Light, golden, and delicately sweet, this traditional Brazilian Corn Cake (Bolo de Fuba) is fluffy, comforting. It's perfect for breakfast, with afternoon coffee, or event dessert.
Bolo de Fubá is one of those cakes that instantly feels like home in Brazil. It’s simple, humble, and made with pantry staples — yet somehow it’s incredibly special. With its golden crumb, lightly sweet flavor, and tender texture, this Brazilian Cornmeal Cake is the kind of treat you’ll find on a grandmother’s kitchen table, served with coffee in the afternoon.
Unlike dense American-style cornbread, Bolo de Fuba is soft, light, and almost airy. The secret? Whipped egg whites gently folded into the batter. That extra step gives the cake a delicate, fluffy texture while still keeping the warm, comforting flavor of cornmeal. It’s subtly sweet, buttery (even without butter!), and perfectly balanced — not too rich, not too heavy.
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Brazilian Origins of Bolo de Fubá
Corn has deep roots in Brazilian cuisine, influenced by Indigenous traditions long before Portuguese colonization. Over time, cornmeal (fubá) became a staple in rural kitchens, especially in the countryside of Minas Gerais and São Paulo. Bolo de Fubá is closely tied to Festa Junina celebrations, where harvest ingredients like corn and peanuts (try Brazilian Peanut Candy ~ Paçoca) take center stage. But this cake is really enjoyed year-round. Traditionally baked in a bundt pan and often served with slices of sweet guava paste (goiabada), it’s a beautiful balance of simple and nostalgic.
Simple Ingredients and Substitutes
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- Fine Cornmeal - Fubá is finely ground cornmeal that’s widely used in Brazilian cooking and baking. It’s softer and finer than most American cornmeal, which helps give Bolo de Fubá its delicate, tender crumb rather than a gritty texture. If you can’t find Brazilian fubá, use finely ground cornmeal (not coarse). The finer the grind, the lighter and fluffier your cake will be.
- All-purpose flour - All purpose Flour, unbleached - Regular AP flour is fine, you do not need cake flour or anything special. I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill Gluten Free All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
- Baking powder - For this recipe you ideally want to use baking powder. If you do not have it, you can substitute with ¼ teaspoon baking soda PLUS ½ teaspoon white vinegar.
- Salt - The salt helps to bring out the flavor and add the savory element. Fine, coarse salt, or even sea salt will work.
- Granulated Sugar - Regular white granulated sugar is best for this recipe.
- Large Eggs, separated - You can use white or brown eggs in this recipe.
- Vegetable oil or Canola Oil - A light flavorless oil is good in this recipe.
- Milk, Whole, 2%, or 1% - You can substitute with milk alternatives, such as almond milk, or lower fat content milks.
- Optional: Confectioners Sugar
See recipe card for quantities.
Simple Equipment You'll Need with Options
How to Make this Bolo de Fuba Recipe
Preheat oven to 350°F. Oil (or Spray with Cooking Spray) a Bundt pan, then dust with flour.
Mix your dry ingredients and set aside.
Separate egg whites from the yokes.
This step is important, as you will be whipping up the whites to soft peaks and folding them in later. This helps in getting a light and airy cake.
To the large mixing bowl with the yokes, whisk in the Sugar until smooth. Next whisk in the milk and oil. Finally, whisk in the flour mixture.
Now, using a hand mixer, whip the egg whites until soft peaks have formed.
Then gently fold the whipped egg whites gently into the batter.
Pour the batter into the oiled bundt pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter to continue cooling.
You can dust with powdered sugar if you want. Enjoy!
Variations on Cornmeal Cake
This Bolo de Fuba, Cornmeal Cake, has mild corn flavor that is so versatile. You can add so many things to the batter to change up the flavor and texture. Here are some ideas.
- Tropical Vibes with Coconut: Add shredded coconut to the batter for a slightly richer, tropical flavor.
- Fennel (Erva-Doce): A pinch of fennel seeds adds a subtle, aromatic note — very traditional in some regions.
- Sweet and Savory with Cheese: Add shredded sharp cheddar or a mild cheese, like mozzarella. In Brazil, queijo minas might be added, which is similar to a farmers cheese here in America.
- Guava Swirl: Instead of serving guava paste on the side, melt it slightly and swirl it directly into the batter before baking. In fact, you could do this with any fruit paste or thick jam or preserves that you like.
Bolo de Fuba - Cornmeal Cake - FAQs
Whipping the egg whites and folding them in creates a lighter, airier cake. Without that step, the cake will still taste good, but it will be denser and more compact.
You can, but the texture will change. If you’re short on time, you can beat the whole eggs into the batter, but expect a slightly heavier crumb.
Use finely ground cornmeal. Coarse cornmeal can make the cake feel gritty and heavier than traditional Bolo de Fubá.
Yes! It actually tastes even better the next day. Store it covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Slices of goiabada (guava paste) are classic. The sweet, slightly tart fruit paste pairs beautifully with the mild corn flavor. Many Brazilians also serve it with coffee for an afternoon café moment.
More Brazilian Breakfast Cakes and Breads
Looking for other recipes like this? Try these:
Bolo de Fuba ~ Brazilian Corn Cake
Equipment
- 1 Hand Mixer or Stand Mixer
Ingredients
- 1 cup All-purpose flour plus a little extra for dusting the pan
- 2 cups Cornmeal, fine
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ½ cup Granulated Sugar
- 3 Large Eggs, separated
- 1 cup Vegetable oil or Canola Oil
- 1 cup Milk Whole, 2%, or 1%
- Optional: Powdered (Confectioners) Sugar for dusting
Instructions
- Preheat oven to 350°F. Oil (or Spray with Cooking Spray) a Bundt pan and then dust with flour.
- Mix Dry ingredients: In a medium mixing bowl, mix flour, cornmeal, baking power, and salt. Set aside.
- Separate Eggs. If you have not done so, separate egg whites from the yokes, the whites going into a medium mixing bowl for whipping up and the yokes going into a large mixing bowl. Set aside the egg whites.
- To the large mixing bowl with the yokes, whisk in the Sugar until smooth. Next whisk in the milk and oil. Finally, whisk in the flour mixture.
- Now, using a hand mixer, whip the egg whites until soft peaks have formed. Then gently fold into the batter.
- Pour the batter into the oiled bundt pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter to continue cooling. You can dust with powdered sugar if you want. Enjoy!
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