Easy Blender Corn Cake
This moist and tender corn cake is a beloved Brazilian staple that comes together in minutes with just a blender and a few pantry ingredients. The empty can doubles as your universal measuring cup — no scale needed. Perfect for dessert, an afternoon snack, or whenever a golden, fluffy slice is calling your name.
🛒 Ingredients
1 servings
- 1 can of sweet corn, drained (approx. 285 g)
- 1 can of milk (use the empty corn can as measure, ~280 ml)
- 1 can of granulated sugar
- 1 can of fine cornmeal
- 1/2 can of vegetable oil
- 3 whole eggs
- 1 tablespoon baking powder
- Butter for greasing the pan
- All-purpose flour for dusting the pan
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Directions
- 1
Drain the corn and keep the empty can — it will be your measuring cup for every other ingredient.
- 2
Grease and flour a bundt pan (tube pan with central hole).
- 3
Preheat oven to 350 °F (180 °C).
- 4
Add the drained corn, milk, sugar, cornmeal, oil, and eggs to the blender. Mix on high speed until the batter is completely smooth and the corn kernels are fully ground.
- 5
Optional: stir in 2 tablespoons of shredded coconut for a tropical twist.
- 6
Add the baking powder and pulse the blender just 3 times — do not over-mix.
- 7
Immediately pour the batter into the prepared pan.
- 8
Bake for approximately 40 minutes without opening the oven door.
- 9
Check doneness with a toothpick: it should come out clean, and the top should be evenly golden brown.
- 10
Let the cake cool completely at room temperature before unmolding for a clean release.
💡 Chef's Tip
Always use the same can as your measuring tool for all ingredients — that's the Brazilian trick that makes this recipe foolproof! A splash of vanilla extract or a pinch of cinnamon in the batter adds wonderful depth of flavor.
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