Make authentic Mexican sweet corn cake at home with our detailed recipe, including ingredients, instructions, and pro tips for a moist and flavorful dessert.
Introduction to El Torito Mexican Sweet Corn Cake
El Torito Mexican Sweet Corn Cake is a beloved Mexican dessert that combines the natural sweetness of fresh corn with the richness of sugar, eggs, and spices. This traditional cake is a staple in Mexican cuisine, often served at special occasions and everyday gatherings alike.
The cake’s unique flavor profile is characterized by the use of fresh corn, which adds a moist and tender texture. The addition of sugar, eggs, and spices enhances the overall taste, creating a truly delicious experience. Whether you’re looking for a dessert to impress your guests or simply a sweet treat to brighten up your day, El Torito Mexican Sweet Corn Cake is an excellent choice.
- Made with fresh corn, sugar, eggs, and spices
- Moist and flavorful texture, perfect for special occasions or everyday treats
- A traditional Mexican dessert with a unique flavor profile
El Torito Mexican Sweet Corn Cake Recipe
This recipe brings the iconic taste of El Torito’s Mexican Sweet Corn Cake right to your kitchen! It’s a moist and flavorful dessert with a touch of cinnamon and a sprinkle of sweetness. Perfect for sharing with friends and family.
Overview
- Prep time: 15 minutes
- Cook time: 35-40 minutes
- Total time: 50-55 minutes
- Yields: 8 servings
- Difficulty: Easy
This recipe is a delightful balance of simplicity and flavor. With readily available ingredients and straightforward instructions, it’s a perfect choice for both novice and experienced bakers.
El Torito Mexican Sweet Corn Cake Ingredients
This traditional Mexican dessert is a perfect blend of sweet corn, creamy textures, and crispy edges. To make the El Torito Mexican Sweet Corn Cake, you’ll need the following ingredients:
- 250 g (2 cups) all-purpose flour
- 120 g (1 cup) granulated sugar
- 120 g (1 cup) unsalted butter, softened
- 2 large eggs
- 250 ml (1 cup) whole milk, at room temperature
- 250 g (2 cups) fresh or frozen corn kernels (thawed)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cayenne pepper (optional)
- 1 tsp vanilla extract
- Confectioners’ sugar, for dusting (optional)
Optional ingredients to enhance the flavor:
- For added sweetness:
- 120 g (1 cup) diced pineapple
- 120 g (1 cup) diced peaches
- For a crunchy topping:
- 120 g (1 cup) chopped pecans or walnuts
- For a spicy kick:
- 1-2 tsp diced jalapeño or serrano peppers
Remember to adjust the amount of sugar according to your preference, and feel free to mix and match the optional ingredients to create your unique flavor combination.
How to Make El Torito Mexican Sweet Corn Cake: A Step-by-Step Guide
To make the El Torito Mexican Sweet Corn Cake, preparation time is approximately 20 minutes, and cooking time is about 35-40 minutes at 180°C / 350°F.
- Preheat the oven to 180°C / 350°F and grease a 20 cm / 8 inch round cake pan.
- Mix 240 g / 1 cup granulated sugar, 120 g / 1/2 cup all-purpose flour, and 1 teaspoon baking powder in a large bowl for 2 minutes.
- Combine 120 ml / 1/2 cup whole milk, 2 large eggs, and 1 teaspoon vanilla extract in a separate bowl, whisking for 1 minute.
- Add the wet ingredients to the dry ingredients and stir in 160 g / 1 cup corn kernels and 60 g / 1/4 cup melted unsalted butter.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes before serving.
Pro Tips for Making the Perfect El Torito Mexican Sweet Corn Cake
Elevate your El Torito Mexican Sweet Corn Cake with these expert tips for a moist, flavorful, and visually stunning dessert.
Corn Matters
- Fresh is Best: Use the freshest corn kernels you can find. Frozen corn works in a pinch, but freshly shucked corn delivers the most vibrant flavor.
- Properly Cooked: Ensure the corn kernels are cooked through before incorporating them into the batter. This prevents a gummy texture.
Pan Perfection
- Right Size: Use a 9-inch square baking pan for even baking and a beautiful presentation.
- Grease and Flour: Generously grease and flour the pan to prevent sticking. A little extra flour on the bottom will help the cake release easily.
Flavor Boosters
Don’t be afraid to experiment with additional flavors. A pinch of cinnamon or nutmeg complements the sweetness of the corn beautifully. A squeeze of lime juice adds a touch of brightness.
Avoid Overmixing
Overmixing the batter can result in a tough cake. Mix the ingredients just until combined. The batter should be slightly lumpy, which is perfectly normal.
Cooling Time
Allow the cake to cool completely in the pan before inverting it onto a wire rack. This prevents breakage and ensures even cooling.
Substitutions for El Torito Mexican Sweet Corn Cake
While traditional ingredients offer the best flavor, sometimes substitutions are necessary. Here are some alternatives to consider:
Corn Substitutions:
- Fresh or frozen corn kernels: Use 240 g (1 cup) as a 1:1 substitute for canned corn.
- Canned cream-style corn: Replace 240 g (1 cup) with 120 g (1/2 cup) to avoid excess moisture.
- Grilled or roasted corn: Use 240 g (1 cup) of cooked, pureed corn as a substitute.
Sugar Substitutions:
- Granulated sugar: Replace 240 g (1 cup) with 200 g (3/4 cup) of honey or maple syrup for a richer flavor.
- Brown sugar: Use 240 g (1 cup) as a 1:1 substitute for granulated sugar, but note the flavor will be slightly different.
Other Substitutions:
- Replace 120 g (1/2 cup) of heavy cream with half-and-half or whole milk for a lighter flavor.
- Use 1 egg instead of 2 large eggs for a slightly denser cake.
Keep in mind that substituting ingredients may affect the final texture and flavor of the cake. Some substitutions may require adjustments to the baking temperature or time.
Variations of El Torito Mexican Sweet Corn Cake
To give the classic El Torito Mexican Sweet Corn Cake a twist, consider these variations that enhance flavor and texture.
- Pecan Delight: Add 60 g / 1/2 cup of chopped pecans to the batter for added crunch. Baking time remains the same, but the flavor profile becomes nuttier and more complex.
- Sweet Corn and Coconut: Replace 120 g / 1 cup of corn kernels with shredded coconut for a tropical twist. This variation adds 5 minutes to the baking time at 180°C / 350°F.
- Jalapeño Pop: Introduce a spicy kick by incorporating 1-2 diced jalapeños into the batter. This variation does not alter the baking time but significantly changes the flavor profile, making it perfect for those who enjoy a little heat.
- Fresh Corn and Cilantro: Use 240 g / 2 cups of fresh corn kernels and add 1/4 cup of chopped cilantro for a fresher, more herbaceous taste. This variation may reduce baking time by 2-3 minutes at 180°C / 350°F due to the higher moisture content.
How to Store El Torito Mexican Sweet Corn Cake
To keep your El Torito Mexican Sweet Corn Cake at its best, follow these simple storage tips:
Room Temperature
Store the cake, completely cooled, in an airtight container at room temperature for up to 3 days. This will help maintain its freshness and prevent it from drying out.
Refrigerator
For longer storage, refrigerate the cake in an airtight container for up to 5 days. The cake may firm up slightly in the refrigerator, so let it sit at room temperature for 10-15 minutes before serving to soften it.
Freezing
You can freeze El Torito Mexican Sweet Corn Cake for up to 3 months. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe container or bag. To thaw, remove the cake from the freezer and let it thaw in the refrigerator overnight.
Enjoy your El Torito Mexican Sweet Corn Cake!
Troubleshooting El Torito Mexican Sweet Corn Cake
Even with a tried-and-true recipe, common issues can arise while making El Torito Mexican Sweet Corn Cake. Don’t worry, we’ve got you covered. Check out these potential problems and their solutions to ensure your cake turns out moist and delicious.
- Dry Cake: This can happen if the cake is overbaked or if the ingredients are not measured correctly. To fix it, try reducing the oven temperature by 10°C (18°F) and baking time by 5-10 minutes. Also, ensure you’re using the right amount of liquid ingredients.
- Overcooked Cake: If the cake is overcooked, it may be too dark or dry. To prevent this, check the cake frequently during the last 10 minutes of baking. If it’s overcooked, remove it from the oven immediately.
- Cracked or Broken Cake: This can occur if the cake is overbaked or if the pan is not properly greased. To prevent this, make sure to grease the pan thoroughly and avoid overbaking.
- Cake Not Holding Shape: If the cake is not holding its shape, it may be due to overmixing the batter or not using enough leavening agents. To fix it, try mixing the batter just until the ingredients are combined, and add more leavening agents as needed.
By following these troubleshooting tips, you’ll be able to identify and fix common issues that may arise while making El Torito Mexican Sweet Corn Cake. Remember to always follow the recipe carefully and adjust as needed to achieve the perfect dessert.
Nutrition Facts for El Torito Mexican Sweet Corn Cake
Per serving (1 slice, approximately 80 g / 3 oz), the El Torito Mexican Sweet Corn Cake contains:
- Calories: 320 / serving
- Fat: 18 g / 0.6 oz (24% of the Daily Value (DV))
- Sugar: 20 g / 0.7 oz (40% of the DV)
This dessert is not suitable for GF (Gluten-Free), DF (Dairy-Free), or Vegan diets due to the presence of wheat flour, butter, and milk. Baked at 180 °C / 350 °F, this cake is best served warm.
- Can I make this recipe ahead of time? Yes, you can prepare the batter up to 24 hours in advance, store it in the refrigerator, and bake when you’re ready. However, it’s best to serve the sweet corn cake fresh for optimal flavor and texture.
- What type of corn is best for this recipe? Fresh or frozen corn kernels work well, but you can also use canned corn if you prefer. If using fresh corn, make sure to remove the kernels from the cob and pat them dry with a paper towel before using.
- Can I adjust the level of sweetness in the recipe? Yes, you can reduce or increase the amount of sugar to your taste. Keep in mind that the sweetness will also depend on the type of corn and other ingredients used, so adjust accordingly.
- How do I prevent the sweet corn cake from becoming too dense? To achieve a light and fluffy texture, make sure to not overmix the batter and use buttermilk or a substitute with a similar acidity level. This will help to react with the baking powder and create a tender crumb.
Frequently Asked Questions About El Torito Mexican Sweet Corn Cake
Got questions about making this delicious El Torito Mexican Sweet Corn Cake? We’ve got answers!
Can I use fresh corn instead of frozen?
Absolutely! If you have access to fresh corn, you can use it in this recipe. Just make sure to remove the kernels from the cob and you’ll be good to go. You’ll need about 240 g / 1 cup of fresh corn kernels.
What kind of sugar should I use?
Granulated sugar works best in this recipe, but you can substitute it with another type of granulated sugar like caster sugar or superfine sugar.
How long does the cake take to bake?
The baking time for this cake is typically 35-40 minutes at 180°C/350°F. However, you should always check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Simply wrap it tightly in plastic wrap and then in aluminum foil. To thaw, let it sit at room temperature for a few hours or overnight in the refrigerator.
Key Takeaways from Making El Torito Mexican Sweet Corn Cake
Mastering the El Torito Mexican Sweet Corn Cake requires attention to a few key details. Here’s what you need to know:
- Don’t overmix the batter: Mix wet and dry ingredients separately and gently fold them together to preserve the delicate texture of the corn.
- Use the right type of corn: Fresh or frozen corn kernels with a high moisture content are essential for achieving the cake’s signature sweetness and tenderness.
- Don’t overbake: Check the cake frequently during the last 10 minutes of cooking, as it can quickly go from perfectly golden to burnt.
- Let it rest: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to prevent it from breaking apart.
Key ingredients include 240g (1 cup) corn kernels, 120g (1/2 cup) granulated sugar, 60g (1/4 cup) all-purpose flour, and 60g (1/4 cup) unsalted butter, melted. Cooking time is approximately 35-40 minutes at 180°C (350°F). With these tips, you’ll be well on your way to creating a delicious El Torito Mexican Sweet Corn Cake.
Sweet Corn Cake Success!
This El Torito Mexican Sweet Corn Cake is a delightful treat, perfect for a warm afternoon or a special occasion. The rich corn flavor, combined with the sweetness of the honey and the subtle spice of the cinnamon, creates a truly unique and satisfying dessert.
Don’t be afraid to experiment with toppings! A dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of honey would all be delicious additions.
Give this recipe a try and see for yourself why it’s a favorite at El Torito. And if you’re looking for more Mexican-inspired desserts, be sure to check out our other recipes!
