Mexican Sweet Corn Cake (Pastel De Elote)

I recently baked this sweet corn cake for a Sunday family dinner. The plates were practically licked clean.

If there is one dessert that perfectly captures the heart of traditional Latin American baking, it is this one. Pastel De Elote. Or, as we call it, Sweet Corn Cake.

Now, this is not your regular savory cornbread. You know, the crumbly stuff you eat with a bowl of chili. This is a totally different experience.

It is rich. It is moist. It is wonderfully dense. Eating a slice feels like a warm hug. It perfectly bridges the gap between a classic sponge cake and a comforting pudding.

Corn is a massive deal in Mesoamerican culture. It has been a sacred ingredient for thousands of years. Using it to make sweet treats is a beautiful tradition. A tradition passed down through generations.

I really wanted to share this specific recipe with you. Why? Because it perfectly balances the rustic sweetness of whole corn with a buttery crumb.

Having a fancy dinner party? Craving a cozy afternoon slice with your coffee? This easy pan de elote will quickly become your favorite bake.

Let’s roll up our sleeves. It is time to bake!

Recipe Overview

Before we grab our mixing bowls, let’s look at what to expect. Making this cake is easier than riding a bike.

Here is the time breakdown:

• Active prep time: About 15 minutes. This is just creaming butter and mixing batter.
• Baking time: 25 to 32 minutes.
• Total cook time: I like to plan for 40 minutes total. The cake needs a few minutes to rest and set in the pan before you cut it.

Start to finish, you need just under an hour.

This standard recipe makes 8 huge slices. But maybe you need to feed a bigger crowd. The good news? It scales beautifully.

Here is a quick guide to help you size up:

Serving Size	Butter	Sugars (Total)	Eggs	Flour	Corn Kernels
8 Slices (1x)	4 tbsp	1 cup	3	3/4 cup + 2 tbsp	1 cup
16 Slices (2x)	8 tbsp (1 stick)	2 cups	6	1 3/4 cups	2 cups
24 Slices (3x)	12 tbsp	3 cups	9	2 1/2 cups + 2 tbsp	3 cups

I would call this bake very beginner-friendly. If you know how to turn on a mixer and measure flour, you can easily make this cake.

For tools, you need an electric hand mixer or a stand mixer. This is to cream the butter and sugar properly.

For the pan, a standard bundt cake pan works great. It looks very elegant. But a 9-inch cast-iron skillet is an amazing choice too. The skillet gives you perfectly crispy, caramelized edges.

Do you love meal-prepping? This cake is a fantastic make-ahead dessert. Honestly, many professional bakers say corn cake tastes even better the next day. Giving it 24 hours lets the flavors mix. It also spreads the moisture evenly through the cake.

Ingredients

Getting good ingredients is the secret to making this cake shine.

The Sugars:

• 1/2 cup brown sugar
• 1/2 cup white granulated sugar

Mixing them is important. The white sugar gives structure and a clean sweetness. The molasses in the brown sugar? It adds moisture and a deep caramel flavor.

The Wet Ingredients:

• 4 tbsp butter (must be room temperature)
• 3 eggs (also room temperature)
• 1/2 tsp pure vanilla extract
• 1 1/2 tbsp corn oil

The corn oil might seem small. But do not skip it. It is the secret trick for a tender crumb. It stops the cake from drying out in the oven.

The Dry Ingredients:

• 3/4 cup + 2 tbsp white all-purpose flour
• 3/4 tsp baking powder (for a gentle lift)
• 1/8 tsp kosher salt (to balance the sweet)

The Liquids and Mix-ins:

• 1/2 cup half-and-half
• 1 cup corn kernels

The half-and-half adds a rich luxury. Regular milk just cannot match it.

For the corn, you can use fresh summer corn sliced off the cob. Or, use frozen corn. Just make sure it is fully thawed and patted dry with a towel.

Missing something? Do not panic.

• No half-and-half? Mix equal parts whole milk and heavy cream. Evaporated milk works in a pinch too.
• Only have canned corn? That is perfectly fine. Just drain it really well. Rinse off the salty water before using it.

Step-by-Step Method

Let’s get cooking!

Step 1: Prep your tools.

Preheat your oven to 375°F. Prepare your pan right now. You do not want your wet batter waiting around later. Take a little extra butter. Rub it all over the inside of your bundt pan or 9-inch iron skillet. Get into every single corner. Dust it lightly with flour. Tap out the extra. This builds a non-stick wall so your cake pops out easily.

Step 2: Cream the butter.

Put your room-temperature butter and both sugars into your mixer bowl. Turn it to medium speed. You want to cream them together until it looks pale, light, and fluffy. This takes about three to four minutes. You are basically punching tiny air bubbles into the butter. This makes the cake light, not heavy.

Step 3: Add the eggs.

Add your room-temperature eggs. One at a time. Beat the mix well after every egg. Wait until the first egg vanishes before adding the second. Do not rush and dump them all at once! Adding them all at once is like trying to mix oil and water. It will curdle. Once the eggs look good, blend in the vanilla extract and the corn oil.

Step 4: Add the dry goods.

Turn your mixer down to the lowest speed. Gently add your white flour, baking powder, and kosher salt. Mix this just until the dry flour streaks disappear. If you mix it too much, it gets chewy. Overmixed cake turns into tough bread.

Step 5: Bring it together.

Keep the mixer on low. Slowly pour in the half-and-half. Mix until the batter looks smooth. Take the bowl off the mixer stand. Grab a rubber spatula. Gently fold in your 1 cup of corn kernels by hand. Make sure they are spread out evenly.

Step 6: Bake it.

Pour the batter into your greased pan. Use the spatula to smooth the top. Put it on the middle rack of your oven. Bake for 25 to 32 minutes.

Look for these signs:

• Your kitchen smells like toasted sugar.
• The edges pull away from the pan slightly.
• The top looks golden brown.
• When you gently poke the center, it springs back.

Take it out. Let it cool in the pan for a few minutes before you cut it.

Variations & Customization

The best thing about this recipe? You can change it up easily.

• Need it gluten-free? Swap the white flour for a 1-to-1 gluten-free baking flour. Just make sure it has xanthan gum.
• Need it dairy-free? Use a plant-based butter stick. Swap the half-and-half for rich oat milk or full-fat coconut milk. Coconut milk actually tastes amazing with sweet corn!
• Want more spice? Add a pinch of ground cinnamon. Or a tiny dash of nutmeg. This makes it smell like a fancy bakery.
• Want a custard texture? Bake the pan inside a water bath covered with foil. The steam makes it ultra-moist. It becomes a spoonable pudding.
• Want a rustic crunch? Swap a quarter cup of the white flour for yellow cornmeal. This gives the cake a nice bite.

Serving & Storage

This cake tastes best warm. Slice it thick.

I highly recommend topping it with cajeta. That is a thick, rich Mexican caramel sauce made from goat’s milk. Cannot find cajeta? A good regular caramel sauce is perfectly fine.

Add a scoop of fresh whipped cream. Toss on some sliced strawberries. Or, drop a giant scoop of vanilla bean ice cream right on top. Watch it melt over the warm cake. It is heavenly.

Got leftovers? They are super easy to store.

Let the cake cool completely. Put the slices in an airtight container.

• It stays good on the counter for 3 days.
• It stays good in the fridge for up to a week.

The wet corn keeps it from drying out like normal cakes.

Ready to eat a leftover slice? Put it in the microwave for 15 to 20 seconds. It gets warm and soft instantly.

You can also freeze it. Wrap totally cooled slices tightly in plastic wrap. Put them in a heavy freezer bag. They stay fresh in the freezer for up to three months. Just let a slice thaw in the fridge overnight. Or zap it in the microwave when that craving hits!

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