Brazilian Corn Flake Bundt Cake
A tender, golden Brazilian-inspired bundt cake made entirely in a blender — no mixing bowls, no fuss. Corn flakes give it a wonderfully rustic texture with a subtle caramelized crust. Perfect for afternoon tea or a relaxed family dessert.
🛒 Ingredients
8 servings
- 2 cups (200 g) coarse corn flakes or cornmeal flakes
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) neutral vegetable oil
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 cup (120 g) all-purpose flour
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Add all ingredients to a blender.
- 2
Blend on high speed for 3 minutes until the batter is completely smooth and slightly airy.
- 3
Grease a bundt pan thoroughly with butter or margarine and coat it with sugar to create a caramelized crust.
- 4
Pour the batter into the prepared pan and bake for 40 minutes without opening the oven door.
- 5
Check doneness by inserting a toothpick into the thickest part — if it comes out clean, turn off the oven and let the cake rest 10 minutes before unmoulding. If not, bake in 5-minute increments until done.
💡 Chef's Tip
Stir in lemon zest or 3 tablespoons of shredded coconut before blending for a flavour twist. The cake keeps well at room temperature for up to 3 days stored under a cake dome.
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