Ingredients:
- 1 cup refined sugar
- 1 cup vegetable oil
- 1 cup cornmeal
- 1 cup whole milk
- 1 cup wheat flour
- 4 large eggs
- 1 tablespoon baking powder
Important note:
Many people forget the baking powder because it is not clearly shown in some versions of this recipe. Without it, the cake will be heavy and dense.
Preparation
- Preheat the oven to 180°C (350°F). Grease and flour a ring or round cake pan.
- In a blender or large bowl, add the eggs, sugar, oil, and milk. Blend or whisk until smooth.
- Add the cornmeal and flour, mixing until fully incorporated and free of lumps.
- Add the baking powder last and mix gently, just until combined.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10–15 minutes before removing it from the pan.
Pro Tips
- Do not overmix after adding the baking powder, or the cake will not rise properly.
- Use eggs at room temperature for a lighter, softer texture.
- For extra flavor, add 1 teaspoon vanilla extract or a small pinch of salt. Skipping salt can make the cake taste flat.
Storage
- Store well covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze for up to 2 months, tightly wrapped.
Prep Time
15 minutes
Bake Time
40–45 minutes
Total Time
About 1 hour
Yield
8–10 servings