconut
  6. Transfer to a wire-rack set over a baking sheet (to catch any dripping) and gently pull out skewer. Use coconut to cover any indent your finger might have made. 
  7. Transfer to freezer and allow to chill for 30 minutes before serving.
Easy Australian Lamingtons Recipe | Becca Bakes (

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

MyMixx Week 3: Egg-cellent Egg Bark

Easter Egg Bark | Becca Bakes (

Week 3 of MyMixx and I have full gotten a swing of the Star Market app. I got a ton of items for the household and again saved over $15!! It's so nice the way the app organizes everything for me into departments of the store to making shopping even faster. In the MyMixx section, I took advantage of the extra savings on Easter candy - eggs galore! The bright pastels were calling my name. This egg bark is the perfect treat to either bring to a family gathering OR a good use of your leftover candy. If you chop the mini eggs small enough, no one will ever know it's Easter candy! I'm excited for the final week of my MyMixx challenge - I have some big plans.....

Easter Egg Bark | Becca Bakes (
Easter Egg Bark | Becca Bakes (

Egg-Cellent Egg Bark


  • 1 bag Hershey's Cookies & Cream Eggs
  • 1 bag Hershey's Special Dark Eggs
  • 1 bag Cadbury Mini Eggs


  • Line an 8x8 pan with parchment paper
  • In a double boiler or a metal bowl over a sauce pan with 1" of simmering water, melt the Cookies and Cream Eggs and pour into 8x8 pan. Chill for 1 hour.
  • Repeat by melting Special Dark Eggs, pour over Cookies & Cream layer and sprinkle chopped mini eggs on top. Chill for 1 hour
  • Cut bark into bite-sized pieces - enjoy!

Photos by: Zac Wolf Photography

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.