Pastel de elote is a Guatemalan-style sweet corn cake with a tender, moist crumb and gentle vanilla and cinnamon notes. Home recipes vary: some are closer to a soft corn pudding, while this version uses flour and baking powder for slices that hold together and are easy to serve warm or at room temperature.
Ingredients
- 2 cups (300 g) fresh or thawed corn kernels, patted dry if wet
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter, softened, plus extra for the pan
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (1 g) ground cinnamon
- 1/4 teaspoon (1.5 g) fine salt
- 1 tablespoon (8 g) all-purpose flour, for dusting the pan
- 2 tablespoons (15 g) powdered sugar, for serving, optional
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan, line the base with parchment if available, then butter the parchment. Sprinkle in the tablespoon of flour, tilt the pan to coat, and tap out the extra. This helps the moist cake release cleanly.
- Make the corn mixture. Put the corn and milk in a blender or food processor. Pulse until most of the kernels are broken down but the mixture still has a little texture, about 20 to 30 seconds. Avoid blending it into a completely smooth liquid; small bits of corn give the cake its characteristic texture. Set the mixture aside.
- Combine the dry ingredients. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, cinnamon, and salt. Breaking up any flour or baking-powder lumps now makes it easier to mix the batter evenly without overworking it later.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes, until pale and fluffy. Scrape the sides and bottom of the bowl once. If mixing by hand, work the butter and sugar firmly with a wooden spoon until the mixture looks lighter and less gritty.
- Add the eggs and flavoring. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape down the bowl, then mix in the vanilla. The batter may look slightly curdled at this point, especially if the ingredients are cool; that is generally fine and should come together when the flour and corn mixture are added.
- Finish the batter. Add about one-third of the flour mixture and stir on low speed just until the dry streaks mostly disappear. Mix in half of the corn mixture, then repeat, ending with the remaining dry ingredients. Fold gently with a spatula until no pockets of flour remain. The batter should be thick and spoonable, with visible corn. Stop as soon as it is combined so the cake does not turn tough.
- Bake until set. Scrape the batter into the prepared pan and smooth the top. Bake for about 45 to 55 minutes; begin checking at 45 minutes. The top should be golden, the center should spring back lightly when touched, and a toothpick inserted near the middle should come out with a few moist crumbs rather than wet batter. For egg safety, USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; if checking with a thermometer, make sure the center reaches at least that temperature. The cake may need the full 50 minutes or a little longer depending on the pan and oven.
- Cool before serving. Set the pan on a rack for 15 minutes, then loosen around the edge with a thin knife and turn the cake out carefully. Let it cool for another 45 minutes before slicing for neater portions. Serve plain or dust lightly with powdered sugar. It is also delicious slightly warm, though the slices will be softer.
Tips
- Choose corn with good flavor. Fresh sweet corn gives a bright, lightly grassy taste. If fresh corn is out of season, thawed frozen corn works well; drain and pat it dry so extra water does not make the batter loose. Canned corn is a practical option too, but rinse and drain it thoroughly. It may taste a little less sweet, so taste a kernel before deciding whether to add another tablespoon of sugar.
- Measure flour without packing it. Spoon flour into the measuring cup and level it rather than scooping directly from the bag. Too much flour can make this moist cake heavy and dry. A kitchen scale is the most consistent way to measure the listed 188 grams.
- Use softened, not melted, butter. Butter should give slightly when pressed but still hold its shape. Melted butter will not trap air with the sugar, so the cake can bake up denser. If the eggs are cold, place them in a bowl of warm tap water for a few minutes before mixing.
- Check the center, not just the edges. The rim browns before the middle is done, so do not take the cake out just because its sides look set. If the top is becoming dark while the center still looks wet, tent it loosely with foil for the remaining bake time. Ovens and pan materials vary, so use the texture checks as well as the clock.
Serving Suggestions
For a simple dessert, serve a slice warm or at room temperature with coffee, black tea, or hot chocolate. In Guatemala, sweet corn cakes are often enjoyed as an everyday snack as well as a dessert; there is no single required garnish. A light dusting of powdered sugar keeps the corn flavor in front, while a spoonful of lightly sweetened whipped cream makes the plate feel more celebratory.
For a less sweet accompaniment, offer fresh berries or sliced fruit on the side. A small spoonful of crema or sour cream also works: its gentle tang balances the cake’s sweetness, although it makes the serving richer. If serving a group, cut the cake into 10 wedges and put toppings in separate bowls so everyone can choose. The cake is tender, so a thin sharp knife and a clean wipe between cuts help keep the slices tidy.
Variations
Make it more rustic. Use a coarse pulse when blending the corn and leave plenty of small kernels intact. For a smoother, softer cake, blend the corn and milk longer. The recipe is intentionally between those textures, and either direction can suit different home-style preferences.
Use evaporated milk. Replace the whole milk with 1/2 cup (120 ml) evaporated milk for a slightly creamier, fuller taste. Do not use sweetened condensed milk as a direct substitute: it is much sweeter and thicker, and would change both the sugar balance and batter texture.
Add a little citrus. Finely grate 1 teaspoon (about 2 g) of orange zest into the butter and sugar for a fresh aroma. Keep the amount modest so it complements, rather than hides, the corn. You can omit the cinnamon if you prefer a cleaner vanilla-and-corn flavor.
Bake it in a square pan. A greased and floured 8-inch (20 cm) square pan can be used instead of the round pan. The cake may take a few minutes longer because the batter sits deeper; begin checking at 45 minutes and continue until the center is set. Avoid changing to a much larger pan, which can make the cake thin and dry at the edges.
Storage and Reheating
Because the cake contains milk and eggs, refrigerate it within 2 hours of baking or serving. Once fully cool, cover the cake or place slices in an airtight container and refrigerate for 3 to 4 days. Keeping it covered matters: the refrigerator can dry the cut surface and allow the cake to pick up other food odors. For the best texture, let a slice stand at room temperature for about 15 minutes before eating.
To warm a single slice, microwave it for 10 to 15 seconds, then check and add a few seconds if needed. For several portions, arrange slices in a baking dish, cover loosely with foil, and warm in a 300°F (150°C) oven for about 8 to 10 minutes. Avoid heating it for too long, since the corn cake can become dry or rubbery. You can freeze individual wrapped slices in a freezer-safe container for up to 2 months for best quality. Thaw them overnight in the refrigerator, then warm briefly if desired.
Frequently Asked Questions
Is pastel de elote the same as cornbread?
Not quite. This is a sweet, tender cake made with whole corn kernels, butter, eggs, and a modest amount of flour. It is generally softer and sweeter than savory cornbread, and the corn is blended into the batter rather than relying only on milled cornmeal.
Can I make the batter without a blender?
Yes. Finely chop the corn with a knife, or mash it in a bowl with a potato masher, then stir it into the milk. The batter will have a more noticeable kernel texture, but the cake will still bake properly. A food processor is also useful; use short pulses so the corn does not become completely liquid.
Can I use canned corn?
Yes. Drain it very well, rinse away the canning liquid, and pat the kernels dry before measuring. Canned corn is usually softer and may be less sweet than fresh corn, so the finished cake can have a milder corn flavor. Avoid adding liquid from the can, which can make the batter too wet.
Why did my cake sink in the middle?
The center may sink if the cake is taken out before it has set, if the oven door is opened repeatedly early in baking, or if the baking powder is old. Check the middle with a toothpick and, if using a thermometer, verify it reaches the safe temperature noted in the baking step. Also measure the baking powder accurately; extra leavener can make a cake rise quickly and then collapse.
Can I make it ahead for a gathering?
Yes. Bake it the day before, let it cool completely, cover it, and refrigerate it. It can also be baked earlier and frozen in slices. For serving, thaw refrigerated overnight and allow a slice to sit briefly at room temperature, or warm it gently. Add powdered sugar just before serving so it does not dissolve into the moist surface.
How do I know if the cake is done without a thermometer?
Look for a lightly golden top and edges that have begun to pull away from the pan. The center should spring back gently, and a toothpick inserted in the middle should come out with a few moist crumbs, not streaks of raw batter. If the toothpick comes out wet, return the cake to the oven and check again after 4 or 5 minutes.
Related
- Guatemalan Pan Dulce Recipe for Soft, Sweet Breakfast Bread
- Guatemalan Dessert Recipe: Rellenitos de Plátano
- Guatemalan Chow Mein Recipe with Chicken and Vegetables
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).