Pastel De Elote (Sweet Mexican Corn Cake) is a traditional Mexican dessert made from sweet corn, butter, sugar, and flour. It’s sometimes called pastel de maiz or pan de elote in Mexico, too.
It’s tender, moist, and slightly dense—more like a cross between cornbread and a buttery cake.
A slice of this cake is perfect for dessert, breakfast, or a mid-afternoon treat with coffee or tea.
Today, I’m sharing my version of this Mexican classic, which is easy enough for any home cook.
Whether you’re celebrating a special family gathering or just craving a cozy dessert, this pastel de elote will steal the show!
This soft, lightly sweet Mexican corn cake is made with real corn kernels, brown and white sugars, a touch of vanilla, and just a hint of salt to balance it all out.
It’s delicious on its own, but even better topped with powdered sugar or a scoop of vanilla ice cream. Let’s get baking!
How To Make Pastel De Elote (Sweet Corn Cake)?
Recipe Overview
Pastel De Elote (Sweet Corn Cake) is a traditional Mexican dessert made with sweet corn kernels, butter, and vanilla, baked into a tender, moist cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Cuisine: Mexican
- Course: Dessert
- Difficulty: Easy
- Yield: 8 servings
- Calories per Serving: 290 kcal (approx.)
Equipment Needed
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan or bundt cake pan
- Oven
Ingredients
- 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)
Ingredient Notes
1. Brown and White Sugar: A mix of the two gives the perfect balance of moisture and sweetness.
2. Butter: Make sure it’s soft so it blends smoothly into the batter.
3. Eggs: Room temperature eggs work best for a light texture.
4. Vanilla Extract: Use pure vanilla for the best flavor.
5. Corn Oil: Adds moisture without overpowering the flavor.
6. Flour: Regular white flour keeps it light and fluffy.
7. Corn Kernels: Fresh is amazing, but thawed frozen corn works beautifully too.
8. Half and Half: Adds richness and helps keep the cake tender.
9. Kosher Salt: A small amount to balance the sweetness perfectly.
Instructions
1. Preheat the oven to 350°F (175°C). Grease your cake pan with a little butter or corn oil.
2. Cream the sugars and butter. In a large bowl, beat the brown sugar, white sugar, and butter together until light and fluffy.
3. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract and corn oil.
4. Mix the dry ingredients. In another bowl, whisk together the flour, baking powder, and kosher salt.
5. Combine the wet and dry ingredients. Gradually add the dry mixture into the wet mixture, alternating with the half and half. Mix just until combined—don’t overmix!
6. Fold in the corn kernels. Gently stir them in with a spatula to distribute evenly.
7. Pour into the pan. Spread the batter evenly in your prepared pan.
8. Bake. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. Dust with powdered sugar or serve with vanilla ice cream if you like!
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 290 kcal |
| Carbs | 35g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 90mg |
| Fiber | 1g |
| Sugar | 20g |
Tips and Variations
1. Add a twist: Mix in a little lime juice for a bright citrus flavor.
2. Make it dairy-free: Use coconut milk instead of half and half.
3. Top it off: Serve with a sprinkle of powdered sugar or a scoop of vanilla ice cream.
4. Corn options: Sweet yellow corn or white corn both work great!
5. Extra rich: Swap the half and half for heavy cream if you want a richer cake.
Storage Tips
Store your pastel de elote in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Serving Suggestions
1. A slice of pastel de elote dusted with powdered sugar is perfect all on its own.
2. Add a scoop of vanilla ice cream for a dreamy dessert.
3. Serve with a cup of hot coffee or Mexican hot chocolate for a cozy treat.
4. Fresh berries or a drizzle of honey make it extra special.
FAQ
What’s The Best Way To Serve Pastel De Elote (Sweet Corn Cake)?
I love serving Pastel De Elote (Sweet Corn Cake) with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra treat.
How Do I Know When Pastel De Elote (Sweet Corn Cake) Is Done Baking?
You’ll know Pastel De Elote (Sweet Mexican Corn Cake) is ready when the top turns golden and a toothpick inserted in the center comes out clean.
Can I Make Pastel De Elote (Sweet Corn Cake) Ahead Of Time?
Yes! Pastel De Elote (Sweet Corn Cake) can be made a day in advance and kept covered at room temperature or chilled for extra freshness.
How to Store Pastel De Elote (Sweet Corn Cake)?
Let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days or refrigerated for 5 days.
Can You Freeze Pastel De Elote (Sweet Corn Cake)?
Absolutely! Once the cake is fully cooled, wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving, and you can warm slices gently in the microwave if you like that fresh-baked feel.
Conclusion
If you’re looking for a simple, homemade dessert that feels like a big warm hug, this Pastel De Elote (Sweet Corn Cake) is it.
I hope you’ll give it a try soon! I’d love to hear how it turned out for you—leave me a comment below or snap a photo and tag me. Happy baking, friends!
Easy Pastel De Elote (Sweet Corn Cake)
Equipment
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan or bundt cake pan
- Oven
Ingredients
- 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)
Instructions
- Preheat the oven to 350°F (175°C). Grease your cake pan with a little butter or corn oil.
- Cream the sugars and butter. In a large bowl, beat the brown sugar, white sugar, and butter together until light and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract and corn oil.
- Mix the dry ingredients. In another bowl, whisk together the flour, baking powder, and kosher salt.
- Combine the wet and dry ingredients. Gradually add the dry mixture into the wet mixture, alternating with the half and half. Mix just until combined—don’t overmix!
- Fold in the corn kernels. Gently stir them in with a spatula to distribute evenly.
- Pour into the pan. Spread the batter evenly in your prepared pan.
- Bake. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. Dust with powdered sugar or serve with vanilla ice cream if you like!
