Cornmeal-Berry Sheet Cake

Cornmeal-Berry Sheet Cake

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  • Prep Time


  • Total Time


  • Servings



  • sticks unsalted butter, room temperature, plus more for pan

  • cups all-purpose flour

  • ¾

    cup fine yellow cornmeal

  • teaspoons baking powder

  • ¾

    teaspoon coarse salt

  • cups plus 2 tablespoons sugar

  • 3

    large eggs

  • teaspoons pure vanilla extract

  • ¾

    cup buttermilk

  • 18

    ounces mixed fresh berries, such as blueberries, raspberries, and blackberries (cut in half if large), plus more for serving

  • Whipped cream, for serving


Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving overhang on long sides. Butter parchment. Whisk together flour, cornmeal, baking powder, and salt in a bowl. Beat butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk and beating until just combined. Spread batter in prepared pan. Sprinkle berries over top, then sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into center comes out clean, about 1 hour. Let cool completely on a wire rack. Remove cake with parchment and cut into pieces (3 or 4 on short side, then 4 or 6 on long side). Cake is best served the same day, with whipped cream and additional berries.


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