Our Mexican Sweet Corn Cake celebrates authentic Mexican flavors, baked to golden perfection. One bite, and you’ll be transported to a warm, sun-drenched hacienda. Serve it alongside your favorite Mexican dishes, or enjoy it as a decadent treat. Either way, it’s sure to become a new family favorite.
Do you love cornbread? Then try our Cornbread Casserole or our Best Cast Iron Southern Cornbread.
Also known as Pastel de Elote, it is a traditional sweet corn cake that can be served with a savory meal or as a dessert with Cajeta, a caramel sauce, fresh berries, and vanilla ice cream.
Why I Love This Recipe
- Great to serve with a savory meal
- Also works as a delicious dessert
- Nice with a Mexican meal
- Easy blender recipe
- Quick to make
Helpful Items For This Recipe
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Nordic Ware Pro Cast Original Bundt Pan, 12 Cup, Grey
To Make This Mexican Sweet Corn Cake You Will Need
Recipe Ingredients
Fresh or frozen corn – Nice sweet corn in season, or you can always use frozen, which is nice and sweet, too.
Fine yellow cornmeal – Look for the fine ground for this recipe.
Sweetened condensed milk – Adds the sweetness this recipe needs.
Heavy cream – I use heavy cream or whipping cream.
Large eggs – This is what I always have on hand.
Butter, melted – Salted is good for this recipe.
Vegetable oil – This also adds extra moisture for the perfect texture.
All-purpose flour and Corn starch – Both are needed for this recipe. The cornstarch helps to make a tender crumb.
Baking powder – Used as a leavening agent to help the cake to rise.
Ground cinnamon – The perfect flavoring for this cake.
Salt – Always needed in baking recipes also.
Powdered sugar, for serving – Makes for a pretty presentation.
Cajeta, for serving – This is a thick, delicious Mexcian caramel, but if you can’t find that, you can use other caramels. This is if you want to serve this as a dessert.
How to make Mexican Sweet Corn Cake
Heat the oven to 350° and spray a bundt cake pan with cooking spray and dust well with flour.
Place the corn, cornmeal, sweetened condensed milk, and heavy cream into a blender and blend for 20 to 30 seconds. You want some of the corn to stay whole and not blend all the way.
Add the eggs, butter, and oil and blend for another 20 seconds.
Combine all the dry ingredients together in a bowl.
Stir the flour into the wet ingredients in the blender. (You can pour the ingredients from the blender into a bowl and stir the flour into the wet ingredients.)
Pour the cake into the prepared pan.
Baking
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from the oven and allow to cool for 5 minutes.
Shake the cake to loosen it from the sides and invert it onto a plate.
Dust with powdered sugar and serve with cajeta.
Recipe Pro Tips!
FAQS
- If you have fresh corn on the cob, use that. Cut the corn off the cob before cooking.
- This recipe is made with field corn in Mexico, but was made with sweet corn in this recipe.
- You can serve this with a pot of beans or soup.
- If you want to serve this as a dessert, sprinkle it with powdered sugar and drizzle with Cajeta. Cajeta is a Mexican caramel sauce that is amazing and can be found at some supermarkets.
- This cake can be made in a cast iron skillet or a round cake pan instead of a bundt pan.
- Make sure if you are using a bundt cake pan to spray every crevice well with cooking spray, then dust with flour. If you see any spots that are not floured, make sure to add a little more flour.
- Allow the cake to cool for 5 minutes but no longer so it will come out of the pan easily. Tip and bang the sides of the pan to loosen the cake. Place a plate upside down over the cake and invert the cake.
- Store in an airtight container for up to 5 days.
- May be frozen for up to 3 months.
WANT MORE GREAT MEXICAN RECIPES?
We love south-of-the-border recipes, ones that might have a little American vibe to them too. Here are some of our favorites!
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Mexican Sweet Corn Cake
Ingredients
- 2 cups fresh or frozen corn
- 1/4 cup fine yellow cornmeal
- 1 14 ounce can sweetened condensed milk
- 1/4 cup heavy cream
- 3 large eggs
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1 1/4 cup all-purpose flour
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for serving
- Cajeta for serving
Instructions
- Heat the oven to 350° and spray a bundt cake pan with cooking spray and dust well with flour.
- Place the corn, cornmeal, sweetened condensed milk, and heavy cream into a blender and blend for 20 to 30 seconds. You want some of the corn to stay whole and not blend all the way.
- Add the eggs, butter, and oil and blend for another 20 seconds.
- Combine all the dry ingredients together in a bowl.
- Stir the flour into the wet ingredients in the blender. (You can pour the ingredients from the blender into a bowl and stir the flour into the wet ingredients.)
- Pour the cake into the prepared pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and allow to cool for 5 minutes.
- Shake the cake to loosen it from the sides and invert it onto a plate.
- Dust with powdered sugar and serve with cajeta.
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