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Pastel De Elote (Sweet Corn Cake)

Sweet Corn Cake (Pastel De Elote) is a popular & delicious Mexican cake. Serve with cajeta, whipped cream, powder sugar, strawberries and vanilla ice cream.
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 slices
Calories 265kcal
Author Ana Frias

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.

Notes

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

Nutrition

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