This pastel de elote is a traditional Mexican dessert that is moist, sweet, and full of natural corn flavor. Made with fresh sweet corn, butter, and condensed milk, it has a tender texture and rich taste, making it perfect for family gatherings or a comforting treat with coffee or tea.
Why You’ll Love This Recipe
This cake stands out because of its natural sweetness from corn and creamy texture from condensed milk and butter. It’s incredibly moist, flavorful, and easy to make. The subtle corn kernels in every bite add a unique texture you won’t find in regular cakes. It’s ideal for dessert lovers who enjoy simple yet rich flavors, and it’s versatile enough to serve plain or with toppings like whipped cream or fruit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups fresh sweet corn kernels (from about 4 large ears)
1 can (397 g / 14 oz) sweetened condensed milk
1 cup (240 ml) whole milk
4 large eggs
¾ cup (170 g) unsalted butter, melted and cooled
2 ¼ cups (281 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Optional: powdered sugar, whipped cream, or fresh berries for garnish
Directions
Preheat the oven to 180 °C (350 °F). Grease a 9-inch (23 cm) cake pan with butter and lightly flour it.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a blender, combine the corn kernels, sweetened condensed milk, whole milk, eggs, melted butter, and vanilla extract. Blend until smooth, leaving some small corn bits for texture.
Pour the wet mixture into the dry ingredients and gently fold together until combined. Do not overmix.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely or serve warm.
Servings and timing
Makes 8 generous slices
Preparation time: 20 minutes
Baking time: 45–55 minutes
Total time: 1 hour 15 minutes
Variations
Mini cakes: Use muffin tins and bake for 18–22 minutes for individual servings.
Cinnamon flavor: Add ½ teaspoon ground cinnamon to the dry ingredients.
Fruit addition: Fold in ½ cup fresh blueberries or diced peaches before baking.
Glazed top: Mix ½ cup powdered sugar with 1–2 tablespoons milk and drizzle over cooled slices.
Richer cake: Replace ½ cup of whole milk with evaporated milk for extra creaminess.
Storage/Reheating
Room temperature: Keep covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm slices in the microwave for 15–20 seconds or in a 160 °C (325 °F) oven for 5–7 minutes.
FAQs
How is pastel de elote different from regular cake?
It uses fresh corn and sweetened condensed milk, giving a moist texture and a sweet, natural corn flavor.
Can I use canned corn instead of fresh?
Yes, but drain well to avoid extra moisture in the cake.
Do I need a blender?
A blender makes the batter smooth, but finely mashing the corn by hand is also possible.
Can I make it gluten-free?
Yes, replace all-purpose flour with a gluten-free baking mix in a 1:1 ratio.
Is this cake very sweet?
It has a balanced sweetness from the condensed milk and corn; adjust sugar if desired.
Can I add spices?
Yes, cinnamon or nutmeg complements the sweet corn flavor well.
What pan size should I use?
A 9-inch round or bundt pan is ideal for even baking.
How can I tell when it’s done?
Insert a toothpick in the center; it’s done when it comes out clean or with a few moist crumbs.
Can I add toppings?
Yes, powdered sugar, whipped cream, or fresh fruit are great options.
What’s the best way to serve this cake?
Serve warm with coffee or tea, or chilled with whipped cream for dessert.
Conclusion
Pastel de Elote Casero is a moist, flavorful, and comforting dessert that highlights the natural sweetness of corn. Simple to prepare and versatile, it’s a perfect addition to any occasion. Enjoy it warm or cold, plain or with toppings, and savor a slice of traditional Mexican sweetness.
A moist and tender traditional Mexican sweet corn cake made with fresh corn, condensed milk, and butter, offering a rich flavor and creamy texture perfect for dessert or tea time.
Total Time:1 hour 15 minutes
Yield:8 slices
Ingredients
3 cups fresh sweet corn kernels (about 4 ears)
1 can (397 g / 14 oz) sweetened condensed milk
1 cup (240 ml) whole milk
4 large eggs
3/4 cup (170 g) unsalted butter, melted and cooled
2 1/4 cups (281 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Optional: powdered sugar, whipped cream, or fresh berries
Instructions
Preheat oven to 180°C (350°F) and grease a 9-inch cake pan.
In a bowl, sift together flour, baking powder, and salt.
In a blender, combine corn, condensed milk, whole milk, eggs, butter, and vanilla. Blend until mostly smooth.
Pour the wet mixture into the dry ingredients and gently fold until combined.
Transfer batter to the prepared pan and spread evenly.
Bake for 45–55 minutes until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then transfer to a rack or serve warm.
Notes
Do not overblend to retain small corn bits for texture.
Drain canned corn well if using instead of fresh.
Avoid overmixing to keep the cake tender.
Let cake cool slightly before slicing for clean cuts.
