Cornmeal-Berry Sheet Cake Recipe

Name: Cornmeal-Berry Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 ounces unsalted butter, room temperature; 1 1/2 cups all-purpose flour; 3/4 cup fine yellow cornmeal; 1 1/2 teaspoons baking powder; 3/4 teaspoon coarse salt; 1 1/2 cups sugar; 3 large eggs; 1 1/2 teaspoons vanilla extract; 3/4 cup buttermilk; 18 ounces berries (use mix or any one of blueberries, raspberries, blackberries); 2 tablespoons sugar; Garnish; berries; sweetened whipped cream

Servings: persons

6 ounces unsalted butter, room temperature
1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
18 ounces berries (use mix or any one of blueberries, raspberries, blackberries)
2 tablespoons sugar
Garnish
berries
sweetened whipped cream

1
Preheat oven to 325 deg F Butter a 9x13 baking pan and line with parchment paper, leaving paper overhanging the long sides of the pan. Butter the parchment paper. (This is additional butter,not the butter called for in the ingredients list).
2
Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
3
Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
4
Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
5
Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
6
Spread batter in the prepared pan.
7
Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
8
Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
9
Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces unsalted butter, room temperature, 1 1/2 cups all-purpose flour, 3/4 cup fine yellow cornmeal, 1 1/2 teaspoons baking powder, and more.

Yes, Cornmeal-Berry Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal-Berry Sheet Cake

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