Back to Cornmeal-Berry Sheet Cake All Reviews for Cornmeal-Berry Sheet Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 2 hrs 50 mins Servings: 12 cake-6583-d111184.jpg
Ingredients Ingredient Checklist 1 1/2 sticks unsalted butter, room temperature, plus more for pan 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 plus 2 tablespoons sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 3/4 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
Variations This cake can be cut into 12 larger pieces (as shown) or 24 smaller ones (as described in step 3). You can also opt to use just one variety of berry, 18 ounces total, instead of a mixture.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 50 mins Servings: 12 cake-6583-d111184.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 50 mins Servings: 12
Recipe Summary
prep: 20 mins total: 2 hrs 50 mins
Servings: 12
prep: 20 mins
total: 2 hrs 50 mins
prep:
20 mins
total:
2 hrs 50 mins
Servings: 12
12
cake-6583-d111184.jpg
cake-6583-d111184.jpg
Ingredients
Ingredients
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan 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 plus 2 tablespoons sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 3/4 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
Directions
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.
Variations This cake can be cut into 12 larger pieces (as shown) or 24 smaller ones (as described in step 3). You can also opt to use just one variety of berry, 18 ounces total, instead of a mixture.
Variations
This cake can be cut into 12 larger pieces (as shown) or 24 smaller ones (as described in step 3). You can also opt to use just one variety of berry, 18 ounces total, instead of a mixture.
Reviews (4)
Add Rating & Review 131 Ratings 5 star values: 38 4 star values: 43 3 star values: 33 2 star values: 12 1 star values: 5
Reviews (4)
Add Rating & Review 131 Ratings 5 star values: 38 4 star values: 43 3 star values: 33 2 star values: 12 1 star values: 5
Add Rating & Review
131 Ratings 5 star values: 38 4 star values: 43 3 star values: 33 2 star values: 12 1 star values: 5
131 Ratings 5 star values: 38 4 star values: 43 3 star values: 33 2 star values: 12 1 star values: 5
131 Ratings 5 star values: 38 4 star values: 43 3 star values: 33 2 star values: 12 1 star values: 5
5 star values: 38 4 star values: 43 3 star values: 33 2 star values: 12 1 star values: 5
Martha Stewart Member Rating: 5 stars 08/30/2019 This cake has been great every time I have made it and very popular. I was able to use gluten free flour in the same amount called for and it was wonderful. I used half strawberries and then raspberries and blueberries every time. If you think it seems like too many berries when you are putting them on, it’s ok, the cake bakes up around the berries. Awesome to have a cake be able to be made gluten free so easily! Martha Stewart Member Rating: 4 stars 12/06/2014 I used frozen-mixed berries that I thawed using the double-boiler method, then drained in a colander. And although the recipe is perfection as is, I added a tablespoon of fresh lemon rind to bring out the flavor of the berries. Great also as a dessert for people who usually don't eat sweets. The cornmeal gives it a unique texture and adds a slight savory flavor. Martha Stewart Member Rating: 5 stars 07/31/2014 Outstanding. So moist and flavorful! I used a pint and a half of blueberries and it was just right. The cornmeal gives the cake such a great texture. One of my favorite cakes that I've ever made, and I've made a lot! Martha Stewart Member Rating: Unrated 07/21/2014 This is the best thing I've ever baked. Amazing. Light, fluffy with big vibrant flavors of the berries. If I could I'd have this around all the time but it doesn't last more than a day or so because you can't stop eating it.Martha Stewart Member
Rating: 5 stars 08/30/2019
This cake has been great every time I have made it and very popular. I was able to use gluten free flour in the same amount called for and it was wonderful. I used half strawberries and then raspberries and blueberries every time. If you think it seems like too many berries when you are putting them on, it’s ok, the cake bakes up around the berries. Awesome to have a cake be able to be made gluten free so easily!
Rating: 5 stars
Rating: 4 stars 12/06/2014
I used frozen-mixed berries that I thawed using the double-boiler method, then drained in a colander. And although the recipe is perfection as is, I added a tablespoon of fresh lemon rind to bring out the flavor of the berries. Great also as a dessert for people who usually don’t eat sweets. The cornmeal gives it a unique texture and adds a slight savory flavor.
Rating: 4 stars
Rating: 5 stars 07/31/2014
Outstanding. So moist and flavorful! I used a pint and a half of blueberries and it was just right. The cornmeal gives the cake such a great texture. One of my favorite cakes that I’ve ever made, and I’ve made a lot!
Rating: Unrated 07/21/2014
This is the best thing I’ve ever baked. Amazing. Light, fluffy with big vibrant flavors of the berries. If I could I’d have this around all the time but it doesn’t last more than a day or so because you can’t stop eating it.
Rating: Unrated
All Reviews for Cornmeal-Berry Sheet Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornmeal-Berry Sheet Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
