Authentic Mexican Sweet Corn Cake: Moist, Sweet & Easy Blender Recipe

There is a specific kind of comfort found in desserts that bridge the gap between savory and sweet. I still remember the first time I tasted a slice of warm, tender Pan de Elote at a small bakery; the texture was unlike anything I had grown up with—somewhere between a fluffy sponge cake and a moist, dense pudding. It wasn’t cloyingly sugary, but rather celebrated the natural, earthy sweetness of fresh corn.

This Mexican Sweet Corn Cake recipe recreates that magical experience right in your home kitchen. Often served as a breakfast treat or an afternoon snack alongside a hot cup of coffee, this cake relies on fresh corn kernels and sweetened condensed milk to achieve its signature custard-like crumb. If you are looking for a unique dessert that requires minimal effort (the blender does most of the work!), this recipe is a must-try. Let’s explore how to turn simple ears of corn into a golden masterpiece.

Ingredients

To achieve the authentic texture of this cake, using fresh corn is highly recommended over canned options. Here is everything you need:

this now & bake later ❤️

Timing

This recipe requires a bit of patience during the cooling process to allow the structure to set, but the active preparation is incredibly fast.

• Prep Time: 20 minutes (includes resting time)
• Bake Time: 40–45 minutes
• Cooling Time: 1 hour 30 minutes
• Total Time: ~2 hours 35 minutes (Active effort: ~20 mins)

Step-by-Step Instructions

Step 1: Prep, Purée, and Hydrate

Start by preheating your oven to 350°F (175°C) and positioning a rack in the middle. Mist a 9-inch round cake pan generously with cooking spray to prevent sticking.

• Harvest the Corn: Using a sharp chef’s knife, carefully cut the kernels from the ears of fresh corn. You need exactly 250 grams (1½ cups). If you have extra, save it for a salad or salsa!
• Blend: In a blender, combine the corn kernels, cornmeal, sweetened condensed milk, and yogurt. Purée until the mixture is smooth, which should take about 15 to 20 seconds. Scrape down the sides if needed.
• Rest: This is a crucial step—let the mixture stand in the blender for 10 minutes. This allows the cornmeal to hydrate and soften.
• Whisk Dry Ingredients: While the wet mix rests, grab a small bowl and whisk together the flour, cornstarch, baking powder, and salt.

Step 2: Finalize the Batter and Bake

Once the corn mixture has rested, it’s time to finish the batter.

• Add Fats: To the blender, add the whole eggs, extra egg yolks, and the oil. Blend on low speed just until smooth, about 5 to 10 seconds.
• Combine: Pour the liquid purée into a large mixing bowl. Add the flour mixture to the bowl.
• Whisk Gently: Using a whisk, mix just until evenly moistened and no large lumps of flour remain. Do not overmix, or the cake will be tough.
• Bake: Transfer the batter to your prepared cake pan. Bake for 40 to 45 minutes. You are looking for a golden top and a toothpick inserted into the center to come out clean.

Step 3: Cool and Serve

Patience is key here! The cake needs to set as it cools.

• Initial Cool: Let the cake cool inside the pan on a wire rack for 30 minutes.
• Invert: Run a paring knife around the edges to loosen the cake. Invert it directly onto the rack, lift off the pan, and then re-invert it onto a serving platter so it is right-side up.
• Final Cool: Let it cool completely for about 1 hour.
• Serve: Once cool, use a fine mesh sieve to dust the top generously with powdered sugar before slicing.

Nutritional Information

This indulgent treat is rich in energy, thanks to the condensed milk and oil. Here is an estimated breakdown per slice (assuming 10 slices):

• Calories: ~320 kcal
• Carbohydrates: 42 g (Sugar: 22 g)
• Fat: 15 g (Saturated: 3 g)
• Protein: 6 g
• Fiber: 1 g
• Cholesterol: 65 mg

Note: Fresh corn provides antioxidants like lutein and zeaxanthin, which are beneficial for eye health, adding a small nutritional boost to this dessert.

Healthier Alternatives

If you love the flavor of corn cake but want to tweak the nutritional profile, consider these adjustments:

• Yogurt Swap: Use Greek yogurt instead of regular plain yogurt. This increases the protein content slightly and adds a tangier flavor profile that cuts through the sweetness.
• Flour Substitution: You can substitute up to 50% of the all-purpose flour with white whole wheat flour. This adds fiber without making the cake too dense or grainy.
• Sugar Reduction: While the condensed milk is essential for texture, you can reduce the overall glycemic load by serving the cake with fresh berries instead of extra powdered sugar.
• Oil Swap: While grapeseed oil is neutral, you can use avocado oil for a heart-healthy fat option that withstands the baking temperature well.

Serving Suggestions

To elevate this Mexican Sweet Corn Cake from a snack to a dessert course, try these pairings:

• Café de Olla: The traditional spiced Mexican coffee with cinnamon and piloncillo is the perfect companion to the milky sweetness of the cake.
• Fresh Fruit: Serve with a side of macerated strawberries or raspberries. The acidity of the fruit balances the rich, condensed milk flavor.
• The Indulgent Route: Drizzle a little cajeta (goat’s milk caramel) or warm dulce de leche over the slice for an extra layer of decadence.
• Warm or Cold: While traditionally served at room temperature, warming a slice slightly in the microwave for 10 seconds brings back that “fresh from the oven” softness.

Common Mistakes to Avoid

Even with a simple blender recipe, small details can impact the final texture. Watch out for these pitfalls:

• Using Canned Creamed Corn: Never substitute fresh corn with canned creamed corn for this specific recipe. It alters the moisture content significantly, leading to a soggy middle.
• Overmixing the Batter: Once the flour is added, stop mixing as soon as it is combined. Overworking the gluten will turn your tender cake into rubbery cornbread.
• Skipping the Resting Period: The 10-minute rest in the blender allows the coarse cornmeal to absorb liquid. Skipping this can result in a gritty, crunchy texture.
• Cutting Too Soon: This cake has a delicate, custard-like structure. If you slice it while it is hot, it may crumble or appear undercooked. Let it cool completely!

Storing Tips

Because this cake is moist and contains dairy (yogurt/condensed milk), storage is important.

• Room Temperature: You can keep the cake covered at room temperature for up to 2 days. Ensure it is in an airtight container to prevent drying out.
• Refrigeration: For longer storage, wrap the cake tightly in plastic wrap and store in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: Slices can be frozen. Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months. Reheat: Thaw in the fridge overnight or microwave gently.

Conclusion

This Mexican Sweet Corn Cake is a beautiful testament to how baking can transform humble ingredients into something spectacular. The combination of fresh corn and condensed milk creates a texture that is uniquely satisfying—dense yet tender, sweet yet earthy. It is the perfect recipe to bridge the gap between summer produce and cozy baking.

Try it out and let us know in the comments how it turned out for you! Did you serve it with coffee or caramel? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, globally-inspired recipes delivered straight to your inbox.

FAQs

Q1. Can I use frozen corn if fresh isn’t available?

Yes, you can! Thaw the frozen corn completely and pat it dry with paper towels to remove excess moisture before weighing and blending. The flavor might be slightly less floral than fresh corn, but the texture will still be excellent.

Q2. Is this recipe gluten-free?

As written, it is not, due to the all-purpose flour. However, you can make it gluten-free by swapping the flour for a high-quality 1:1 gluten-free baking flour blend. Ensure your cornmeal and baking powder are also certified gluten-free.

Q3. Why do I need to use cornstarch?

Cornstarch is a secret weapon in cake baking. By “cutting” the all-purpose flour with cornstarch, you are essentially creating a homemade cake flour. This lowers the protein content of the dry mix, ensuring the cake remains soft and tender rather than chewy.

Q4. Can I make this in a square pan?

Absolutely. A 9-inch square pan works perfectly. The baking time should remain roughly the same, but start checking for doneness at the 35-minute mark just to be safe.

Authentic Mexican Sweet Corn Cake: Moist, Sweet & Easy Blender Recipe

Evelyn Marcella Rivera

This Pan de Elote–style sweet corn cake is moist, custardy, and gently sweet. Fresh corn blends with condensed milk and yogurt, then bakes into a golden cake with a tender, pudding‑like crumb. A true blender batter—minimal effort, maximum comfort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Dessert, Snack

Cuisine Mexican

Servings 10 slices

Calories 320 kcal

Equipment

• Blender
• 9-inch round cake pan
• Wire rack
• Fine-mesh sieve

Ingredients

  

Batter

• 1.5 cups fresh corn kernels from 3 medium ears (about 250 g)
• 1/4 cup fine yellow cornmeal
• 14 oz sweetened condensed milk 1 standard can
• 1/4 cup plain whole-milk yogurt
• 1 1/4 cups all-purpose flour + 2 Tbsp (179 g total)
• 2 tbsp cornstarch
• 2 tsp baking powder
• 1/4 tsp table salt
• 2 large eggs whole
• 2 large egg yolks
• 1/2 cup neutral oil grapeseed or vegetable

Finish

• powdered sugar for dusting

Instructions

 

• Prep the pan & oven: Heat oven to 350°F (175°C). Mist a 9-inch round pan with cooking spray; set a rack in the center.
• Blend & rest: In a blender, combine corn kernels, cornmeal, condensed milk, and yogurt. Blend until smooth (15–20 seconds), then let stand 10 minutes so the cornmeal hydrates.
• Dry mix: In a bowl, whisk flour, cornstarch, baking powder, and salt.
• Finish the batter: To the blender, add whole eggs, extra yolks, and oil; blend briefly until smooth. Scrape into a large bowl, add dry mix, and whisk gently just until no dry pockets remain.
• Bake: Pour into prepared pan and bake 40–45 minutes, until golden and a toothpick in the center comes out clean.
• Cool & serve: Cool 30 minutes in pan on a rack. Invert, then flip right-side-up onto a platter and cool completely (~1 hour). Dust with powdered sugar and slice.

Notes

For best texture, use fresh corn. If substituting frozen corn, thaw and pat dry. The cake firms as it cools—avoid cutting while warm.

Keyword blender cake, condensed milk cake, fresh corn dessert, mexican sweet corn cake, pan de elote