Mexican Elote Cake is a delightful fusion of savory and slightly sweet flavors inspired by the traditional Mexican street food, elote, or grilled corn on the cob. This unique cake showcases the earthy goodness of cornmeal blended with all-purpose flour, and laced with hints of ground cumin and chili powder for an added depth of flavor.
The preparation begins by preheating your oven to a warm 375°F (190°C) and generously greasing a 9-inch round cake pan. The dry ingredients—cornmeal, flour, sugar, baking powder, salt, and spices—are mixed to ensure an even distribution. The wet ingredients are a harmonious trio of beaten eggs, tangy buttermilk, and smooth vegetable oil, which are combined to create a rich, moist batter.
The batter gains extra complexity as it’s folded together with vibrant canned corn kernels, crumbly cotija or feta cheese, and freshly chopped cilantro. Once this colorful and textured mixture is poured into the prepared pan, it’s baked to golden perfection. After a 25-30 minute bake, the cake emerges with a wonderfully moist crumb and an inviting aroma that’s hard to resist.
This Mexican Elote Cake carries a sensational taste that’s both comforting and intriguing, perfect for serving as a side dish at a festive gathering or a unique treat for your daily meals. The contrasts between the sweetness of the corn, the saltiness of the cheese, and the mild heat from the chili powder create a well-balanced flavor profile. Let the cake cool slightly before transferring to a wire rack, ensuring it sets perfectly before slicing and serving. This delightful cake is the embodiment of Mexican culinary creativity, presenting the traditional flavors in an innovative form.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
1 cup canned corn, drained
1/2 cup crumbled cotija cheese or feta cheese
1/4 cup chopped fresh cilantro
Butter or non-stick spray for greasing the pan
Directions
1. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with butter or non-stick spray.
2. In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, ground cumin, and chili powder. Mix well to ensure all dry ingredients are evenly distributed.
3. In a separate bowl, beat the eggs. Add the buttermilk and vegetable oil, then mix until well combined.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix.
5. Fold in the drained canned corn, crumbled cotija or feta cheese, and chopped fresh cilantro.
6. Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice and serve.