Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the thing for feeding a crowd on 4th of July.



Ingredient Checklist


Instructions Checklist
  • 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.


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)

131 Ratings
  • 5 star values: 38
  • 4 star values: 43
  • 3 star values: 33
  • 2 star values: 12
  • 1 star values: 5
Rating: 5 stars
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: 4 stars
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: 5 stars
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
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.