Pastel de Elote (Mexican Corn Cake)

Name: Pastel de Elote (Mexican Corn Cake)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 8 ears sweet white corn, husked; 1 ¾ cups softened butter, plus more for baking dish; 5 eggs; 1 (14 ounce) can sweetened condensed milk; ½ cup milk; 2 cups all-purpose flour, plus additional for dusting; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon salt

Rating: 4 stars

1 Rating
1 Review
1 Photo

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

By Elva_Adriana

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Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 20 mins

additional:

15 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

8 ears sweet white corn, husked
1 ¾ cups softened butter, plus more for baking dish
5 eggs
1 (14 ounce) can sweetened condensed milk
½ cup milk
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

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Step 2

Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
Step 3

Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
Step 4

Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
Step 5

Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
Step 6

Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Nutrition Facts

Per Serving:

379 calories; 24.7 g total fat; 120 mg cholesterol; 334 mg sodium. 34.7 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

robbiem

05/06/2019

This recipe sounded so interesting and unique for a Cinco de Mayo party. I tested it before the party. I added the 2 tsp (T?) of baking powder and it did raise it up a lot. I made it in a skillet pan, so it looked very festive. However, it's not as sweet as I thought it was going to be, so I didn't use it for a dessert at the party. I suppose I could have drizzled a Mexican chocolate sauce over it or some sweetened condensed milk. It certainly would have been a unique addition to the party, but it heavy and dense. Maybe better for a winter party? I actually would probably make this again; however, I went with a lime-avocado cheesecake instead. It felt more festive for the occasion. Read More

Helpful

(2)

1 Ratings