Brazilian
👍 Beginner Friendly
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BrazilianDessert
Recipe Story
origins & traditionsBolo de Fubá Cremoso is a cherished Brazilian dessert that perfectly balances simplicity with indulgence. This moist cornmeal cake develops a magical three-layer texture during baking: a delicate cake top, a creamy custard middle, and a slightly denser bottom. The combination of finely ground cornmeal (fubá) with coconut creates an authentically Brazilian flavor profile that has been passed down through generations. Unlike typical cakes, this recipe uses a liquid batter that separates naturally during baking, creating its signature creamy center without any special technique. The subtle sweetness and comforting texture make it perfect for afternoon coffee (café da tarde) or as a light dessert after any meal. Each slice reveals the beautiful layers that make this cake so special, with the golden cornmeal providing both flavor and visual appeal.
Instructions
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Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking dish with butter and lightly dust with cornmeal, shaking out excess.
In a large mixing bowl, combine eggs and sugar. Using a hand mixer or whisk, beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale yellow in color.
Add the melted butter and continue mixing until fully incorporated and smooth.
Pour in the milk gradually while mixing on low speed, followed by the coconut. Mix until everything is well combined.
In a separate bowl, whisk together the cornmeal, flour, and salt. This helps prevent lumps in your batter.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix; some small lumps are acceptable.
Add the vanilla extract and baking powder, mixing for just 10-15 seconds until the baking powder is distributed throughout the batter.
Pour the liquid batter into your prepared baking dish. The batter will be quite thin and pourable - this is correct.
Place in the preheated oven and bake for 45-50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the edge comes out clean. The center should still jiggle slightly when gently shaken.
Remove from the oven and let cool in the pan for at least 30 minutes. The cake will continue to set as it cools, developing its characteristic creamy center.
Once cooled to room temperature, cut into squares and serve. The cake can be served slightly warm or at room temperature.
Bolo de Fubá Cremoso
3.9 (54)
A traditional Brazilian cornmeal cake with a creamy, custardy center and golden top. This beloved dessert features the rustic sweetness of cornmeal combined with coconut for an authentic taste of Brazilian home cooking.
easy
1h 5m
12 servings
Ingredients
0 of 8 checked
Wet Ingredients
- 4 pieces eggs, at room temperature
- 1 cups coconut, sweetened shredded
- 2 cups milk, whole milk preferred
- 4 tablespoons butter, melted and slightly cooled
Dry Ingredients
- 1 1/2 cups flour, fine cornmeal (fubá)
- 1 cups flour, all-purpose flour, sifted
- 1/2 teaspoons salt
Flavorings
- 1 teaspoons vanilla-extract, pure vanilla
Chef Tips
expert advice•For the best texture, use fine cornmeal (fubá mimoso) if available, though regular cornmeal works well too.
•The batter should be very liquid - resist the urge to add more flour.
•The magic happens during baking when the batter naturally separates into layers.
•For a dairy-free version, substitute coconut milk for regular milk and use coconut oil instead of butter.
•Some Brazilian cooks add a tablespoon of grated Parmesan cheese for a savory note, which surprisingly enhances the overall flavor.
•If you prefer a sweeter cake, increase sugar to 2 cups.
•For extra coconut flavor, toast the shredded coconut lightly before adding.
•The cake tastes even better the next day after the flavors have melded.
•Serve with a dusting of cinnamon or powdered sugar for presentation.
•This cake pairs beautifully with Brazilian coffee or a glass of cold milk.
