Preheat oven to 180° C. Line the baking tray with parchment paper and grease with butter. I have used 2 small tins for making layers.
Take wheat flour in a bowl and add baking powder, baking soda and salt. Mix everything together.
Add corn kernels to mixer and pulse until chunky. Transfer it to a mixing bowl.
Then add oil, condensed milk, sugar and essence ( I have added strawberry essence). Mix everything until the sugar dissolves and everything combined.
Now add wheat flour to the wet ingredients and mix gently. Add milk and stir to get a thick batter in pouring consistency.
Pour the batter into greased pan and bake for 40-45 minutes or until the inserted toothpick comes out clean.
Allow it to cool in wire rack. Meanwhile caramel sauce can be prepared.
Heat sugar and water in a non stick pan. Cook it in medium flame until the sugar dissolves and becomes slight brown.
Then add butter and stir until the butter melts. Add cream and stir with a whisk until it starts to bubble.
The caramel sauce is ready. Remove from flame and pour the sauce over the cake arranged in layers.
Garnish with cherries on top and relish the delicious caramel corn cake.
