Sweet Corn Cake with Spicy Chocolate Buttercream | McCormick For Chefs®

Ingredients

• Sweet Corn Cake | Serves 8
• 3 cups Cake Flour
• 1 1/2 tsps Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/2 cups Granulated Sugar, Divided
• 4 Ears Fresh Sweet Corn, Husks and Silk Strands Removed
• 1/2 cup Buttermilk
• 1 1/2 sticks (12 tablespoons) Unsalted Butter, Melted
• 1 tbsp McCormick Culinary ® Pure Vanilla Extract, Premium
• 6 Large Egg Yolks
• 3 Large Egg Whites
• Spicy Chocolate Buttercream | Serves 8
• 2 sticks (16 tablespoons) Salted Butter, Softened
• 2 tsps McCormick Culinary ® Chipotle Chile Pepper, Ground
• 1 tsp McCormick Culinary ® Pure Vanilla Extract, Premium
• 1 package (16 ounces) Confectioner's Sugar, Sifted
• 1/4 cup Unsweetened Cocoa Powder
• 2 tbsps Milk