Mexican Sweet Corn Cake

You’ll love this easy-to-make Mexican Sweet Corn Cake. It’s a poke cake infused with cinnamon syrup and frosted with churro icing. Baked in a Bundt pan, it’s a scrumptious Mexican-inspired cake perfect for celebrations or holidays like Cinco de Mayo.

This recipe is moist, sweet, and downright succulent. It is an easy way to make a version of Pan de Elote, a sweet cornbread with a pudding-like texture. This recipe elevates it to dessert status, making it perfect for parties or holidays.

Authentic Mexican Sweet Corn Cake uses masa harina and cornmeal. However, I take a shortcut here. I use canned corn and a boxed cornbread mixture. It’s simple and comes together easily, so you can get this cake in the oven quickly. Along with sweeteners, butter, eggs, and spices, this cake is always a crowd pleaser!

Ingredients Needed

For The Cornbread Cake:
Use Honey Cornbread Mixture. Choose your favorite boxed cornbread.
Use a large egg. It helps bind the cake mixture.
Vegetable Oil is used to moisten the cake mixture.
Sweet Cream Coffee Creamer sweetens the cake mixture.
Canned Corn Kernels should be drained. Use your favorite brand.
Vanilla Extract – for flavor

For The Cinnamon Syrup:
Water – to help liquefy the syrup
Dark Brown Sugar – to help flavor, sweeten, and texturize the syrup
Cornstarch – to help thicken the syrup
Cinnamon Sticks – to add flavor to the syrup
Whole Cloves – to add flavor to the syrup

For The Churro Icing:
Powdered Sugar – to sweeten the icing and add texture
Churro Coffee Creamer – to help flavor the icing
Vanilla Extract – to help flavor the icing

How To Make Mexican Sweet Corn Cake

There are four main sections to making this cake. These include baking the cake, making the cinnamon syrup, making the churro icing, and assembling everything.

Make The Cake

Preheat the oven to 350 degrees F. Spray a bundt cake pan heavily with non-stick baking spray and set it aside.

Add the corn kernels and vanilla extract into a food processor. Mix on high until it starts to break down.

Add the cornbread mix to a stand mixer bowl. Add the egg, vegetable oil, and creamer as well. Mix on high until thoroughly combined.

Add the corn mixture and mix on medium until combined.

Pour the batter into the prepared bundt pan. Bake in the center of the oven for 45 to 50 minutes, or until the cake is golden in color.

Check the cake by inserting a knife into the center. The cake is done when it comes out clean. If not, cover the cake with aluminum foil and bake for another 5-7 minutes.

Remove the cake from the oven and allow it to cool to room temperature. Flip the bundt cake over and gently remove it from the pan.

Prepare The Cinnamon Syrup

1. Add water, brown sugar, cornstarch, cinnamon sticks, and cloves to a medium saucepan. Whisk to combine. Bring to a boil, then reduce to medium heat and cook for 25 minutes.
2. Strain the cinnamon syrup through a sieve into a small bowl. Allow the cinnamon syrup to thicken and reach room temperature.

Make The Churro Icing

Add all of the icing ingredients to a large bowl. Use a hand mixer on high to combine and smooth the mixture.

Assemble The Cake

1. Once the cake has cooled, flip the bundt over. Place it on a 10-inch paper cake round on a large baking sheet.
2. Using a fork, poke several holes into the top of the bundt cake.
3. Slowly pour half of the cinnamon syrup over the cake. If desired, reserve the rest of the syrup to drizzle on an individually sliced cake.
4. Pour the churro icing on top of the bundt cake.
5. Set to the side for 30 minutes before serving. This allows the cinnamon syrup to infuse into the cake and the churro icing to set. Garnish with whipped cream.

What Is A Poke Cake?

Once a cake has been baked and cooled, it’s poked with holes. A mixture of jello, pudding or other flavored liquid is then poured over the holes. The inner cake is saturated with the mixture and becomes moist and flavorful. Be sure to try my other delicious poke cakes. Enjoy my scrumptious Peanut Butter Cup Poke Cake or my Banana Pudding Poke Cake. You might also like my Flag Poke Cake for the Fourth of July. For the winter holidays, try my Christmas Poke Cake.

How To Serve

My go-to way to serve Mexican Sweet Corn Cake is simple. Add a dollop of whipped cream on top of each slice. Here are some other tasty ideas to consider.

• drizzle of honey
• drizzle of Dulce de Leche
• drizzle of caramel sauce
• a dollop of vanilla Greek yogurt
• a scoop of vanilla ice cream
• fresh berries

Substitutions

• Use fresh corn kernels or thawed (frozen) corn kernels for the cake.
• For the cake, can use sweetened condensed milk to replace coffee creamer.
• Use prepared cinnamon syrup as a shortcut instead of making your own.
• If you can’t find churro coffee creamer for the icing ingredient, any cinnamon-flavored coffee creamer will work. Alternatively, use 1/4 cup of half and half with ground cinnamon to taste.

Can I Make This Cake Ahead Of Time?

Yes, bake the cake ahead of time and let it cool completely. Store it on the countertop, tightly covered. Place it in the refrigerator until you add the cinnamon syrup. This is a poke cake, add the cinnamon syrup on the day you serve it. Finish it off with the Churro Icing for the best results.

Storage

Store, tightly covered, on the countertop for 1-2 days or in the refrigerator for up to 5 days.

More Easy Mexican-Inspired Recipes

Slow Cooker Cheesesteak Quesadillas
Tamale Casserole
Mexican Pizza Stacks
Slow Cooker Taco Steak Bites with Queso
Sheet Pan Shrimp Fajitas
Sour Cream Chicken Enchiladas
Spicy Chicken Tacos with Avocados