Mexican Sweet Corn Cake

Ingredients

• 300 gfresh or frozen sweetcorn
• 40 gfine yellow cornmeal
• 397 g (1 can; 14 oz)sweetened condensed milk
• 60 mldouble cream
• 3 largeeggs
• 57 gbutter, melted
• 60 mlvegetable oil
• 156 gplain flour
• 16 gcornflour
• 8 gbaking powder
• 1 gground cinnamon
• 1.5 gsalt
• to tasteicing sugar, for serving
• to tastecajeta, for serving

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C. Spray a bundt cake tin with cooking spray and dust it thoroughly with flour.

2. 2

   Blend the corn

   Put the sweetcorn, cornmeal, condensed milk and double cream in a blender. Blend for 20–30 seconds, leaving some kernels partly whole.

3. 3

   Add wet ingredients

   Add the eggs, melted butter and oil, then blend for a further 20 seconds.

4. 4

   Mix dry ingredients

   Combine the flour, cornflour, baking powder, cinnamon and salt in a bowl.

5. 5

   Combine the batter

   Stir the flour mixture into the wet ingredients in the blender. Alternatively, transfer the wet mixture to a bowl first and stir in the flour mixture there.

6. 6

   Fill the tin

   Pour the batter into the prepared tin.

7. 7

   Bake the cake

   Bake for 35–40 minutes, or until a toothpick inserted into the cake comes out clean.

8. 8

   Cool briefly

   Take the cake out of the oven and leave it to cool for 5 minutes.

9. 9

   Turn out the cake

   Gently shake the tin to loosen the cake from the sides, then invert it onto a plate.

10. 10

    Finish and serve

    Dust the cake with icing sugar and serve with cajeta.

What is Mexican sweet corn cake?

This is a sweet, tender cake made with corn, cornmeal and condensed milk, served either as a side for a savoury meal or as a dessert. It draws on Mexican sweet-corn baking traditions, pairing the natural sweetness of corn with a soft, rich crumb.

Here, a brief blend keeps some kernels intact, giving the cake a little texture rather than making it completely smooth. Cajeta, a caramel-like goat’s milk sauce, makes a fitting finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 6g protein, 29g carbs, 18g fat.

The corn, flour and condensed milk provide most of the carbohydrates, while butter, oil and cream contribute much of the fat. Eggs add protein, with smaller amounts from the dairy and corn; pair a slice with a protein-rich main and vegetables for a more balanced plate.

Keep some corn whole

Blending: The first short blend combines the corn with the condensed milk, cream and cornmeal. Stop while some kernels are still visible; blending until completely smooth changes the texture the recipe is aiming for.

Corn choice: Fresh or frozen corn both work. If using frozen corn, thaw it first so it blends evenly with the other ingredients.

Mix gently after blending

Dry mixture: Stir the flour, cornflour, baking powder, cinnamon and salt together before adding them to the blender mixture. This helps distribute the raising agent and seasoning through the batter.

Final mixing: Once the flour mixture goes in, stir just until combined. Avoid prolonged mixing, which can make the cake denser.

Check for doneness

Timing: The cake needs 35–40 minutes in a 180°C oven. Begin checking near the earlier end of that range, as tins and ovens can vary.

Cue: A toothpick inserted into the cake should come out clean. The recipe also calls for a 5-minute rest before turning it out, giving the cake a little time to settle.

Prepare the bundt tin well

Coating: Spray the tin and dust it well with flour, taking care to cover the centre tube and the grooves. A thorough coating helps the cake release from its shaped tin.

Turning out: Gently shake the tin to loosen the edges, then invert it onto a plate. If the cake resists, avoid forcing it sharply, which could break the surface.

Serve it sweet or savoury

Dessert: Icing sugar and cajeta add a sweet finish; drizzle or spoon on the sauce just before serving.

Savoury meal: The cake can also accompany barbecue or a holiday ham meal. Its sweetness works as a contrast to savoury dishes.

Recipe notes & tips

• Grease and flour every groove of the bundt tin so the cake can release cleanly.
• Blend only until some corn kernels remain partly whole.
• Combine the dry ingredients evenly before stirring them into the wet mixture.
• Start checking for doneness at 35 minutes with a toothpick.
• Let the cake cool for the full 5 minutes before loosening and turning it out.
• Add the icing sugar and cajeta just before serving.

Variations

• Citrus note: Add finely grated lime zest to the batter for a fresh, fragrant variation.
• Warm spice: Increase the cinnamon slightly for a more pronounced spiced flavour.
• Extra texture: Reserve a few corn kernels and fold them into the batter after blending.
• Cajeta topping: Serve the sauce on the side so each person can add as much as they like.
• Savoury pairing: Serve slices with barbecue or ham instead of adding a dessert topping.

Common mistakes to avoid

• Blending until smooth: The cake loses its distinct corn texture; stop while some kernels remain.
• Skipping the tin coating: The shaped cake may stick; spray and flour the tin thoroughly.
• Overmixing after adding flour: The crumb can become heavy; stir only until the dry mixture is incorporated.
• Relying only on the timer: Ovens vary; check with a toothpick from 35 minutes onwards.
• Turning it out immediately: The cake may be fragile; let it cool in the tin for 5 minutes first.
• Forcing a stuck cake: It can break; gently shake the tin to loosen the sides before inverting.

How to store

Once completely cool, store the cake covered in the fridge for up to 3 days. Reheat individual slices gently in a microwave, or serve them at room temperature; add cajeta and icing sugar when serving.

Frequently asked questions