Brazilian Corn Cake (Bolo de Milho)
Brazilian Corn Cake (Bolo de Milho) is a traditional Brazilian cake made with flocão and corn, then topped with a creamy corn brigadeiro and a sprinkle of cinnamon.
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.
Nutrition
Calories: 320kcal | Carbohydrates: 26g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 183mg | Potassium: 131mg | Fiber: 0.002g | Sugar: 22g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
