Mexican Sweet Corn Cake (Pastel De Elote)
I made this warm, dense cake for Sunday dinner. The plates were wiped clean.
Pastel De Elote is not your standard savory cornbread. It is a rich, sweet dessert. A perfect cross between a fluffy sponge cake and a comforting pudding.
The best part? It scales beautifully for any crowd and is incredibly easy to bake.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 55 minutes (includes resting)
- Yield: 8 generous slices 1x
- Category: Dessert / Cake
- Cuisine: Mexican / Latin American
Ingredients
The Sugars
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
The Wet Mix
- 4 tbsp butter (room temperature)
- 3 eggs (room temperature)
- 1/2 tsp pure vanilla extract
- 1 1/2 tbsp corn oil
The Dry Mix
- 3/4 cup + 2 tbsp white all-purpose flour
- 3/4 tsp baking powder
- 1/8 tsp kosher salt
The Liquids & Mix-ins
- 1/2 cup half-and-half
- 1 cup corn kernels (fresh or thawed frozen)
Instructions
1. Prep the pan.
Preheat your oven to 375°F. Generously rub butter inside a bundt pan or a 9-inch cast-iron skillet. Dust it lightly with flour. Tap out the extra. This is your non-stick shield.
2. Cream the base.
Put the room-temperature butter and both sugars into a mixer. Beat on medium speed for three to four minutes. You want it pale and fluffy. Like a soft cloud.
3. Add the eggs.
Drop in the eggs one at a time. Mix well after each one. Wait until the egg vanishes before adding the next. Do not rush this. Once combined, stir in the vanilla extract and corn oil.
4. Mix the dry goods.
Turn the mixer to low. Gently add the flour, baking powder, and salt. Mix just until the dry streaks disappear. Overmixing makes the cake chewy.
5. Finish the batter.
Keep the speed on low. Pour in the half-and-half until smooth. Remove the bowl from the stand. Grab a rubber spatula. Gently fold in the corn kernels by hand.
6. Bake and cool.
Pour the batter into your greased pan. Smooth the top. Bake on the middle rack for 25 to 32 minutes. It is done when the edges pull away and the center springs back. Let it rest in the pan before slicing.
Notes
Serving Suggestions
Serve it warm. Drizzle heavily with cajeta (goat’s milk caramel) or standard caramel sauce. Top with fresh whipped cream. Or, add a big scoop of vanilla bean ice cream.
Tips & Tricks
- Need a custard texture? Bake the pan inside a foil-covered water bath. The steam makes it incredibly moist.
- Missing half-and-half? Just mix equal parts heavy cream and whole milk.
- Want a rustic crunch? Swap a quarter cup of the white flour for yellow cornmeal.
Storage & Reheating
- To Store: Keep leftovers in an airtight container. It lasts 3 days on the counter. It lasts a week in the fridge.
- To Freeze: Wrap cooled slices tightly in plastic wrap. Freeze for up to three months.
- To Reheat: Microwave a single slice for 15 to 20 seconds. It softens right up.
Find it online: https://saboresmexicana.com/mexican-sweet-corn-cake/