No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


American Beauty: Cornmeal-Berry Sheet Cake

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.

  • Prep:
  • Total Time:
  • Servings: 12
American Beauty: Cornmeal-Berry Sheet Cake

Photography: Marcus Nilsson

Source: Martha Stewart Living


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews (3)

  • Bake3fifty 6 Dec, 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.

  • citygirlsf 31 Jul, 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!

  • ErinElayne 21 Jul, 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.

Related Topics