Martha Stewart Cornmeal-Berry Sheet Cake

Martha Stewart Cornmeal-Berry Sheet Cake, easy and golden, gets its rustic crumb from fine cornmeal and tangy buttermilk. Pile 18 ounces of fresh blueberries, raspberries, and blackberries on top for a summer potluck dessert that bakes in one pan.

Serve it warm with whipped cream and extra berries for a crowd pleaser at any July cookout or holiday spread. Beat the butter and sugar a full 2 minutes so the crumb stays light, since cornmeal batter turns dense if undermixed.

Martha Stewart Cornmeal-Berry Sheet Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

325

kcal

Dense golden crumb with a light sugary crust, bursting with jammy pockets of blueberries, raspberries, and blackberries in every slice.

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

• Prep the pan and dry ingredients: 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.
• Cream the butter and mix the batter: 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.
• Top with berries and bake: 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.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen berries instead of fresh for this cake?

Yes, but do not thaw them first. Frozen berries release more juice as they warm, which can make the batter soggy. Toss them in 1 tablespoon of flour before scattering on top to absorb the extra liquid.

How do I store cornmeal berry sheet cake?

Cover the pan tightly with plastic wrap and keep it at room temperature up to 1 day. After that, refrigerate up to 3 days, but the berries will soften and bleed into the crumb. Martha notes this cake is best served the same day it is baked.

Can I make this sheet cake ahead of time?

You can bake it up to 1 day ahead and keep it covered at room temperature. Add the whipped cream and extra berries just before serving, since whipped cream breaks down after a few hours sitting out.

What can I use instead of buttermilk?

Stir 2 teaspoons of white vinegar or lemon juice into 3/4 cup of whole milk and let it sit for 5 minutes. The acid curdles the milk just enough to mimic buttermilk's tang and help the baking powder do its job.

Why did my cornmeal cake sink in the middle?

The most common cause is opening the oven door too early or pulling the cake before a toothpick comes out clean. Bake at 325 degrees for the full hour, and resist checking before the 50 minute mark so the structure sets properly.