Super Fluffy Blender Cornmeal Cake
This incredibly soft and golden cornmeal cake comes together in minutes using just a blender — no mixer or special skills needed. With a light, tender crumb and a subtle corn flavor, it's the perfect budget-friendly treat for afternoon snacks or family desserts. Eight simple pantry ingredients, one blender, done.
🛒 Ingredients
20 servings
- 2 cups fine cornmeal
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup vegetable oil
- 2 cups whole milk
- 1 tablespoon baking powder
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 340°F (170°C) and grease a 9-inch (24 cm) round cake pan, then dust with flour to prevent sticking.
- 2
Pour the milk, oil, and eggs into the blender and blend for a few seconds to combine.
- 3
Add the sugar and blend for another 30 seconds until fully dissolved.
- 4
Turn off the blender, add the cornmeal, and blend for 30 more seconds until smooth.
- 5
Turn off the blender, add the flour and salt, then blend for about 1 minute until the batter is completely smooth and lump-free.
- 6
Turn off the blender, add the baking powder, and stir gently with a spoon or spatula — do not blend again or the cake won't rise properly.
- 7
Pour the batter into the prepared pan immediately and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- 8
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
💡 Chef's Tip
Room-temperature eggs and milk help the batter blend more smoothly and give a fluffier result. Try adding lemon zest or a teaspoon of vanilla extract for extra depth of flavor. Store in an airtight container at room temperature for up to 4 days — it actually tastes better the next day.
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