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!

A pretty pastel de elote placed in a white round plate with a slice coming out.

***This post was originally published on Dec 2015. It has been updated to be more helpful.

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 🙂

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!

A small dessert plate with a slice of pastel de elote.
Ingredients Icon Graphic.

Do not confuse Pastel de Elote with “Pan” De Elote though. Pastel means cake in Spanish and pan means bread. This recipe is definitely 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.

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.
  • Fold in the corn and 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.


Chef’s Tips and Notes

  • 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)
Side view of a pretty pastel de elote placed in a white round plate.


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.
A small plate with a slice of corn cake.

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!

Print Recipe:

A pretty pastel de elote placed in a white round plate with a slice coming out.

Pastel De Elote (Sweet Corn Cake)

Servings 8 slices
Ana Frias
5 from 19 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Sweet Corn Cake (Pastel De Elote) is a popular & delicious Mexican cake. Serve with cajeta, whipped cream, powder sugar, strawberries and vanilla ice cream.
8 slices

Ingredients  

  • ½ cup brown sugar
  • ½ cup white sugar
  • 4 tablespoons butter at room temperature
  • 3 eggs
  • ½ teaspoon pure vanilla extract
  • 1 ½ tablespoons corn oil
  • ¾ cup plus 2 tablespoons white flour
  • ¾ teaspoon baking powder
  • teaspoon kosher salt
  • ½ cup half and half
  • 1 cup corn kernels fresh or frozen (thawed)

Instructions 

  • Preheat 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.
    ½ cup brown sugar, ½ cup white sugar, 4 tablespoons butter, 3 eggs
  • Add the vanilla and oil.
    ½ teaspoon pure vanilla extract, 1 ½ tablespoons corn oil
  • 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
  • Add the half & half and mix until smooth.
    ½ cup half and half
  • Fold in the corn and pour mix over your prepared pan.
    1 cup corn kernels
  • Bake for 25 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.

Muy Delish Notes:

  1. You can also bake this Pastel De Elote in a 9 inch iron skillet.
  2. I truly recommend using the cajeta/caramel sauce as it gives a very rich delicious flavor.

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 170mg | Fiber: 1g | Sugar: 24g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

SaveSave

Leave a Reply

Your email address will not be published.

Recipe Rating




13 Comments

  1. 5 stars
    I just make this cake and my husband attacked it! It’s excellent!!!
    I didn’t have half and half or whole milk, or heavy cream, so I substituted evaporated milk. I melted 1 tbsp of butter in a glass measuring cup, then poured evaporated milk over top until it measured 1/2 Cup.
    Will be making again, and again, and again! Thanks for recipe. Next time I will try it with half and half😃

  2. 5 stars
    I replaced the flour and baking powder with a box jiffy corn muffin mix. Also added about 1/4/can of condensed milk in place of the white sugar. came out perfect

  3. 5 stars
    Oh Ana… I just loved this… and so did my neighbors. Muchas gracias! So easy to prepare. I used fresh, white sweet corn… and rather than creating Cajeta from scratch, I substituted high quality, store-bought caramel sauce which I combined with whole, plain yogurt (to taste). Warmed it… very nice… and saved a lot of time. Thanks again. I’ll make this MANY more times!

    1. 5 stars
      Hi Chuck! Oh I love what you did with it! The addition of the plain yogurt sounds fantastic! Thank you so much for the wonderful feedback and I’m so happy you liked it! Have a fabulous day.

  4. 5 stars
    A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

  5. 5 stars
    I just prepared this delicious recipe and the smell of it baking in the oven brought back memories of my childhood. My mom used to bake this type of pastel de elote during the holidays. I’m so excited to bake this for her! The only addition I made to this was a little bit of zest from on orange. Truly a delight.. thank you!

    1. Oh I love hearing this Cindy! Thank you so much for sharing such a wonderful memory. I do agree the smell is amazing while it bakes. I’m so happy that it brought good memories. Have a lovely day!