Easy Condensed Milk Corn Cake
A wonderfully moist and subtly sweet corn cake inspired by Brazilian home baking. Made entirely in a blender, it comes together in minutes and bakes up with a soft, custardy crumb that makes it impossible to resist.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 can sweet corn in brine (10 oz / 285 g), liquid included
- 3 large eggs
- 1 pinch of salt
- 1 tablespoon margarine or unsalted butter, melted
- 6 tablespoons all-purpose flour
- 1 tablespoon baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan.
- 2
Pour the condensed milk, corn brine, and eggs into a blender. Blend for 30 seconds until smooth.
- 3
Add the drained corn kernels, melted margarine, flour, and salt. Blend again until the batter is creamy and lump-free.
- 4
Gently fold in the baking powder with a spatula — do not blend at this stage.
- 5
Pour the batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes before turning out. Serve warm or at room temperature.
💡 Chef's Tip
Swap margarine for melted butter for extra richness. A dusting of powdered sugar just before serving makes it look bakery-worthy. Leftovers keep well for up to 3 days in an airtight container.
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Same category — Desserts
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