Deliciously moist and soft corn cake

Deliciously Moist and Soft Corn Cake — No Oven, No Mixer, Quick Prep

Corn cake is a classic from Brazilian kitchens and June festival celebrations. It has a sweet and distinctly rich corn flavor. The smell brings back memories of grandmother’s kitchen and festive days. This cake comes out incredibly moist and soft even without an oven or mixer, and it’s ready in no time — perfect for anyone who wants something delicious without the fuss. If you want to vary the texture, also try traditional cornmeal cake recipes or the even creamier version of the creamy cornmeal cake.

In the preparation, corn kernels become the creamy base of the cake and blend with eggs and milk to bind everything together. A little sugar sweetens it just right, while oil or butter keeps the batter soft. Cornmeal and a small amount of all-purpose flour give structure, and baking powder helps the cake rise. A pinch of salt enhances the flavor and, if you want an extra touch, condensed milk or shredded coconut can make the cake even creamier. For quick no-bake desserts, check out ideas for easy and quick no-bake desserts.

Ingredients

2 cans drained sweet corn (or 3 ears of corn, kernels removed)
3 eggs
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil (or 100 g melted butter)
1 cup sugar
1 cup fine cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 pinch of salt
(optional) 1/2 can condensed milk for extra creaminess — also used in classics like condensed milk pudding
(optional) 1/2 cup shredded coconut

Instructions

Place the corn, eggs, milk, oil, and sugar in a blender. Blend until smooth and creamy.
Add the cornmeal and all-purpose flour. Blend just until incorporated.
Add the pinch of salt. If using condensed milk or coconut, add now and mix.
Finally, carefully fold in the baking powder (pulse quickly in the blender or stir with a spoon).
Grease a medium pan (8–9 inches / 20–22 cm) with butter and dust with cornmeal or flour. Pour in the batter.

Tips — No-Oven Method (Water Bath): Place about 2 inches of water in the base of a large pot. Position a rack or stand so the pan does not sit directly in the water. Place the pan with the batter on the rack. Cover the pot. Cook over low heat for 40–50 minutes. Check with a toothpick: if it comes out clean, the cake is ready.

Alternative: Use a pressure cooker without activating the pressure (no weight). Add water, the rack, and the pan; cover and cook over low heat for 40 minutes.

Remove carefully, let cool slightly before unmolding. Serve warm or at room temperature.

Ingredient Highlights

Corn provides fiber, flavor, and energy. Eggs add protein and help the batter set. Milk and condensed milk provide calcium and creaminess. Cornmeal adds texture and is a source of carbohydrates. Coconut, if used, adds healthy fat and aroma.

Yield: About 10 to 12 slices (one medium pan). Perfect for June festivals, afternoon snacks, family gatherings, or whenever you want a simple and quick homemade treat. For a well-rounded snack spread, check out suggestions for afternoon tea options.

Conclusion

If you enjoyed this deliciously moist and soft no-oven, no-mixer corn cake, follow us for more easy and tasty recipes. Also check out simple variations like the creamy cornmeal cake for more inspiration.

For a complete snack spread, try pairing this cake with other treats that enhance the flavor: