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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 minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 8 slices
Calories 265 kcal
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 ⅛ teaspoon kosher salt ½ cup half and half 1 cup corn kernels fresh or frozen (thawed)
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.
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: 1 slice | Calories: 265 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 5 g | Cholesterol: 89 mg | Sodium: 170 mg | Fiber: 1 g | Sugar: 24 g