Bolo de Fubá – Brazilian Cornmeal Cake: The Original Recipe

Bolo de Fubá is one of the oldest and most beloved cakes in Brazil. Fubá, the ground cornmeal, gives it a characteristic golden-yellow color, a slightly grainy texture, and a distinctive aroma. In Brazilian households, it is served for breakfast, with afternoon coffee, or as a simple dessert – always accompanied by a large cup of Café com Leite.

History and Origin

Corn has been part of the diet of Brazil's indigenous peoples for thousands of years. With colonization, cornmeal became a staple food used in countless recipes. Bolo de Fubá is especially rooted in Minas Gerais and São Paulo, where it can still be found at every festival and in every bakery today. Every family has its own recipe – some add fennel seeds, others Parmesan or coconut milk.

Ingredients (for a loaf pan, approx. 10 slices)

• 200 g Fubá or cornmeal flakes (e.g., Kimilho Flocão)
• 100 g wheat flour (Type 405)
• 200 g sugar
• 3 eggs
• 100 ml neutral vegetable oil
• 200 ml whole milk
• 1 sachet of baking powder (15 g)
• 1 pinch of salt
• Optional: 1 tsp fennel seeds (typical for the traditional version)

Preparation

1. Preheat the oven to 180 °C (356 °F) top/bottom heat. Grease a loaf pan and dust it with cornmeal.
2. Whisk the eggs and sugar with a hand mixer for about 3 minutes until creamy.
3. Stir in the oil and milk.
4. Mix the Fubá, wheat flour, baking powder, and salt, and fold in gently. If desired, add the fennel seeds now.
5. Pour the batter into the prepared pan and bake for approx. 35–40 minutes. Perform a toothpick test.
6. Let cool in the pan for 10 minutes, then invert and allow to cool completely.

Variations

• Bolo de Fubá com Erva-Doce: With fennel seeds – the most classic and aromatic variation.
• Bolo de Fubá com Queijo: Grated Parmesan in the batter provides a savory note and makes the cake particularly moist.
• Bolo de Fubá com Coco: Use shredded coconut and some coconut milk instead of whole milk for a tropical variation.

Common Mistakes and Tips

• Use cornmeal flakes: Using cornmeal flakes like Kimilho Flocão ensures the cake has its typical, slightly grainy texture. If you prefer a finer texture, you can briefly process the flakes in a blender beforehand.
• Do not overmix: Only stir the batter until everything is combined – overmixing makes the cake tough.
• Storage: Keeps well for 3–4 days at room temperature if stored properly. Up to a week in the refrigerator.

Frequently Asked Questions

Where can I get Fubá in Germany?
Fubá or cornmeal flakes are available in Brazilian grocery stores and online shops – for example, directly from us as Kimilho Flocão from daTerrinha or from Yoki.

Can you freeze Bolo de Fubá?
Yes – slice it, wrap it well, and freeze for up to 3 months. Thaw at room temperature or warm up briefly in the oven.

Is Bolo de Fubá gluten-free?
The basic recipe contains wheat flour and is therefore not gluten-free. For a gluten-free version, replace the wheat flour with gluten-free flour.

Discover our selection of Brazilian specialties for authentic ingredients straight from Brazil.

Cover image: AI-generated illustration.