A delicious sweet corn cake is a perfect dessert recipe. This is a famous and yummy Mexican dish you can enjoy with your family!

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Pastel De Elote (Sweet Corn Cake) Recipe by Ana Frias

This cake is not super sweet so, feel free to use the toppings of your choice if you like things sweet. It’s a wonderful combination of flavors!

Ingredients You Will Need:

  • Brown sugar
  • White sugar
  • Butter at room temperature
  • Eggs
  • Pure vanilla extract
  • Corn oil
  • White flour
  • Baking powder
  • Kosher salt
  • Half and half
  • Corn kernels fresh or frozen (thawed).

Instructions For Sweet Corn Cake:

  • 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 a 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 the 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.
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You can also bake this cake in a 9-inch iron skillet.  It’ll come out wonderful! Or individual small skillets for more fun & individual presentation. Just start watching the baking time at an earlier time (like 20 minutes for the small skillets). There is no right or wrong way to bake this cake!

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Other recipes you might like to try: Protein Cheesecake, Carrot Cake Vegan Raw, Pumpkin Cheesecake Keto

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Sweet Corn Cake

A delicious sweet corn cake is a perfect dessert recipe. This is a famous and yummy Mexican dish you can enjoy with your family!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course cake
Cuisine Mexican
Servings 8 Slices
Calories 265 kcal

Ingredients
  

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 4 tbsp butter, at room temperature
  • 3 eggs
  • 1/2 tsp pure vanilla extract
  • 1.5 tbsp corn oil
  • 3/4 cup plus 2 tablespoons white flour
  • 3/4 tsp baking powder
  • 1/8 tsp 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

Nutrition Facts
Serving 1slice | Calories 265kcal | Sodium 170mg | Sugar 24g | Fiber 1g | Cholesterol 89mg | Saturated Fat 5g | Fat 12g | Protein 5g | Carbohydrates 36g
The nutritional information and US conversions are calculated automatically. We cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or unit conversion tool.
Keyword Cake, mexican tortilla casserole, sweet corn cake, yummy

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