Blackberry Corn Cake
A delight for a summer celebration or get-together, this is a light, fruity cake with a little sweet grittiness from cornmeal running through it — a layered beauty fit to impress.
Why You'll Love This
A genuine showstopper — Two layers of cake sandwiched around juicy blackberry compote and whipped cream, it looks like it took far more effort than it did.
A texture you don't get from a typical cake — Cornmeal and fresh corn kernels give the crumb a pleasant, sweet grittiness that sets it apart.
Great for make-ahead entertaining — The berry mixture and cake layer can both be made ahead, so assembly on the day of is quick.
Key Ingredients
Fresh corn — Grated right off the cob into the batter, it adds little pops of sweetness and ties into the cornmeal running through the cake.
Medium-grind yellow cornmeal — Gives the cake its signature sweet, slightly gritty texture.
Blackberries — Part of them cook down into a syrupy compote, and the rest get stirred in raw at the end for pockets of fresh berry flavor.
Lemon zest and juice — Brightens the berry mixture and keeps the cake from tasting flat.
Buttermilk — Used in both the batter and the whipped cream, adding tang and helping keep everything moist.
Heavy cream + confectioners' sugar — Whipped into the topping that layers between and over the cake.
Neutral oil — Keeps the cake moist, rather than the drier crumb you'd get from an all-butter batter.
Blackberry Corn Cake
Prep time: 30 minutes, plus about 1.5 hours cooling and chilling | Cook time: 35–40 minutes | Serves 10–12
Ingredients:
2 teaspoons lemon zest plus 3 tablespoons fresh juice (from 2 lemons)
2 teaspoons cornstarch
6 cups fresh blackberries
2 cups sugar, divided
1/2 teaspoon kosher salt, divided
Cooking spray
1 ear fresh sweet corn, husk removed
4 large eggs
1 cup neutral oil (such as canola)
1 teaspoon pure vanilla extract
1 1/2 cups whole buttermilk, divided
2 cups flour
1 cup medium-grind yellow cornmeal
2 teaspoons baking powder
2 cups heavy cream
1/4 cup confectioners’ sugar
Instructions:
Prep the pan. Preheat the oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray, then line the bottom and sides with parchment paper, leaving a 2-inch overhang.
Make the berry mixture. Bring the lemon zest and juice, cornstarch, 4 cups of the blackberries, ½ cup of the sugar, and ¼ teaspoon of the salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and the liquid is syrupy, about 10 minutes.
Cool the berries. Transfer to a medium heatproof bowl and stir in the remaining 2 cups blackberries. Set aside to cool for 30 minutes, then refrigerate, uncovered, until cold, about 1 hour. While the berries cool, slice the corn kernels off the cob.
Make the batter. Whisk the eggs, oil, vanilla, 1 cup of the buttermilk, and the remaining 1½ cups sugar into the bowl with the corn pulp. Add the flour, cornmeal, baking powder, and remaining ¼ teaspoon salt, and whisk until combined.
Bake. Transfer the batter to the prepared pan and spread into an even layer. Bake until golden and a toothpick inserted in the center comes out clean — the original recipe doesn't give an exact time, so start checking around 35 minutes and add time as needed.
Cool completely. Let the cake cool fully in the pan before handling (if cut too early it is likely it will cause the layers to crumble) — it needs to be completely cool to split cleanly.
Make the whipped cream. Beat the heavy cream and confectioners' sugar with an electric mixer on medium speed until medium peaks form, 2 to 3 minutes. With the mixer still on medium, drizzle in the remaining ½ cup buttermilk and beat until medium-stiff peaks form, about 30 seconds more.
Assemble. Cut the cooled cake in half horizontally. Place the bottom half, cut side up, on a platter. Spoon about 2 cups of the cooled berry mixture over the bottom layer, then top with about 2 cups of the whipped cream. Gently cover with the top cake layer, cut side down. Spread the remaining 2 cups whipped cream over the cake, then spoon the remaining 2 cups berry mixture over the top.
Tips for Success
Use fresh corn if you can — it adds little pockets of sweetness that frozen or canned corn won't quite match.
Don't rush the berry mixture's chill time; it needs to be fully cold before assembly so it doesn't run into the whipped cream.
Use a long serrated knife and a gentle sawing motion to split the cake evenly in half.
Whip the cream to medium-stiff peaks so it can support the weight of the berry topping without collapsing.
Assemble as close to serving time as you can — the top layer of berries will eventually make the whipped cream weep if it sits too long.
Ways to Serve It
As a dessert centerpiece — Perfect for a Fourth of July, Memorial Day, or other summer gathering.
On its own with coffee — A slice and a cup of coffee is more than enough.
With a scoop of vanilla ice cream — For an extra-indulgent version.
Made ahead — Bake the cake and make the berry mixture a day ahead, then assemble the morning of your event.
Storage
Once assembled, store covered in the refrigerator for up to 3 days — the whipped cream topping needs to stay chilled. The unassembled cake layer can be wrapped tightly and kept at room temperature for up to 2 days, or frozen for up to 1 month, before assembling. The berry mixture keeps on its own in an airtight container in the refrigerator for up to 4 days.
Swaps and Substitutions
Blackberries: Raspberries or blueberries work well as a swap, depending on what's in season.
Buttermilk: In a pinch, make a substitute with milk plus a tablespoon of lemon juice or vinegar per cup, left to sit for 5 minutes.
Corn: Thawed frozen corn kernels, patted dry, can stand in if fresh corn isn't in season.
Format: Bake in the same pan and cut into individual squares instead of splitting and layering, for an easier, more casual version.