Mexican Corn Cake with Cream Cheese

If you’ve ever tasted Pastel de Elote, you know it’s more than just a cake—it’s a story baked into every slice. Sweet, moist, and rich with the flavor of fresh corn, this 8-ingredient Mexican Corn Cake with Cream Cheese is one of those recipes that will transport you straight to a Mexican kitchen. Whether you serve it warm at a Sunday gathering or packed for a picnic, it never fails to impress.

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This easy corn cake recipe uses just 8 ingredients. Also known as pastel de elote, it’s made with fresh corn, eggs, condensed milk, vanilla extract, cream cheese, flour, baking powder, and a splash of milk. No mixer needed — just a blender.

For a little twist, I added cream cheese to my version. It’s not traditional — the original recipe does not include it — but it gives the cake a richer flavour and smoother texture. Consider it my “jazzed up” pastel de elote.

Pastel de Elote: Mexico’s Beloved Corn Cake

Pastel de Elote is more than a dessert — it’s a piece of Mexican culinary history. This cake beautifully blends indigenous corn traditions with Spanish colonial influence, resulting in something truly unique: semi-sweet, moist, and unlike any other cake you’ve tried.

Fun Facts About Corn in Mexico

In Mexico, there are more ways to prepare corn than kernels on a cob. That’s no surprise considering the country is the birthplace of maize, believed to have been domesticated in Mesoamerica thousands of years ago.

• In Mayan mythology, people were said to be created from corn.

• The region of Oaxaca still has one of the world’s highest diversities of native corn species.

• Corn is the base of much of the Mexican diet — including desserts like Pastel de Elote.

This corn cake is also an example of the historic merging of Spanish colonial and indigenous cuisines. Corn was plentiful, and villagers often gifted it to monks and nuns, who had access to sugar and eggs. It’s even suspected that a nun may have invented Pastel de Elote, using ingredients readily available at the time.

Why We Love This Corn Cake Recipe

There’s something magical about how Pastel de Elote balances sweet and savoury. It’s semi-sweet, never overpowering, with a moist, slightly sticky texture that feels like comfort in every bite.

Depending on how it’s prepared, the cake can range from:

• Moist and dense (especially when using canned corn), to

• Light and fluffy (when made with fresh kernels).

The colour can also vary depending on the type of corn used, making every cake a little bit unique.

Ingredients for Mexican Corn Cake

Ingredients

Fresh Corn Kernels

• The star of the dish — fresh corn brings natural sweetness and that unmistakable corn flavour. For a lighter, fluffier cake use fresh kernels from the cob; for a denser, moister result, canned (well-drained) corn works beautifully.

Cream Cheese

• The secret twist that makes this version extra special. Sliced cream cheese is layered in the middle of the batter before baking, creating a rich, luscious pocket that melts into the cake. Use a block-style cream cheese, not whipped. A 9-inch springform pan makes unmolding a breeze.

Sweetened Condensed Milk

• Adds a creamy richness and balanced sweetness that defines the classic pastel de elote flavour. Half a can (about 7 oz) is all you need — don’t substitute with regular milk or sugar.

Eggs

• Give the cake structure and help create a tender crumb. Use room-temperature eggs for a smoother batter that blends evenly.

Vanilla Extract

• Enhances the corn’s natural sweetness with a warm, aromatic note. Don’t skip it — it rounds out the flavour perfectly.

All-Purpose Flour & Baking Powder

• Flour provides body while baking powder gives the cake its gentle rise and soft, fluffy texture. Make sure your baking powder is fresh for the best results. A digital kitchen scale ensures your measurements are spot-on every time.

How to Make Mexican Corn Cake

This recipe couldn’t be simpler — you just need a blender and a baking pan. Blend everything, pour half the batter, layer the cream cheese, pour the rest, and bake. The hardest part is waiting for it to cool! If you’re planning a full Mexican dessert spread, pair this with our Instant Pot Mexican Menudo for a complete feast, or try our Mexican Slow Cooker Pulled Pork for a savory main. And if you love easy blender cakes, our Dairy-Free Chocolate Cake is another crowd-pleaser.

To make sure your cake bakes evenly, use a good blender to get a silky-smooth batter, and always grease your pan generously.

Frequently Asked Questions

Can I use canned corn instead of fresh?

Yes, absolutely! Canned corn works well in this recipe — just make sure to drain it thoroughly. Fresh corn from the cob will give you a lighter, slightly sweeter result, while canned corn makes the cake a bit denser and moister. Both versions are delicious.

Do I have to include the cream cheese?

The cream cheese is optional but highly recommended! It’s not part of the traditional pastel de elote recipe, but it adds a rich, creamy layer inside the cake that makes it feel extra special. If you prefer the classic version, simply omit it.

How do I know when the cake is done?

Bake at 350°F (175°C) for 50–60 minutes. Insert a toothpick near the edge of the cake (not the center) — it should come out mostly clean. The center, where the cream cheese sits, will stay softer and that’s perfectly normal. The top should be golden brown.

How should I store Mexican Corn Cake?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake tastes wonderful served slightly warm — just microwave individual slices for 20–30 seconds. You can also freeze slices (wrapped individually) for up to 2 months.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Since corn is naturally gluten-free, this swap works very well in this recipe and the texture stays moist and tender.