Pastel De Elote (Mexican Sweet Corn Cake) is a popular & delicious Mexican dessert. Serve with cajeta, powder sugar, vanilla ice cream and it’ll be a hit!
Mexican Corn Cake
Since I was little I’ve been obsessed with corn! My favorite way to eat it was just boiled or grilled with lime juice and hot sauce. Pastel De Elote (also known as Mexican Sweet Corn Cake) was naturally my favorite dessert.
This is a Corn Cake that has a beautiful soft crumb with lovely corn flavor. Which, as strange as that sounds, is rarer than you might think. And I’m speaking from experience here, having tried quite a few recipes over the years!
So I have to share this recipe with you that I’m sure you’ll love as much as I do. The cake is not super sweet so do feel free to use the suggested toppings if you like things sweet. It’s a wonderful combination of flavors!
♥️ xo, Ana
***This post was originally published on Dec 2015. It has been updated to be more helpful.
Do not confuse Pastel de Elote with “Pan” De Elote though. Pastel means cake in Spanish and pan means bread. This recipe is for corn cake and not corn bread.
Ingredients
This recipe calls for simple ingredients that most likely you already have in your pantry and refrigerator.
- The sugars – This recipe calls for both brown and white sugar
- Butter at room temperature
- 3 eggs
- Pure vanilla extract
- Corn oil
- All purpose flour
- Baking powder
- Kosher salt
- Half and half
- Cork Kernels – These can be frozen (thawed) or from a can.
**You’ll find the complete recipe and ingredient list in the card at the end.**
How to make Pastel De Elote
- Start by preheating the oven to 375 degrees.
- Butter and flour a bundt cake pan (or 9 inch iron skillet) and set aside.
- In an electric mixer, cream the sugars and the butter. Add the eggs one at the time beating after each other to incorporate.
- Add the vanilla and oil.
- Over low speed, add the flour, baking powder and salt.
- Add half & half and mix until smooth then fold in the corn.
- Pour mix over your prepared pan
- Bake for 27 to 32 minutes or until firm to the touch.
- Cool for a few minutes and serve warm with cajeta* (caramel sauce), whipped cream, strawberries, powder sugar and/or ice cream.
Ana’s Recipe Tips
- If you don’t want to eat it with a bunch of extra toppings, I highly recommend at least trying it with cajeta (caramel sauce) to add an extra touch of sweetness.
- You can also bake this Pastel De Elote in a 9 inch iron skillet. It’ll come out wonderful! Or individual small skillets for a more fun & individual presentation. Just start watching the baking time at an earlier time (like 20 minutes for the small skillets)
- How to Store
- On the counter – I don’t recommended to store it in the fridge. It is best to store cake for 1 to 3 Days at room temperature. This means on the counter, away from heat, and out of direct sunlight. Place in a plate or cake stand and cover with a glass dome or plastic wrap.
- Freezer – Wrap in plastic wrap or inside a freezer ziploc bag. Freeze for up to 2 months. When you’re ready to serve, just remove the cake from the freezer and let it thaw on the counter.
Print Recipe:
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Preheat oven to 375 degrees. Butter and flour a bundt cake pan (or 9 inch iron skillet) and set aside.
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In an electric mixer, cream the sugars and the butter. Add the eggs one at the time beating after each other to incorporate.
½ cup brown sugar, ½ cup white sugar, 4 tablespoons butter, 3 eggs
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Add the vanilla and oil.
½ teaspoon pure vanilla extract, 1 ½ tablespoons corn oil
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Over low speed, add the flour, baking powder and salt.
¾ cup plus 2 tablespoons white flour, ¾ teaspoon baking powder, ⅛ teaspoon kosher salt
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Add the half & half and mix until smooth.
½ cup half and half
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Fold in the corn and pour mix over your prepared pan.
1 cup corn kernels
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Bake for 25 to 32 minutes or until firm to the touch.
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Cool for a few minutes and serve warm with cajeta* (caramel sauce), whipped cream, strawberries, powder sugar and/or ice cream.
- You can also bake this Pastel De Elote in a 9 inch iron skillet.
- I truly recommend using the cajeta/caramel sauce as it gives a very rich delicious flavor.
Serving: 1slice | Calories: 265kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 170mg | Fiber: 1g | Sugar: 24g