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Rotina Diária

Cakes

Easy Blender Cornmeal Cake

Make a soft, moist cornmeal cake for an afternoon treat. Blend the batter in minutes, add optional anise, and follow this easy recipe.

  • Total time 1 h 10 min
  • Prep time 15 min
  • Oven time 40 min
  • Rest or chill time 15 min
  • Temperature 355 °F (180 °C)
  • Makes 12 slices; 9-inch tube pan
  • Difficulty Easy

Fine-ground cornmeal gives this cake its golden color, corn aroma, and slightly grainy texture—perfect with coffee. A little all-purpose flour helps hold it together; made with only cornmeal, the cake would crumble when sliced.

First, blend the wet ingredients with the sugar to dissolve it and aerate the mixture. Then fold in the dry ingredients by hand so the cake rises evenly.

Ingredients

Amounts for 12 servings (12 slices; 9-inch tube pan).

Batter

For the pan

Equipment

  • Blender
  • Large bowl
  • Whisk
  • Tube pan

Instructions

  1. Step 1 Prepare the pan and oven

    Preheat the oven to 350°F. Grease the pan with butter, including the center tube, and dust with cornmeal. The cornmeal creates a crisp crust on the outside of the cake.

    • 1 tablespoon butter for greasing
    • 1 tablespoon cornmeal for dusting

  2. Step 2 Blend the wet ingredients with the sugar

    In a blender, blend the eggs, milk, oil, and sugar for 2 minutes, until pale and bubbly.

    • 3 eggs
    • 1 cup milk
    • 3/4 cup oil
    • 1 1/2 cups sugar

    About 2 min

  3. Step 3 Add the cornmeal and flour

    Pour the mixture into a bowl and add the cornmeal, flour, and anise seeds, if using. Whisk until smooth. The batter will be thinner than typical cake batter—that's normal.

    • 2 cups fine-ground cornmeal
    • 1 cup all-purpose flour
    • 1 teaspoon anise seeds

  4. Step 4 Add the baking powder last

    Add the baking powder and gently stir just until incorporated.

    • 1 tablespoon baking powder

  5. Step 5 Bake

    Pour the batter into the pan and bake for about 40 minutes, until the top is golden and firm to the touch and a toothpick comes out clean.

    About 40 min

  6. Step 6 Turn out while warm

    Let the cake cool out of the oven for about 15 minutes, then turn it out onto a plate. It releases cleanly while warm; if it's too hot, it may break, and if it's too cool, it may stick.

    About 15 min

Tips for success

  • Fine-ground cornmeal makes a softer cake, while regular cornmeal gives it a more rustic texture.
  • For a creamy cornmeal cake with a custard-like layer in the middle, use 2 cups of milk and add 2 tablespoons of grated Parmesan.
  • If the top browns before the center is done, cover it with aluminum foil for the last 10 minutes.

Substitutions

Anise seeds
Zest of 1 orange or 1 teaspoon ground cinnamon.
Oil
Melted butter, cooled until warm, in the same amount.

How to store

Store covered or in an airtight container at room temperature for up to 3 days. Freeze in slices for up to 2 months.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.