Brazilian Paçoca Cake: An Irresistible Sweet Treat

Looking for an easy dessert that’s fluffy, delicious, and brings that cozy, nostalgic vibe to your table? You’ve found the perfect recipe! This Paçoca Cake (Brazilian Peanut Butter Cake) is guaranteed to win over your guests and make any occasion feel special. With simple ingredients and a straightforward preparation, it’s a foolproof treat. Let’s learn how to make this masterpiece together!

Ingredients:

• For the cake:
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 6 small paçoquinhas (or 6 tablespoons of crushed peanut butter candy/pressed peanut snacks)
  • 1 tablespoon baking powder
• For the frosting:
  • 1 can (14 oz) sweetened condensed milk
  • 1 heaping tablespoon cornstarch
  • 1 carton (approx. 7 oz or 200g) table cream (or heavy cream)
  • 6 small paçoquinhas (crushed)
  • 1 cup whole milk

How to Prepare the Paçoca Cake:

Making the cake batter:

1. In a blender, combine the eggs, milk, oil, and sugar. Blend for about 3 minutes until the mixture is smooth.
2. Pour the mixture into a bowl and gradually fold in the all-purpose flour, stirring well until fully incorporated.
3. Add the crushed paçoquinhas and mix again.
4. Gently fold in the baking powder.
5. Pour the batter into a greased and floured 10-inch round cake pan. Bake in a preheated oven at 350°F (180°C) for about 40–45 minutes. Insert a toothpick in the center to check if it’s fully cooked.

Making the frosting and assembly:

1. In a saucepan, whisk together the sweetened condensed milk and cornstarch until completely dissolved.
2. Add the table cream, crushed paçoquinhas, and milk. Cook over medium heat, stirring constantly until it begins to boil.
3. Once it starts boiling, continue cooking for another 3 minutes, stirring constantly to prevent it from sticking to the bottom.
4. Remove from heat and let it cool to room temperature. To prevent a “skin” from forming, cover with plastic wrap pressed directly against the surface of the frosting.
5. Once the cake is baked and unmolded, pour the frosting over it, spreading evenly.
6. Decorate as desired and serve.

Pro Tip:

A special tip for this recipe: make sure all ingredients are at room temperature before you start. This helps achieve a more uniform batter and an extra fluffy cake! Also, when crumbling the paçoquinhas for the frosting, leave some larger pieces to add a nice texture and an extra punch of peanut flavor. If you like, you can add shredded coconut to the batter or the frosting for a delicious twist. This is a perfect treat for summer gatherings, birthday parties, or a cozy afternoon coffee.

Prep Time:

Approx. 1 hour and 30 minutes (including baking and frosting prep).

Servings:

Serves approximately 10 portions.

Fun Fact:

Paçoca, the star of this recipe, is a traditional Brazilian candy made from crushed peanuts, sugar, and cassava flour, with deep indigenous roots. It’s a staple during Brazil’s “Festas Juninas” (June Festivals). Its unique, sweet-and-salty flavor profile paired with a moist cake base creates a culinary explosion that honors Brazilian cultural traditions. Incorporating such traditional, nutrient-dense ingredients into modern recipes is a wonderful way to keep heritage alive while innovating in the kitchen.

Don’t forget to share this delicious treat with your friends and family and enjoy every bite of this Paçoca Cake!