Brazilian Condensed Milk Cornmeal Cake
This Brazilian-style blender cake is incredibly moist, golden on the outside, and tender on the inside. Made with cornmeal and sweetened condensed milk, it comes together in minutes and delivers a lightly sweet, rustic flavor that the whole family will love.
🛒 Ingredients
12 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 can (7 oz / 200 g) canned corn, drained
- 1 can (14 fl oz / 395 ml) neutral oil (use the empty condensed milk can to measure)
- 1 can (14 fl oz / 395 ml) fine cornmeal (same can to measure)
- 3 large eggs
- 1 teaspoon baking powder
- Extra cornmeal to grease the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a 9-inch round cake pan with oil and dust with cornmeal, tapping out the excess.
- 2
Add the eggs to a blender and blend on high for 5 to 7 minutes until pale, fluffy, and significantly increased in volume.
- 3
Pour in the oil and condensed milk and continue blending for another 7 to 10 minutes until smooth and well emulsified.
- 4
Add the drained corn, cornmeal, and baking powder. Blend for 2 to 3 more minutes until the batter is completely smooth and pourable.
- 5
Pour the batter into the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown.
- 6
Allow the cake to cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Blending the eggs on their own for the full 5–7 minutes is the secret to a light, airy crumb — don't skip this step. Store leftovers in an airtight container at room temperature for up to 3 days.
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Same category — Desserts
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