Pastel de Elote (Mexican Corn Cake)

Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
additional:
15 mins
total:
1 hr 20 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

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

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

  • 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.

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

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

  • 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; protein 7.4g; carbohydrates 34.7g; fat 24.7g; cholesterol 120.4mg; sodium 334mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

robbiem
Rating: 4 stars
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)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
robbiem
Rating: 4 stars
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)
Cecilia Moya
Rating: 4 stars
05/21/2020
The flavor is very authentic and tastes exactly like I expected however I don't know what size corn was used because I followed it exactly and I ended up with three 8 inch round cakes! There was an insane amount of batter! Read More
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