Mexican Sweet Corn Cake (Pan de Elote) is a delightful treat that’s both incredibly simple and irresistibly delicious. With just the right amount of sweetness and a moist, tender texture, this cake is a staple in Mexican homes. The best part? You only need a blender to whip it up! Yes, it’s that easy...so stick around and learn how to make this traditional favorite in no time.
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Something that I love about Fall is that it's corn season. There are so many different dishes that you can prepare with corn and this Pan de Elote is one that I love eating!
I usually like eating a salad first such as this Nopal (cactus paddle) salad as my main course and then finish with a slice of this delicious cake for dessert.
Jump to:
- Why You'll Love this Recipe
- Mexican Sweet Corn Cake Recipe Ingredients:
- Ingredients Notes:
- How to make Mexican Sweet Corn Cake (Pan de Elote) Step by Step.
- RECIPE TIPS FOR SUCCESS
- How to Store
- Additions
- Substitutions
- FAQ- Your questions answered
- Ready to make this Mexican Sweet Corn Cake?
- What can go wrong and how to fix it?
- I think you'll also Love:
Why You'll Love this Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are likely already in your pantry, making it accessible and convenient for you to try.
- Quick Preparation: With the help of a blender, you can mix all the ingredients quickly, minimizing prep time and making it perfect for busy schedules.
- Moist and Delicious: The combination of condensed milk and fresh corn kernels results in a moist, tender cake that’s sweet but not overly so, making it a hit with both kids and adults alike.
Mexican Sweet Corn Cake Recipe Ingredients:
You'll need the following ingredients to make this recipe:
Ingredients Notes:
- Corn Kernels: For the best flavor and texture in your Pan de Elote, I recommend using fresh corn kernels. Fresh corn offers a naturally sweet taste and a tender-crisp texture that really elevates the cake. However, if fresh corn isn’t available, frozen corn kernels are a great alternative. Just be sure to thaw, drain, and pat them dry before using.
How to make Mexican Sweet Corn Cake (Pan de Elote) Step by Step.
Below is a quick description on how to make this recipe. For more detailed instructions, please check out the Recipe Card below.
Step 1. Preheat the Oven: Set your oven to 180°C (350°F) and allow it to preheat while you prepare the cake batter.
Step 2. Melt the Butter: Gently melt the unsalted butter in a small saucepan or microwave and set it aside to cool slightly.
Step 3. Add in ingredients to the blender: In a blender, combine the eggs, vanilla extract, melted butter, condensed milk, lime juice, corn kernels, baking powder, salt, and flour. Add in the flour last, ensuring no clumps form.
Step 4. Blend ingredients. Blend until the mixture is well combined and smooth.
Step 5. Prepare the Mold: Grease and flour a cake mold to prevent sticking.
Step 6. Pour the corn mixture into the prepared mold.
Step 7. Bake. Place in the preheated oven and bake for 40 minutes, or until the top is golden brown. Once the cake is baked, allow it to cool in the mold for 10 minutes before taking it off the mold.
Step 8. Serve: Sprinkle some icing sugar on top (optional) and serve with fresh berries (optional).
RECIPE TIPS FOR SUCCESS
- Use Fresh Ingredients: For the best flavor, use fresh corn kernels if possible. Fresh corn adds a natural sweetness and texture that really makes the cake shine. If using frozen or canned corn, ensure they are well-drained to avoid adding extra moisture to the batter.
- Blend in Stages: If your blender is not so powerful, to avoid clumps in your batter, blend the wet ingredients (eggs, vanilla, butter, condensed milk, lime juice, and corn) first until smooth. Then, gradually add the dry ingredients (flour, baking powder, and salt) to the blender. This helps ensure the flour is evenly incorporated and results in a smooth, lump-free batter.
- Don’t Overbake: Keep a close eye on the cake as it bakes. Overbaking can dry out the cake, so start checking for doneness close to the 40-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready. If not, bake for a few more minutes and test again.
- Let It Cool: After baking, allow the cake to cool in the mold for at least 10 minutes before cutting. This helps the cake set and makes it easier to slice cleanly. If you’re adding icing sugar and/or serving with berries, do so just before serving to keep the cake looking and tasting fresh.
How to Store
Room Temperature: Wrap tightly in plastic wrap or store in an airtight container if you are planning to eat within 1-2 days after baking.
Refrigeration: For longer storage (up to 4 days) store in an airtight container in the fridge. Let it sit at room temperature for 10-15 minutes before serving.
Freezing: Wrap in plastic wrap and freeze for up to 2-3 months. Thaw in the fridge overnight and bring to room temperature before serving.
Additions
- Icing sugar. Sprinkle some icing sugar for a nicer look and additional sweet touch.
- Berries. Any type of berries go well with this pan de elote. I love eating mine with some blueberries for an additional touch of sweetness.
- Ice cream. Eat it with a scoop of vanilla ice cream on top for added yumminess.
Substitutions
- For a gluten-free option, use gluten-free all-purpose flour blend in a 1:1 ratio.
- Corn Kernels. Use frozen corn (thawed, well-drained, and patted dry) as a convenient substitute for fresh corn kernels. Canned corn can also be used, but ensure it’s well-drained and patted dry to avoid excess moisture.
FAQ- Your questions answered
And if they are not, write your question in the comments section below, and I'll get back to you.
I highly recommend to eat it with some berries. Blueberries are my favourite. If you are up to indulging yourself, then eating it with a scoop of vanilla ice cream is also delicious!
Start by removing the husks of the corn. With a stiff bristled brush such as a vegetable brush or a clean toothbrush, brush the corn. The corn silk should come off easily. Next, stand the corn vertically and with a sharp knife, remove the kernels by slicing downward. Lay the corn horizontally on the cut side and remove kernels by slicing sideways on each remaining side.
Finally, place the kernels in a bowl, add in enough water to cover them. Stir gently. Using a spoon, remove any impurities that float to the surface. Rinse again and strain.
As soon as the cake comes off the oven, it will be fluffy, and as it cools down, it will lose some volume. This is totally normal as this Pan de Elote has a dense texture.
Ready to make this Mexican Sweet Corn Cake?
Claro! (of course!) Leave a comment below to let me know how it turned out.
Mexican Sweet Corn Cake (Pan de Elote)
Ingredients
- 90 grams unsalted butter consider a bit more to grease the pan
- 4 medium-sized eggs
- 2 teaspoons vanilla extract
- 300 ml can sweetened condensed milk
- ½ lime juice
- 2 cups fresh corn kernels depending on size, will need 2-3 ears of corn
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all purpose flour consider a bit more to flour the pan
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Instructions
- Preheat your oven to 180°C (350°F) while you prepare the cake batter.
- Gently melt the unsalted butter in a small saucepan or microwave and set it aside to cool slightly.
- In a blender, combine the eggs, vanilla extract, melted butter, condensed milk, lime juice, corn kernels, baking powder, pinch of salt, and flour. Add in the flour last, ensuring no clumps form. Blend until the mixture is well combined and smooth.
- Grease and lightly flour a 9IN diameter cake pan to prevent sticking. Add in the corn mix.
- Place in the preheated oven and bake for 40 minutes, or until the top is golden brown.
- Once the cake is baked, allow it to cool in the pan for 10 minutes before taking it off the mold. This will help the cake to set and easier to remove from the pan.
- Serve and sprinkle with some icing sugar and eat with some berries (optional).
Notes
What can go wrong and how to fix it?
- Cake is over-cooked or under-cooked.
- Cake Sticks to the Mold:
- Cake came out fluffy from the oven and then lost some volume.
Laura
I loved the recipe because it was not overly sweet and well balanced.