Pastel De Elote (Sweet Corn Cake)

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!

Close up image of a slice of Pastel De Elote

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 🙂

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.

Sweet Corn Cake on a white cake platter

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!

Suggested toppings: Cajeta (a must!), strawberries, whipped cream, powdered sugar, & ice cream.

Close up photo of Paste De Elote

How to make this 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.
4 Images of the step by step instructions.

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)

As you can see, there is no right or wrong way to bake this cake!

Black skillet with corn cake inside

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.

A slice of Pastel De Elote on a small dessert plate

Try these Galletitas De Nuez (Mexican Wedding Cookies) for another delicious dessert!

Did you make this recipe!? I’d love to know how it turned out! leave a comment and a rating below? Gracias!!!!

Close up image of a slice of Pastel De Elote

Pastel De Elote (Sweet Corn Cake)

Servings 8 slices
Ana Frias
5 from 11 votes
Prep Time 15 mins
Cook Time 40 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
  

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 4 tablespoons butter at room temperature
  • 3 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1.5 tablespoons corn oil
  • 3/4 cup plus 2 tablespoons white flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/2 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.
  • Add the vanilla and oil.
  • Over low speed, add the flour, baking powder and salt.
  • Add the half & half and mix until smooth.
  • Fold in the corn and pour mix over your prepared pan.
  • 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.

*Ana’s Notes:

I truly recommend using the cajeta/caramel sauce as it gives a very rich delicious flavor.

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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.

This recipe was originally published in July 2018. It was updated in January 2020 to revise the content and photographs. The original recipe remains the same. Enjoy! 

Bundt Cake on a white cake plate

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Recipe Rating




12 Comments

  1. 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

  2. 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.

  3. 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.

  4. 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!