Brazilian Corn Cake (Bolo de Milho) is one of those cakes that proves simple is often best.
Everything goes into the blender, so there’s no mixer to haul out and barely any dishes to wash. Just blend, pour, and bake.
The cake itself is soft and moist with plenty of corn flavor. Unlike versions made with finely ground cornmeal, this one uses flocão, which gives it a slightly heartier texture and the rustic crumb that makes a good bolo de milho so irresistible.
And then there’s the topping.
My family is obsessed with brigadeiro de milho, so pouring a thick layer over this cake was never really optional. The creamy corn brigadeiro sinks into the top just enough to make every bite even better.
I made this cake expecting leftovers for the next day.
There weren’t any.
By the end of the afternoon, everyone had helped themselves to “just one more slice” so many times that the cake stand was empty before bedtime.
If you’re looking for an easy Brazilian Corn Cake recipe that’s made in the blender and guaranteed to disappear quickly, this is the one.
What is flocão?
Flocão is a type of coarse cornmeal commonly used in Brazilian cooking. If you’ve made Brazilian cuscuz before, you’ve probably used it already.
Unlike finely ground cornmeal, flocão is made up of larger corn flakes. Those larger pieces soften as the cake bakes, giving Brazilian Corn Cake its characteristic texture—soft and tender, yet slightly rustic.
It’s a staple ingredient in many Brazilian households and can be found in Brazilian grocery stores, Latin American markets, and brazilianmarket.ca online. Yoki is the brand you’ll most commonly see, though other brands work just as well.
While it may look similar to other corn products, flocão has a unique texture that helps create the classic crumb of a traditional bolo de milho.
Why You’ll Love This Brazilian Corn Cake
- Made entirely in the blender for easy prep and cleanup.
- Soft and moist with plenty of sweet corn flavor.
- Topped with creamy corn brigadeiro for an extra-special touch.
- Naturally gluten-free, just like many traditional Brazilian recipes made with corn, cassava, and other naturally gluten-free ingredients.
- Perfect for Festa Junina celebrations, afternoon coffee, or dessert.
- Made with simple pantry ingredients.
Ingredients You’ll Need
Here’s what you’ll need to make the cake.
The only ingredient that may be unfamiliar to some readers is flocão, a Brazilian corn product that gives bolo de milho its distinctive texture.
For the Corn Cake
- Flocão – This is what gives bolo de milho its signature texture. If you’re not familiar with it, I’ve included more information above.
- Corn kernels – I use frozen corn because it’s convenient and always in my freezer, but drained canned corned works just as well.
- Coconut milk – A classic addition in many Brazilian corn cakes. It adds richness and a subtle coconut flavor that pairs beautifully with the sweet corn.
- Baking powder – The only leavening in the recipe. Don’t skip it unless you’re aiming for a corn brick.
- No flour required. Like many traditional Brazilian recipes, this cake relies on corn rather than wheat flour, making it naturally gluten-free.
- That’s it. The remaining ingredients (sugar and whole milk) are pantry staples you probably already have on hand.
For the Corn Brigadeiro
Sweetened condensed milk – The foundation of every good brigadeiro.
Corn kernels – Blended into the mixture to give the brigadeiro its sweet corn flavor.
35% whipping cream – Creates a silky, creamy brigadeiro that’s perfect for spreading over cakes.
Milk – Helps blend the corn smoothly and keeps the topping soft and luscious.
Ground cinnamon – A light dusting on top is optional, but highly recommended. It adds warmth and pairs beautifully with the sweet corn flavors.
Just a handful of ingredients transform into a rich, creamy topping that takes this Brazilian Corn Cake to the next level.
Why This Recipe Works
The combination of flocão and blended corn gives this cake its signature texture. The flocão provides structure and a slightly rustic crumb, while the corn adds moisture and flavor.
Blending the ingredients also helps distribute the corn evenly throughout the batter, creating a cake that’s soft, moist, and full of sweet corn flavor in every bite.
The corn brigadeiro adds a rich and creamy topping that complements the cake without overpowering it.
A Naturally Gluten-Free Brazilian Dessert
Many traditional Brazilian recipes are naturally gluten-free because they rely on ingredients like corn, cassava, rice flour, and tapioca instead of wheat flour.
This bolo de milho is one of those recipes. Since it’s made with flocão rather than wheat flour, it has a wonderful texture while remaining naturally gluten-free. As always, check your ingredient labels if you’re preparing it for someone with celiac disease or a gluten sensitivity.
Other naturally gluten-free Brazilian favorites include Brazilian Cheese Bread (Pão de Queijo), chewy cheese breads made with tapioca starch, and Pão de Queijo Waffles, a quick and crispy twist on the classic recipe. If you enjoy corn-based desserts, you may also love Canjica, a creamy sweet corn pudding traditionally served during Festa Junina celebrations and my Brazilian Cornmeal Cake with Guava.
How to Serve Brazilianm Corn Cake
This cake is delicious served slightly warm or at room temperature.
I love serving it with a cup of coffee in the afternoon, but it’s equally at home on a Festa Junina dessert table alongside other Brazilian favorites like canjica, paçoca, and pé de moleque.
If you’re making it for a gathering, don’t be surprised if the corn brigadeiro topping steals the show.
How To Store Brazilian Corn Cake
Store the cake covered at room temperature for up to 2 days.
If your kitchen is particularly warm, or if you’d like to keep it fresh a little longer, you can refrigerate it for up to 4 days. Just be aware that the cake will firm up in the refrigerator.
Recipe Tips
- Blend the batter until completely smooth.
- Don’t overbake; the cake should be lightly golden and spring back when touched.
- Let the cake cool before adding the brigadeiro topping.
- Stir the brigadeiro constantly to prevent scorching.
More Brazilian Desserts To Try
If you enjoyed this Brazilian Corn Cake, here are a few more Brazilian desserts worth adding to your baking list:
- Brazilian Carrot Cake – A soft carrot cake topped with a rich chocolate brigadeiro frosting.
- Brigadeiro Cake – Everything you love about brigadeiro transformed into a decadent layer cake.
- Brazilian Coconut Cake – An ultra-moist coconut cake soaked in a sweet milk mixture.
- Brazilian Flan (Pudim) – Brazil’s beloved condensed milk custard with a silky texture and caramel topping.
- Brazilian Lemonade – A refreshing lime drink that’s creamy, sweet, and perfect on a hot day.
Recipe Credit
The cake recipe for this Brazilian Corn Cake was adapted from a recipe shared by Adda Ritzel. Since I couldn’t find her recipe for the corn brigadeiro topping, I created my own version to pair with the cake.
Brazilian Corn Cake (Bolo de Milho)
Ingredients
For the Corn Cake
- 4 eggs
- 1¼ cups granulated sugar 250 g
- ½ cup whole milk 130 g
- ⅔ cup vegetable oil 130 g
- ¾ cup + 1 tablespoon coconut milk 200 g
- 1 cup canned corn drained, or frozen corn (170 g)
- 1½ cups flocão de milho 165 g
- 1 tablespoon baking powder 12 g
- Pinch of salt
- butter to grease the pan
- corn flour or all purpose flour to dust the pan
For the Corn Brigadeiro
- 1 cup canned corn drained, or frozen corn (170 g)
- ⅔ cup milk 150 ml, plus more if needed
- 1 can sweetened condensed milk 300 ml / approximately 395 g
- ¾ cup 35% whipping cream 200 ml
For Serving
- Ground cinnamon for sprinkling
Instructions
Make the Corn Cake
- Preheat the oven to 325°F (175°C). Grease a 21 cm (8-inch) tube pan or Bundt pan with butter, then dust lightly with corn flour (fine cornmeal) or all-purpose flour.corn flour or all purpose flour to dust the pan, butter to grease the pan
- Add the eggs, sugar, oil, flocão, milk, coconut milk, corn, and salt to a blender. Blend for 5 minutes, or until completely smooth.4 eggs, 1¼ cups granulated sugar, ½ cup whole milk, ⅔ cup vegetable oil, ¾ cup + 1 tablespoon coconut milk, 1 cup canned corn, 1½ cups flocão de milho, 1 tablespoon baking powder, Pinch of salt
- Add the baking powder and blend for 30 seconds more.1 tablespoon baking powder
- Pour the batter into the prepared pan.
- Bake for 70 minutes, or until the top is lightly golden and springs back when gently pressed with your finger. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan for 15-20 minutes before carefully unmolding onto a wire rack.
Make the Corn Brigadeiro
- Add the corn and milk to a blender and blend until smooth.1 cup canned corn, ⅔ cup milk
- For a smoother brigadeiro, strain the mixture through a fine-mesh sieve.
- Transfer the mixture to a saucepan and stir in the sweetened condensed milk and whipping cream.1 can sweetened condensed milk, ¾ cup 35% whipping cream
- Cook over medium heat, stirring frequently, until the mixture begins to bubble.
- Once bubbling, reduce the heat to medium-low and continue cooking, stirring constantly, for about 7 minutes, or until thickened to a spreadable consistency.
Assemble
- Remove from the heat and immediately spoon the brigadeiro over the cake, allowing it to drip naturally down the sides. Spoon any remaining brigadeiro into the center of the cake and finish with a light dusting of cinnamon.Ground cinnamon
- Slice and serve.
Notes
- Flocão matters: Flocão de milho gives this cake its traditional texture. It creates a slightly rustic crumb while keeping the cake moist and tender.
- Corn options: Canned or frozen corn both work well in this recipe.Blend thoroughly: Blending the batter for the full 5 minutes helps create a smooth texture and evenly distributes the corn.
- Watch the cake, not the clock: Ovens vary. Start checking around the 50-minute mark using both the touch test and a toothpick.
- Brigadeiro consistency: The brigadeiro will continue to thicken as it cools. Remove it from the heat once it reaches a thick, spreadable consistency.
- Storage: Store covered at room temperature for up to 2 days. Refrigerate for longer storage and allow to come to room temperature before serving.
- Naturally gluten-free: Like many traditional Brazilian recipes, this cake is made without wheat flour. If serving someone with celiac disease, verify that all ingredients are certified gluten-free.
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