Bolo de Milho is a classic Brazilian corn cake made with blended corn, cornmeal, eggs, sugar, and oil.
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This bolo de milho recipe is quick and simple, made in the blender for easy preparation.
It bakes into a soft, moist cake without wheat flour or milk and turns out consistent every time. It is ideal as an afternoon snack served with coffee.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Canned corn: Provides moisture and corn flavor, keeping the cake soft.
- Eggs: Bind the batter and provide structure to the cake.
- Granulated sugar: Sweetens the cake and balances the corn flavor.
- Water: Keeps the cake light without dairy; it can be substituted with milk.
- Oil: Keeps the crumb moist and tender; it can be substituted with unsalted butter or margarine.
- Cornmeal (fubá): Creates structure and texture; traditional bolo de milho uses fubá mimoso (fine cornmeal), but medium yellow cornmeal also works-I personally like Quaker yellow cornmeal.
- Baking powder: Leavens the batter, allowing the cake to rise evenly.
How to Make Bolo de Milho
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 340°F (170°C). Grease and cornmeal-dust an 8-inch tube pan.
- Add eggs, drained corn, sugar, water, oil, and vanilla (if using) to a blender.
- Blend for 5 minutes until completely smooth.
- Transfer to a bowl.
- Whisk in cornmeal and baking powder until combined.
- Pour batter into the prepared pan.
- Bake on the lower rack for 70 to 75 minutes.
- Cool 10-15 minutes, unmold while warm, and slice.
Hint:The batter is supposed to be very liquid-don't add more cornmeal or the cake will turn dense.
Storage, Make Ahead, & Freezing
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Make Ahead: Bake the cake up to 1 day in advance and keep covered until serving.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Camila's Tips & Variations
- No oil: You can replace the oil with butter or margarine in the same amount.
- Pan sticking: Grease with oil, butter, or margarine and dust with cornmeal.
- Baking time is long: The batter is very liquid and uses very little cornmeal, so it must bake for about 1 hour and 10 minutes.
- How to test doneness: Insert a knife or toothpick into the center. It should come out mostly clean, and the cake should still feel slightly moist to the touch.
- For conventional ovens: Bake at up to 180°C (350°F) and place the pan on the lower rack.
Frequently Asked Questions
Why is my corn cake wet or gummy in the center?
It was underbaked or sliced too soon: bake until a knife comes out mostly clean, and let it rest 20 minutes before cutting.
Why did my corn cake sink after baking?
The center was still raw, or the oven temperature was too low: increase bake time and verify your oven runs true.
Why did the edges cook faster than the middle?
The pan was too small, or the oven was too hot: use the correct pan size and lower the temperature slightly.
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Recipe
Bolo de Milho
Equipment
- 8-inch round tube pan (20 cm wide, 8 cm tall)
Ingredients
- 185 g cornmeal , such as Quaker yellow cornmeal
- 1 tablespoon baking powder
- 250 g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract , optional
- 200 g canned sweet whole kernel corn , drained
- 290 ml water , or milk
- 140 ml avocado oil or vegetable oil
Instructions
- In a blender, add the eggs, drained canned corn, sugar, water, oil, and vanilla (if using). Blend for 5 minutes. Transfer the mixture to a large bowl.
- Add the cornmeal and baking powder, and whisk until smooth, about 1 minute. The batter will be very liquid.
- Grease a round tube pan (8 inches / 20 cm wide, 3 inches / 8 cm tall) with oil or butter and dust with cornmeal. Pour the batter into the pan.
- Bake in a preheated oven at 340°F (170°C) on the lower rack. Bake for 1 hour and 10 to 15 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Let the cake cool slightly. Unmold while still warm and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
