The perfect cake for your afternoon coffee or tea—you’ll fall in love with this Brazilian Corn Cake with Requeijão (creamy cheese) recipe.
Ingredients for Corn Cake with Requeijão:
- 3 Eggs
- 1 can (approx. 7 oz / 200g) of sweet corn, drained;
- 1/2 can of vegetable oil;
- 1 can of whole milk (use the empty corn can as a measuring cup);
- 1 can of granulated sugar (minus about 1 inch from the top);
- 1 can of cornmeal;
- 3 tablespoons all-purpose flour;
- 1 pinch of salt;
- 1 tablespoon baking powder;
- 1 container (approx. 7 oz / 200g or more) of Brazilian Requeijão (or cream cheese).
How to make Brazilian Corn Cake with Requeijão:
- In a blender, add the drained corn and the eggs;
- Next, use the empty corn can as your measuring tool for the remaining ingredients:
- Add the oil, milk, sugar, and cornmeal to the blender;
- Always add the liquids first to help your blender run smoothly;
- Now add the all-purpose flour and the salt;
- Blend on high speed for about 3 minutes until smooth and well-combined;
- Once the batter is homogeneous, fold in the baking powder with a spoon;
- Grease a bundt cake pan;
- Pour the batter into the pan;
- Drop spoonfuls of Requeijão (or cream cheese) evenly over the top of the cake;
- Carefully push the cheese down slightly so it sinks into the middle of the batter;
- Be careful not to push it too deep so it doesn’t sink to the bottom of the pan;
- Bake in a preheated oven at 350°F (180°C) for 40 minutes;
- The cake is done when a toothpick inserted into the center comes out clean.
Pro Tip: Always use the corn can as your measuring unit for the other ingredients.
About Brazilian Corn Cake:
Brazilian corn cake, often related to bolo de fubá, is a traditional comfort food where corn—either in creamed form or as cornmeal—is the star ingredient. It is a staple of Brazilian cuisine.
While ingredients and proportions may vary, the base usually includes corn, all-purpose flour, butter or margarine, eggs, sugar, baking powder, and milk. Vegan versions are also popular.
The vibrant yellow color comes from carotenoids found in corn, specifically beta-carotene, lutein, and zeaxanthin.
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