Mexican Sweet Corn Cake with Cinnamon Churro Icing

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Are you looking for a delicious dessert recipe that will bring some Mexican flair to your table? Look no further! This Mexican Sweet Corn Cake with cinnamon syrup and churro icing is sure to be a hit with both family and friends.

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I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved. In-process images for illustrative purposes.

Mexican Sweet Corn Cake

This quick and easy Mexican Sweet Corn Cake recipe is a perfect dessert after Mexican or Tex-Mex food!

Whether that’s a dinner party, family meal, Cinco de Mayo, or other celebration, this cake is a crowd-pleaser that will leave your guests asking for the recipe!

This Mexican sweet corn cake is known as pastel de elote, and shouldn’t be confused with pan de elote.

Pastel means “cake” and pan means “bread” – this recipe is a sweet cake eaten as a dessert, rather than on the side with savory dishes.

We’ve taken a shortcut in this recipe, using a honey cornbread box mix, which is then enriched with sweet cream coffee creamer, sweet corn kernels, vanilla extract, egg, and oil.

Once cooked, the cake is drenched with homemade cinnamon syrup that will infuse every bite with a rich, spicy sweetness.

It is finally top it off with decadent cinnamon churro icing, made with churro coffee cream, powdered sugar, and vanilla, for an irresistible treat that will leave your taste buds singing!

Serve with a swirl of whipped cream and a slice of lime that will balance out the sweetness with a tangy citrus flavor.

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, ingredients, and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online.

Equipment Needed For This Recipe

• 9-inch Bundt Cake Pan
• Food Processor
• Fine Mesh Sieve
• Medium Saucepan
• Electric Mixer – either a handheld or standing mixer.
• Mixing Bowls
• Rubber/Silicone Spatula

Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).

More Recipes Using Cinnamon

One of the hero ingredients in this dish is cinnamon, so here are some more recipes using the same:

• Cinnamon-Spiced Blueberry Purple Pancakes
• Pumpkin Spice Scones with Cinnamon Glaze for Fall!
• RumChata Cupcakes with Cinnamon Frosting for Adults Only!
• Instant Pot Apple Cinnamon Cheesecake
• Gluten-Free Baked Cinnamon Apple Cobbler Dessert

How Do I Make Mexican Sweet Corn Cake?

The printable recipe card with the full ingredients list and instructions can be found at the end of this post.

Step 1 – Preheat & Prep: Preheat your oven to 350°F/180°C/Gas 4. Spray a 9-inch bundt cake pan well with non-stick baking spray and set it aside.

Step 2 – Blend Corn Kernels: Place the corn kernels and vanilla extract into a food processor and mix on high until the corn has broken down.

Step 3 – Make Cake Batter: Use an electric handheld or standing mixer, to mix together the honey cornbread mix, egg, vegetable oil, and creamer until fully combined.

Add the blended corn and vanilla to the bowl and mix until combined.

Step 4 – Bake Cake: Pour the cake batter into the prepared bundt pan and bake in the center of the preheated oven for 45-50 minutes, or until the cake is a golden color.

TIP! You can check for doneness by inserting a cocktail stick or skewer into the center of the cake, which should come out clean when the cake is cooked through.

If further cooking is required, cover the pan with aluminium foil and bake for a further 5-10 minutes.

Step 5 – Cool Cake: Remove the cake from the oven and let it cool to room temperature in the pan.

Flip the bundt cake pan to remove the baked cake and transfer it to a serving plate.

Step 6 – Make the Syrup: Place the water, brown sugar, cornstarch, cinnamon sticks, and cloves into a medium saucepan and whisk to combine.

Place on high heat and bring to a boil before reducing to medium heat and simmering for 25 minutes.

Use a fine-mesh strainer to strain the cinnamon syrup into a bowl. Discard the cinnamon sticks and cloves. Set the syrup aside to thicken and reach room temperature.

Step 7 – Make the Icing: Place the powdered sugar, Cinnamon Churro Creamer, and vanilla extract into a bowl, and use an electric handheld or standing mixer to whisk the mixture until combined and smooth.

Step 8 – Add Syrup to Cake: Use a fork to poke holes into the top of the cooked and cooled cake. Slowly pour half of the cinnamon syrup on top of the cake. The remaining syrup can be used for serving.

Step 9 – Add Icing to Cake: Pour the icing on top of the cake, and set the cake aside for 30 minutes before serving.

Step 10 – Slice & Serve: To serve, place a slice of cake on a plate, add a little cinnamon syrup, with additional whipped cream and a slice of lime for garnish, if desired.

More Cake Recipes

Looking for more cakes to make? Check these recipes out next:

• Whiskey Chocolate Cake Recipe with Chocolate Coconut Ganache
• Rich & Gooey Pumpkin Earthquake Cake with Chocolate Chips
• Delicious Apple Bundt Cake Recipe Topped With Creamy Toffee Sauce
• Spiced Caramel Apple Skillet Cake with Pecans
• Coffee Layer Cake Recipe with Coffee Honeycomb Crunch Topping

Storing Leftovers & Freezing

• Storing Leftovers:
  • Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for up to 3 days. Because this cake uses cream, it is best to keep it in the fridge.
• Freezing Instructions:
  • You will want to freeze the cake without the addition of the icing. Make the icing when you are ready to serve.
  • You can freeze the cake whole or in portions.
  • Cool completely and wrap in a double layer of plastic wrap and a layer of foil to help prevent freezer burn and eliminate unwanted freezer smells. Alternatively, cool and transfer to an airtight, freezer-safe container and place in the freezer.
  • Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
  • The Mexican sweet corn cake will last in the freezer for up to 2 months.
  • To defrost the cake, unwrap it entirely and place it in the fridge to thaw overnight (or at least 12 hours). Make the icing and pour it over when ready to serve.
• With all leftovers, ensure the food looks and smells okay before consuming.
• You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).

Printable Mexican Sweet Corn Cake Recipe Card

To save ink, any demonstration photos on the recipe card do not print.

Continue to Content

Mexican Sweet Corn Cake

Yield: 6-8

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Indulge in a symphony of flavors with every bite of this Mexican Sweet Corn Cake drizzled with cinnamon syrup and churro icing!

Print

Ingredients

For the Cake

• 2 (15-oz) boxes Krusteaz Honey Cornbread & Muffin Mix
• 1 egg, room temp
• ⅓ cup vegetable oil
• ⅔ cup of Sweet Cream Coffee Creamer
• 1 (15.25-oz/432g) can of sweet corn kernels. drained
• 1 Tbsp pure vanilla extract

For the Cinnamon Syrup

• 2 cups water
• 2 cups packed dark brown sugar
• 1 Tbsp cornstarch (cornflour)
• 2-3 cinnamon sticks
• 4 whole cloves

For the Churro Icing

• 2 cups powdered sugar (icing sugar)
• ¼ cup Cinnamon Churro Coffee Creamer
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F/180°C/Gas 4. Spray a 9-inch bundt cake pan well with non-stick baking spray and set it aside.
2. Place the corn kernels and vanilla extract into a food processor and mix on high until the corn has broken down.
3. Use an electric handheld or standing mixer, to mix together the honey cornbread mix, egg, vegetable oil, and creamer until fully combined. Add the blended corn and vanilla to the bowl and mix until combined.
4. Pour the cake batter into the prepared bundt pan and bake in the center of the preheated oven for 45-50 minutes, or until the cake is a golden color. TIP! You can check for doneness by inserting a cocktail stick or skewer into the center of the cake, which should come out clean when the cake is cooked through. If further cooking is required, cover the pan with aluminium foil and bake for a further 5-10 minutes.
5. Remove the cake from the oven and let it cool to room temperature in the pan. Flip the bundt cake pan to remove the baked cake and transfer it to a serving plate.
6. Place the water, brown sugar, cornstarch, cinnamon sticks, and cloves into a medium saucepan and whisk to combine. Place on high heat and bring to a boil before reducing to medium heat and simmering for 25 minutes. Use a fine-mesh strainer to strain the cinnamon syrup into a bowl. Discard the cinnamon sticks and cloves. Set the syrup aside to thicken and reach room temperature.
7. Place the powdered sugar, Cinnamon Churro Creamer, and vanilla extract into a bowl, and use an electric handheld or standing mixer to whisk the mixture until combined and smooth.
8. Use a fork to poke holes into the top of the cooked and cooled cake. Slowly pour half of the cinnamon syrup on top of the cake. The remaining syrup can be used for serving.
9. Pour the icing on top of the cake, and set the cake aside for 30 minutes before serving.
10. To serve, place a slice of cake on a plate, add a little cinnamon syrup, with additional whipped cream, and a slice of lime for garnish, if desired.
    
    

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Krusteaz Honey Cornbread and Muffin Mix
• 
  10-Inch Round Cake Stand
• 
  Electric Stand Mixer
• 
  KitchenAid Handheld Mixer
• 
  Wilton 9-Inch Bundt Cake Pan

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 644Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 54mgSodium: 239mgCarbohydrates: 109gFiber: 1gSugar: 91gProtein: 4g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Dinner Party Menu Suggestions

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to create a menu for a dinner party or special meal:

• Appetizer: Watermelon & Cantaloupe Melon Pico de Gallo
• Soup: Tex-Mex Chicken Soup with Black Beans
• Salad: Watermelon Feta Salad with Lime-Cilantro Vinaigrette
• Main Dish: Southwestern Ranchero Burger Platter With Homemade Salsa Fresca
• Side Dish: Easy-to-Make Authentic Mexican Rice Recipe
• Beverage: Classic Margaritas on the Rocks

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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