Mexican Sweetcorn Cake recipe

This delicious sweetcorn cake is perfect for serving at the end of a Mexican-themed dinner party or with a hot drink mid-morning. If you're serving the cake as a dessert, dollop with a bit of vanilla cream and sieve a little icing sugar over the top.


  • 600g sweetcorn
  • 250g plain flour
  • 285g unsalted butter
  • 200g caster sugar
  • 8 eggs
  • 1 400g tin condensed milk
  • 1 400g tin evaporated milk
  • 8 eggs
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. salt


  1. Preheat the oven to 180C and grease and flour a large baking tin or cake pan.

  2. Sift together the flour, baking powder, cinnamon and salt into one bowl. In another bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add in the eggs one at a time, beating well after each addition. If the mixture threatens to curdle, add a tsp. of the flour mixture.

  3. Stir in the condensed milk and evaporated milk, then stir in the flour mixture and mix until evenly combined.

  4. Fold in the sweetcorn and then pour the cake mixture into the prepared cake tin.

  5. Cook the cake for one hour until set in the middle, then leave to cool on a wire rack before removing from the tin.

Both fresh and tinned sweetcorn can easily be used in this recipe - just use whatever you have to hand. Keep in mind that if you use a smaller cake tin, the cooking time will be longer, and if you use a very large cake tin, the cooking time will be less. The cake is cooked when a skewer inserted into the centre comes out clean. This recipe serves 16.

Recipe Details:

  • Author: Laura Young.
  • Published:

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