Mexican Sweet Corn Cake (Pastel De Elote)

Hey everyone! Today, I want to share a recipe that is pure comfort food for me: Mexican Sweet Corn Cake.

In Mexico, it’s called Pastel de Elote, and it’s not your typical light, airy cake. Not at all. Imagine if cornbread and a rich, creamy pudding had a delicious baby. That’s what this is. It’s dense, incredibly moist, and just subtly sweet with a powerful corn flavor. The texture is so tender you can scoop it with a spoon.

This dish is a staple in Mexican home cooking. I first tried it at a small family get-together years ago, and it completely blew me away. What I love most is how versatile it is. Seriously. It’s amazing next to a spicy bowl of chili for dinner, but it’s just as good for dessert with a hot cup of coffee.

This specific recipe is inspired by the traditional versions that use masa harina for that authentic, earthy corn taste.¹ But don’t worry, I’ve made sure it’s an easy recipe that anyone can tackle at home.

So, let’s roll up our sleeves and get started. I’ll walk you through everything, from picking the right stuff to the one simple trick for a perfect cake every time.

Here’s a Quick Rundown

Before we jump in, here’s a quick look at our little baking adventure. This recipe is wonderfully simple. Perfect for a lazy weekend.

Time You’ll Need: This won’t take all day. You only need about 10 minutes to prep everything. The oven does the heavy lifting for the next 50-60 minutes! So, just over an hour from start to finish.

How Much It Makes: This recipe fills an 8×8-inch pan, which gives you about 8 generous servings.² Need to make more or less? No problem. It’s super easy to adjust.

Servings	Pan Size to Use	What to Do with Ingredients
4 Servings	Loaf Pan (9×5″)	Halve all ingredients
8 Servings	8×8″ Square Pan	Use the recipe as written
16 Servings	9×13″ Rectangular Pan	Double all ingredients

How Hard Is It?: Honestly? It’s beginner-friendly. The steps are simple. The only “trick” is using a water bath, and I’ll show you exactly how to nail it. It’s a piece of cake. (Pun intended).

Equipment You’ll Need: You probably have all this stuff already.

• A food processor (a blender works too)
• An electric hand mixer (or just a whisk and some elbow grease)
• Two baking pans: one 8×8″ and a bigger one (like a 9×13″)
• Mixing bowls, a spatula, the usual suspects.

Can I Make It Ahead?: Yes! In fact, this cake is fantastic made a day ahead. The flavors get even better in the fridge. We’ll talk more about storage later.

The Heart of the Cake: What You’ll Need

The magic of this Pastel de Elote comes from a few simple, good-quality ingredients. Let’s break down what you’ll need and why.

The star of the show is, of course, the corn. The recipe calls for 1 ½ cups. You’ve got options!

• Fresh corn cut right off the cob is amazing if it’s in season.
• But if not, don’t sweat it. Thawed frozen corn is an excellent substitute.
• Even canned corn works perfectly. Just be sure to drain it really well.

Next up is our secret weapon for that authentic flavor: masa harina. This isn’t the same as cornmeal! Masa harina is a special corn flour that’s been treated with lime.³ It’s what’s used to make real corn tortillas. It has a finer texture and a distinct, slightly tangy flavor that is absolutely essential. You can usually find it in the international aisle of your grocery store. We use both masa harina and regular cornmeal in this recipe; the cornmeal adds a little grit, while the masa harina creates that smooth, almost custardy base.

For that rich, moist texture, we’re using ½ cup of unsalted butter (make sure it’s softened!) and 2 tablespoons of whole milk. Using unsalted butter just means you get to control the salt level.

Finally, we round it out with ⅓ cup of sugar, ½ teaspoon of baking powder for a little lift, and ¼ teaspoon of salt to make all the other flavors pop.

Let’s Get Baking! A Step-by-Step Guide

Ready to make some magic? Let’s go.

Step 1: Get Your Kitchen Ready

First things first, get that oven preheating to 350°F (175°C). An oven that’s ready to go means your cake starts baking right away.

Now, in a large bowl, beat your softened butter until it’s light and creamy. This step whips air into the butter and gives our cake a tender start. Once it’s creamy, add the masa harina and water. Beat them together until you have a smooth, thick paste. This is the foundation of our cake.

Step 2: Process the Corn

Time for the fun part. Put your 1 ½ cups of corn into a food processor. A big tip here: don’t turn it into baby food! We want a chunky texture, not a smooth purée. Just pulse it a few times until the kernels are broken up but you can still see distinct pieces. These little nuggets create awesome pops of sweetness in the cake. Over-blending is a common mistake that can make the cake gummy.

Once it’s pulsed, stir this chunky corn into your butter and masa mixture.

Step 3: Combine and Give It a Bath

Grab a separate, medium-sized bowl. Whisk together your dry stuff: the cornmeal, sugar, baking powder, and salt. Whisking them first makes sure everything is evenly mixed. Pour in the milk and stir it up. It will look like a thick, sandy paste.

Now, gently fold this cornmeal mixture into your main butter-corn bowl. And I mean gently. Stir only until it’s all combined. If you over-mix, the cake can get tough.

Pour the final batter into an ungreased 8×8″ baking pan.

Here comes the pro tip for a perfectly moist, creamy cake. The water bath. Think of it like giving your cake a little spa day in the oven. Place your 8×8″ pan inside the larger 9×13″ pan. Carefully pour hot water into the bigger pan until it comes about one-third of the way up the sides of your cake pan. Cover the 8×8″ pan tightly with foil. This setup creates a steamy, humid environment that cooks the cake gently and keeps it from cracking. It’s the secret to that signature pudding-like texture.

Step 4: Bake, Cool, and Serve

Carefully place the whole setup on the middle rack of your oven. Bake for 50 to 60 minutes. You’ll know it’s done when the cake is set. A toothpick stuck in the center might have a few moist crumbs on it, and that’s perfectly fine.

Once it’s done, carefully take the pans out of the oven. Lift the 8×8″ pan out of the water and let it cool on a wire rack for about 10 minutes. It needs this time to firm up.

For serving? The traditional way is also the most fun. Use an ice cream scoop to portion it out into bowls.

Make It Your Own!

One of the best things about this recipe is how easy it is to tweak. Feeling creative?

• Dietary Tweaks: To make this gluten-free, just make sure your masa harina and cornmeal are certified GF. For a dairy-free or vegan version, use a good-quality vegan butter stick and a plant-based milk like almond or soy. The results are just as good!
• Spice It Up: Want to add a little warmth? A teaspoon of vanilla extract or a ½ teaspoon of cinnamon is a classic choice. For a spicy kick, try adding a tiny pinch of cayenne pepper or even some finely diced jalapeño to the batter.
• Dress It Up: For an everyday treat, the cake is perfect on its own. To make it fancy for a special occasion, serve it warm with a drizzle of cajeta (Mexican caramel sauce), a dollop of whipped cream, or a sprinkle of toasted coconut.

How to Serve and Store Your Masterpiece

You did it! You made a beautiful Pastel de Elote. Now what?

This cake is a champ when it comes to serving. It’s a fantastic side dish for savory meals. Think enchiladas, chili, or barbecue. The subtle sweetness is a perfect partner for spicy and smoky flavors. As a dessert, it’s wonderful on its own while still warm, or paired with a big scoop of vanilla ice cream.

• Storing Leftovers: If you have any left, pop them in an airtight container in the fridge. They’ll last for up to 5 days. The cake actually gets denser and more flavorful as it sits!
• Reheating: You can eat it cold or at room temperature, but I think it’s best reheated. Just microwave a slice for 30-45 seconds.
• Freezing: This cake also freezes beautifully! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. To serve, just thaw it overnight in the fridge before reheating.

I really hope you love making and sharing this incredible cake as much as I do. Happy baking!

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