Hello everyone,
A few days ago, I shared my husband’s all-time favorite: Brazilian Carrot Cake. Today, it’s my turn – and I’m so excited to introduce you to my personal favorite: Brazilian Cornmeal Cake with Guava.
This cake is incredibly soft, moist, and fluffy, with a rich cornmeal flavor that’s comforting and unique. What makes it extra special? A luscious guava glaze adding sweet bursts of tropical goodness in every bite.
It’s perfect as an afternoon snack, a picnic treat, or a standout dessert. And don’t worry if you’re out of guava – you can skip it and still enjoy a seriously delicious cake.
What kind of cornmeal should I buy?
For the best results, use fine Brazilian cornmeal, often labeled as fubá. My favorite is the Yoki brand, which I buy from BrazilianMarket.ca — it gives the cake that authentic corn flavor and soft texture.
You can use regular corn flour from a standard grocery store, and the cake will still turn out fluffy, but I find it lacks that distinct corn taste.
If you can’t get Brazilian fubá, a great workaround is to buy Bob’s Red Mill medium grind cornmeal, then sift it through a fine mesh sieve, discarding the coarse bits. This gives you a flavorful cake that’s much closer to the original.
You could also just use the medium grind cornmeal as-is. It works, but it will give your cake a slightly crunchier texture — still delicious, just not quite the traditional Brazilian softness.
How does this cake compare to other cornmeal/corn flour cake recipes and to American corn bread?
The main difference is the Brazilian version is a sweet cake. It has more sugar and more flour than the American version. Now this recipe in particular is super fluffy and moist, I promise it will not disappoint.
Ingredients for the Cake:
Ingredients
- 3 Large Eggs – Help make the cake moist and fluffy.
- 1 cup Sugar – For perfect sweetness.
- 200ml Milk + ½ cup Flavorless Oil – I used sunflower oil and skim milk. These keep the cake soft and moist.
- 1 cup All-Purpose Flour – Standard white flour.
- 1 cup Corn Flour (Fubá) – Use fine corn flour for a soft texture. Avoid coarse cornmeal. Look for it in the baking aisle, Amazon, or BrazilianMarket.ca (Canada).
- 1 tbsp Baking Powder – Helps the cake rise.
- 500g Guava Paste – Use 200g in the cake and 300g for the glaze. It’s like a thick, sliceable jam. Find it in the international aisle, at Latin/Portuguese stores, or online.
- 1 tbsp Butter – For greasing the Bundt pan.
- 1 tbsp Sugar + 1 tsp Cinnamon – To dust the greased pan.
- 1 tbsp Flour – To coat the 200g of cubed guava paste for the cake.
Instructions for the cake:
- Preheat the Oven: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cinnamon-Sugar Coating: In a small bowl, mix a teaspoon of cinnamon with a tablespoon of sugar.
3. Prepare Bundt pan: Grease a Bundt pan thoroughly with butter and then dust it evenly with the cinnamon-sugar mixture. This step will give your cake a delightful hint of cinnamon and a beautiful, slightly caramelized exterior.
4.Prepare the Guava Paste: Slice your guava paste into small cubes.
5. Whip the Egg Whites: In a stand mixer, beat the egg whites until they form stiff peaks. This will add airiness and lightness to your cake.
6. Incorporate the Egg Yolks: Add the egg yolks one by one to the beaten egg whites, beating continuously to ensure they are well combined.
7. Alternate Additions: Alternate between adding the sugar, oil (such as sunflower oil), and milk, making sure to beat the mixture well after each addition. This will create a smooth and creamy batter.
8. Incorporate Flour and Corn flour: Turn off your mixer and gently fold in the flour until just combined. Then, add the fine ground corn flour and fold it into the batter as well. Avoid overmixing; just mix until everything is well incorporated.
9. Layering the Cake: Now you must work quickly. Pour 3/4 of the batter into the prepared bundt pan. Next, evenly distribute half of the cubed guava paste over the batter leaving behind any excess flour. Add the remaining batter on top and finish by sprinkling the rest of the cubed guava paste. This layering technique ensures they do not all sink to the bottom of your pan. This way you will have a delightful guava surprise in every slice. Just make sure to work quickly because the longer you wait the higher the chance the guava cubes will start sinking and settling at the bottom of your pan. And you don’t want them all clumped together!
10. Baking: Place your cake in the center of the preheated oven and bake for approximately 40 minutes. After that, lower the temperature to 300 degrees Fahrenheit (150 degrees Celsius) for the final 5 minutes or until the cake is done. You’ll know it’s ready when your whole house is filled with the sweet aroma of cake, and a toothpick inserted into the center of the cake comes out clean.
11. Cool and Enjoy: Allow the cake to cool in the Bundt pan for about 30 minutes. Then, carefully invert it onto a serving platter or cooling rack.
Guava Frosting Instructions:
- Prepare the Glaze Ingredients: For the guava glaze, you’ll need 300 grams of guava, chopped into small cubes, and 1/2 cup of water.
- Simmer and Melt: In a small saucepan, combine the chopped guava cubes and the water. Place the saucepan over medium heat and stir the mixture continuously. As the mixture heats up, the guava paste dissolves.
- Create a Velvety Glaze: Continue to stir and cook the guava mixture until it turns into a velvety glaze. This should take a few minutes, and the glaze will become thick and glossy.
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4. Pour While Hot: While the guava glaze is still hot and smooth, quickly pour it over the top of the cake. You can drizzle it evenly over the top, allowing it to drip down the sides for a beautiful and delicious finish.
5. Let It Set: Allow the glaze to set on the cake for a few minutes. It will add an extra layer of sweet guava flavor and a gorgeous sheen to your cake.
6. Slice and Serve: Once the glaze has set, it’s time to slice your Brazilian Corn flour Cake with Guava and serve it to your delighted guests.
Equipment Needed:
- Stand Mixer or Handheld Mixer: You’ll need a stand mixer or a handheld mixer to efficiently whip the egg whites, blend the batter, and achieve the desired texture for your cake.
- Small Saucepan: A small saucepan will be essential for making the guava glaze. It’s used to heat and melt the guava into a velvety glaze that adds a delightful finish to your cake.
- Bundt Pan: Here I used a round pan with a hollow center called a Bundt pan. However, if you plan to add guava to the cake batter, it’s recommended to use a simpler Bundt pan design rather than a more elaborate one. This choice makes it easier to release the cake from the pan, should any of the guava stick during baking. If you prefer you can use a 9×13 rectangular pan instead.
How to Serve
- Snack: Slice the cake and serve it as a perfect afternoon snack. It pairs wonderfully with a cup of coffee, following the Brazilian tradition.
- Brazilian Cappuccino: For a little extra indulgence, savor your cake with a Brazilian cappuccino. The creamy coffee beverage pairs beautifully with the cake’s sweetness.
- Pumpkin Spice Latte: Since it’s fall, consider pairing your Brazilian Corn flour Cake with Guava with a pumpkin spice latte. The cozy flavors of autumn will harmonize with the cake’s unique taste.
Storage:
- Storage: To keep your cake fresh and moist, store it at room temperature in an airtight container for up to a couple of days. This will help prevent it from drying out.
Common Substitutions:
- Common Substitutions: If you don’t have guava on hand, don’t worry. You can omit it from the recipe and still create a delicious cake. Additionally, if you prefer a cake with less sugar, you can omit the glaze and bake the cake with guava cubes in the batter. To add sweetness without the glaze, consider sprinkling more sugar and cinnamon on top when the cake comes out of the oven. Alternatively, you can dust the top with icing sugar and cinnamon for a pretty presentation. You can also do the opposite and just add the glaze, but not add guava cubes to the batter.
- Corn flour Texture: If you can’t find fine cornmeal and can only find medium grind, you can still use it. To improve the texture, sift the corn flour through a fine mesh strainer to remove the larger grains. This method will result in a slightly coarser crumb texture compared to using fine ground corn flour, but the taste will remain excellent.
Pro Tips for Every Cake
- Preheat the Oven: Before you start baking, don’t forget to preheat your oven. This step is essential for consistent and even baking.
- Avoid Frequent Oven Opening: Try to refrain from constantly opening and closing the oven door, especially during the first 30 minutes of baking. Keeping the oven stable allows the cake to rise beautifully instead of experiencing a sudden drop in temperature.
- Room Temperature Ingredients: Use ingredients that are at room temperature. If your eggs are too cold, simply soak them in warm water for about 5 minutes before incorporating them into your batter. This helps ensure a smoother and more consistent cake texture.
- Avoid Overmixing: When mixing your cake batter, remember not to overmix. Simply combine the ingredients until everything is well incorporated. Overmixing can result in a dense cake, so gentle mixing is the key.
- Variable Cooking Time: Keep in mind that cooking times can vary depending on your oven. Keep an eye on your cake, especially when your kitchen starts to fill with the delightful aroma of baking cake. This is usually a good indicator that it’s nearing completion.
Friendly Reminders for Precise Measurements:
- When measuring liquids, use a spouted cup and fill it up to the marked line. Some measuring cups may also display volume measurements in ounces, so be sure not to confuse them with weight measurements.
- When measuring dry ingredients, generously scoop them into your measuring cup and then level it off using the back of a knife. Avoid heavy-handed scooping or tapping, as it can lead to inaccurate measurements.
- Remember, if you’re whipping egg whites, ensure that your mixing bowl and utensils are completely grease-free. Even a hint of grease can prevent egg whites from achieving the desired fluffiness.
Cornmeal Cake with Guava
Equipment
- 1 Stand Mixer or Handheld Mixer
- 1 Small Saucepan
- 1 Bundt Pan
Ingredients
Ingredients for the Cake:
- 3 egg whites
- 3 egg yolks
- 1 cup of sugar
- 200 ml of milk
- 1/2 cup of oil
- 1 cup of all purpose flour
- 1 cup cornmeal* see notes
- 1 tablespoon of baking powder
- 200 g of guava paste (optional)
- butter to grease the pan
- 1 tablespoon sugar to dust the pan
- 1 teaspoon cinnamon to dust the pan (optional)
Ingredients for the Guava Frosting:
- 300 g guava paste
- 1/2 cup water
Instructions
Instructions for the Cake
- Preheat oven to 400°F (200°C).
- Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Then grease a Bundt pan with butter and dust it with the sugar and cinnamon mix.1 tablespoon sugar, 1 teaspoon cinnamon, butter
- Cut the guava paste into little cubes, coat it with flour, and set aside.200 g of guava paste
- In a mixer, beat egg whites until stiff peaks form.3 egg whites
- Add yolks one by one, and mixing after each addition3 egg yolks
- Alternate between adding sugar, oil, and milk and mixing after each addition.1 cup of sugar, 200 ml of milk , 1/2 cup of oil
- Turn your mixer off and mix in flour1 cup of all purpose flour
- Add fine ground corn flour and turn your mixer back on to gently combine everything together.1 cup cornmeal*
- Turn mixer off, add baking powder and gently combine using a silicone spatula.1 tablespoon of baking powder
- Transfer 3/4 of the batter to the pan, add half the guava cubes, top with remaining batter and finish with another layer of guava on top. (optional- if using guava in the batter)200 g of guava paste
- Bake at 400°F for 35 mins, then lower to 350°F for 10 mins or until a toothpick comes out clean. Let it cool.
Instructions for the Guava Frosting
- In a small sauce pan add the water and the remaining guava cubed. Keep stirring until all guava dissolves and you are left with a velvety glaze. Pour over the cake while the glaze is still hot. Enjoy!1/2 cup water, 300 g guava paste
Notes
What Kind of Cornmeal to Use (for Fubá)
For the best results, use fine Brazilian cornmeal, often labeled as fubá. My favorite is the Yoki brand, which I buy from BrazilianMarket.ca — it gives the cake that authentic corn flavor and soft texture. You can use regular corn flour from a standard grocery store, and the cake will still turn out fluffy, but I find it lacks that distinct corn taste. If you can’t get Brazilian fubá, a great workaround is to buy Bob’s Red Mill medium grind cornmeal, then sift it through a fine mesh sieve, discarding the coarse bits. This gives you a flavorful cake that’s much closer to the original. You could also just use the medium grind cornmeal as-is. It works, but it will give your cake a slightly crunchier texture — still delicious, just not quite the traditional Brazilian softness. Please note: calories are only and estimate. In this case it does not include the guava paste glaze, since the app I use, does not seem to know what guava paste is 🙂Nutrition
FAQ:
Yes, you can use other neutral-flavored oils like vegetable oil or canola oil as a substitute for sunflower oil in this recipe without significantly altering the flavor or texture of the cake.
While a Bundt pan is commonly used for this cake, you can use other round cake pans if you don’t have one. Keep in mind that the baking time may vary depending on the pan’s size and shape, so monitor the cake closely for doneness.
I have never tried. If you do let me know how it turns out.
Other cakes you may enjoy:
Today I shared what is my favorite cake. What about you? What is your favorite cake of all time? Let me know! And, if there are any other Brazilian cuisine recipes you would like to see also let me know and I will post them when I have a chance. 🙂
Hi, I love guava paste, but I have difficulty finding it in supermarkets. Can you let me know where you buy yours? I’d love to try this recipe. Thanks!
Hi Luciana, This cake is definitely worth the trouble of finding guava paste. I get mine usually from BrazilianMarket.com and get it delivered to my house. I am not sure where you live, if it is Canada I think they deliver anywhere in Canada. I have seen it as well sometimes in grocery stores in the international aisle, but that’s harder to find and they do not always have it. Other than that you can try local portuguese shops or latin shops as they usually also have it… at least where I live. And if all that fails amazon usually has it, but at a more expensive price. I hope that helps 🙂
Thank you. I live in Canada too (Ontario). Sometimes I find it at Freshco or Food Basics, but not always. I usually order my groceries online and the supermarkets I buy from don’t carry it. I will check the Brazilian Market. Thanks!
Just as I wrote you this reply, I realized I needed to buy some more things and was disappointed to find they do not deliver anymore to my region. I asked around and I was told to check out Brazil4youstore. I haven’t tried them yet, but I guess it is one more alternative.
This cornmeal cake looks so moist and beautifully baked! I love the rustic texture
Thank you so much! It’s one of my favorite cakes too. The trickiest part is definitely finding that fine cornmeal. I’ve tested it with cornflour and it just doesn’t have the same depth of flavor. Medium-grind cornmeal tastes great, but you do lose that delicate, tender texture that makes this cake so special.