Hi, friends! Valeria here. A golden cornmeal cake is lovely with coffee, but you can also give it a creamy center, a guava-and-cheese filling, or a fresh orange syrup. Choose a variation below, or keep reading for the simple, fluffy version.
Choose your favorite and see how to make it. You’ll stay on Grandma Naoca.Which variation would you like to try?
Creamy centerA soft middle, almost like custard.
Guava & cheeseSweet guava with a savory cheese note.
Orange-soakedFresh orange flavor and a moist crumb.
Custard-Center Cornmeal Cake
A golden top and a soft, creamy middle that is almost like custard. Open the recipe for the ingredients, steps, and practical tips.
I want to make this creamy cake
You’ll stay on Grandma Naoca.
THE CLASSIC VERSION
If you prefer the traditional version, make the fluffy cornmeal cake below:
- Prep
- 15 minutes
- Cook or chill
- 35–40 minutes
- Yield
- about 10–12 slices
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Cake
- 3 eggs
- 1½ cups granulated sugar
- 1 cup whole milk (240 ml)
- ½ cup neutral oil (120 ml)
- 1½ cups fine cornmeal
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- Butter and flour or cornmeal for the pan
How to make it
- Preheat to 350°F (180°C). Grease a medium cake pan and dust with flour or fine cornmeal. Leave room for the batter to rise rather than filling the pan to the rim.
- Blend the eggs, sugar, milk, and oil for 1–2 minutes until uniform.
- Add the cornmeal and blend briefly to combine. Add the flour gradually and mix only as much as needed to remove dry patches.
- Fold in the baking powder gently with a spoon or spatula.
- Pour into the pan and bake for about 35–40 minutes. Pan size and oven calibration can change the time; the center should be set and a toothpick should show no raw batter.
- Let the cake rest for about 10 minutes before unmolding. Slice after it has had time to settle.
Small details that help
Fine cornmeal blends smoothly. Measure flour without packing the cup, and stop blending when the mixture is uniform. The baking time is a guide: your oven and pan may make it a little shorter or longer.
Serving and storing
Let the cake settle before cutting, then keep it covered. For a longer hold, refrigerate slices and warm them gently as desired. Dairy-rich toppings and filled cakes need refrigeration. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Is this the same as cornbread?
No. This is a sweet Brazilian cornmeal cake with eggs, milk, sugar, and a softer cake-style crumb.
Which version has a creamy middle?
Choose the custard-center variation. Its milk and flour proportions differ from the fluffy cake below.
Can I use coarse cornmeal?
It will change the texture. Finely ground cornmeal is the closest match for Brazilian fubá.
Do these buttons leave this site?
No. The three recipe buttons open the matching variation here on Grandma Naoca.
Which variation will you try next?
You’ll stay on Grandma Naoca.
Hi, friends! Along with what I learned from my grandmother and baking at home, I checked the videos for custard-center cornmeal cake, guava-and-cheese cornmeal cake, and orange cornmeal cake to double-check the steps. The videos are in Portuguese. Every oven and pan is a little different, so keep an eye on how your cake is setting.