El Torito Sweet Corn Cake Recipe

I’ve seen that bright yellow El Torito Corn Cake mix on store shelves so many times, but one day I thought—why not just make El Torito Corn Cake Recipe myself? So I did.

And you know what?

This homemade version tastes just like it. Sweet, soft, buttery, and with that creamy pudding-like texture you can scoop with a spoon.

This Mexican sweet corn cake is famous for its smooth texture and that little hint of vanilla mixed with corn flavor. I like making this copycat version at home because it tastes even better and fresher.

If you love sweet mexican corn cake that’s soft, moist, and full of flavor, you’ve got to try this el torito sweet corn cake recipe. It’s a simple dessert or side that will make any meal taste special.

What Is El Torito Corn Cake?

El Torito corn cake is a sweet, soft corn dish served at the El Torito Mexican restaurant chain. It’s known for its creamy, pudding-like texture that’s not too sweet but rich and buttery.

It has roots in traditional Mexican corn pudding which called pan de elote, which uses fresh corn and sugar baked in a gentle water bath.

What makes it special is the smooth, moist texture and that comforting sweetness. You can serve it as a side for tacos, enchiladas, or enjoy it warm with a spoon as dessert.

El Torito Corn Cake Ingredients

• 1 (15-ounce) can whole kernel corn, drained – I like using canned corn because it’s fast and simple, yet still gives that natural corn sweetness and tiny bites that make the cake taste fresh.
• 3 tablespoons whole milk – A little milk helps blend the corn smooth and creamy. It softens the texture and gives the batter that silky base every spoonful needs.
• 1/2 cup (1 stick) unsalted butter, softened – Butter is what makes this corn cake rich, soft, and flavorful. It melts into the corn, giving that smooth, warm, melt-in-your-mouth goodness.
• 1/3 cup light brown sugar, packed – Brown sugar adds a gentle sweetness and soft caramel depth that white sugar can’t. It gives that perfect golden flavor El Torito cakes are known for.
• 1/2 teaspoon pure vanilla extract – A touch of vanilla brings warmth and coziness. It blends beautifully with the corn and butter, making the cake smell and taste like comfort.
• 1/2 cup finely ground cornmeal – I blend mine finer to get that soft, pudding-like texture. It keeps the corn flavor strong but gives a smooth bite instead of a grainy one.
• 1 teaspoon baking powder – This gives a slight lift so the cake isn’t heavy. It makes each scoop feel light, airy, and perfectly balanced between soft and fluffy.
• 1/4 teaspoon salt – Just a pinch of salt brings out the corn’s natural sweetness and balances the sugar. Without it, the flavors wouldn’t pop the same way.
• Water (for baking water bath) – The water bath keeps the cake moist while baking. It bakes slow and gentle, so the texture stays creamy and never dry or crumbly.

Ingredient Substitutions

• El Torito Sweet Corn Cake Mix (1 packet, 7.4 oz): If you want a shortcut, you can use this boxed mix instead of making it from scratch. It already has cornmeal, sugar, salt, and baking powder blended in, so it saves time while keeping the same sweet, soft taste.
• Milk: Any milk works here—whole milk makes it rich, but 2% or even oat milk works fine too.
• Butter: If needed, swap in margarine or a dairy-free butter. It still keeps the cake soft and rich.
• Sugar: White sugar works if you don’t have brown sugar, though brown gives that deeper flavor and warm color.
• Cornmeal: Blend your cornmeal for 10–15 seconds to make it finer and smoother. It helps give that creamy, pudding-like texture.

How To Make El Torito Corn Cake

Step 1: Make Cream-Style Corn

Pour your drained corn into a blender. Add the milk and blend until the mix turns creamy but not totally smooth. You should still see little bits of corn. That gives it texture and flavor. This mix replaces canned cream-style corn and makes it taste fresher.

Step 2: Mix Dry Ingredients

In a medium bowl, add the cornmeal, brown sugar, baking powder, and salt. Whisk them together till smooth and no lumps are left. This mix gives the cake its sweetness and light structure.

Step 3: Cream the Butter and Vanilla

In a large bowl, beat the softened butter using a hand mixer until it’s light and fluffy. Add the vanilla and keep mixing a few more seconds. This butter mix gives the cake its rich, creamy base and helps everything blend easily.

Step 4: Combine Everything Together

Now add a bit of the blended corn mix, then some of the dry mix, into your butter bowl. Keep alternating until all mixed. Don’t overbeat it—just mix till it’s smooth and thick. The texture should look more like a pudding, not like a regular cake batter.

Step 5: Fill the Baking Dish

Spoon the batter into an ungreased 8×8-inch baking dish. Smooth it out gently so it looks even.

While you do that, preheat the oven to 375°F (190°C). This is the right temperature to bake it slowly without drying out.

Step 6: Set Up the Water Bath

Put the dish inside a larger baking pan. Fill the outer pan halfway up the sides with hot water. This helps the corn cake bake slowly and stay moist inside. If it’s hard to move, place the pans in the oven first and pour in the water after.

Step 7: Bake the Corn Cake

Cover the inner dish tightly with foil. Bake for 50–55 minutes. The top should look firm but soft, and the inside should stay moist.

Once done, carefully lift it out of the water bath. The water will be hot, so take care. Set it on a rack to cool.

Step 8: Cool and Serve

Let the corn cake rest about 10–15 minutes. It’ll firm up a little but still be soft and spoonable. I like serving it warm using an ice cream scoop—it makes perfect little mounds that hold their shape.

That’s it. Your homemade copycat El Torito corn cake is ready.

Tips & Tricks for the Perfect Copycat Corn Cake

1. Don’t skip the water bath. It’s what keeps the cake soft and creamy inside.
2. Use fine cornmeal. Blend it a few seconds if needed.
3. Don’t overmix the batter—it should stay thick, not runny.
4. Cover with foil tightly so steam stays in while baking.
5. Serve it warm. The flavor is best when it’s just out of the oven.
6. A touch more brown sugar makes it taste even closer to the restaurant one.
7. Let it rest before scooping; it’ll hold its shape better.

Serving Suggestions and Side Dishes That Pair Well

Mexican Mains

• Chicken Enchiladas – The creamy corn cake takes the edge off the bold sauce, adding a sweet layer that feels just right with tender chicken.
• Carnitas – The buttery corn flavor cuts through the rich pork, making every bite soft, sweet, and full of balance.
• Tacos al Pastor – That smoky, juicy meat tastes even better next to the gentle sweetness of the corn cake.
• Salsa Verde Chicken – The corn cake’s mild sweetness cools the heat from the tangy green sauce, keeping every bite smooth and easy to enjoy.

Classic American Plates

• Grilled Steak – I like a spoon of warm corn cake beside steak. It’s sweet, soft, and plays nice with the smoky grilled edges.
• Refried Beans – Mixing a bite of beans and corn cake together makes the plate feel comforting, almost like something you’d get at a cozy diner.

Light and Fresh Sides

• Guacamole and Chips – The creamy corn with crunchy chips gives a nice mix of textures that always hits right during lunch or snacks.

Sweet Endings

• Plain with Honey – Sometimes I just drizzle honey on top and call it dessert. It’s simple, sweet, and feels a little nostalgic.
• With Ice Cream – A warm scoop of corn cake with melting vanilla ice cream is my favorite way to end the meal—soft, sweet, and full of comfort.

How to Store & Reheat

Store any leftovers covered in the refrigerator for up to 3 days.

Reheat individual servings in the microwave for 20–25 seconds, or in a 300°F oven for about 10 minutes until warm and soft again.

FAQs

Can I make El Torito corn cake with fresh corn instead of canned?

Yes, fresh corn works great. Just cut off the kernels from two medium cobs, blend them with milk, and follow the same steps. It gives a fresher, slightly sweeter taste.

What makes this El Torito corn cake different from cornbread?

Cornbread is fluffy and dry like bread, but this corn cake is creamy and sweet like pudding. It’s smoother, softer, and tastes buttery instead of grainy.

Why do I need to bake it in a water bath?

The water bath keeps the heat gentle and even. It stops the cake from drying out or getting crusty, keeping it soft and moist inside.

How do I know when the corn cake is done baking?

When the top looks firm and the center feels set but soft, it’s ready. You can lightly touch it with a spoon—if it springs back, it’s done.

This El Torito corn cake recipe is one of my all-time favorites to make at home. It’s sweet, buttery, and comforting—just like the one from the restaurant. Every bite tastes soft and warm, with that rich corn flavor that never gets old.

I hope you’ll give this recipe a try soon. It’s simple, delicious, and always a hit on the table. If you try it, let me know how it turns out and share your experience with us.