Go Back Email Link
–+ servings
Celebrate with a Mexican-Style Sweet Corn Cake on Cinco De Mayo

Mexican-Style Sweet Corn Cake

The light and fluffy cake, with its unique combination of ingredients, is sure to be a hit with family and friends alike.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 4 minutes
Course Dessert
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Bundt Cake Pan
  • 1 Mixer
  • 1 medium sized sauce pan

Ingredients
  

CORNBREAD CAKE

  • 2 packages Honey Cornbread Mixture
  • 1 Egg, room temp
  • 1/3 cup Vegetable Oil
  • 2/3 cup Sweet Cream Coffee Creamer
  • 1 can Corn kernels. drained
  • 1 tbsp Vanilla extract

CINNAMON SYRUP

  • 2 cups water
  • 2 cups packed Dark Brown Sugar
  • 1 tbsp Cornstarch
  • 2-3 Cinnamon Sticks
  • 4 whole Cloves

CHURRO ICING

  • 2 cups powdered sugar
  • 1/4 cup Churro coffee creamer
  • 1 tsp  Vanilla extract

Instructions
 

Cornbread Cake Instructions

  • 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 and mix on high until broken down.
  • In the bowl of a stand mixer, add the cornbread mix, egg, vegetable oil, and creamer.
  • Mix on high until fully 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 a golden 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 let it cool to room temperature before flipping the bundt cake over and out of the pan.
  • Prepare the cinnamon syrup.

CINNAMON SYRUP

  • In a medium-sized saucepan, add water, brown sugar, cornstarch, cinnamon sticks, and cloves.
  • Whisk to combine.
  • Bring to a boil and then reduce to medium heat and cook for 25 minutes.
  • Strain the cinnamon syrup to remove the cinnamon sticks and cloves into a small bowl.
  • Allow the cinnamon syrup to thicken and reach room temperature.

CHURRO ICING

  • In a large bowl, add all of the icing ingredients and use a hand mixer on high to mix until combined and smooth.

Decorating Instructions

  • Once the cake has cooled, flip the bundt over and place it on a 10’ paper cake round on a large baking sheet.
  • Using a fork, poke several holes into the top of the bundt cake.
  • Slowly pour 1/2 of the cinnamon syrup on top of the cake.
  • Reserve the rest once you slice the bundt and pour it directly on top of the slices.
  • Now pour the churro icing on top of the bundt cake.
  • Set to the side for 30 minutes before serving.
  • Garnish with whip cream

Notes

This dish is convenient and can be served as a side dish or as a dessert. With its bright yellow color, it will be a festive addition to any Cinco De Mayo celebration. Give this traditional Mexican cake recipe a try – you won’t regret it!
Keyword #mexicanstreetcorncake, corncake, Streetcorn
Tried this recipe?Let us know how it was!