Brazilian June Festival Paçoca Cake
A soft, moist cake inspired by Brazil's beloved Festa Junina celebrations, loaded with paçoca — a crumbly peanut candy — and finished with a silky dulce de leche topping. Sweet, nutty, and irresistibly festive!
🛒 Ingredients
8 servings
- 3 eggs
- ½ cup neutral oil
- 1 cup whole milk
- 1½ cups sugar
- 1 cup paçoca (Brazilian peanut candy), crumbled
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 can (14 oz) sweetened condensed milk
- 7 oz (200 g) dulce de leche
- 1 tablespoon unsalted butter
- 2 paçocas, crumbled (for the topping)
- 3 paçocas, crumbled (for decoration)
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a round cake pan.
- 2
Blend eggs, oil, milk, sugar, and paçoca in a blender until smooth and creamy.
- 3
Add flour and baking powder; blend briefly until just combined — do not overmix.
- 4
Pour batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- 5
Let the cake cool completely, then unmold onto a serving plate.
- 6
Make the topping: combine condensed milk, dulce de leche, and butter in a saucepan over low heat. Stir constantly until thickened to a soft, pourable consistency.
- 7
Pour the warm topping over the cake and finish with crumbled paçoca on top. Serve at room temperature.
💡 Chef's Tip
Can't find paçoca? Substitute with peanut brittle or blend roasted peanuts with a pinch of salt and sugar for a similar flavor. Dulce de leche is available in most Latin grocery stores or the international aisle of large supermarkets.
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