This corn flour cake (bolo de milharina) is incredibly easy to make and is the ultimate comfort food. It pairs perfectly with a fresh cup of coffee. Let’s get baking!
Ingredients for the Corn Flour Cake:
- 2 cups cornmeal (fine-ground corn flour or “milharina” style);
- 4 large eggs;
- 2 cups granulated sugar;
- 1 cup vegetable oil;
- 1 cup whole milk;
- 1 tablespoon baking powder;
- 1 pinch of salt.
How to make the Corn Flour Cake:
- Preheat your oven to 350°F (180°C) before you begin;
- Grease a cake pan with butter and lightly dust with flour;
- In a large bowl, whisk together the sugar, oil, and eggs;
- Mix well until you have a smooth, consistent batter;
- Add the cornmeal, milk, and the pinch of salt;
- Mix again until all ingredients are well incorporated;
- Finally, fold in the baking powder gently;
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean;
- Remove from the oven and let it cool before serving;
- Enjoy!
Pro Tip:
For an even moister and more tender cake, you can substitute part of the milk for one cup of coconut milk. It adds a delicious tropical depth to the flavor and keeps the cake moist for longer. Just be mindful of the liquid ratio so the batter doesn’t become too thin.
Did you know?
The corn flour used here is made from the endosperm of the corn kernel, which gives the cake its signature soft texture and mild, comforting flavor. It is a beloved Brazilian classic, perfect for a cozy afternoon tea or coffee break. Plus, if you ensure your corn flour is certified gluten-free, it makes for a fantastic dessert option for those with dietary restrictions.
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