Corn cake (Bolo de fubà)

Name: Corn cake (Bolo de fubà)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 0
Ingredients: Corn flour 1 ½ cup; Type 00 flour 1.6 cups; Whole milk 1 cup; Eggs at room temperature 3; Butter soft at room temperature 5.3 oz; Sugar 1 cup; Wildflower honey ¼ cup; Baking powder (one packet) 3 ½ tsp; Powdered sugar to sprinkle as desired to taste

it es fr de br

597

Calories per serving

Vegetarian

Energy Kcal 597
Carbohydrates g 61.4
of which sugars g 30.8
Protein g 25.1
Fats g 27.9
of which saturated fat g 12.9
Fiber g 1.1
Cholesterol mg 639
Sodium mg 236

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Makes: pieces
Cost: Low
Note + 2 h to soften the butter

PRESENTATION

Golden color and moist crumb make Brazilian cornmeal cake—bolo de fubá—a favorite for family gatherings and friendly visits. Since every slab of this corn cake has a soft, sweet texture with a little tender bite from the cornmeal, it feels DELICIOUS straight from the first fork. Whether it’s enjoyed during afternoon coffee, shared at weekend brunch, or sliced for weekday snacks, this classic cake brings bold fragrant aromas and a sunny look that people love. Brazilian families reach for Brazilian cornmeal cake when they want something reliable, inviting, and crowd-pleasing. Toasty golden on the outside while moist and fluffy in the center, each serving feels almost celebratory—making it as natural for big birthdays as it is for after-school treats. You get rich corn flavor that stands apart from everyday cakes while still feeling simple, down-home, and truly satisfying.

For busy schedules, Brazilian cornmeal cake works great—easy to serve, nice with any drink, and always welcome at the table. Kids like how nice and sweet it is (without being too much), and adults find it pairs really well with coffee or tea, which pretty much means everyone’s happy. Want to bring something a little different to a potluck or school party? This corn cake travels well and slices up neat, so it tends to stay fresh and tasty. With a basic recipe at heart, bolo de fubá switches things up easily—drop in coconut or cheese for an extra twist, serve it plain or pretty with powdered sugar. Simple, everyday ingredients make it special while keeping it approachable for home cooks who like dependable treats. Really, Brazilian cornmeal cake isn’t just for holidays or festas juninas; it fits into any moment you want something a little softer and more comforting. If your table needs a classic from Brazilian cuisine that’s mellow, lightly sweet, and gently fragrant, this is one cake families return to again and again.

How to prepare Corn cake (Bolo de fubà)

To prepare the corn cake (Bolo de fubá), make sure to remove the butter and eggs from the refrigerator two hours before starting to make the cake. Once they are at room temperature, pour the cornmeal and sugar into a stand mixer 1, then add the butter (which you have left out of the fridge for a couple of hours) now softened 2 and the whole eggs at room temperature 3.

Also add the fresh milk 4, honey 5, and at this point, turn on the mixer until you obtain a fairly homogeneous mixture 6.

In a bowl, place the sifted all-purpose flour and baking powder 7; then add the white flour to the cornmeal 8, turning the mixer again for about 5 minutes 9;

continue mixing until you obtain a frothy and homogeneous mixture 10. Then butter and line a 9-inch cake pan with parchment paper 11, then gently pour the mixture you have obtained into it using a spatula 12.

Using the spatula, spread it evenly in the pan 13 and finally bake in a preheated static oven at 356°F for 60 minutes (or in a convection oven at 320°F for 50 minutes); after the first 20 minutes of baking, cover the surface of the cake with aluminum foil, to prevent it from burning, and then finish baking. Once ready, take it out of the oven and let it cool 14. Sprinkle the corn cake (Bolo de fubá) with powdered sugar to taste and serve 15.

Storage

You can store the corn cake (Bolo de fubá) under a glass dome for up to 2-3 days. The cake can be frozen if you have used all fresh, non-defrosted ingredients.

Tip

The cornmeal used for making sweets is the fioretto, a type of finely ground flour. But if you can't find it, don't worry! You can also use the classic bramata flour, which is also used to prepare polenta.

For the translation of some texts, artificial intelligence tools may have been used.

Corn cake (Bolo de fubà)

PRESENTATION

How to prepare Corn cake (Bolo de fubà)

Storage

Tip

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