Sweet Corn Cake

Alejandra Cota
The perfect combination of corn kernels, cream cheese, eggs, and flour will bring this sweet corn cake to life! This classic and luscious cake awaits to be paired with a cup of café de olla! Let’s get those aprons ready and bake this delish treat in a snap!
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Ingredients
8
Portions
  • 1 1/4 cups yellow corn kernels, 7.4 oz  
  • 1 1/4 cups white corn kernels, 7.4 oz  
  • 2 1/2 cups flour, 13.2 oz
  • 2 cups condensed milk, 20.2 oz 
  • 1/2 cups cream cheese, 3.3 oz 
  • 6 eggs, large, 12.6 oz 
  • 1 tablespoon baking powder
  • 1 1/4 cups vegetable oil, 10.1 oz
Preparation
10 mins
45 mins
Medium
  • Preheat oven to 356 ºF.
  • In a blender, combine yellow corn kernels, white corn kernels, condensed milk, cream cheese, eggs, baking powder, and vegetable oil and blend until a homogeneous batter is obtained.
  • Transfer batter to a previously greased and floured 9.8-inch cake pan. Bake for 45 minutes or until fluffy and cooked through.
  • Let sweet corn cake cool and cut into slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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