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