Festa Junina, also known as the June Festival, is one of the most beloved traditions in Brazil. It’s a time for music, dancing, bonfires, and — of course — delicious food. One of the stars of the culinary side of this celebration is the Festa Junina cake, a term that encompasses several traditional cakes made from regional ingredients like corn, coconut, peanuts, and cassava.
In this article, you’ll learn how to make a classic Festa Junina cake, inspired by Brazilian rural flavors and textures. We’ll cover a step-by-step recipe, ingredient insights, variations, and tips for turning your kitchen into a Festa Junina celebration.
What Makes a Cake “Festa Junina”?
Festa Junina cakes are usually:
- Rustic and homemade
- Made with simple, natural ingredients
- Rich in cornmeal, coconut, or peanuts
- Often served at room temperature, without frosting
- Sometimes glazed or topped with shredded coconut or syrup
They reflect the country cooking of Brazil and are often paired with hot drinks like coffee or quentão (a traditional warm spiced cachaça drink).
Most Popular Cakes Served During Festa Junina
Here are a few cakes commonly found during the festival:
- Bolo de Milho (Corn Cake)
- Bolo de Fubá (Cornmeal Cake)
- Bolo de Mandioca (Cassava Cake)
- Bolo de Amendoim (Peanut Cake)
- Bolo de Coco (Coconut Cake)
- Bolo Pé-de-Moleque (Peanut and Molasses Cake)
In this article, we’ll focus on a classic Bolo de Fubá com Coco — a coconut and cornmeal cake — which is one of the most iconic Festa Junina treats.
Ingredients for Bolo de Fubá com Coco (Cornmeal Coconut Cake)
Serves 10–12 slices
Dry Ingredients:
- 1 ½ cups (225g) fine cornmeal (fubá)
- 1 cup (125g) all-purpose flour
- 1 tbsp baking powder
- 1 pinch of salt
Wet Ingredients:
- 3 eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) whole milk (or coconut milk for more flavor)
- 1 cup (80g) shredded coconut (unsweetened or sweetened)
Optional Toppings:
- Additional shredded coconut
- Sweetened condensed milk drizzle
- Guava paste cubes
- Cinnamon sugar
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
You can also line it with parchment paper for easier unmolding.
Step 2: Mix Dry Ingredients
In a large bowl, sift together:
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
Set aside.
Step 3: Blend Wet Ingredients
In a blender or mixing bowl, combine:
- Eggs
- Sugar
- Oil
- Milk
Blend or whisk until smooth and frothy — about 1–2 minutes.
Step 4: Combine and Mix
Add the wet mixture to the dry ingredients and stir with a spatula or wooden spoon until well combined. Then fold in the shredded coconut.
The batter should be slightly thick but pourable.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until the top is golden and a toothpick comes out clean.
Let cool in the pan for 10–15 minutes before unmolding.
How to Decorate a Festa Junina Cake
Traditional Festa Junina cakes are usually simple in decoration but full of charm.
Common Additions:
- Paper flags and toothpick decorations
- Shredded coconut topping
- Condensed milk glaze for extra moisture
- Rustic wrapping with brown paper or string
- Mini bunting flags across the top for presentation
Tip: Serve it on a wooden board or rustic tray to match the country festival vibe.
Variations You Can Try
Bolo de Milho (Fresh Corn Cake)
- Replace cornmeal with blended fresh corn (3–4 ears)
- Adds extra moisture and intense flavor
Bolo de Mandioca (Cassava Cake)
- Use 2 cups grated cassava
- Typically includes coconut milk and condensed milk
Bolo de Amendoim (Peanut Cake)
- Replace coconut with ½ cup ground peanuts
- Add 1 tbsp molasses or brown sugar
Bolo de Fubá Cremoso
- Add 1 extra cup of milk and ½ can of condensed milk
- Cake separates into creamy and fluffy layers as it bakes
What to Serve with Festa Junina Cake
- Coffee (black or sweetened)
- Quentão – spiced hot cachaça drink
- Canjica or mungunzá – sweet corn porridge
- Sweet popcorn or paçoca – peanut candy
- Mulled grape juice or hot chocolate for kids
Festa Junina Presentation Ideas
Want to create the full experience at home? Here’s how to set the mood:
- Straw hats and checkered napkins
- Rustic tablecloths and wooden boards
- Small hay bales for decoration
- Serve your cake with little flags and labels for fun
Make-Ahead and Storage Tips
- Room Temperature: Keeps well for 2–3 days in an airtight container
- Refrigerated: Store for up to 5 days
- Freezer: Wrap tightly and freeze for up to 2 months
Reheat slices in the microwave for 10–15 seconds or enjoy cold.
Common Questions
Can I make it gluten-free?
Yes — replace the flour with a gluten-free blend and double the cornmeal.
Can I use canned corn instead of fresh?
Yes, but drain well. For this specific recipe (with cornmeal), corn is optional.
Is this cake overly sweet?
No. It’s mildly sweet to balance well with coffee or toppings.
Can I double the recipe?
Yes — use a 9×13-inch pan and increase bake time to 50–60 minutes.
Nutritional Estimate (Per Slice)
- Calories: 230
- Fat: 10g
- Carbs: 30g
- Sugar: 14g
- Protein: 3g
These values can change depending on your additions or substitutions.
Final Thoughts: Celebrate with Simplicity and Flavor
Festa Junina cakes are more than just desserts — they’re a celebration of Brazilian heritage, rural simplicity, and festive flavors. A single slice can evoke childhood memories, family gatherings, and the joyful atmosphere of São João.
Even if you’ve never attended a Festa Junina before, bringing this cake into your kitchen is a perfect way to start. Enjoy it with your loved ones, some lively music, and maybe even a checkered tablecloth — and celebrate the best of Brazilian traditions.