🇧🇷 Dika da Naka
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Homemade cake recipes: a super fluffy cornmeal cake, a mega creamy chocolate cake, and an easy and economical five-cup cake.
Recipe Video
Ingredients
- 7units de Eggs
- 1cup de Oil
- 1cup de Granulated sugar
- 1cup de Milk
- 1cup de Cornmeal (Fubá)
- 1/4cup de All-purpose flour
- 1tablespoon de Baking powder
- Butter (for greasing)
- Butter or Margarine
- 1cup de Oil
- 1cup de Milk (warm)
- 1cup de Cocoa powder (50% or cacao)
- 3units de Whole eggs
- 1cup de Granulated sugar
- 2cups de All-purpose flour (sifted)
- Baking powder
- Cocoa powder (for glaze)
- Milk (for glaze)
- 1can de Sweetened condensed milk
- Chocolate chips or chopped chocolate
- 1carton de Heavy cream
- Milk chocolate sprinkles
- 3units de Eggs
- 1cup de Milk
- 1cup de Oil
- 1cup de Granulated sugar
- 1cup de All-purpose flour
- 1cup de Cornmeal (Fubá)
- 1tablespoon de Baking powder
- Butter (for greasing)
- Sweetened condensed milk
- Granulated sugar (for topping)
- Cinnamon (for topping)
Instructions
In a blender, add the 7 eggs, 1 cup of oil, 1 cup of granulated sugar, and 1 cup of milk. Blend until you have a smooth mixture.
Dica: The high number of eggs indicates that a large cake will be made.
Transfer the liquid mixture to a larger bowl. Add the sifted cornmeal (1 cup), alternating with the all-purpose flour (about 1/4 cup), mixing gently.
Dica: Sifting the dry ingredients helps with the cake's texture. Remember that the all-purpose flour is used in small quantities.
Finally, incorporate the baking powder (about 1 tablespoon) by stirring gently. The batter should have a more liquid consistency, which is normal for this recipe.
Dica: Optionally, spices can be added or omitted, depending on preference.
Pour the cornmeal cake batter into a large baking pan (approximately 16x12 inches), greased with butter and dusted with cornmeal.
Dica: Using cornmeal to dust the pan will help give the bottom of the cake a nice color.
Bake in a preheated oven for about 40 minutes, or until the surface is golden brown and firm to the touch.
Dica: Baking time may vary; perform the toothpick test if necessary.
For the chocolate cake, melt the butter (or margarine) and mix it in a larger bowl with 1 cup of oil.
Dica: The butter can be melted in the microwave.
Add 1 cup of warm milk and 1 cup of cocoa powder or cacao to the container. Then, incorporate 3 eggs, 1 cup of granulated sugar, and finally, the sifted all-purpose flour (2 cups), adding it gradually.
Dica: Adding the flour gradually makes it easier to incorporate into the batter.
Add the baking powder last, mixing gently to finish the chocolate cake batter.
Bake the batter in a baking dish previously greased with butter and floured with a mixture of flour and cocoa powder, in a preheated oven at 350°F (180°C) for approximately 30 minutes.
Dica: Verify that the baking dish is oven-safe.
While the cake cools slightly, prepare the glaze by heating milk with a little cocoa powder until dissolved. Pierce the still-warm cake with a fork and pour the glaze, allowing it to penetrate well into the batter.
Dica: The warm glaze should be applied to the warm cake for better absorption.
For the frosting, cook the sweetened condensed milk, chocolate (chips or chopped), and heavy cream over low heat until the mixture thickens and bubbles slightly. Turn off the heat.
Dica: Stir constantly while cooking the frosting to prevent it from sticking to the bottom of the pan.
Spread the hot frosting over the cake and finish by sprinkling with milk chocolate sprinkles.
Dica: Let the cake cool slightly after adding the frosting to allow it to set.
For the Five-Cup Cake recipe, blend 3 eggs, 1 cup of milk, 1 cup of oil, and 1 cup of granulated sugar in a blender, ensuring the ingredients are at room temperature.
Dica: Blending the liquid ingredients well in the blender helps incorporate air, which makes the cake rise.
Pour the mixture into a large bowl and gently alternate and mix in 1 cup of all-purpose flour and 1 cup of cornmeal.
Dica: Mixing gently after adding the dry ingredients helps maintain the air bubbles in the batter.
Finish the batter by incorporating the baking powder and mixing delicately.
Pour the batter into a greased pan (approx. 11x7x2 inches) dusted with cornmeal or all-purpose flour.
Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until golden on top, paying attention to the time as it bakes quickly.
Dica: Keep an eye on it, as this cake bakes faster.
As soon as you remove the hot cake from the oven, pierce the entire surface and pour sweetened condensed milk over it so it is absorbed.
Dica: The application of sweetened condensed milk must be done while the batter is still hot to ensure penetration.
Mix granulated sugar with ground cinnamon and spread over the cake. Return the pan to the oven briefly for about 5 more minutes to form a crust.
Dica: The extra time in the oven is short, just enough to create the crust.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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